Loading...

Place the Instant Pot on "sauté" mode on "high". Add neutral oil to the pot. Add the chopped onion and sauté until it becomes lightly golden brown, about 5 minutes.

Add the ginger garlic paste to the pot and continue sautéing until it no longer smells raw, about 1-2 minutes.

Add the cubed chicken breast to the pot. Sauté the chicken until it turns white, about 3-4 minutes.

Add the chicken bouillon cube and salt. If using Fadwa Masala Butter Chicken Masala, add 2 tablespoons. If using alternative spices, add 1 tablespoon garam masala, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper. Optionally, add 1/2 teaspoon red chili powder for extra spice.

Add a little bit of water (about 1/4 cup) to the mixture to help sauté the spices down and loosen them up, stirring constantly for 1 minute.

Add the tomato paste. Add some splashes of water (about 1/4 cup total, added gradually) while sautéing the tomato paste until it no longer smells raw and helps loosen it up. Continue sautéing until the mixture achieves a beautiful color and consistency, about 3-4 minutes.

Add the dry pasta directly into the pot. Mix all the ingredients together thoroughly to ensure all flavors are nicely incorporated.

Add enough water to just barely cover the pasta, but not more, to prevent the pasta from becoming mushy.

Push down all the pasta and chicken to ensure they are fully submerged under the water, allowing them to cook evenly.

Securely add the lid to the Instant Pot. Set the pressure cooker mode for 3 minutes on "high" pressure. (General tip for Instant Pot pasta cook time: Take the lowest box time, divide by 2, and subtract 2 minutes). The pot will preheat, then count down the cooking time.

Once the cooking cycle is complete, release the pressure. Use a towel to push the pressure release button on top of the lid (or push the lever if using a classic Instant Pot).

When the lid gives no more resistance, lift it. The pasta should be perfectly cooked—not mushy and not too hard.

Add the heavy cream to the pasta. Stir it in really well until the sauce thickens up nicely. Add mozzarella cheese, or any kind of stringy cheese you prefer, for a nice cheese pull.

Add chopped cilantro or parsley for garnish. Stir everything together. The Instant Pot Butter Chicken Pasta is now ready to enjoy.


Place the Instant Pot on "sauté" mode on "high". Add neutral oil to the pot. Add the chopped onion and sauté until it becomes lightly golden brown, about 5 minutes.

Add the ginger garlic paste to the pot and continue sautéing until it no longer smells raw, about 1-2 minutes.

Add the cubed chicken breast to the pot. Sauté the chicken until it turns white, about 3-4 minutes.

Add the chicken bouillon cube and salt. If using Fadwa Masala Butter Chicken Masala, add 2 tablespoons. If using alternative spices, add 1 tablespoon garam masala, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper. Optionally, add 1/2 teaspoon red chili powder for extra spice.

Add a little bit of water (about 1/4 cup) to the mixture to help sauté the spices down and loosen them up, stirring constantly for 1 minute.

Add the tomato paste. Add some splashes of water (about 1/4 cup total, added gradually) while sautéing the tomato paste until it no longer smells raw and helps loosen it up. Continue sautéing until the mixture achieves a beautiful color and consistency, about 3-4 minutes.

Add the dry pasta directly into the pot. Mix all the ingredients together thoroughly to ensure all flavors are nicely incorporated.

Add enough water to just barely cover the pasta, but not more, to prevent the pasta from becoming mushy.

Push down all the pasta and chicken to ensure they are fully submerged under the water, allowing them to cook evenly.

Securely add the lid to the Instant Pot. Set the pressure cooker mode for 3 minutes on "high" pressure. (General tip for Instant Pot pasta cook time: Take the lowest box time, divide by 2, and subtract 2 minutes). The pot will preheat, then count down the cooking time.

Once the cooking cycle is complete, release the pressure. Use a towel to push the pressure release button on top of the lid (or push the lever if using a classic Instant Pot).

When the lid gives no more resistance, lift it. The pasta should be perfectly cooked—not mushy and not too hard.

Add the heavy cream to the pasta. Stir it in really well until the sauce thickens up nicely. Add mozzarella cheese, or any kind of stringy cheese you prefer, for a nice cheese pull.

Add chopped cilantro or parsley for garnish. Stir everything together. The Instant Pot Butter Chicken Pasta is now ready to enjoy.
