If you’re a fan of bold spices, creamy sauces, and pasta, this dish is going to be your new favorite. Imagine classic Indian butter chicken meeting tender bowtie pasta in a one-pot meal that’s both comforting and exciting.
This instant pot recipe makes it easier than ever to create a restaurant-quality dish in under 30 minutes.
Why You’ll Love This Recipe
This dish is the perfect blend of two comforting cuisines—Indian and Italian. The rich and aromatic butter chicken sauce is infused with warm spices, creamy coconut milk, and a touch of tomato.
The bowtie pasta soaks up all those incredible flavors, creating a dish that is deeply satisfying. Plus, using the instant pot takes all the guesswork out of cooking, making it ideal for busy weeknights.
The Magic of Garam Masala
One of the key ingredients in this recipe is garam masala. This spice blend is the heart of Indian cooking, adding warmth, depth, and complexity to the dish.
The combination of cinnamon, cloves, cumin, and coriander creates a slightly sweet and savory balance that enhances the creamy butter sauce. If you haven’t cooked with garam masala before, this is the perfect recipe to try.
Why the Instant Pot Works Best
Traditional butter chicken can take hours to prepare, but using the instant pot dramatically reduces cooking time without sacrificing flavor. The high-pressure setting ensures that the chicken stays juicy while absorbing all the spices.
The pasta cooks right in the sauce, making this a true one-pot wonder with minimal cleanup.
Tips for the Best Butter Chicken Bowties
- Sauté for maximum flavor: Cooking the onions, garlic, and spices in butter before pressure cooking intensifies their aroma and brings out their natural sweetness.
- Don’t over-stir the pasta: Once you add the bowtie pasta, simply press it down into the liquid. Stirring too much can break the delicate shape and result in uneven cooking.
- Use high-quality garam masala: Not all spice blends are created equal. Look for a fresh, aromatic mix from an international market or make your own for the most authentic taste.
- Finish with cream for richness: The final step of stirring in heavy cream gives the sauce its luxurious, velvety texture. For a dairy-free option, try cashew cream or full-fat coconut milk.
Variations to Try
This dish is versatile and easy to customize based on dietary preferences or available ingredients.
- Make it vegetarian: Swap out the chicken for paneer, tofu, or chickpeas. The rich sauce pairs beautifully with plant-based proteins.
- Gluten-free option: Use gluten-free bowtie pasta, but be mindful of cooking times as some gluten-free pastas may need adjustments.
- Spice it up: If you love heat, add a pinch of cayenne pepper or red chili flakes in step five for a spicier kick.
- Extra creamy: For an even richer dish, mix in Greek yogurt or extra cream at the end.
Serving Suggestions
This dish is hearty enough to stand on its own, but you can elevate it with a few simple additions:
- Fresh cilantro: Adds brightness and a fresh contrast to the rich, creamy sauce.
- Crumbled paneer or feta: Enhances the texture with a slightly salty bite.
- Garlic naan or basmati rice: Perfect for scooping up every last bit of sauce.
Why This Recipe Is a Must-Try
Butter chicken bowties bring together the best of two culinary worlds in a dish that is both nostalgic and innovative. With minimal effort, you’ll have a meal that feels like a special occasion dinner any night of the week.
So grab your instant pot, gather your spices, and get ready to enjoy a creamy, comforting, and flavorful fusion meal that’s sure to become a family favorite!
Instant Pot Butter Chicken Bowties Recipe
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 8 tablespoons 1 stick salted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced or pressed
- 2 pounds boneless, skinless chicken thighs or breasts cut into bite-sized chunks
- 2 tablespoons garam masala powder divided
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 cups chicken or garlic broth
- 1 14-ounce can unsweetened coconut milk (thin, not thick)
- 1 pound farfalle
- 1 6-ounce can tomato paste
- ¼ cup heavy cream or half-and-half
- 1 teaspoon seasoned salt
Optional Garnishes:
- Fresh cilantro
- Crumbled paneer or feta cheese
Instructions
- Sauté the aromatics: Set the Instant Pot to "Sauté" mode on More/High. Melt the butter, then add the diced onions and cook for 2-3 minutes until slightly translucent. Stir in the garlic and cook for another minute.
- Cook the chicken and spices: Add the chicken pieces and stir frequently for about 2 minutes, allowing the meat to sear slightly but not fully cook. Sprinkle in 1 tablespoon of garam masala along with the curry powder, ground ginger, and cumin. Stir for another minute to blend the spices.
- Add the liquids and pasta: Pour in the chicken broth and coconut milk, stirring gently to combine. Add the farfalle pasta, but do not stir—instead, press it down lightly so it's just submerged in the liquid.
- Pressure cook: Close the lid, ensure the valve is in the sealing position, and set the Instant Pot to Manual (High Pressure) for 6 minutes. Once the cooking time ends, perform a quick release.
- Finish with sauce: Open the lid and stir in the tomato paste, heavy cream, the remaining tablespoon of garam masala, and seasoned salt. Mix well until everything is evenly coated and creamy.
- Serve and garnish: Top with fresh cilantro and crumbled paneer or feta if desired. Enjoy warm!
Notes
- For a creamier texture: Add up to ½ cup of extra cream, Greek yogurt, or even cashew/almond milk.
- Want it spicier? Add ⅛ teaspoon of cayenne pepper in Step 5 and adjust to taste.
- Garam masala is essential for the butter chicken flavor—find it in the spice section of major grocery stores or online.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.