Irresistible Instant Pot Cranberry Butter Chicken Recipe

Introduction

The aroma of tender chicken simmering in a rich, tangy cranberry sauce is enough to make anyone’s mouth water. This Instant Pot Cranberry Butter Chicken recipe is one of those dishes that feels like a warm hug after a long day. I still remember the first time I made it—it was a cold winter evening, and I wanted something hearty yet festive. Let’s face it, we all need recipes that can impress with minimal effort, right?

This dish has become a family favorite, especially during the holiday season when cranberries are in abundance. The combination of creamy butter and slightly tart cranberries creates a flavor explosion that keeps everyone coming back for seconds. With the ease of the Instant Pot, it’s ready in no time, leaving you free to relax or prepare sides without stressing over the stove.

If you’re looking for a recipe that’s perfect for busy weeknights or a cozy dinner party, this one checks all the boxes. Trust me, after making this Instant Pot Cranberry Butter Chicken, you’ll wonder why you haven’t tried it sooner!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, this recipe is perfect for those hectic evenings when you need dinner fast.
• Minimal Ingredients: You likely have most of the ingredients in your pantry already—no fancy shopping required!
• Festive and Unique: The cranberry sauce adds a seasonal, holiday-like touch that makes it stand out from other chicken dishes.
• Kid-Friendly: Even picky eaters can’t resist the creamy, buttery sauce paired with tender chicken.
• Versatile: Pair it with rice, mashed potatoes, or even a simple side salad for an unforgettable meal.

This recipe is also a great way to use up leftover cranberry sauce from Thanksgiving or Christmas. And let’s be honest, who doesn’t love a dish that feels luxurious but is secretly super simple to make? It’s comfort food at its best, with a unique twist that’s sure to impress your family and friends.

What Ingredients You Will Need

This Instant Pot Cranberry Butter Chicken recipe is all about simple ingredients coming together to create something magical. Here’s what you’ll need:

• Chicken thighs: Skinless, boneless chicken thighs work best (they’re juicy and full of flavor).
• Butter: Unsalted is ideal, but if you only have salted butter, just adjust the seasoning.
• Cranberry sauce: Homemade or store-bought—use what you have on hand. If you’re using store-bought, opt for whole berry for added texture.
• Chicken broth: Adds depth to the sauce. You can substitute with vegetable broth if preferred.
• Garlic: Fresh minced garlic brings a punch of flavor.
• Honey: Balances out the tartness of the cranberries perfectly.
• Dijon mustard: Adds a subtle tang and depth to the sauce.
• Salt & pepper: For seasoning the chicken and sauce.
• Fresh rosemary or thyme: Optional, but these herbs add a lovely aroma and flavor.

All these ingredients come together to create a dish that’s as flavorful as it is easy to make. Plus, you can tweak or substitute depending on what you have in your kitchen.

Equipment Needed

• Instant Pot: The star of the show! If you don’t own one, a slow cooker can work too (just adjust cooking time).
• Tongs: For flipping the chicken and removing it from the Instant Pot.
• Wooden spoon: Perfect for stirring the sauce without scratching your pot.
• Measuring spoons and cups: Ensure your proportions are spot-on.
• Knife and cutting board: For prepping garlic and other fresh ingredients.

If you don’t have an Instant Pot, don’t worry—you can adapt this recipe for stovetop cooking. Just use a heavy-bottomed skillet with a lid to create a similar effect.

Preparation Method

1. Set your Instant Pot to sauté mode and add 2 tablespoons of butter. Allow it to melt completely.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Place the chicken thighs in the Instant Pot and sear them for 2-3 minutes per side, until golden brown. Use tongs to flip the chicken. Remove and set aside.
4. Add another tablespoon of butter to the pot, followed by the minced garlic. Sauté for about 30 seconds until fragrant.
5. Pour in 1/2 cup chicken broth to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits.
6. Stir in 1/2 cup cranberry sauce, 2 tablespoons honey, and 1 tablespoon Dijon mustard. Blend until the sauce is smooth.
7. Return the seared chicken thighs to the Instant Pot, nestling them into the sauce. If using fresh rosemary or thyme, add a sprig or two on top.
8. Close the lid, set the valve to sealing, and select the “Pressure Cook” function. Cook on high pressure for 10 minutes.
9. Once the timer goes off, allow the pressure to release naturally for 5 minutes, then do a quick release.
10. Carefully open the lid and check the internal temperature of the chicken—it should be at least 165°F (74°C).
11. If you prefer a thicker sauce, remove the chicken and use the sauté mode to simmer the sauce for 2-3 minutes until it reduces.
12. Serve the chicken hot, spooning the cranberry butter sauce generously over the top.

And that’s it! You’ve got yourself a stunning dinner that tastes like hours of work but came together effortlessly.

Cooking Tips & Techniques

• Don’t skip the searing: It locks in the juices and adds a beautiful depth of flavor to the chicken.
• Deglaze thoroughly: Scraping the browned bits from the bottom of the pot prevents the dreaded “burn” warning on your Instant Pot.
• Keep the sauce balanced: Taste the sauce before pressure cooking and adjust the sweetness or tanginess if needed.
• Use fresh cranberries: If you’re making homemade cranberry sauce, fresh cranberries will give the most vibrant flavor.
• Thicken the sauce: If it feels too thin, simmer it after cooking to concentrate the flavors.

These tips will ensure your Instant Pot Cranberry Butter Chicken turns out perfectly every time.

Variations & Adaptations

• Low-Carb Option: Skip the honey or use a sugar-free alternative to reduce carbs.
• Vegetarian Version: Replace the chicken thighs with tofu or hearty mushrooms like portobello.
• Spicy Twist: Add a pinch of red chili flakes to the sauce for a subtle heat.
• Seasonal Adaptation: Swap cranberry sauce with apricot jam or orange marmalade for a summer spin.
• Allergen-Friendly: Use dairy-free butter for a lactose-free version of the recipe.

I’ve tried substituting chicken breasts for thighs, and while they’re leaner, they don’t retain the same tenderness. Feel free to experiment and make this recipe your own!

Serving & Storage Suggestions

This dish is best served warm, with the sauce generously spooned over the chicken. Pair it with steamed rice, creamy mashed potatoes, or roasted vegetables for a complete meal. A crisp green salad on the side works beautifully too.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a skillet over low heat, adding a splash of water to loosen the sauce if needed. For longer storage, freeze the chicken and sauce separately for up to 2 months.

The flavors develop even more overnight, so don’t be surprised if the leftovers taste even better!

Nutritional Information & Benefits

Each serving of Instant Pot Cranberry Butter Chicken contains approximately:

• Calories: 320
• Protein: 25g
• Carbohydrates: 12g
• Fat: 18g

The cranberry sauce is packed with antioxidants, and the chicken provides a great source of lean protein. Using butter in moderation keeps the dish creamy without being overly rich. If you’re watching your calories, you can reduce the butter slightly without compromising flavor.

Irresistible Instant Pot Cranberry Butter Chicken Recipe

Print Recipe

A quick and easy recipe featuring tender chicken thighs simmered in a rich, tangy cranberry butter sauce. Perfect for busy weeknights or cozy dinner parties.

• Author: paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1.5 pounds skinless, boneless chicken thighs
• 3 tablespoons unsalted butter
• 1/2 cup cranberry sauce (homemade or store-bought, whole berry preferred)
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh rosemary or thyme (optional)

Instructions

1. Set your Instant Pot to sauté mode and add 2 tablespoons of butter. Allow it to melt completely.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Place the chicken thighs in the Instant Pot and sear them for 2-3 minutes per side, until golden brown. Use tongs to flip the chicken. Remove and set aside.
4. Add another tablespoon of butter to the pot, followed by the minced garlic. Sauté for about 30 seconds until fragrant.
5. Pour in 1/2 cup chicken broth to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits.
6. Stir in 1/2 cup cranberry sauce, 2 tablespoons honey, and 1 tablespoon Dijon mustard. Blend until the sauce is smooth.
7. Return the seared chicken thighs to the Instant Pot, nestling them into the sauce. If using fresh rosemary or thyme, add a sprig or two on top.
8. Close the lid, set the valve to sealing, and select the ‘Pressure Cook’ function. Cook on high pressure for 10 minutes.
9. Once the timer goes off, allow the pressure to release naturally for 5 minutes, then do a quick release.
10. Carefully open the lid and check the internal temperature of the chicken—it should be at least 165°F (74°C).
11. If you prefer a thicker sauce, remove the chicken and use the sauté mode to simmer the sauce for 2-3 minutes until it reduces.
12. Serve the chicken hot, spooning the cranberry butter sauce generously over the top.

Notes

[‘Don’t skip the searing—it locks in the juices and adds flavor.’, “Scrape the browned bits from the bottom of the pot to prevent the ‘burn’ warning.”, ‘Taste the sauce before pressure cooking and adjust sweetness or tanginess if needed.’, ‘Fresh cranberries provide the most vibrant flavor for homemade cranberry sauce.’, ‘Simmer the sauce after cooking to thicken it if needed.’]

Nutrition

• Serving Size: 1 chicken thigh with
• Calories: 320
• Fat: 18
• Carbohydrates: 12
• Protein: 25

Keywords: Instant Pot, Cranberry Butter Chicken, Quick Dinner, Holiday Recipe, Comfort Food, Chicken Thighs