Instant Pot Butter Chicken is rich, creamy, and loaded with flavorful spices that soak into every bite of tender chicken. Serve it over rice with naan to scoop up every drop.
Family Favorite
Butter Chicken So Good, It Feels Like Cheating!
Last birthday, my family booked an Indian spot I’d been excited to try. Everything was amazing, but the butter chicken stole the show. Even my kids were all over it, making me promise to whip up more soon. I’ve had my go-to Butter Chicken recipe and these amazing Butter Chicken Meatballs, but I needed something quicker for busy weeknights.
Enter Instant Pot Butter Chicken: super simple and so delicious. Ready in 30 minutes, the pressure cooker does the work and it’s totally restaurant-quality!
Instant Pot Butter Chicken Ingredients
- Oil: Coconut or olive oil works great here.
- Yellow Onion: Grab pre-diced onions from the produce aisle for a time-saver
- Ginger & Garlic: Use pre-chopped or refrigerated pastes to save time.
- Spices: Skip red pepper flakes for a milder version.
- White Sugar: Add a pinch of honey if you prefer or leave it out!
- Tomatoes: Crushed tomatoes make for a smoother sauce; diced will be chunkier until blended.
- Chicken Thighs: You can use breasts, but they may be drier.
- Unsalted Butter: Add it at the end for a smooth finish. Cut into pieces so it melts quickly.
How To Make Instant Pot Butter Chicken (Tips)
- Deglaze Pot: After adding tomatoes, stir well and scrape up any browned bits so nothing burns.
- Spread Out Chicken: Place chicken in a flat layer so it cooks evenly.
- No Extra Water: The chicken and tomatoes make enough liquid to pressure cook.
- Blend: After cooking, use an immersion or regular blender to make the sauce smooth.
- Spices: Don’t skip the spices, especially garam masala, it gives the sauce its flavor.
- Taste & Adjust: Add more salt or a pinch of sugar at the end if it needs it.
- Control the Heat: Add a little spice at first—you can always add more later.
- Cool Before Adding Cream: Let the sauce cool just a bit before adding butter and cream so it stays thick and smooth.
Quick Tip
Be cautious when blending hot sauce due to expansion. Let it cool a bit, blend slowly, and open the lid gently to avoid spills.
Read If You’re New To Instant Pot Cooking
- Factor in Time: Include time for pressure build-up and release in addition to cooking time.
- Pot Size Matters: A six-quart model is recommended for optimal cooking.
- Check Seals: Ensure the sealing ring and valve are correctly positioned for pressure.
- Avoid Burns: Use sufficient liquid to prevent food from sticking.
- Use ‘Sauté’: Brown meats or veggies before pressure cooking to boost flavor.
Quick Tip
For quick release, shift the steam release handle from ‘Sealing’ to ‘Venting,’ avoiding steam by standing back.
Storage
Storage and Freezing
- Leftovers taste better the next day!
- Refrigerate in airtight containers for 3-5 days.
- Reheat on the stove, adjust sauce thickness with water or cream.
- Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.
More Pressure Cooker Recipes:
Soups And Stews
Instant Pot Chicken And Dumplings
Pasta And Pizza
Instant Pot Mac and Cheese
Dinner
Instant Pot Beef Stew
Recipe adapted from TwoSleevers
Instant Pot Butter Chicken
Instant Pot Butter Chicken has it all—creamy sauce, warm spices, and tender chicken. Pure comfort with rice and naan!
Equipment
- Instant Pot 6-quart
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion diced, 1-1/2 cups
- 1 tablespoon ginger paste see note 1
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons ground turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala divided, see note 2
- 1/8 teaspoon red pepper flakes optional
- 1 teaspoon sugar optional
- 1 (14.5-ounce) can tomatoes crushed or diced
- 2 pounds boneless, skinless chicken thighs see note 3
- 8 tablespoons unsalted butter sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro optional
- Naan warmed, for serving, see note 4
- Cooked rice for serving
Instructions
- Set Instant Pot to “sauté” mode. Once hot, add oil, followed by onion, garlic, and ginger. Sauté until golden (3–6 mins). Add all spices, holding back 1 tsp garam masala for later. Cook, stirring constantly, for 1–3 minutes until fragrant. Add tomatoes, stirring and scraping the bottom to avoid burn warnings.
- Mix chicken with sauce; then press into an even layer (not bunched up).
- Secure lid and cook on high pressure (manual mode) for 8 mins. Once done, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure. Take off lid.
- Carefully remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer to regular blender) to purée the sauce until smooth (see note 5).
- Return blended sauce to the pot (if you used a regular blender). Add butter, reserved 1 tsp garam masala, and the cream. Stir until the ingredients are combined and the sauce is smooth.(Use the “sauté” function if needed to melt the butter or thicken the sauce.)
- Mix chicken back in, add cilantro, and adjust seasoning to taste. Serve with rice and naan.
Video
Recipe Notes
Note 1: For convenience, use prepared refrigerated garlic paste and ginger paste.
Note 2: Garam masala is essential for flavor. Add 1-1/4 tsp at the beginning and the last 1 tsp at the end.
Note 3: Chicken thighs are much juicier and more forgiving than breasts, which can get a bit rubbery/tough/dry here.
Note 4: Choose any rice, (even microwaveable for ease). Naan is delicious for dipping in extra sauce.
- Warming Naan: Spray naan with cooking oil and “grill” on stovetop over medium heat until charred, flipping once. Keep warm wrapped in a towel. Alternatively, heat in a skillet, toaster, or microwave under a damp towel.
Nutrition
Serving: 1serving | Calories: 659kcal | Carbohydrates: 12g | Protein: 47g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 354mg | Potassium: 953mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve Instant Pot Butter Chicken With:
- Basmati rice: Fragrant and fluffy, it’s a classic companion.
- Naan/roti/paratha: Ideal for scooping up sauce.
- Simple Garden Salad or Creamy Cucumber Salad: Adds a fresh, crisp contrast.
- Raita: A cooling yogurt side to balance spice. (I share our fave easy raita on this Daal recipe.)
- Roasted Vegetables: Adds some color!
