Instant Pot Butter Chicken

Instant Pot Butter Chicken delivers restaurant quality butter chicken in the comfort of your own home. Ready in only 30 minutes, this Butter Chicken is extraordinary with a rich and creamy sauce and a fantastic blend of spices.

As promised, here’s my super easy butter chicken recipe that’s done in 30 minutes start to finish in an Instant Pot. If you’re wondering if your Instant Pot can develop flavors as rich and complex as other traditional methods, this Butter Chicken recipe is the perfect dish to deliver the answer. And the answer is yes. This butter chicken is super creamy and full of beautiful spices. It delivers all the flavor of an incredibly popular restaurant dish, all in the comfort of your own home.

What Is Butter Chicken?

This is a modern Indian curry dish. It’s made up of chicken cooked till tender in a mildly spiced tomato based sauce. This dish traditionally takes some time to make, definitely over an hour especially when prepared at home because so much flavor has to develop. But as I’ve always said, homemade is better and I wanted to deliver to you guys a way to make this fantastic dish with as much ease as possible!

Ingredients In Instant Pot Butter Chicken

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Spices – Coriander, cumin, smoked paprika, turmeric, and garam masala. For information on garam masala scroll down and read my section that describes this Indian spice blend.
• Chicken – Chicken thighs are used in this recipe today because we want juicy and tender chicken. Chicken breast can also be substituted for thighs.
• Aromatics – Fresh ginger and garlic are best for this recipe. If jarred garlic is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Liquids – Water and whipping cream are needed for the rich curry portion of this dish and also for liquid in our Instant Pot. The cream can be substituted for heavy cream or coconut cream. We’re looking for something with a high fat content.
• Tomato – Tomato paste and passata, or tomato puree, are both needed for the sauce base of this dish.
• Butter – Unsalted because we want to control our sodium intake.
• Seasoning – Salt to taste but adjust as needed.
• Parsley – Garnish to be sprinkled liberally on top.

What Is Garam Masala?

Garam masala is a staple spice which when translated means “warm spice”. This is because it includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg and peppercorns. You can make your own garam masala spice blend if you’d like. Follow this guide for instructions how.

How To Make Butter Chicken In The Instant Pot

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Prepare the Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic.
2. Combine the curry: Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes. Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed. Close the lid and set the timer for 5 minutes on the poultry setting. Allow to cook.
3. Finish the Butter Chicken: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Remove the lid. Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much.
4. Garnish the dish: Garnish with chopped parsley and serve hot over rice or with warm naan.

Some Tips

1. Always follow your Instant Pot manufacturer instructions for best and safest use of your Instant Pot.
2.  If you’re looking to cut calories from fat in this dish feel free to substitute half and half or evaporated milk.
3. Spoon this dish over fluffy jasmine rice, serve alongside warm naan, serve it over fries, substitute it for pizza sauce, drizzle it over pasta. This sauce goes on anything!

Why This Butter Chicken Recipe Works

• This dish is so fast and easy to make.
• You’re going to be able to develop tons of flavor in your magic little Instant Pot.
• There’s no need to marinade your chicken as the intense pressure and heat will allow all that flavor to be absorbed by the chicken as it cooks.
• No need to brown your chicken first, as lots of butter chicken recipes call for. It will cook and become so tender just in the sauce itself.

Storing Leftovers

This recipe will store for up to 7 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!

More Great Instant Pot Recipes To Try:

• Chicken Shawarma
• Tikka Masala
• BBQ Pork Ribs
• Chicken Noodle Soup
• Teriyaki Chicken
• Beef Stroganoff
• General Tso’s Chicken
• Mac and Cheese

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Instant Pot Butter Chicken

4.66 from 431 votes

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

Instant Pot Butter Chicken delivers restaurant quality butter chicken in the comfort of your own home. Ready in only 30 minutes, this Butter Chicken is extraordinary with a rich and creamy sauce and a fantastic blend of spices.

Equipment

• Instant Pot – 6 Quart

Ingredients

• 3 tbsp butter unsalted
• 8 cloves garlic minced
• 2 tsp fresh ginger minced (or paste)
• 1 cup tomato puree or passata
• 2 tbsp tomato paste
• 3 tsp garam masala
• 1 tbsp coriander ground
• 1 tsp cumin ground
• 1 tbsp smoked paprika
• 1 tsp turmeric
• 1 tsp salt
• 2 lbs chicken thighs boneless and skinless, cut into pieces
• 1 cup water
• 1 cup whipping cream
• 2 tbsp parsley chopped

US Customary – Metric

Instructions

• Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
• Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don’t want to burn it.
• Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes. 
• Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
• Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
  
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much. 
• Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.

Video

Recipe Notes

1. I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe. 
2. Chicken breasts can also be used.
3. This recipe will store for up to 7 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 557kcal (28%)Carbohydrates: 9g (3%)Protein: 27g (54%)Fat: 46g (71%)Saturated Fat: 19g (119%)Cholesterol: 217mg (72%)Sodium: 629mg (27%)Potassium: 663mg (19%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 1880IU (38%)Vitamin C: 10.6mg (13%)Calcium: 68mg (7%)Iron: 2.8mg (16%)

Course:Main Course

Cuisine:Indian

Keyword:butter chicken, indian food, instant pot, instant pot recipes

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