Instant Pot Butter Chicken
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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.
- 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.
- 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.
- 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.
- Garnish the dish: Garnish with chopped parsley and serve hot over rice or with warm naan.
Some Tips
- Always follow your Instant Pot manufacturer instructions for best and safest use of your Instant Pot.
- If you’re looking to cut calories from fat in this dish feel free to substitute half and half or evaporated milk.
- 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
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 6
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
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
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
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
- Chicken breasts can also be used.
- 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!
- 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%)
Jason C says
Made this recipe tonight, and the taste was delicious! I also had to add some cornstarch + water mix to get desired thickness.
Marie Benware says
One if my favorite recipes to make because it’s easy, fast and the flavors are so delicious Plus and our entire family, 7 out of 7, devours it everytime!
Begum U says
Tried this recipe for the first time last night, it was delicious and my husband loved it. To thicken the sauce I had to use cornstarch+water mix right before serving, turned out wonderful. Thank you for this recipe!
Jason C says
What is that white sauce drizzled on top of the finished plated butter chicken?
Jo Cooks Team says
Just some plain yogurt thinned out with cream or milk 🙂
Clare says
Looking forward to trying this recipe tonight! The only ingredient I don’t have is tomato puree. Would I be able to substitute a mild tomato sauce?
Jo Cooks Team says
Yeah if that’s all you have, give it a try!
Barbi says
I’ve made authentic butter chicken often and I can almost taste this version. I haven’t made it yet, I don’t have an Insta Pot, I have a Pressure Cooker Xl and a Ninja Foodi. I’m not sure which setting on the Foodi would be equivalent to the poultry setting. Is this just pressure cooking it on high or low?
Thank you!
Jo Cooks Team says
You can just use regular high pressure! We have a Ninja Foodi as well- they’re so great. Enjoy!
Danielle Davis says
I am trying to reply to Mary about the carb amount. If you haven’t seen yet, the font makes the 9 and lowercase g look similar. It’s only 9 grams not 99. Recipe is great by the way! My first meal in the Instant Pot!
Jo Cooks Team says
Thanks for pointing that out, I let her know! We’re so glad you loved it 🙂
Kim Ange says
So darn easy and so darn delicious! Thanks for the recipe. I’ve made it a couple of times already and it’s the best I’ve found anywhere!
Mary says
Great recipe! Easy to make and delish. The carb count seems too high. Does it really have 99 grams of carbs per serving? (Comparable recipes list about 1/10 the carbs.) Thx!
Jo Cooks Team says
There are 9 grams of carbs! The lowercase g for grams looks a bit like a 9.
Edwin Chan says
I tried this recipe today. My 5 year old daughter loves this recipe. Next time, I would cut back on the smoked paprika as i think the smoked taste a little too much for the rest of the spices.
nan milligan says
I was looking for a recipe to make for a group of 16 adults and I found it! Made this tonight and it is wonderful. So easy and quick! I am sure it is going to be a big hit at the reunion this summer!
Fred338 says
Easy and delicious! Tastes just like Indian takeout.
Irene says
We loved this recipe! Will definitely make it again. I used coconut milk instead of cream. Sauce was delicious and not too heavy.
Jo Cooks Team says
Yum! Such a great substitute 🙂
Luckymecooks says
Very nice and full flavour! I followed the recipe precisely and it turned out great. The chicken was so tender and infused with flavour. Just like take-out – or even better since I know exactly what was in it!
Pete Tete says
Very tasty, will definitely make it again. The combination of spices worked really well. I served it on a bed of basmati rice, and even my 10-year old said it was good (that’s high praise from Mr. hot dogs and Kraft dinner). I do have a question, however. I followed the recipe very strictly, but I found the final output not quite thick enough. I was the only one who thought it should be thicker (my wife and kids were all happy with it) and my opinion is based on the Indian restaurant we order from fairly frequently. Their butter chicken is definitely thicker, and I would like to duplicate it with this recipe. Do you have any tips on thickening? I tried leaving it simmering in the Instapot for another 20 minutes to boil off some liquid, but it didn’t seem to thicken up as much as I would have liked. Very clearly it thickened, but it still ran on the plate when served. Any suggestions?
PS. Thanks for this recipe, it is clearly a winner!
Luckymecooks says
For thicker sauce, I would try whisking 1 tbsp cornstarch with 2 tbsp cold water in a small bowl and then pouring it into the sauce when it is on the final simmer (after the whipping cream is added).
Val says
I was going to ask the same question, if anyone found it not thick enough…..it is soooo delicious, but next time I will definitely cut the water in half and double the chicken. I added onions and sautéed them with the garlic…didn’t have fresh ginger so I just added powdered with the rest of the spices! The chicken melted in my mouth and the sauce was so flavorful!! Thanks Jo!
Raymond Field says
Hello Jo, My wife and I loved this recipe. The chicken just melts in your mouth. Thank you very much for sharing. Ray
jo says
My pleasure, so happy you enjoyed it!
Jason says
If you want to double the recipe, do you increase the cook time?
Jo Cooks Team says
Nope the same amount of time will work!
Jamie says
SO GOOD!! I have a newer 6 qt IP that’s prone to a burn message, especially with tomato sauces. After reading the comments, I used 2 cups of water initially and got no burn message. It was super flavorful and really easy! Love your recipes, Jo!
jo says
Thanks, Jamie!
Joanna says
Newbie to the instant pot…….but this was super easy to make and is bursting with flavor!! I substituted the heavy cream with coconut milk and it came out great!