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.
Instant Pot Butter Chicken
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 Instant Pot Butter Chicken
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.
Tips For Making The Best Instant Pot Butter Chicken
- 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 Leftover Butter Chicken
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
Instant Pot Butter Chicken
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.
Samantha Rae says
July 18, 2019 at 7:42 pmMade this tonight and the flavor was amazing! I am wondering when I put the instant pot on sauté, should it be on “high” every time? While I was making the dish and everything was in the pot, it seemed like there was a burn risk at bay, so I quickened up the cooking times while sautéing! Thank you!
Nicole Beaulieu says
July 19, 2019 at 10:36 amWe don’t have a temperature control option for the saute setting on our IP- just one saute button! You can turn if down a bit if you need to and have the option.
Melinda says
July 18, 2019 at 8:47 amThis was DELICIOUS and easy to make (well, so I am told, since I wasn’t actually the one cooking). He followed the recipe exactly with two exceptions: 1. substituted ground ginger powder for fresh because we were out of fresh and 2. added some dried chilli for extra heat. I have pinned this recipe and it will be a staple in our household.
Joy says
June 27, 2019 at 9:29 pmThis was super delicious! On my keep and remake list 🙂 My toddlers ate it heartily.
We had to alter it slightly due to a food intolerance.
Left out the garlic, reduced the smoked paprika to 1 tsp (the brand I have seems pretty potent), used powered ginger as we ran out of fresh (1 tsp), and used coconut cream instead of whipping cream. Oh and chicken breast – since that’s what we had on hand.
A super fast and easy after work recipe! 🙂
Nicole Beaulieu says
June 28, 2019 at 10:07 amThat sounds awesome! Coconut cream is such a good idea. We’re glad you love the recipe 🙂
Angela J Alvarado says
June 27, 2019 at 8:43 pmMy family loved this recipe and it was so easy. The only thing I did different was thicken the sauce a bit. Wow…this will be my new go to! Awesome recipe.
Christina says
June 17, 2019 at 2:35 pmHi Jo – just wanted to thank you for popping into the Compleat Cook today. 🙂 It was a delight meeting you. Hope you’ll return and see us again for cookware, kitchen utensils or just the right chopping board!
Joanna Cismaru says
June 17, 2019 at 4:21 pmMy pleasure, Christina! It was great meeting you!
Belinda Luise says
June 13, 2019 at 3:40 amHow long and what process do you cook the butter chicken on the stove top n a casserole pot if you do not have a pressure cooker.
Belinda Luise says
June 13, 2019 at 3:50 amAmd if want a bit of spice what would you add and is the coriander a essential ingredient as I dislike it .
Nicole Beaulieu says
June 13, 2019 at 10:37 amYou can leave the coriander out. Feel free to add any of your favorite hot sauces or chilies 🙂
Nicole Beaulieu says
June 13, 2019 at 10:38 amCook everything the same up to step 4 in a large saucepan. Cover with a lid and cook for 20 minutes, or until the chicken has been fully cooked.
Ayat says
June 10, 2019 at 2:48 pmRecipe was not really authentic but did hit the spot and was very easy to make! My husband and I recently bought an instant pot and I’ve been itching to learn how to make my favorites (like this recipe for murgh makhani, otherwise known by English speakers as butter chicken). I really recommend this.
Also, try making the masala in the frying oil before you add the tomato, pureeing the onion, and adding cashew paste into the masala with powdered fenugreek – and fresh coriander on top. This will give this recipe a more authentic taste.
janice tkach says
June 3, 2019 at 10:50 amHello,how to modify if I don’t have an Instant Pot?
Nicole Beaulieu says
June 4, 2019 at 10:31 amFollow all the directions in a braiser, skillet, or dutch oven. As long as it has a lid it’ll work. Cover everything and let it simmer for 15-20 minutes, or until the chicken is done. Remove the lid and simmer until the desired thickness has been reached.
Suzie Schier says
May 24, 2019 at 10:31 amMy Mom made this for me in her insta-pot when I was there visiting and it was awesome. She can’t have dairy though so had to substitute a few things but it was so good and not spicy hot which I hate.
I don’t have an insta-pot so will have to try and figure this out without??
Joanna Cismaru says
May 24, 2019 at 9:09 pmAbsolutely! Here’s another butter chicken recipe I have on the blog that’s not done in an instant pot: https://www.jocooks.com/main-courses/poultry-main-courses/butter-chicken/
Susie Sylvia says
May 22, 2019 at 11:37 amHi Jo, I’m giving this 5 stars even though I haven’t made this yet… it’s based on the great experiences I’ve had with several of your other recipes. Also, I love Butter Chicken and the ingredient list is right on the money. But I have a question… instead of the 1 cup of water could I use 1 cup of chicken stock to increase the depth of flavor??
Nicole Beaulieu says
May 22, 2019 at 4:26 pmAbsolutely! Chicken stock would be great 🙂 Enjoy!
Athena Lorenz says
May 15, 2019 at 8:00 pmHi! Is the recipe spicy? My family doesn’t like spicy. Which ingredient should I remove?
Thank you.
Joanna Cismaru says
May 15, 2019 at 8:42 pmNo, it’s not spicy at all!
Linda says
May 14, 2019 at 9:52 amCan this recipe be doubled for 19 people
Joanna Cismaru says
May 14, 2019 at 6:34 pmYes you can, just make sure your IP is big enough, don’t go past the max line.
Melissa Harlow says
May 7, 2019 at 1:16 pmWould evaporated milk work as a substitute for whipping cream?
Nicole Beaulieu says
May 8, 2019 at 10:25 amFor sure! That would taste great.
Melissa Harlow says
May 24, 2019 at 6:28 pmThanks! I tried it and it was great. Bonus– no curdling issues, and no trip to the store for whipping cream ( I had everything else 😊)!
Melanie says
May 6, 2019 at 8:55 pmMy Family Loved it! My kids are 2 and 4 and they ate it up like champs 🙂
Robert Edward Ly says
April 17, 2019 at 6:32 pmWhen do I cook the ginger paste?
Nicole Beaulieu says
April 18, 2019 at 10:05 amIn step 2 when it says to add the ginger 🙂 Enjoy!
HappyInstantPotter says
April 15, 2019 at 12:26 amSo easy and good! The chicken shrinks, so don’t cut them into the size you want. Cut them into about 150% the size you want, and simmer after while stirring to thicken the sauce after. Two thumbs up!!
Rachel T says
April 3, 2019 at 5:04 amI have a basic Instapot from WalMart. It doesn’t matter not have a poultry setting 🙁 should I use the manual setting or steam ,,? Thank you!
Nicole Beaulieu says
April 3, 2019 at 11:01 amYes manual high pressure will work!
S says
March 28, 2019 at 5:23 pmI love this recipe!!! It’s a hit with my whole family (even my 2 year old….. Which never really happens lol)
I did make some adjustments, I added 1 onion and some chilli flakes to taste. Awesome recipe!!
Jennifer Falvey says
March 18, 2019 at 11:30 amThanks for this recipe–I think I am about to be a dinner hero at my house! 🙂
Do you think I could replace the whipping cream with coconut cream or some other non-dairy cream?
Nicole Beaulieu says
March 18, 2019 at 12:18 pmYes you can for sure! Coconut cream would be amazing 🙂
kag says
March 14, 2019 at 3:49 pmThis is so insanely easy, and so amazing. My boys loooooved it, and they are very picky about their indian food! I’ve been making another indian curry dish since they were toddlers that is their favorite meal — I think they liked this one better! And, so much easier and in way less time. Extra bonus is that I can put the little rack inside and cook a pot of rice at the same time — another dish my kidults are fussy about! I’ve made this 3 times in 3 weeks! Indian butter chicken was something that I thought could only be found at a restaurant. Really love that this one has all the flavors and I can do it in the instant pot! Thank you!