Instant Pot Butter Chicken

Instant Pot Butter Chicken

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: Use olive for an earthy flavor or coconut for sweetness.
• Yellow Onion: Small dice for quick sautéing.
• Ginger & Garlic: Fresh offers more punch; pre-minced saves time.
• Spices: Grab fresh for the best flavor.
• Red Pepper Flakes: Adjust to taste or serve separately for different spice tolerances.
• White Sugar: Balances tomato acidity.
• Tomatoes: Quality canned tomatoes elevate the dish.
• Chicken Thighs: Boneless and skinless for juiciness.
• Unsalted Butter: Allows salt control.
• Heavy Cream: Essential for authentic richness.
• Cilantro: For freshness; parsley or basil can substitute.

How To Make Instant Pot Butter Chicken (Tips)

1. Deglaze Pot: After adding tomatoes, scrape the bottom to mix in caramelized bits and prevent burn notices.
2. Layer Chicken: Arrange chicken evenly in the sauce for uniform cooking.
3. No Water Needed: Tomatoes and chicken release enough liquid for pressure cooking.
4. Blend Sauce: Post-cooking, smooth the sauce with an immersion blender or in a regular blender.
5. Spices: Don’t omit spices; garam masala is key for authentic flavor.
6. Adjust Flavor: Taste and tweak salt or sugar as needed.
7. Moderate Spice: Start with less heat, add more if needed.
8. Cool Before Adding Dairy: Let sauce slightly cool, then add butter and cream to keep sauce thick.

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.

Serve Instant Pot Butter Chicken with:

1. Basmati rice: Fragrant and fluffy, it’s a classic companion.
2. Naan/roti/paratha: Ideal for scooping up sauce. 
3. Simple Garden Salad or Creamy Cucumber Salad: Adds a fresh, crisp contrast.
4. Raita: A cooling yogurt side to balance spice. (We share our fave easy raita on this Daal recipe.)
5. Roasted Vegetables: Adds some color!

More pressure cooker recipes:

• Instant Pot Chicken and Dumplings
• Instant Pot Mac ‘n Cheese
• Pinto Beans
• Instant Pot Beef Stew
• Instant Pot Oatmeal

Recipe adapted from TwoSleevers

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5 from 1 vote

Instant Pot Butter Chicken

By Chelsea Lords

Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan.

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Natural Release Time: 5 minutes minutes

Total Time: 23 minutes minutes

Servings: 4 -6 servings

Equipment

• 6-quart Instant Pot (pressure cooker)

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 tablespoon coconut or olive oil
• ▢ 1 large yellow onion, diced (1-1/2 cups)
• ▢ 1 tablespoon each: ginger paste & minced garlic (Note 1)
• ▢ 1¼ teaspoon each: smoked paprika, ground cumin, turmeric, salt
• ▢ 2¼ teaspoons garam masala, separated (Note 2)
• ▢ Optional: ⅛ tsp red pepper flakes, 1 teaspoon white sugar
• ▢ 1 can (14.5 oz) crushed or diced tomatoes
• ▢ 2 pounds boneless skinless chicken thighs (Note 3)
• ▢ 8 tablespoons unsalted butter, sliced into tablespoons
• ▢ ½ cup heavy cream
• ▢ ⅓ cup finely chopped cilantro, optional
• ▢ For serving: cooked rice, warmed naan (Note 4)

Instructions 

• SAUTÉ: Set Instant Pot to 'sauté' mode. Once hot, add oil, followed by onion, garlic, & 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.
• ADD CHICKEN: Mix chicken with sauce; then press into one even layer (not bunched up).
• PRESSURE COOK: 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.
• DICE CHICKEN and BLEND SAUCE: Carefully remove the chicken & chop it into bite-sized pieces. Use an immersion blender (or transfer to regular blender) to purée the sauce until smooth. (Note 5)
• FINISH SAUCE: 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.)
• FINISH: Mix chicken back in, add cilantro, adjust seasoning to taste. Serve with rice and naan.

Video

Recipe Notes

Note 1: For convenience, use prepared refrigerated garlic paste and ginger paste. garam masala,

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: Thighs: 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.

Note 5: Heat causes sauce to expand. Let it cool slightly, blend slowly to avoid overflow, and open the lid carefully to release steam. If your blender isn't designed for hot liquids, secure the lid with a towel to contain steam.

Nutrition information is for the main dish only and does not include naan or rice.

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.

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