Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan.
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.
Shortcuts
Grab pre-diced onions from the produce or frozen veggie aisle for a time-saver, or blitz an onion in your food processor.
Try Dorot® cubes from the freezer section or snag some refrigerated pastes.
How To Make Instant Pot Butter Chicken (Tips)
- Deglaze Pot: After adding tomatoes, scrape the bottom to mix in caramelized bits and prevent burn notices.
- Layer Chicken: Arrange chicken evenly in the sauce for uniform cooking.
- No Water Needed: Tomatoes and chicken release enough liquid for pressure cooking.
- Blend Sauce: Post-cooking, smooth the sauce with an immersion blender or in a regular blender.
- Spices: Don’t omit spices; garam masala is key for authentic flavor.
- Adjust Flavor: Taste and tweak salt or sugar as needed.
- Moderate Spice: Start with less heat, add more if needed.
- Cool Before Adding Dairy: Let sauce slightly cool, then add butter and cream to keep sauce thick.
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.
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. (We share our fave easy raita on this Daal recipe.)
- Roasted Vegetables: Adds some color!
Quick Tip
How To char the naan: Spray naan with olive oil spray, then briefly grill on stovetop over medium open flame until charred, flipping with tongs. Fold and cover with a towel to keep warm, or alternatively, heat in a skillet, toast, or microwave under a damp towel.
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
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
- Blender
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 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
- Warmed naan 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.
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