Instant Pot Butter Chicken

Bowl of creamy instant pot butter chicken served over rice, garnished with fresh cilantro.

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Instant Pot Butter Chicken has it all—creamy sauce, warm spices, and tender chicken. Pure comfort with rice and naan!

Prep Time10

Cook Time8

Natural Release Time5

Total Time23

Course: Dinner

Cuisine: Healthy, Indian

Keyword: Instant Pot Butter Chicken

Servings: servings

Author: Chelsea Lords

Cost: $16.12

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

US - Metric

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

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.

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

Storage: Store leftovers in an airtight container 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.

Nutrition