Instant Pot Butter Chicken is rich, creamy, and loaded with flavorful spices that soak into every bite of tender chicken. Serve it over rice with naan to scoop up every drop.
Family Favorite
Butter Chicken So Good, It Feels Like Cheating!
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 satisfying. Ready in 30 minutes, the pressure cooker does the work and it’s totally restaurant-quality!
Instant Pot Butter Chicken Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Chicken Thighs | Juicy and tender. Breasts work, but they’re a little drier. |
| Garlic & Ginger | Fresh is best, but pastes or refrigerated tubs are lifesavers. |
| Spices (garam masala, cumin, chili powder, turmeric, paprika) | Don’t skip garam masala—it’s what makes this taste like butter chicken! For less heat, reduce chili powder. |
| Crushed Tomatoes | Smooth sauce. Diced tomatoes work but will need blending. |
| Unsalted Butter | Add at the end so it emulsifies into the sauce. |
| Cream | Use heavy cream for richness. Coconut milk works if you want it dairy-free. |
| Sugar | A small pinch balances acidity. Swap for honey or skip it if you prefer less sweet. |
How To Make Instant Pot Butter Chicken
- Sauté: Cook the onion, garlic, ginger, and spices in oil until fragrant.
- Deglaze: Add crushed tomatoes and scrape up any browned bits (prevents burning).
- Add Chicken: Nestle chicken thighs in an even layer. No extra liquid needed.
- Pressure Cook: 10 minutes under high pressure, then quick release.
- Blend Sauce: Remove chicken, blend sauce smooth with immersion blender.
- Finish: mix in butter and cream, then return chicken. Serve with rice and naan.
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
Freezing and Leftovers
- 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.
More Pressure Cooker Recipes:
Pasta And Pizza
Instant Pot Mac and Cheese
Dinner
Instant Pot Beef Stew Recipe
Slow Cooker
slow cooker Pinto Beans! (or Instant Pot)Recipe adapted from TwoSleevers
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. (I share our fave straightforward raita on this Daal recipe.)
- Roasted Vegetables: Adds some color!
