This deliciously flavorful Instant Pot Butter Chicken recipe is made in your pressure cooker in about 30-minutes! Tender pieces of chicken in a buttery sauce – yum! It’s a spiced filled dinner you’ll want to make again and again!
Table of Contents
Instant Pot Butter Chicken
So, this Instant Pot Butter Chicken is our family’s new favorite dish! It’s often requested and made week after week. It’s so flavorful (but not spicy hot) and is ready in about 30-minutes!
Our kinda recipe!
Serve it with brown, white, or Jasmine rice, to be untraditional some quinoa or some warm naan for the kids – and EVERYONE is happy and content.
We just love our Instant Pot because you can make such easy meals in so little time! We also put this Instant Pot Macaroni and Cheese on our meal plan a lot!
Our one recommendation, double the recipe because your family is going to want seconds. Plus, it’s ahhhmazing reheated for lunch the next day!
Oh, that savory, buttery spice-filled sauce. Dreamy!
Other Instant Pot Favorites
Instant Pot Spaghetti with Meat Sauce – easy for busy weeknights.
Amazing Instant Pot Lemon Chicken – our favorite.
Instant Pot Tortellini Soup with Sausage – a whole meal the entire family loves.
What is Butter chicken
You may be asking yourself what exactly is Butter Chicken? Well, it’s a modern Indian dish of tender chicken in a tomato, butter and cream sauce – with a handful of spices. What’s not to like about that!
They say it was developed in the early 20th century in Delhi as a way to use leftover tandoori chicken. All I know is it’s evolved into an American favorite as well. Just ask our family 🙂
What Spices Go In Butter Chicken?
Along with the garlic, this recipe has some flavorful and healthful spices. Usually, in a Butter Chicken Recipe, you use the following spices:
- garam masala
- coriander
- ginger
- cumin
- paprika
- chili powder
- turmeric
- salt
Personally, we think it’s the garam masala that gives this recipe such good flavor, but all the spices come together to make this Indian food so addictively good.
You’ll want to take a piece of naan and soak up all that sauce!
Other Ingredients in Butter Chicken Made in the Pressure Cooker
- Chicken Thighs – or chicken breasts.
- Butter
- Fresh Garlic
- Fresh Ginger
- Tomato Sauce
- Water
- Heavy Cream
How Do You Make Butter Chicken In Your Instant Pot
Ok, you’re going to love this recipe. When you can have such a great tasting meal on the table in 30 minutes, you can’t go wrong.
Tip: If you’re new to pressure cooking, see your manufacturer’s guide for detailed instructions on how to use your Instant Pot.
Here we go…
Step 1
First, turn your Instant Pot to the sauté setting and press start. Place your butter in the pot and let it melt. Now, add the garlic and ginger and sauté for a minute or until the garlic becomes aromatic. (don’t overcook your garlic or it will become bitter.)
Step 2
Next, add the tomato sauce and tomato paste to the Instant Pot and stir. Now, add the garam masala, coriander, cumin, paprika, turmeric, chili powder, and salt to the Instant Pot, stir and cook for approximately 3 to 5 minutes.
Step 3
Add the chicken thighs, water, and stir. There should be enough liquid in the pot to cover the chicken, add more water if needed.
Step 4
Next up, close and seal the Instant Pot lid. Set the Instant Pot to the Pressure Cooker or Poultry setting and set the time for 5 minutes.
Step 5
Wait until the natural release cycle is finished, it should take roughly 10 minutes. You can also follow the manufacturer’s guide for quick release. Open and remove the lid.
Step 6
Now, with the lid off, put the Instant Pot on the sauté setting. Add the heavy cream and simmer for 5 minutes, stirring occasionally. The sauce will thicken slightly.
Step 7
Finally, turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Instant Pot Butter Chicken With Coconut Milk
We make this instant pot recipe with both coconut milk and cream and they are both delicious, so use whatever type of milk you prefer or diet allows.
Can I Make this Butter Chicken with Frozen Chicken?
Yes! You can use frozen chicken, but your Instant Pot will take a little longer to come to pressure before the cooking time begins. However, the recipe is just as amazing.
How to Store Butter Chicken
If you have leftovers, Butter Chicken can be stored in an airtight container for up to 5 days in the refrigerator.
It can also be frozen in an airtight container and kept in the freezer for about 3 months. To reheat, take it out of the freezer the night before to thaw or thaw in the microwave until the desired temperature.
Tips and Swaps for Making Instant Pot Butter Chicken
- Sometimes we throw some sliced onions of peppers in the pot while the garlic is simmering to give it more texture and flavor.
- You can substitute chicken stock for the water in the recipe.
- To make the recipe a little more healthy, swap half of the heavy cream for Greek yogurt.
- As an option, you can use chicken breasts instead of thighs.
- These spices can be found at your local grocery store.
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Instant Pot Butter Chicken
Equipment
- Instant Pot
Ingredients
- 3 tablespoons butter (unsalted)
- 6 large cloves garlic (minced)
- 2 teaspoons fresh ginger (finely grated or minced (or paste))
- 1 cup tomato sauce or puree
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon coriander ground
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds chicken thighs boneless and skinless (cut into pieces)
- 1 cup water
- 1 cup heavy cream
- 2 tablespoons parsley (chopped)
Instructions
- Turn your Instant Pot to the sauté setting and press start. Place your butter in the pot and let it melt. Now, add the garlic and ginger and sauté for about a minute or until the garlic becomes aromatic. (don't overcook your garlic or it will become bitter.)
- Add the tomato sauce and tomato paste to the Instant Pot and stir. Now, add the garam masala, coriander, cumin, paprika, turmeric, chili powder, and salt to the Instant Pot, stir and cook for approximately 3 to 5 minutes.
- Add the chicken thighs, water, and stir. There should be enough liquid in the pot to cover the chicken, add more water if needed.
- Close and seal the Instant Pot lid. Set the Instant Pot to the Pressure Cooker or Poultry setting and set the time for 5 minutes.
- Wait until the natural release cycle is complete, it should take roughly 10 minutes. You can also follow the manufacturer's guide for quick release. Open and remove the lid.
- With the lid off, put the Instant Pot on the sauté setting. Add the heavy cream and simmer for 5 minutes, stirring occasionally. The sauce will thicken slightly.
- Turn off the Instant Pot and top with fresh parsley if desired. Serve warm over rice and with naan.
Video
Notes
- Sometimes we throw some sliced onions of peppers in the pot while the garlic is simmering to give it more texture and flavor.
- You can substitute chicken stock for the water in the recipe.
- To make the recipe a little more healthy, swap half of the heavy cream for Greek yogurt.
- As an option, you can use chicken breasts instead of thighs.
- These spices can be found at your local grocery store.
Nutrition
We love this recipe! We hope you do, too!
