Instant Pot Butter Chicken in bowls with rice.

Instant Pot Butter Chicken

This deliciously flavorful Instant Pot Butter Chicken is made in your pressure cooker in about 30-minutes! Tender pieces of chicken in a buttery sauce - yum!
Course dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 555kcal
Author Erin Henry


  • 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


  • 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, should take roughly 10 minutes. You can also follow the manufacturer's guide for quick release. Open and remove 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.


Recipe will keep in the refrigerator for about 5 days. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 555kcal | Carbohydrates: 8g | Protein: 27g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 217mg | Sodium: 833mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1870IU | Vitamin C: 7.5mg | Calcium: 77mg | Iron: 2.7mg