Get ready to fall in love with Instant Pot Butter Chicken, the ultimate comfort food for anyone who craves a creamy, flavorful Indian meal without the hassle of takeout. This recipe transforms juicy chicken thighs into mouthwatering bites, coated in a rich, spiced tomato sauce and finished with a swirl of cream and yogurt— all in just 30 minutes! Whether you’re a spice lover or new to Indian cooking, this one-pot wonder beautifully balances bold flavors with just the right amount of heat, making it perfect for busy weeknights or cozy weekend dinners alike.
Ingredients You’ll Need
The magic of Instant Pot Butter Chicken lies in its vibrant yet approachable ingredients, each lending depth and character to every bite. Nothing fancy here— just a handful of pantry staples, a couple of fresh aromatics, and a short lineup of warming spices. Each plays a unique role in creating an irresistibly velvety, deeply flavored chicken curry.
- Chicken thighs: Boneless, skinless thighs stay juicy and tender under pressure, soaking up all the sauce’s goodness.
- Butter: The namesake ingredient adds a luxurious richness that sets this dish apart from ordinary curries.
- Yellow onion: Diced onion forms the sweet, savory backbone of the sauce, helping everything meld together.
- Garlic: Freshly minced garlic infuses an aromatic kick that rounds out the spices.
- Fresh ginger: A tablespoon of ginger gives the dish its signature warmth and subtle zing.
- Garam masala: This fragrant spice blend is essential for achieving authentic, cozy Indian flavor.
- Ground cumin: Cumin brings earthiness and a gentle smokiness to the sauce.
- Smoked paprika: Adds another layer of smokiness and enhances the gorgeous color of the gravy.
- Turmeric: Just a touch provides vibrant golden hue and a light, peppery note.
- Cayenne pepper (optional): Use as much or as little as you like for your preferred level of spice— it’s totally customizable.
- Salt: Brings out all the flavors and keeps everything balanced.
- Tomato sauce: The foundation of the creamy curry, tomato sauce adds tang and richness to every spoonful.
- Heavy cream: Swirling in cream at the end gives the sauce a dreamy, silken texture.
- Plain Greek yogurt: Yogurt not only makes the sauce lusciously creamy but also adds a lovely tang.
- Fresh cilantro: Sprinkled on top, cilantro brightens up the dish and adds a burst of fresh flavor.
- Cooked basmati rice: The perfect fluffy base for scooping up every last bit of that wonderful sauce.
How to Make Instant Pot Butter Chicken
Step 1: Sauté the Aromatics
Start by switching your Instant Pot to the Sauté mode and melting the butter. Once those golden pools begin to bubble, toss in your diced onion. Let it sweat for about three minutes until it’s soft and sweetly fragrant, then add the garlic and ginger. This step kicks off the flavor foundation; sautéing these aromatics opens up their flavors, making your kitchen smell instantly amazing.
Step 2: Bloom the Spices
Now, it’s time for a fragrant spice party! Stir in the garam masala, cumin, smoked paprika, turmeric, cayenne pepper (if you love a touch of heat), and salt. Let everything cook together for about 30 seconds— just long enough to wake up the spices and release their essential oils. This quick “bloom” is the secret to getting deep, restaurant-style flavor in your Instant Pot Butter Chicken.
Step 3: Add Tomato Sauce and Chicken
Pour in that can of tomato sauce and be sure to scrape up any browned bits from the bottom of the pot— these are flavor gold! Toss in the chicken pieces and give everything a good stir so they’re fully coated in that spiced tomato goodness. The sauce will look thick and a little rustic at this point, but don’t worry— it turns silky later.
Step 4: Pressure Cook
Cancel Sauté mode, secure the Instant Pot lid, and set it to Manual High Pressure for 8 minutes. After cooking, let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure. This steady release keeps the chicken tender and helps all those flavors marry beautifully in the pot.
Step 5: Finish with Cream and Yogurt
Open the lid, inhale that irresistible aroma, and stir in the heavy cream and Greek yogurt. Your sauce will turn gloriously creamy and smooth. Give it a taste and adjust salt or spice if you want more kick, then you’re ready to ladle this masterpiece over fluffy basmati rice. Sprinkle fresh cilantro on top for a pop of color and herby freshness!
How to Serve Instant Pot Butter Chicken
Garnishes
A sprinkle of vibrant, chopped fresh cilantro does wonders for your Instant Pot Butter Chicken, lending a lively finish to every serving. For an extra touch of indulgence, add a pat of butter on top while it’s still hot— it’ll melt right into the curry and make it even more luscious. Sliced green onions or a squeeze of lemon can add a tangy, fresh twist if you like.
Side Dishes
Serve this chicken curry the classic way over a heap of fluffy basmati rice— that’s non-negotiable for soaking up every drop of sauce! If you’re feeling extra, add a side of warm naan or roti, which makes scooping up the creamy gravy even more delightful. Don’t forget a simple cucumber salad or crisp veggie pickles to balance out the richness.
Creative Ways to Present
Turn Instant Pot Butter Chicken into a showstopper by serving it family-style in a big, shallow bowl, piled high with rice in the center and dollops of creamy sauce circling the edge. Individually plated portions in small bowls make a chic dinner-party option, especially with colorful garnishes. For a fun twist, try stuffing leftovers inside warmed pita pockets or rolling them up in flatbread for easy handheld lunches.
Make Ahead and Storage
Storing Leftovers
The flavor of Instant Pot Butter Chicken actually deepens over time, so leftovers are a treat! Transfer any extras to an airtight container and pop them in the fridge, where they’ll keep beautifully for up to four days. The sauce might thicken a bit, but it only gets more delicious with every passing hour.
Freezing
Got more than you can eat? Butter chicken freezes like a dream! Let everything cool completely, scoop into freezer-safe containers or resealable bags, and freeze for up to three months. Thaw overnight in the fridge or gently on the counter before reheating.
Reheating
When you’re ready for another round, simply reheat your Instant Pot Butter Chicken on the stovetop over medium-low heat, stirring gently until hot. You can also use the microwave in quick bursts, stirring in between. If the sauce thickens too much, just add a splash of water or cream to loosen it up.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are more forgiving and stay extra juicy under pressure, you can substitute chicken breast if you prefer a leaner option. Just watch the cook time, as breast meat can dry out faster.
Is Instant Pot Butter Chicken spicy?
The recipe has a gentle warmth from the spices and a subtle kick from the optional cayenne. If you love spicy food, add more cayenne or toss in a diced chili; if you’re sensitive to heat, simply leave it out— the dish will be mild and creamy!
Can I make this dairy free?
You can! Swap the butter for coconut oil, use a thick dairy-free yogurt, and opt for coconut cream in place of heavy cream. The result is still creamy, flavorful, and satisfying, with a hint of coconut twist.
What if I don’t have garam masala?
If you’re out of garam masala, blend equal parts ground cumin, coriander, cardamom, and a pinch of cinnamon for a quick homemade substitute. The flavor won’t be exactly the same, but it’ll still be delicious!
Can Instant Pot Butter Chicken be doubled?
Yes, this recipe scales up wonderfully in a 6-quart or larger Instant Pot. Just make sure not to overfill the pot, and add a couple of extra minutes to the natural pressure release. Your family (or freezer) will thank you!
Final Thoughts
If you’ve ever wanted delicious Indian comfort food at home without a lot of fuss, Instant Pot Butter Chicken is your answer. It’s rich, bursting with warm spices, and impossibly easy— weeknight dinner magic! Give it a try, play around with the heat and garnishes, and soon enough, you’ll have a restaurant-worthy staple on your table that everyone will ask for again and again.
Print
Instant Pot Butter Chicken Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Butter Chicken recipe is a quick and easy way to enjoy a flavorful Indian dish at home. Tender chicken cooked in a creamy tomato-based sauce with aromatic spices, served over fragrant basmati rice.
Ingredients
Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Sauce:
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 (14 oz) can tomato sauce
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
Garnish:
- 2 tablespoons chopped fresh cilantro
Serving:
- cooked basmati rice
Instructions
- Sauté Aromatics: Set Instant Pot to Sauté mode, melt butter, sauté onion until soft, add garlic and ginger.
- Add Spices: Stir in garam masala, cumin, paprika, turmeric, cayenne, salt.
- Cook Chicken: Add tomato sauce, chicken, pressure cook for 8 mins.
- Finish: Stir in cream, yogurt, adjust seasoning, serve over rice, garnish with cilantro.
Notes
- For extra richness, add a pat of butter on top before serving.
- Adjust cayenne to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg
