Prepare to fall head over heels for Instant Pot Butter Chicken, the ultimate cozy comfort food that delivers all the creamy, aromatic flavors you crave in just about half an hour. This recipe is my trusty go-to whenever I’m in the mood for a restaurant-worthy Indian feast without leaving my kitchen. Bursting with tender chicken, warm spices, velvety tomato sauce, and a rich swirl of cream, it’s guaranteed to make your kitchen smell incredible and dinner time a delicious celebration.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this dish is how each ingredient works some magic on the final result—there’s no fuss, just simple, vibrant pantry staples creating extraordinary Instant Pot Butter Chicken. Here’s what you’ll need and why each one matters:
- Chicken thighs: These stay juicy and succulent under pressure, soaking up all those buttery, spicy flavors.
- Butter: The secret to that classic richness and silky smooth mouthfeel.
- Oil: Helps the butter melt evenly and keeps onions from sticking while sautéing.
- Onion: Adds a gentle sweetness and depth to the sauce when cooked until golden.
- Garlic: Brings bold savoriness that infuses every bite with aromatic warmth.
- Fresh ginger: Lively and slightly peppery, this freshens up the sauce in the most irresistible way.
- Garam masala: An essential spice blend for that authentic Indian flavor profile—don’t skip it!
- Ground cumin: Earthy undertones really round out the curry’s flavor.
- Ground paprika: Gently smokey, this adds both flavor and that signature orange color.
- Ground turmeric: A pinch brings beautiful golden hues and subtle bitterness to balance the sauce.
- Cayenne pepper (optional): For a little extra heat—adjust depending on your spice tolerance!
- Salt: Essential for making all the flavors pop.
- Tomato sauce or crushed tomatoes: The tangy backbone of the curry, adding body and a lovely tomato sweetness.
- Heavy cream: The magic that turns the sauce super creamy and decadent.
- Butter (for finishing): Stirred in at the end for unbeatable gloss and luxury.
- Chopped cilantro: A fresh, vibrant garnish that livens up every bowl.
How to Make Instant Pot Butter Chicken
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the sauté function. Once it’s hot, add the butter and oil—the combination prevents scorching and builds that irresistible richness. Toss in the onions and let them soften and turn golden, about 5 minutes. The slow browning develops the essential sweetness and depth that’s going to anchor your sauce beautifully.
Step 2: Add Garlic, Ginger, and Spices
Now, stir in the minced garlic and fresh grated ginger, letting them sizzle for a minute to unlock their fragrance. Sprinkle over the garam masala, cumin, paprika, turmeric, cayenne if you’re choosing a little heat, and salt. Let everything bloom together for just 30 seconds—the spices toast gently, waking up all their earthy and floral notes.
Step 3: Coat and Pressure Cook the Chicken
Add the chicken thigh chunks straight into the pot, tossing them well so every piece is slicked with those spices and aromatics. Pour in the tomato sauce or crushed tomatoes, stirring to submerge the chicken and mix the sauce thoroughly. Switch off sauté mode, seal the Instant Pot lid, and set to cook on high pressure for 7 minutes. This is where the magic happens—flavors meld, chicken becomes wonderfully tender, and you hardly have to lift a finger.
Step 4: Natural Release and Creamy Finish
Once the timer goes off, leave it to naturally release pressure for 10 minutes (this keeps the chicken juicy), then quick-release any remaining pressure. Now for the indulgent finale: stir in heavy cream and those extra 2 tablespoons of butter. The sauce immediately turns velvety and luxuriously creamy. If you want it a bit hotter, switch back to sauté mode to gently warm it through, stirring constantly.
Step 5: Garnish and Serve
Right before serving, scatter over a good handful of chopped fresh cilantro. It gives each bowl a burst of color and a final hit of bright flavor. Your Instant Pot Butter Chicken is ready—serve and watch it disappear!
How to Serve Instant Pot Butter Chicken
Garnishes
Instant Pot Butter Chicken truly shines when finished with vibrant garnishes. Try a generous sprinkle of chopped fresh cilantro for a hit of herbal freshness, or a swirl of extra cream for an ultra-luxe look. You can also add a squeeze of lime or a dusting of garam masala just before serving if you love bold flavor pops.
Side Dishes
The most traditional (and arguably, best!) sidekick is fluffy white basmati rice—it soaks up every drop of sauce. But don’t forget soft, pillowy naan bread, perfect for dipping and scooping. If you’re craving a lighter touch, a crisp cucumber salad or roasted vegetables rounds out the meal beautifully.
Creative Ways to Present
For parties or potlucks, serve Instant Pot Butter Chicken in individual bowls with mini naan for dipping—super cute and shareable! Or spoon it over baked potatoes or even cauliflower rice for something a little out of the ordinary. You can also make sliders by stuffing the chicken into small buns with pickled onions—a fun fusion twist!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Butter Chicken stores like a dream. Once cooled, transfer to an airtight container and refrigerate for up to four days. The flavors become even deeper and more harmonious overnight, so tucked-away portions make for outstanding next-day lunches or quick dinners.
Freezing
If you want to save some for later, this dish is freezer-friendly. Scoop cooled portions into freezer-safe bags or containers, being sure to leave a little space for expansion. Freeze for up to three months—just thaw in the fridge overnight when you’re ready to reheat.
Reheating
To rewarm, gently heat leftovers in a pot on the stovetop over medium-low, stirring frequently until hot and silky. If the sauce seems a little thick after chilling or freezing, just add a splash of water or extra cream. You can also microwave single servings, but go slow and stir often for the best texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though it may cook a bit faster and isn’t quite as juicy as thighs. Just be mindful not to overcook during the pressure cycle.
Is Instant Pot Butter Chicken spicy?
It’s usually mild, with just a gentle warmth from the spices. If you want more heat, add more cayenne pepper to the sauté stage or offer chili flakes at the table.
Can I make this dairy-free?
Yes! Swap the butter for olive oil or vegan butter and use coconut milk instead of heavy cream. You’ll get luscious results with a subtle coconut fragrance that pairs perfectly with the spices.
Do I need to marinate the chicken?
No marinating needed for this quick Instant Pot version—pressure cooking infuses the meat with flavor in minutes. But if you have extra time, tossing chicken in spices and yogurt for a few hours can deepen the taste even more.
Can I double the recipe for a crowd?
Definitely! The Instant Pot handles larger batches well. Just make sure not to fill past the max line, and allow a little extra time for the pot to come up to pressure with more ingredients inside.
Final Thoughts
If you’re longing for takeout-style Indian comfort at home, you’ll want to keep this Instant Pot Butter Chicken recipe on repeat. It’s simply delicious, company-worthy, and easy enough for any night of the week. Give it a try—and don’t forget the naan!
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Instant Pot Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Description
This Instant Pot Butter Chicken recipe is a creamy and flavorful dish that’s quick and easy to make in your pressure cooker. Tender chicken cooked in a rich tomato and spice-infused sauce, finished with a touch of cream for a luscious texture.
Ingredients
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs cut into chunks
- 1 tablespoon butter
- 1 tablespoon oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 3/4 cup heavy cream
- 2 tablespoons butter (for finishing)
- chopped cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode. Add 1 tablespoon oil and 1 tablespoon butter. Once melted, add chopped onions and sauté until soft and golden, about 5 minutes.
- Stir in garlic and ginger and cook for 1 more minute.
- Add garam masala, cumin, paprika, turmeric, cayenne (if using), and salt. Cook for 30 seconds to bloom the spices.
- Add chicken pieces and toss to coat in the mixture.
- Pour in the tomato sauce and stir well. Cancel sauté mode. Seal the lid and cook on high pressure for 7 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in heavy cream and remaining 2 tablespoons of butter until smooth and creamy. Switch to sauté mode briefly to warm through if needed.
- Garnish with chopped cilantro and serve with rice or naan.
Notes
- You can substitute coconut milk for heavy cream to make it dairy-free.
- Add a pinch of sugar if your tomato sauce is too acidic.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
