Instant Pot Butter Chicken Recipe
Instant Pot Butter Chicken is the kind of cozy, fragrant dinner that feels impressive yet is absolutely possible on a busy weeknight. The flavors are gloriously layered—tender chicken enveloped in a velvety spiced sauce, aromatic with garam masala and finished with a swirl of cream and butter for a luscious, restaurant-style finish, right at home. Most importantly, this recipe delivers all the magic of classic butter chicken in a fraction of the time, thanks to the trusty Instant Pot. Trust me, once you try it, Instant Pot Butter Chicken will become your new comfort food obsession!
Ingredients You’ll Need
The beauty of making Instant Pot Butter Chicken at home is just how accessible the ingredient list is. Each element plays a key role in building a vibrant, creamy sauce and perfectly tender chicken, so don’t be tempted to skip anything—even the smaller amounts make a difference!
- Chicken Thighs: Juicy, flavorful, and the key to moist, tender bites; if you want extra convenience, use boneless, skinless pieces already cut.
- Olive Oil or Ghee: Adds richness and helps gently sauté the aromatics for depth; ghee will bring extra buttery aroma.
- Onion: Essential for sweetness and body in the sauce; chop it fine for the smoothest texture.
- Garlic: Brings bold, savory flavor that perfumes every bite; fresh garlic gives the best punch.
- Fresh Ginger: Brightens the dish with a subtle warmth, balancing the creaminess beautifully.
- Garam Masala: The classic Indian spice blend that’s key for instant curry depth; don’t skip it!
- Ground Cumin: Aromatic and earthy, it paints the flavor with an unmistakable Indian touch.
- Paprika: Lends a gentle smokiness and boosts the sauce’s lovely color.
- Turmeric: Adds golden color and a subtle earthiness for that classic butter chicken hue.
- Chili Powder (optional): For a gentle kick of heat—use as much or as little as you like.
- Salt: Essential foundation that lifts the other flavors.
- Tomato Sauce: Forms the body of the sauce for that tangy undertone; canned works perfectly.
- Heavy Cream: Delivers the iconic creamy, dreamy finish; swap for coconut milk to go dairy-free.
- Unsalted Butter: Melts in at the end for flavor and richness—don’t hold back!
- Chopped Fresh Cilantro: Scattered on top right before serving, it brings a fresh herbal note and a pop of color.
How to Make Instant Pot Butter Chicken
Step 1: Sauté the Aromatics
Set your Instant Pot to Sauté mode and add olive oil or ghee. Once it’s nicely heated (you’ll smell that buttery aroma melting in), toss in the chopped onions. Cook for about 2–3 minutes, stirring occasionally, until the onions start to soften and become translucent. This quick step ensures your Instant Pot Butter Chicken base is wherever the magic begins!
Step 2: Toast the Garlic, Ginger, and Spices
Stir in the minced garlic and freshly grated ginger, giving them about 30 seconds to bloom their fragrance. Next, pour in the garam masala, cumin, paprika, turmeric, chili powder (if you’re craving extra warmth), and salt. Stir everything together for another 30 seconds—this toasting unlocks tons of hidden flavor in those spices.
Step 3: Add Chicken and Coat in Spices
Toss the bite-sized chicken thigh pieces right into the pot, stirring well to make sure each piece gets a glorious coating of aromatic spices and onions. The chicken will pick up so much flavor from this early step, setting the stage for ultra-tender bites.
Step 4: Pour in Tomato Sauce and Pressure Cook
Pour in the tomato sauce, stirring to combine everything into a thick, richly colored mixture. Cancel Sauté mode, then secure the Instant Pot lid, making sure the valve is set to sealing. Set it to Pressure Cook on high for 10 minutes and let your Instant Pot Butter Chicken work its wonders!
Step 5: Natural Release, Then Stir in Cream and Butter
Once the cooking time is up, let the pressure release naturally for 5 minutes (this helps keep the chicken so tender), then carefully do a quick release for the rest. Open the lid and watch that beautiful sauce emerge! Stir in the heavy cream and butter until the sauce is silky and smooth.
Step 6: Thicken Sauce (Optional) and Serve
If you like your butter chicken sauce a little thicker (I love it this way for soaking into rice or bread), set the Instant Pot to Sauté for another 2–3 minutes, stirring gently. Once it’s your desired consistency, serve it up hot, and get ready for smiles all around.
How to Serve Instant Pot Butter Chicken
Garnishes
A sprinkle of fresh cilantro is the classic finishing touch for Instant Pot Butter Chicken. For extra flair, swirl in a tiny spoonful of cream just before serving, or even add a few toasted almond slivers for crunch and richness.
Side Dishes
This creamy, spiced chicken is just begging to be spooned over a bed of fluffy basmati rice, or served alongside warm, pillowy naan for scooping up all that luscious sauce. For a lighter option, cauliflower rice or a crisp cucumber salad also pair beautifully!
Creative Ways to Present
For casual entertaining, try spooning your Instant Pot Butter Chicken into lettuce cups for a handheld twist. Serve it over baked sweet potatoes for a cozy, colorful meal, or offer it in small bowls as part of a “build-your-own curry bowl” night—guests will love customizing their own bowls!
Make Ahead and Storage
Storing Leftovers
Transfer leftover Instant Pot Butter Chicken to an airtight container and pop it in the fridge—it’ll stay fresh and delicious for up to four days. The flavors actually deepen, making next-day lunches something to look forward to!
Freezing
Butter chicken is a freezer hero! Let it cool completely, then ladle into freezer-safe containers or bags, leaving a little space for expansion. It’ll freeze beautifully for up to three months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply transfer the chicken and sauce to a saucepan and warm gently over low heat, stirring often. Add a splash of water or cream if the sauce is a bit thick. You can also microwave single portions, stirring halfway through for even heating.
FAQs
Can I use chicken breasts instead of thighs?
Definitely! Chicken breasts will work in Instant Pot Butter Chicken, but do keep an eye on cooking time as breasts can dry out more easily. Thighs remain juicier and more forgiving, but both are delicious here.
How spicy is Instant Pot Butter Chicken?
This recipe is naturally mild and creamy, but you can make it spicier by adding extra chili powder or a pinch of cayenne. Conversely, simply leave out the chili powder for an extra-mild, family-friendly meal.
Can I make Instant Pot Butter Chicken dairy-free?
Absolutely! Swap in canned coconut milk for the heavy cream to get that same rich texture with a subtle coconut flavor. Skip the butter or use a plant-based alternative, and you’re set.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as written. Just double-check that your spices and tomato sauce contain no additives or gluten-based thickeners if you’re cooking for someone with allergies.
Can I double the recipe?
Yes, as long as your Instant Pot is large enough, you can safely double everything—just don’t go past the max fill line. No need to adjust the pressure cooking time!
Final Thoughts
There’s something deeply satisfying about creating such vibrant, comforting flavor in just half an hour—especially with the help of your Instant Pot. I hope you’ll give this Instant Pot Butter Chicken a try and make it a cherished favorite in your home, too. Grab your ingredients and dive in; the aroma alone is worth it!
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Instant Pot Butter Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Butter Chicken recipe is a quick and flavorful take on the classic Indian dish. Tender chicken cooked in a creamy, spiced tomato sauce – all made in a fraction of the time thanks to the Instant Pot.
Ingredients
Chicken:
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Sauce:
- 1 tablespoon olive oil or ghee
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt
- 1 (15 oz) can tomato sauce
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Garnish:
- Chopped fresh cilantro
Instructions
- Sauté Aromatics: Set Instant Pot to Sauté mode. Add oil, onion, garlic, ginger. Cook until softened.
- Add Spices: Stir in garam masala, cumin, paprika, turmeric, chili powder, salt. Toast spices.
- Cook Chicken: Add chicken, coat with spices. Pour in tomato sauce. Pressure Cook on high for 10 mins.
- Finish: Release pressure naturally for 5 mins. Stir in cream, butter. Thicken if desired. Serve hot with garnish.
Notes
- Coconut milk can be used instead of heavy cream for a dairy-free option.
- Chicken breasts can be substituted for thighs, but thighs yield juicier results.
- For extra richness, add a dollop of yogurt at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
