Instant Pot Butter Chicken

Craving a cozy dinner that feels like a warm hug? Instant Pot Butter Chicken delivers succulent chicken thighs bathed in a velvety tomato cream sauce, spiced with fragrant ginger, garlic, and warm garam masala. Plus, it all whirls together in your Instant Pot for a quick, one-pot feast that’ll have everyone asking for seconds.

Key Ingredients

Get ready to stock your pantry with these essentials that bring bold flavor and rich creaminess to every bite:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces: Tender protein that soaks up all the aromatic spices.
• 1 teaspoon garam masala: Warm, complex spice blend for classic Indian flavor.
• 1 teaspoon ground cumin: Earthy base note that deepens the curry’s profile.
• 1 teaspoon ground coriander: Citrusy undertone that brightens the sauce.
• 1 teaspoon turmeric: Golden hue and subtle earthiness with anti-inflammatory benefits.
• 1 teaspoon chili powder: Mellow heat that builds curry warmth.
• 1 teaspoon salt: Balances flavors and enhances savory notes.
• 1 tablespoon olive oil: Light cooking fat for sautéing aromatics.
• 1 medium onion, finely chopped: Sweet foundation that softens into a luscious base.
• 4 cloves garlic, minced: Pungent punch that lifts the sauce.
• 1 inch ginger, grated: Zesty zing with fresh warmth.
• 1 can (14 oz) crushed tomatoes: Tangy body that simmers into creamy perfection.
• 1 cup heavy cream: Luxurious richness that tames the spices.
• 1/4 cup plain yogurt: Adds tang and smooth texture.
• 2 tablespoons butter: Silky finish for that signature “butter” flavor.
• Fresh cilantro, chopped, for garnish: Bright, herbaceous accent at the end.
• Cooked basmati rice or naan, for serving: Perfect vehicles for scooping up every drop of sauce.

How To Make Instant Pot Butter Chicken

Let’s dive into how this recipe comes together step by step. You’ll first marinate and sear the chicken, then build layers of flavor with onions, garlic, and ginger. After adding tomatoes, the Instant Pot magically transforms everything into a creamy curry in minutes. A final swirl of cream, yogurt, and butter brings that signature silky finish, and you’re ready to plate up!

1. In a large bowl, combine chicken thighs with garam masala, cumin, coriander, turmeric, chili powder, and salt. Toss well to coat all the pieces evenly.

2. Turn on the Instant Pot and select the Sauté function. Once the display reads “Hot,” add olive oil.

3. Add the chopped onion and sauté for about 2–3 minutes, until the edges turn translucent.

4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

5. Add the spiced chicken to the pot and sauté for 5–7 minutes until the pieces are browned on the outside.

6. Pour in the crushed tomatoes and stir well to combine with the chicken.

7. Close the lid, ensure the steam release handle is in the Sealing position, then select “Pressure Cook” on high for 10 minutes.

8. When the cook cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the steam release handle to Venting to release any remaining pressure.

9. Open the lid and stir in the heavy cream and yogurt, mixing until smooth.

10. Add the butter and stir until melted and well incorporated.

11. Taste and adjust seasoning if needed.

12. Serve the butter chicken over cooked basmati rice or with warm naan, garnished with chopped cilantro.

Serving Suggestions

This buttery curry is a superstar on its own, but pairing it with the right sides will make your meal even more memorable. Whether you’re feeding a crowd or keeping it intimate, these ideas will elevate your plating game:

• Fluffy Basmati Rice: Spoon the creamy chicken over steaming rice so each grain soaks up the sauce.
• Warm Naan: Tear or dip soft naan into the curry for a hands-on, comforting experience.
• Cooling Raita: Whisk plain yogurt with grated cucumber, mint, and a pinch of salt for a refreshing contrast.
• Roasted Vegetables: Serve alongside oven-roasted cauliflower or carrots to add texture and color.

Tips For Perfect Instant Pot Butter Chicken

With just a few extra tricks, you’ll nail the perfect balance of spice, creaminess, and texture every time. Read on for my top tips to make this dish shine:

• For a spicier dish, add a teaspoon of cayenne pepper or more chili powder.
• You can use chicken breast instead of thighs if you prefer leaner meat.
• This butter chicken freezes well for up to 3 months; just reheat on the stove or in the microwave.
• Pair this dish with a side of roasted or sautéed vegetables for a complete meal.
• Experiment with adding vegetables like peas or bell peppers during cooking for extra nutrition and color.

How To Store It

Leftovers never tasted so good, and proper storage will keep your butter chicken vibrant and flavorful. Here’s how to stash it like a pro:

• Refrigeration: Let the curry cool to room temperature, then transfer to an airtight container and store in the fridge for up to 4 days.
• Freezing: Portion into freezer-safe containers or heavy-duty bags, label with the date, and freeze for up to 3 months.
• Thawing: Move frozen curry to the fridge the night before to thaw gently and maintain texture.
• Reheating: Warm on the stovetop over medium-low heat, stirring in a splash of water or cream to revive sauciness; alternatively, microwave in 1-minute bursts, stirring between intervals.

Frequently Asked Questions

Here are some quick answers to common questions about Instant Pot Butter Chicken:

• How long does it take to prepare and cook this Instant Pot Butter Chicken from start to finish?

From start to finish, you’re looking at about 35–40 minutes. That includes 10 minutes to prep and marinate the chicken with spices, 8 minutes to sauté onions, garlic, ginger, and chicken, 10 minutes of pressure cooking, a 10-minute natural pressure release, and 2–3 minutes to stir in cream, yogurt, and butter.

• Can I use boneless, skinless chicken breast instead of thighs?

Yes. Chicken breast works fine; just cut it into similar bite-sized pieces so it cooks evenly. Keep the pressure‐cook time at 10 minutes, but monitor for slight dryness—stirring in the cream, yogurt, and butter off the heat helps keep breast meat moist.

• How can I adjust the spiciness of this butter chicken?

For a milder curry, reduce the chili powder to ½ teaspoon and skip cayenne. For more heat, add up to 1 teaspoon cayenne pepper or increase chili powder by ½ teaspoon. You can also stir in fresh chopped chilies or a dash of hot sauce when adding the crushed tomatoes.

• What’s the best way to prevent the “Burn” warning on my Instant Pot?

After browning the chicken and before sealing, ensure no bits are stuck on the bottom. Deglaze by pouring in the crushed tomatoes and scraping up any browned bits with a wooden spoon. A thin layer of oil on the bottom also helps prevent scorching.

• Can I make this recipe dairy‐free or vegan?

Yes. Substitute the heavy cream and yogurt with full-fat coconut milk or cashew cream. Replace the butter with vegan margarine or coconut oil. Use plant-based yogurt if you want tang, and ensure your spices and oil are vegan-friendly.

• How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm gently on the stovetop over medium-low heat, stirring in a splash of water or additional cream to regain a saucy consistency. You can also microwave in 1-minute intervals, stirring in between.

• What side dishes and accompaniments go best with this butter chicken?

Serve it over fragrant basmati rice or with warm naan or roti. It also pairs nicely with cucumber raita, mango chutney, roasted cauliflower, or a simple salad to balance the rich sauce.

• Can I add vegetables to this dish for extra nutrition?

Absolutely. Stir in frozen peas right after the pressure cook and let them heat through while you add the cream and yogurt. Bell peppers or spinach work well, too—add them during the sauté step just after browning the chicken so they soften without overcooking.

What Makes This Special

This Instant Pot Butter Chicken shines because it strikes the perfect balance between ease and flavor. You’re searing juicy chicken, building layers of spice, then letting the pressure cooker do the hard work while you chill out (maybe dance to some Bollywood beats?). The result is a silky, aromatic curry that feels gourmet but cooks in under 40 minutes. Feel free to print and save this recipe for your next dinner win, and drop a comment below if you have questions, tweaks, or just want to share how much your family loved it!

Print Recipe

Instant Pot Butter Chicken

Author: Ethan Brooks Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Calories: 500

Description

Juicy chicken thighs seared in warm garam masala and simmered in a creamy tomato sauce, filling the kitchen with fragrant ginger and garlic notes. Spoon over fluffy basmati or naan for a mouthwatering feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 teaspoon garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 1 inch ginger, grated

• 1 can (14 oz) crushed tomatoes

• 1 cup heavy cream

• ¹⁄₄ cup plain yogurt

• 2 tablespoons butter

• Fresh cilantro, chopped, for garnish

• Cooked basmati rice or naan, for serving

Instructions

1. In a large bowl, combine chicken thighs with garam masala, cumin, coriander, turmeric, chili powder, and salt. Toss well to coat all the pieces evenly.
2. Turn on the Instant Pot and select the "Sauté" function. Once hot, add olive oil.
3. Add the chopped onion to the pot and sauté for about 2-3 minutes, until translucent.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Add the spiced chicken to the pot and sauté for 5-7 minutes until chicken is browned on the outside.
6. Pour in the crushed tomatoes and stir well to combine.
7. Close the lid of the Instant Pot and ensure that the steam release handle is in the “Sealing” position. Set the pot to "Pressure Cook" on high for 10 minutes.
8. After the cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam release handle to “Venting” to release any remaining pressure.
9. Open the lid and stir in the heavy cream and yogurt, mixing until smooth.
10. Add butter and stir until melted and well incorporated.
11. Taste and adjust seasoning if needed.
12. Serve the butter chicken over cooked basmati rice or with warm naan, garnished with chopped cilantro.

Note

• For a spicier dish, add a teaspoon of cayenne pepper or more chili powder.
• You can use chicken breast instead of thighs if you prefer leaner meat.
• This butter chicken freezes well for up to 3 months; just reheat on the stove or in the microwave.
• Pair this dish with a side of roasted or sautéed vegetables for a complete meal.
• Experiment with adding vegetables like peas or bell peppers during cooking for added nutrition.

Keywords: instant pot butter chicken, indian butter chicken, creamy chicken curry, easy indian dinner, one pot meal, spiced tomato curry