Instant Pot Butter Chicken

This Instant Pot butter chicken recipe features tender chicken thighs cooked in a rich, creamy tomato sauce with garam masala, garlic, and ginger. Ready in under 30 minutes, it’s perfect for weeknight dinners, meal prep, or serving with rice and naan.

Ingredients

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced or crushed (about 5 teaspoons)
• 2-inch (5 cm) fresh ginger root, grated (about 2 tablespoons)
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder (optional)
• 1 teaspoon salt (adjust as needed)
• 2 pounds (900 g) boneless, skinless chicken thighs, diced into bite-size pieces
• 1 15-ounce (425 g) can tomato sauce or passata
• 1 cup (240 ml) heavy whipping cream, coconut milk, or half-and-half
• 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish

---

Instructions

Sauté Aromatics

1. Set the Instant Pot to Sauté. Melt butter and add garlic and ginger. Cook for about 1 minute until fragrant.

Add Spices and Tomato Sauce

1. Stir in garam masala, cumin, smoked paprika, turmeric, chili powder, and salt. Cook for 1 minute.
2. If spices stick to the bottom, deglaze the pot with a splash of water and scrape off any bits.
3. Add tomato sauce (or passata) and ¼ cup water. Turn off the sauté setting.

Cook the Chicken

1. Add diced chicken thighs to the pot and mix to coat evenly.
2. Secure the lid and set the vent to SEALING.
3. Select Pressure Cook / Manual on high pressure for 6 minutes. The Instant Pot will take about 10 minutes to reach pressure.
4. When cooking is complete, perform a quick release of the steam.

Finish the Sauce

1. Carefully remove the lid and switch back to Sauté. Stir in cream and allow the sauce to reduce slightly.
2. Adjust salt to taste.

Serve

• Serve hot over rice, garnished with chopped parsley, cilantro, or mint.

---

Why You’ll Love This Recipe

• Creamy, flavorful butter chicken ready in minutes with the Instant Pot.
• Rich, aromatic spices infused directly into tender chicken thighs.
• Perfect for weeknight dinners, meal prep, or family meals.
• Minimal hands-on time with maximum flavor.

Tips

• Deglaze thoroughly: Prevents burning and ensures spices stick to the chicken.
• Check seasoning: Adjust salt or chili powder after cooking.
• Use chicken thighs: They stay tender and juicy under pressure.
• Cream choice: Heavy cream or coconut milk adds richness; half-and-half lightens the sauce.

Variations and Substitutions

• Protein swap: Use chicken breast, paneer, or tofu for a vegetarian option.
• Spice level: Increase chili powder or add a fresh chili for heat.
• Dairy-free: Use coconut milk instead of cream.
• Herbs: Garnish with parsley, cilantro, or mint depending on preference.

FAQs

Can I make this ahead?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze it?
Yes, butter chicken freezes well for up to 2 months. Thaw in the fridge before reheating.

Can I use boneless chicken breast instead?
Yes, but reduce pressure cooking time to 4–5 minutes to avoid overcooking.

Serving Suggestions

• Serve over steamed basmati rice or warm naan bread.
• Pair with roasted vegetables or a simple cucumber salad.
• Add a side of pickled onions or chutney for extra flavor.
• Garnish with fresh herbs and a drizzle of cream for a restaurant-style presentation.