Instant Pot Butter Chicken offers a delightful culinary journey, bringing the authentic, rich, and creamy flavors of this beloved Indian classic directly to your dinner table with unparalleled ease. Every bite of tender chicken is deeply infused with aromatic spices, promising a truly satisfying meal. Serve it alongside fluffy basmati rice and warm naan bread, perfect for scooping up every last drop of the decadent sauce.
Family Favorite
Experience Restaurant-Quality Butter Chicken at Home, Effortlessly!
I distinctly remember a recent birthday celebration where my family and I tried a highly-rated Indian restaurant. While every dish was exceptional, the butter chicken was undeniably the star of the show. Even my notoriously picky kids devoured it, demanding I recreate it at home. Though I have my trusty traditional Butter Chicken recipe and an equally delightful Butter Chicken Meatballs variant, I desperately needed a faster, weeknight-friendly solution.
This quest led me to perfect the Instant Pot Butter Chicken recipe. It’s remarkably simple to prepare, yielding a sauce that is incredibly delicious and rich, mimicking the complex flavors of its slow-cooked counterpart. The beauty of the pressure cooker means this entire dish can be on your table in under 30 minutes, yet it tastes entirely restaurant-quality. This recipe truly feels like a cheat code for incredible homemade Indian food!
Essential Ingredients for Perfect Instant Pot Butter Chicken
Crafting exceptional butter chicken begins with selecting the right ingredients. Each component plays a vital role in building the dish’s signature deep, savory, and subtly sweet flavor profile.
| Ingredient | Notes & Smart Swaps for Success |
|---|---|
| Chicken Thighs | Boneless, skinless chicken thighs are highly recommended for their inherent juiciness and tender texture, which withstands pressure cooking beautifully. While chicken breasts can be used, they tend to be drier; if using, consider reducing cook time slightly to prevent overcooking. |
| Garlic & Ginger | Freshly minced garlic and grated ginger offer the most pungent and vibrant flavor. However, for ultimate convenience, pre-made ginger and garlic pastes (found in the produce section or international aisle) are excellent time-savers without significant compromise on taste. |
| Spices (Garam Masala, Cumin, Chili Powder, Turmeric, Paprika) | These foundational spices are the heart of butter chicken. Garam Masala is non-negotiable – it’s the signature blend that defines the dish’s aromatic character. Ensure it’s fresh for maximum impact; we’ll add it in two stages for optimal flavor. Cumin provides earthy warmth, turmeric offers a golden hue and subtle peppery notes, and paprika (smoked for extra depth) adds mild sweetness and color. Adjust chili powder to your desired heat level. |
| Crushed Tomatoes | Crushed tomatoes are preferred for achieving a smooth, velvety sauce without needing extensive blending. Diced tomatoes can be used as an alternative, but they will require a more thorough puréeing step to achieve the desired consistency. |
| Unsalted Butter | Generous amounts of unsalted butter are essential for that classic “butter” chicken richness. Adding it at the end ensures it emulsifies beautifully into the sauce, creating a luxurious mouthfeel. |
| Heavy Cream | Heavy cream provides the luxurious, velvety texture and richness that defines this dish. For a dairy-free or lighter alternative, full-fat coconut milk can be substituted, though it will impart a slightly different flavor profile. |
| Sugar | A small pinch of sugar is crucial for balancing the acidity of the tomatoes and rounding out the complex flavors of the spices. Honey can be used as a natural alternative, or you can omit it entirely if you prefer a less sweet sauce. |
Step-by-Step Guide: Crafting Your Instant Pot Butter Chicken
Making this incredible butter chicken in your Instant Pot is surprisingly straightforward. Follow these steps for a perfect, flavorful meal every time:
- Sauté Aromatics and Spices: Begin by setting your Instant Pot to the “Sauté” function. Once hot, add your chosen oil, followed by diced onion, minced garlic, and ginger paste. Cook until the onions become translucent and fragrant, then incorporate the bulk of your spices, reserving some garam masala for later. Stir constantly for a minute or two, allowing the spices to bloom and release their intoxicating aromas.
- Deglaze the Pot: Pour in the crushed tomatoes. Immediately use a wooden spoon to vigorously scrape the bottom of the pot, dislodging any browned bits that may have stuck. This crucial step prevents the “BURN” error and ensures all those delicious fond bits contribute to the sauce’s depth of flavor.
- Nestle the Chicken: Arrange the boneless, skinless chicken thighs in an even layer over the tomato mixture. There’s no need to add additional liquid; the chicken and tomatoes will release plenty of moisture during pressure cooking.
- Pressure Cook to Perfection: Secure the lid, making sure the sealing vent is set to the “Sealing” position. Cook on high pressure (Manual/Pressure Cook setting) for 10 minutes. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure. Remove the lid.
- Blend the Silky Sauce: Gently remove the cooked chicken from the pot and set it aside to cool slightly. Using an immersion blender directly in the pot, purée the sauce until it is wonderfully smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a standard blender (see important safety tip below).
- Finish with Richness: Return the blended sauce to the pot if transferred. Stir in the sliced unsalted butter, the reserved garam masala, and the heavy cream. Continue stirring until the butter has fully melted and the sauce is perfectly combined and smooth. Shred or chop the chicken into bite-sized pieces and return it to the pot. Adjust seasoning to taste, garnish with fresh cilantro, and serve immediately with your chosen accompaniments.
Quick Tip: Blending Hot Liquids Safely
When blending hot sauces, especially with an immersion or regular blender, exercise extreme caution due to potential expansion and steam build-up. Allow the sauce to cool slightly before blending. If using a regular blender, fill it no more than halfway, start on the lowest speed, and vent the lid by removing the center cap (covering with a towel to prevent splatters) to release steam. Always open the lid gently and away from your face to avoid spills and steam burns.
Getting Started with Your Instant Pot: Essential Tips for Beginners
The Instant Pot is a game-changer for quick and delicious meals, but there are a few foundational principles to understand for optimal results, especially if you’re new to pressure cooking:
- Always Factor in Pressure Build-Up and Release Time: The stated “cook time” for any Instant Pot recipe (like our 10 minutes for chicken) does not include the time it takes for the pot to come to pressure (typically 5-15 minutes, depending on liquid volume and pot size) or the time for pressure release. Always account for these additional stages when planning your meal.
- Pot Size Matters for Recipes: A six-quart Instant Pot is the most commonly recommended and versatile size for most recipes, including this butter chicken. Using a significantly smaller pot might mean you can’t fit all ingredients, while a much larger pot might require adjusting liquid amounts to ensure proper pressure build-up and even cooking.
- Crucial Seal Check for Pressure Cooking: Before every pressure cooking session, ensure that the sealing ring is correctly seated within the lid and that the steam release valve is properly positioned to ‘Sealing.’ A misaligned ring or an open valve will prevent the pot from coming to pressure, and your food won’t cook correctly.
- Prevent the “BURN” Error: Use Sufficient Liquid and Deglaze: The Instant Pot needs liquid to create steam and build pressure. Insufficient liquid or thick sauces can lead to a “BURN” error. Always add enough liquid as specified in recipes, and crucially, always deglaze the pot thoroughly after sautéing. Scraping up any browned bits from the bottom prevents food from scorching and triggering the safety sensor.
- Maximize Flavor with the ‘Sauté’ Function: Don’t skip the sautéing step! Browning meats and vegetables before pressure cooking is vital for developing complex flavors through the Maillard reaction. This function allows you to build a rich base directly in the pot, enhancing the overall taste of your dish.
Quick Release Technique
To perform a quick pressure release, carefully shift the steam release handle from ‘Sealing’ to ‘Venting.’ Always stand back and keep your hands and face away from the steam vent to avoid burns. The steam will escape rapidly and noisily. Once all steam is released and the float valve drops, it’s safe to open the lid.
Storage Solutions: Freezing and Leftovers
Planning Ahead and Enjoying Later
One of the many joys of Instant Pot Butter Chicken is how well it stores and reheats. In fact, many find that the flavors meld and deepen overnight, making leftovers an even greater treat!
- Refrigeration: Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 to 5 days. This makes it perfect for meal prepping throughout the week.
- Reheating: To reheat, gently warm the butter chicken on the stove over low to medium heat. If the sauce has thickened too much in the fridge, you can thin it out to your desired consistency by stirring in a splash of water, chicken broth, or a touch more cream or milk.
- Freezing: For longer storage, butter chicken freezes beautifully. Allow the dish to cool completely before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months.
- Thawing Frozen Butter Chicken: Thaw frozen butter chicken overnight in the refrigerator. Reheat slowly on the stove over low heat, stirring occasionally. Be mindful when reheating cream-based sauces from frozen, as rapid heating can sometimes cause the cream to curdle. A gentle, slow warm-up is key to maintaining a smooth texture.
Explore More Instant Pot & Pressure Cooker Recipes:
Unlock the full potential of your Instant Pot with these other convenient and delicious pressure cooker recipes:
Soups And Stews
Instant Pot Chicken And Dumplings
Pasta And Pizza
Instant Pot Mac and Cheese
Dinner
Instant Pot Beef Stew Recipe
Slow Cooker
Crockpot Pinto Beans! (or Instant Pot)
Recipe adapted from TwoSleevers
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Instant Pot Butter Chicken
Chelsea Lords
10 minutes
8 minutes
5 minutes
23 minutes
4 servings
Video Tutorial: Instant Pot Butter Chicken
Equipment Needed:
- Instant Pot (6-quart model recommended)
- Blender (or immersion blender)
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion diced (approx. 1-1/2 cups)
- 1 tablespoon ginger paste (see note 1 for fresh vs. paste)
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons ground turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala (divided, see note 2)
- 1/8 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon sugar (optional, to balance acidity)
- 1 (14.5-ounce) can tomatoes (crushed or diced)
- 2 pounds boneless, skinless chicken thighs (see note 3)
- 8 tablespoons unsalted butter (sliced into tablespoons for easy melting)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional, for garnish)
- Naan (warmed, for serving; see note 4)
- Cooked rice (for serving)
Instructions
- Set your Instant Pot to the “Sauté” mode. Once the inner pot is hot, add the coconut oil (or olive oil), followed by the diced yellow onion, minced garlic, and ginger paste. Sauté these aromatics for 3-6 minutes, stirring occasionally, until the onion is softened and slightly golden. Next, add all the ground spices (smoked paprika, ground cumin, ground turmeric, salt, and 1-1/4 teaspoons of garam masala), holding back the remaining 1 teaspoon of garam masala for later. Cook, stirring constantly for 1-3 minutes, until the spices become intensely fragrant. Finally, add the crushed tomatoes, stirring well and using a wooden spoon to scrape up any browned bits from the bottom of the pot. This is vital to prevent a “BURN” warning.
- Add the boneless, skinless chicken thighs to the Instant Pot. Gently mix them with the sauce, then press them down into a single, even layer at the bottom of the pot. Avoid piling the chicken in a bunch. No additional liquid is needed at this stage.
- Secure the Instant Pot lid, ensuring the sealing valve is set to the “Sealing” position. Cook on high pressure (using the Manual or Pressure Cook setting) for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully perform a quick release of any remaining pressure by shifting the steam release handle to “Venting,” keeping your hands and face away from the steam. Once the float valve drops, you can safely remove the lid.
- Carefully remove the cooked chicken from the pot and transfer it to a cutting board. Once slightly cooled, chop the chicken into bite-sized pieces. While the chicken cools, use an immersion blender directly in the Instant Pot to purée the sauce until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth (refer to note 5 for safe blending of hot liquids).
- If you used a regular blender, return the smooth sauce to the Instant Pot. Add the sliced unsalted butter, the reserved 1 teaspoon of garam masala, and the heavy cream to the pot. Stir thoroughly until all ingredients are well combined and the butter has melted, resulting in a perfectly smooth, rich sauce. If needed, you can use the “Sauté” function on a low setting to help melt the butter or to slightly thicken the sauce to your preferred consistency.
- Stir the chopped chicken pieces back into the sauce. Add the finely chopped cilantro (if using) and taste the butter chicken, adjusting any seasonings as needed (more salt, a pinch of sugar, or a dash of chili powder for extra heat). Serve your glorious Instant Pot Butter Chicken immediately with warm naan bread and fluffy cooked rice.
Recipe Notes for a Perfect Dish
Note 2: Garam Masala — The Key Spice: Garam masala is the aromatic heart of this dish. It’s a blend of ground spices, and its unique flavor is essential for authentic butter chicken. We use it in two stages: 1-1/4 teaspoons added at the beginning with other spices to build a foundational flavor, and the last 1 teaspoon stirred in at the very end to provide a fresh, vibrant aroma and finish.
Note 3: Chicken Choice: Boneless, skinless chicken thighs are highly recommended here because they remain incredibly juicy and tender under pressure cooking. Chicken breasts can be used, but they are leaner and more prone to drying out or becoming rubbery if overcooked. If you opt for breasts, ensure they are cut into uniform pieces and consider slightly reducing the pressure cook time to 7 minutes.
Note 4: Serving Suggestions: This butter chicken pairs wonderfully with various sides. You can choose any type of rice (basmati, jasmine, or even convenient microwaveable options). Warm naan bread, roti, or paratha are perfect for soaking up every last drop of the rich, creamy sauce.
- Warming Naan: To achieve perfectly warmed naan, lightly spray it with cooking oil and “grill” it on a stovetop skillet over medium heat for about 30 seconds per side, or until lightly charred and puffy. Keep warm by wrapping it in a clean kitchen towel. Alternatively, you can warm naan quickly in a toaster, a dry skillet, or even a microwave under a damp paper towel.
Note 5: Safe Blending of Hot Sauce: As mentioned in the quick tip, heat causes liquids to expand. When puréeing the hot sauce, allow it to cool slightly before blending to minimize pressure build-up. Blend slowly, starting on the lowest setting, and always open the lid carefully and away from your face to release steam and avoid spills or burns. If your blender isn’t specifically designed for hot liquids, ensure the lid is tightly secured, and consider covering it with a folded kitchen towel for extra safety.
Nutrition Note: The provided nutrition information is calculated for the main butter chicken dish only and does not account for additional servings of naan, rice, or other accompaniments. It should be used as an approximation.
Storage: Leftover Instant Pot Butter Chicken stores exceptionally well. Refrigerate in an airtight container for 3–5 days. To reheat, gently warm on the stove; if the sauce has thickened, adjust its consistency with a splash of water or cream. For longer storage, freeze in an airtight container for up to 2-3 months. Thaw frozen butter chicken in the refrigerator before reheating slowly on the stove to prevent the cream from curdling.
Nutrition Facts (Per Serving)
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect Pairings: What to Serve with Instant Pot Butter Chicken
While Instant Pot Butter Chicken is delicious on its own, pairing it with the right side dishes elevates the meal to a complete and satisfying culinary experience. Here are some classic and fresh accompaniments:
- Fluffy Basmati Rice: A fragrant and long-grain basmati rice is the quintessential companion to butter chicken. Its delicate aroma and fluffy texture perfectly absorb the rich, creamy sauce.
- Warm Naan, Roti, or Paratha: These soft, pillowy Indian breads are absolutely essential for scooping up every last bit of that luscious sauce. Naan, with its chewy texture, or a flaky paratha, are perfect choices.
- Simple Garden Salad or Creamy Cucumber Salad: To provide a refreshing contrast to the richness of the butter chicken, a light and crisp garden salad or a cooling creamy cucumber salad works wonderfully.
- Cooling Raita: A traditional Indian yogurt-based condiment, raita, offers a delightful cooling effect that beautifully balances the warmth of the spices in butter chicken. (You can find my favorite easy raita recipe on my Daal page.)
- Roasted Vegetables: Add a pop of color and extra nutrients with a side of simply roasted vegetables like broccoli, cauliflower, or bell peppers. They offer a lovely textural contrast and a boost of freshness.
**Self-Correction/Review during thought process:**
* **Word Count Check:** After expanding each section, I’ll need to do a mental (or actual) word count to ensure I hit the 900-word minimum. The expansion in the introduction, ingredients details, step-by-step instructions, Instant Pot tips, and serving suggestions should comfortably get me there.
* **JS Removal Verification:** I’ve specifically identified `onblur`, `onclick`, `onfocus`, `onkeypress`, `onmouseenter`, `onmouseleave` attributes as JavaScript event handlers within the recipe rating stars. These *must* be removed. Also, the `