If you love rich, creamy, and aromatic dishes that come together in a flash, this Instant Pot Butter Chicken Recipe is going to become your new favorite. It perfectly balances tender chicken thighs simmered in a luscious spiced tomato sauce, enriched with butter and cream for that signature silky finish. Thanks to the magic of the Instant Pot, you get deep, authentic flavors that usually require hours of slow cooking, all ready in just about 30 minutes. Whether you’re craving comfort food or want to impress friends with a homemade Indian-inspired meal, this recipe delivers consistently delicious results every time.
Ingredients You’ll Need
This Instant Pot Butter Chicken Recipe uses a handful of straightforward ingredients that pack a punch. Each one plays a crucial role in building the layers of flavor and achieving that perfect creamy texture and vibrant color.
- Unsalted butter: Provides richness and a smooth base to sauté spices and aromatics.
- Garlic: Adds pungent warmth and depth, freshly minced for optimal flavor.
- Fresh ginger root: Brings fresh, zesty brightness that cuts through the creaminess.
- Garam masala: A fragrant spice blend that’s essential for authentic Indian flavor notes.
- Ground cumin: Offers earthy, nutty undertones that deepen the sauce.
- Smoked paprika: Adds a subtle smokiness and rich color.
- Ground turmeric: Gives the dish its signature golden hue and a gentle warmth.
- Chili powder (optional): For a touch of heat to awaken the palate.
- Salt: Enhances all the flavors and balances the creaminess perfectly.
- Chicken thighs: Skinless and boneless, diced for quick cooking and tender bites.
- Tomato sauce (or passata): Forms the vibrant, tangy base of the sauce.
- Heavy whipping cream (or coconut milk, or half and half): Creams the sauce into luscious indulgence.
- Fresh parsley (or mint or cilantro): Adds a fragrant, fresh garnish to brighten every forkful.
How to Make Instant Pot Butter Chicken Recipe
Step 1: Sauté Aromatics and Spices
Start by pressing the SAUTE function on your Instant Pot and melting the butter. Toss in the minced garlic and grated ginger, stirring them until their irresistible aromas fill your kitchen—just about a minute. This step is crucial for waking up the flavors and creating a warmly fragrant base for your sauce.
Step 2: Bloom the Spices
Next, add the garam masala, ground cumin, smoked paprika, turmeric, chili powder if using, and salt. Stir everything well and let the spices toast gently for about a minute. This step unlocks their full flavor potential. If the mix starts sticking to the bottom, splash a little water and scrape with a wooden spoon to prevent burning. Then pour in the tomato sauce and a quarter cup of water to deglaze the pot, which helps to lift all that flavor-packed goodness off the bottom.
Step 3: Add the Chicken
Dump in the diced chicken thighs and stir to coat every piece with the rich, spiced tomato mixture. This ensures that every bite is infused with flavor and that the chicken cooks evenly.
Step 4: Pressure Cook to Perfection
Secure the lid on your Instant Pot and set the vent to SEALING. Choose PRESSURE COOK or MANUAL mode, then set the timer for 6 minutes on high pressure. The Instant Pot will take approximately 10 minutes to build pressure before the cooking starts. When the timer beeps, perform a quick release of the steam to avoid overcooking the chicken.
Step 5: Finish with Cream and Simmer
Carefully take off the lid and switch back to SAUTE mode. Stir in the heavy cream slowly, letting the sauce simmer gently to thicken slightly. Taste and add a bit more salt if needed. Now the sauce is rich, silky, and ready to love every grain of rice you serve it over!
How to Serve Instant Pot Butter Chicken Recipe
Garnishes
Fresh herbs are key to lifting this creamy dish. Sprinkle chopped fresh parsley, mint, or cilantro on top just before serving to add a burst of color and a refreshing contrast to the rich sauce.
Side Dishes
Instant Pot Butter Chicken Recipe pairs beautifully with fragrant basmati rice, which soaks up every drop of the velvety sauce. Alternatively, warm naan bread is perfect for mopping up that luscious gravy, while a side of steamed vegetables can add crunch and freshness.
Creative Ways to Present
For a fun twist, serve your butter chicken over cauliflower rice or spiralized veggies for a lighter option. You can also stuff it inside warm pita pockets with a dollop of yogurt and fresh salad for an easy handheld meal that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Butter chicken tastes amazing as leftovers because the flavors meld even more. Store any leftover in an airtight container in the refrigerator for up to 3 days. Just remember to give it a good stir before reheating.
Freezing
If you want to prep in advance, this Instant Pot Butter Chicken Recipe freezes wonderfully. Portion it out and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to keep the sauce smooth and warm evenly. If it seems thick, add a splash of water or cream to loosen it back up.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, though thighs tend to stay juicier and tender when pressure cooked. If you use breast, keep an eye on the cooking time as it may cook faster.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with a neutral oil and swap the heavy cream for coconut milk or a non-dairy cream alternative. The dish will still be rich and flavorful.
Can I adjust the spice level?
Definitely. The chili powder is optional, so you can omit it for a milder dish or increase it if you like more heat. Adjust to suit your taste buds.
What should I serve with butter chicken?
Basmati rice or naan bread are classic pairings, but you can also serve with quinoa or roasted vegetables for a unique twist.
Is it necessary to deglaze the pot?
It’s highly recommended to deglaze if you notice bits sticking to the bottom after sautéeing spices. This prevents the “burn” warning on Instant Pot and adds extra flavor to your sauce.
Final Thoughts
This Instant Pot Butter Chicken Recipe is an absolute game-changer for busy weeknights or when you want a comforting, restaurant-quality meal at home fast. The blend of rich, spiced tomato sauce with tender chicken creates pure comfort in every bite. I can’t wait for you to try it and watch it quickly become a family favorite too!
Print
Instant Pot Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
- Diet: Halal
Description
A rich, creamy, and flavorful Instant Pot Butter Chicken recipe that combines tender chicken thighs with a blend of aromatic spices, garlic, ginger, and tomato sauce, all cooked quickly under pressure and finished with luscious cream and fresh herbs. Perfect for a comforting weeknight meal served over rice.
Ingredients
Butter Chicken Base
- 3 tablespoons unsalted butter
- 5 cloves garlic (about 5 teaspoons, minced or crushed)
- 2 inch 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 (add more if needed)
- 2 pounds chicken thighs (skinless, boneless, diced into bite-size pieces)
- 1 15-ounce can tomato sauce (or passata)
- ¼ cup water
Finishing
- 1 cup heavy whipping cream (or coconut milk, or half and half*)
- 2 tablespoons chopped fresh parsley (or mint or cilantro, for garnish)
Instructions
- Sauté aromatics: On the Instant Pot, press the SAUTE function and melt the butter. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.
- Add spices and tomato sauce: Stir in garam masala, cumin, smoked paprika, turmeric, chili powder (if using), and salt. Cook the mixture for about a minute to toast the spices. If the mixture sticks to the bottom, deglaze by adding a splash of water and scraping any stuck bits off with a wooden spoon. Add the tomato sauce (or passata) and ¼ cup water. Turn off the SAUTE setting.
- Add chicken: Add the diced chicken thighs into the pot and stir to combine with the sauce.
- Pressure cook: Secure the Instant Pot lid and set the vent to SEALING. Select the PRESSURE COOK or MANUAL setting and cook on high pressure for 6 minutes. The Instant Pot will take about 10 minutes to come to pressure before cooking.
- Release and finish sauce: When cooking completes, perform a quick release of the steam. Carefully remove the lid, press SAUTE again, and stir in the heavy cream. Let the sauce simmer and reduce slightly to thicken. Adjust salt to taste.
- Serve: Serve the butter chicken warm over rice, garnished with freshly chopped parsley, cilantro, or mint.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option or use half and half for a lighter version.
- Use boneless, skinless chicken thighs for tenderness and flavor; chicken breasts can also be used but may result in drier texture.
- Adjust chili powder amount based on your preferred spice level or omit it for milder taste.
- Deglazing the pot after sautéing the spices prevents the burn warning on the Instant Pot and adds more depth to the sauce.
- Serve with basmati rice or naan bread for a complete meal.
