Go Back

Instant Pot Butter Chicken

This Instant Pot butter chicken is creamy, cozy, and easy enough for busy nights. The chicken cooks right in the sauce and comes out soft every time. One pot, big comfort, and very little effort. This is one of those dinners that makes everyone calm down real quick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken thighs or chicken breast boneless skinless cut into chunks
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1 onion medium finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger fresh grated
  • 1 cup tomato puree or crushed tomatoes
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon salt plus more if needed
  • 1 cup heavy cream
Optional:
  • cilantro chopped for serving

Method
 

  1. Turn the Instant Pot to sauté mode. Add butter and oil. Once melted, add the chopped onion. Cook until soft and lightly golden, stirring often.
  2. Add the garlic and ginger. Stir for about 30 seconds until fragrant. Keep stirring so it does not burn.
  3. Add tomato puree, garam masala, paprika, turmeric, cumin, chili powder, and salt. Stir well. Let it cook for two to three minutes so the spices blend into the sauce.
  4. Add the chicken pieces. Stir until all the chicken is fully coated in the sauce. Turn off sauté mode.
  5. Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Let the pressure naturally release for 5 minutes, then carefully do a quick release.
  6. Open the lid and stir in the heavy cream. Turn sauté mode back on and simmer for a few minutes until the sauce thickens slightly. Taste and adjust salt if needed.

Notes

Tips
  • Chicken thighs stay juicy even if dinner gets delayed
  • If the sauce looks thin, simmer a few extra minutes on sauté mode
  • Stir gently after adding cream to keep the sauce smooth
  • This recipe tastes even better the next day
Variations
  • Use coconut cream instead of heavy cream for a dairy free version
  • Add a teaspoon of honey for a lightly sweet flavor
  • Stir in frozen peas at the end for extra veggies
  • Serve over rice, with naan, or in simple bowls for leftovers