Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken is a rich, swoon-worthy Indian classic reimagined for the busy home cook—so creamy, so packed with warm spices, you’ll think it simmered all day (but your Instant Pot did all the work). Every bite is melt-in-your-mouth tender, perfectly mingling tangy tomato, luscious cream, and the signature spice blend that makes butter chicken impossible to resist.

Ingredients You’ll Need

The beauty of Instant Pot Butter Chicken lies in its surprisingly simple list of pantry staples—each one plays a crucial role, building flavor, color, and that unforgettable creamy texture. Gather everything ahead, and you’re already halfway to dinner bliss.

• Butter: The foundation for decadence—use unsalted so you control the seasoning.
• Garlic and Fresh Ginger: This dynamic duo gives the dish its signature bite and bright aroma; always use fresh if you can.
• Tomato Purée + Tomato Paste: Combo time! The purée brings tangy sweetness; paste adds depth and a gorgeous red color.
• Garam Masala, Coriander, Cumin, Turmeric, Paprika, Kashmiri Chili Powder: The chorus of spice blends for warmth, smokiness, and that hint of heat you crave.
• Salt: Absolutely essential to pull all the flavors together.
• Chicken Thighs: Boneless, skinless thighs stay ultra-juicy under pressure and soak up the sauce beautifully.
• Water: Helps the Instant Pot come to pressure and creates the base for the lovely sauce.
• Whipping Cream: Adds the luxurious finish and the right balance between richness and silkiness. (Full-fat coconut milk works, too!)
• Chopped Parsley: A shower of green just before serving for freshness and a pop of color.

Variations

Instant Pot Butter Chicken is fabulously flexible, so don’t be shy about making it your own! From proteins to dairy swaps to spiciness, one little tweak can personalize the dish to perfection—no fuss required.

• Cream Swap: Use full-fat coconut milk instead of cream for a dairy-free (and deliciously tropical) spin.
• Chicken Breasts Instead of Thighs: Prefer white meat? Boneless breasts work too—just watch the cook time for juiciness.
• Vegetarian Butter Chicken: Make it meatless by swapping chicken for cubes of paneer or firm tofu; everything else stays the same!
• Spice it Up: Add another pinch of chili powder or a dash of cayenne for more heat, or dial back and use only paprika for a mild version.

How to Make Instant Pot Butter Chicken

Step 1: Sauté Aromatics in Butter

Set your Instant Pot to the sauté function and melt the butter until it’s foamy and just starting to bubble. Add minced garlic and ginger, stirring constantly for about a minute—long enough to get fragrant and mellow, but don’t let them turn brown. This step sets the stage for all those amazing spices.

Step 2: Build and Toast the Sauce Base

Pour in the tomato purée and tomato paste, stirring to combine with the aromatics. Sprinkle in the garam masala, coriander, cumin, Kashmiri chili powder (if using), smoked paprika, turmeric, and salt. Let everything cook together for 3–5 minutes—this helps the spices bloom and the tomato deepen, creating a rounder, richer base.

Step 3: Add Chicken and Water, Pressure Cook

Add the chicken thigh pieces to the pot, followed by the cup of water. Give everything a thorough stir so the chicken is well-coated and submerged—add a bit more water if needed to just cover. Secure the Instant Pot lid, set to Poultry mode, and cook on high pressure for 5 minutes.

Step 4: Natural Release, Then Finish the Sauce

Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes. Carefully remove the lid, switch back to sauté, and pour in the whipping cream. Stir gently as it simmers, letting the sauce thicken just a touch—this only takes about 5 minutes, and you don’t want it to get too thick.

Step 5: Garnish and Serve

Turn off your Instant Pot and sprinkle generously with chopped parsley (or, if you have it, fresh cilantro). Ladle that gorgeously saucy chicken over warm rice or scoop with fluffy naan—your kitchen will smell heavenly, and the first bite will seal the deal.

How to Serve Instant Pot Butter Chicken

Garnishes

Pile your buttery chicken high in bowls and finish with a handful of chopped parsley (or the more classic cilantro, if you love it!). A swirl of fresh cream over the top not only makes it look beautiful but also adds a little extra decadence to every serve.

Side Dishes

Instant Pot Butter Chicken practically begs for fluffy steamed basmati rice and pillowy naan—ideal for sopping up every ounce of sauce. Add cooling cucumber raita or a bright, crunchy salad for a full, comforting Indian-inspired feast.

Creative Ways to Present

Try serving butter chicken in wide, shallow bowls over a bed of fragrant rice for dramatic color contrast. Or, spoon it into small ramekins for a party snack, garnished with microgreens and a dusting of smoky paprika—the ultimate crowd-pleasing appetizer!

Make Ahead and Storage

Storing Leftovers

Got extra? Store any leftover Instant Pot Butter Chicken in an airtight container in the fridge—the flavors actually deepen overnight, making lunch or dinner the next day a total treat!

Freezing

This recipe freezes like a dream. Let the butter chicken cool completely before portioning into freezer-safe containers. It’ll keep happily for up to 3 months—just thaw overnight in the fridge for a quick, delicious dinner down the road.

Reheating

To reheat, simply warm the butter chicken gently on the stovetop or in your microwave. Add a splash of water or cream if the sauce has thickened up; stir until steamy, creamy, and just as inviting as day one!

FAQs

Final Thoughts

If you’re craving comfort in a bowl or want to wow friends and family, Instant Pot Butter Chicken is your new go-to—so easy, endlessly satisfying, and guaranteed to spark big smiles around your table. Give it a try and let the Instant Pot magic (and a whole lot of flavor) do the rest!

Print