🍛 Instant Pot Butter Chicken

This rich, creamy Butter Chicken comes together effortlessly in the Instant Pot with tender chicken thighs, warm spices, and a silky tomato-cream sauce. A perfect weeknight dinner that tastes just like your favorite takeout—ready in under 30 minutes!

🛒 Ingredients

🔥 Aromatics & Spices

3 tbsp unsalted butter
5 cloves garlic, minced (about 5 tsp)
2-inch piece fresh ginger, grated (about 2 tbsp)
2 tsp garam masala
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground turmeric
½ tsp chili powder (optional, for heat)
1 tsp salt, or more to taste

🍗 Chicken & Sauce

2 lbs (900g) boneless skinless chicken thighs, diced into bite-sized pieces
1 can (15 oz / 425g) tomato sauce or passata
¼ cup water (for deglazing)
1 cup heavy cream, half-and-half, or coconut milk

🌿 Garnish

2 tbsp fresh parsley, mint, or cilantro, chopped

👨‍🍳 Instructions

1. Sauté the Aromatics

Set your Instant Pot to Sauté.
Melt butter, then add garlic and ginger.
Sauté for 1 minute, until fragrant.

2. Add the Spices

Stir in garam masala, cumin, paprika, turmeric, chili powder, and salt.
Cook for another 1 minute.
Deglaze the pot with ¼ cup water, scraping any browned bits from the bottom with a wooden spoon.

3. Add Tomato Sauce & Chicken

Stir in the tomato sauce.
Add the chicken thighs and mix well to coat.
Press Cancel to stop the sauté function.

4. Pressure Cook

Seal the lid, set the vent to Sealing, and cook on High Pressure for 6 minutes.
Allow about 10 minutes for the pot to come to pressure.
When the time is up, Quick Release the pressure.

5. Finish the Sauce

Carefully remove the lid.
Press Sauté again and stir in the cream.
Let simmer for a few minutes to reduce slightly and thicken.
Taste and adjust salt if needed.

6. Garnish & Serve

Sprinkle with chopped herbs.
Serve warm over rice or with naan bread.

🌟 Tips & Variations

No Burn Message: Deglazing is key! Scrape up all bits before pressure cooking. If you still get a burn message, add ¼ cup more water.
Dairy-Free? Use coconut milk instead of cream.
Prefer Chicken Breast? Sub in diced chicken breast and pressure cook for just 5 minutes.
Creamier Sauce? Stir in 1–2 extra tablespoons of butter at the end.
Sweeter Sauce? Add 1 tsp of sugar to the sauce before cooking if you like it mild and sweet.
Skip the Sauté? For speed, you can skip sautéing the garlic and ginger, but the flavors will be slightly sharper.

🧊 Storage & Reheating

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months.
Reheat: Add a splash of water and warm gently on the stove or in the microwave.

🍽️ Perfect Pairings

Instant Pot Basmati Rice
Garlic Naan or Roti
Cucumber Raita
Mango Chutney

Instant Pot Butter Chicken Recipe