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Instant Pot Butter Chicken Recipe

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4.4 from 9 reviews

This Instant Pot Butter Chicken recipe offers a rich and creamy Indian-inspired dish made easy with the convenience of pressure cooking. Tender chicken thighs are cooked in a fragrant blend of garlic, ginger, and traditional spices, then simmered with tomato sauce and finished with a creamy touch of heavy whipping cream. Perfectly suited for a quick weeknight dinner, this dish delivers deep, comforting flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Butter Chicken Sauce

  • 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)
  • ¾ teaspoon salt (add more if needed)
  • 1 15-ounce can tomato sauce (or passata)
  • ¼ cup water (for deglazing and cooking)
  • 1 cup heavy whipping cream (or coconut milk, or half and half)

Chicken

  • 2 pounds chicken thighs (skinless, boneless, diced into bite-size pieces)

Garnish

  • 2 tablespoons chopped fresh parsley (or mint or cilantro, for garnish)

Instructions

  1. Prepare the aromatics: Press the SAUTE button on the Instant Pot. Melt the butter, then add minced garlic and grated ginger. Cook this mixture until fragrant, about 1 minute, stirring frequently to prevent burning.
  2. Add the spices: Incorporate the garam masala, ground cumin, smoked paprika, turmeric, chili powder (if using), and salt. Stir well to coat the aromatics, and cook for another minute to bloom the spices. If the spices stick to the bottom of the pot, deglaze by adding a splash of water and scraping the bottom with a wooden spoon to lift any browned bits.
  3. Add liquids: Pour in the tomato sauce (or passata) along with ¼ cup water. Stir to combine and turn off the SAUTE function to stop cooking further at this stage.
  4. Add chicken: Place the diced chicken thighs into the Instant Pot and stir to evenly coat the chicken with the sauce and spices.
  5. Pressure cook: Secure the lid on the Instant Pot, ensuring the vent is set to SEALING. Select the PRESSURE COOK or MANUAL setting and set the time for 6 minutes at high pressure. The pot will take about 10 minutes to reach pressure before the cooking timer starts.
  6. Release pressure: When cooking is complete, carefully perform a quick release by turning the vent to VENTING to release all the steam. Once the pressure is fully released, open the lid.
  7. Finish the sauce: Press the SAUTE button again. Stir in the heavy whipping cream, allowing the sauce to simmer and reduce slightly to thicken. Taste and adjust seasoning with additional salt if needed.
  8. Serve: Serve the butter chicken warm over cooked rice, garnished with chopped fresh parsley, cilantro, or mint as desired.

Notes

  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Adjust chili powder to control heat level or omit completely for mild flavor.
  • Chicken thighs provide more tenderness and flavor; boneless, skinless cuts work best.
  • Use fresh ginger and garlic for more vibrancy, but powdered versions can be substituted if needed.
  • Deglazing is essential to prevent burning and to capture flavorful browned bits.
  • This recipe can be served with naan or steamed vegetables instead of rice for variety.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian

Find it online: https://recipeteach.com/instant-pot-butter-chicken-recipe/