Instant Pot Butter Chicken
This rich and flavorful butter chicken is made effortlessly in the Instant Pot. Tender chicken thighs simmer in a spiced tomato sauce and are finished with cream for a velvety, comforting dish that’s perfect with rice or naan.
Ingredients
2 tbsp unsalted butter
1 tbsp vegetable oil
1 large yellow onion, finely chopped
5 garlic cloves, crushed and chopped
2 tsp grated fresh ginger
6 oz tomato paste
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and black pepper, to taste
1 cup water
1 tbsp garam masala
1 tbsp granulated sugar
1 tsp ground cumin
1 tsp paprika
½ tsp ground turmeric
¾ cup heavy cream
Fresh cilantro, for garnish
Cooked rice, naan, and yogurt, for serving
Instructions
1. Sauté Aromatics
Set the Instant Pot to Sauté mode. Add butter and vegetable oil.
Once melted, stir in the chopped onion, garlic, and ginger.
Cook for 3–4 minutes, stirring occasionally, until the onion softens and lightly browns.
Add the tomato paste and cook for about 3 minutes, stirring often, until it deepens in color.
2. Add Chicken & Spices
Season the chicken pieces with salt and pepper.
Add the chicken to the pot along with water, garam masala, sugar, cumin, paprika, and turmeric.
Stir everything to combine.
3. Pressure Cook
Lock the lid and set the valve to Sealing.
Select Pressure Cook (High) and set the timer for 5 minutes.
4. Natural Release
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
5. Finish with Cream
Open the lid and stir in the heavy cream.
Taste and adjust seasoning with more salt or pepper as needed.
6. Serve
Spoon the butter chicken over rice or alongside warm naan.
Garnish with fresh cilantro and serve with a side of yogurt if desired.
- Pro Tip
For extra richness, stir in a tablespoon of butter or a splash of coconut milk along with the cream. Want it spicier? Add a pinch of cayenne or chili powder.
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