Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 33 reviews

This Instant Pot Butter Chicken recipe offers a rich and creamy Indian classic made easy with the convenience of pressure cooking. Tender chicken pieces simmer in a flavorful tomato and spice-infused sauce, enriched with butter and cream for a luscious finish. Perfect for a comforting weeknight meal served with rice or naan.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 tablespoons unsalted butter or ghee
  • 1 medium onion, diced (about 3 oz)
  • 1 teaspoon cumin seeds
  • 1 green serrano chili, diced
  • 5 cloves garlic, minced
  • 2 inch fresh ginger root, grated (about 1.5 tablespoons)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 cinnamon stick
  • 2 curry leaves
  • 1 teaspoon flakey salt
  • ⅓ cup tomato paste
  • 2 lb chicken thighs or breasts, skinless, boneless, cut into 1 inch pieces
  • 1 cup heavy cream

To Serve

  • 1 tablespoon fresh cilantro, finely chopped
  • Rice (as desired)
  • Naan bread (as desired)

Instructions

  1. Sauté Aromatics: Set the Instant Pot to sauté mode. Melt the butter or ghee and add cumin seeds; let them sizzle briefly. Add diced onions, serrano chili, garlic, and grated ginger. Cook, stirring occasionally, until the onions are soft and golden, about 5-7 minutes.
  2. Add Spices and Tomato Paste: Stir in garam masala, ground cumin, smoked paprika, ground turmeric, chili powder, cinnamon stick, curry leaves, and flakey salt. Cook for about 1 minute until the spices become fragrant. Add the tomato paste and cook for another 2 minutes, stirring occasionally to caramelize slightly and deepen the flavor.
  3. Cook Chicken: Add the chicken pieces to the pot, stirring to coat them well with the spice mixture. Cancel sauté mode and secure the Instant Pot lid. Set to pressure cook on high for 8 minutes.
  4. Release Pressure: When cooking is complete, carefully perform a quick pressure release by turning the valve to venting. Once the pressure is fully released, open the lid.
  5. Finish with Cream: Stir in the heavy cream to adjust the sauce’s creaminess and richness. Use sauté mode to warm through gently for 2-3 minutes, stirring frequently until the sauce is smooth and heated.
  6. Serve: Remove the cinnamon stick and curry leaves. Spoon the butter chicken over cooked rice or with warm naan. Garnish with fresh chopped cilantro for a bright, fresh flavor.

Notes

  • Use boneless, skinless chicken thighs for juicier results; breasts work fine but may be slightly less tender.
  • If you prefer less heat, remove the seeds from the serrano chili before dicing or substitute with a milder pepper.
  • You can substitute heavy cream with coconut milk for a dairy-free version, but it will alter the flavor profile slightly.
  • Make sure to use the sauté function properly to unlock the best flavors before pressure cooking.
  • Butter chicken typically tastes better the next day after the flavors have melded.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian

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