Name: Instant Pot Butter Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 onion, diced; 5 cloves garlic, minced; 4 Tablespoons butter; 2 pounds chicken thighs, or chicken breasts (cut into bite size pieces); 15 ounces tomato sauce; 3 Tablespoons tomato paste; 2 Tablespoons red curry paste; 2 teaspoons garam masala; 1½ teaspoons ground ginger; 1 teaspoon salt; ½ teaspoon smoked paprika; ½ cup heavy cream; fresh cilantro, optional garnish

Jump to Recipe Print Recipe

Rich, creamy, and bursting with bold Indian flavors, this Instant Pot Butter Chicken is a weeknight game-changer. Tender chicken simmers in a velvety tomato sauce infused with aromatic spices like garam masala and turmeric, creating a dish that’s both comforting and exotic. In just 30 minutes, you’ll have a restaurant-quality meal that feels indulgent yet effortless.

The luscious sauce, with its perfect balance of tangy tomatoes and sweet cream, clings to every bite of juicy chicken. Serve it over fluffy basmati rice or warm naan for a meal that’s as satisfying as it is quick. With its vibrant colors and irresistible aroma, this dish is sure to become a family favorite.

Ingredients You’ll Need

Ingredients of Instant Pot Butter Chicken

1 onion, diced (yellow or white onions work best)
5 cloves garlic, minced (or 1½ teaspoons garlic powder as a substitute)
4 Tablespoons butter (unsalted preferred, but salted works too)
2 pounds chicken thighs, or chicken breasts, cut into bite-size pieces (thighs are juicier, but breasts are leaner)
15 ounces tomato sauce (canned or homemade)
3 Tablespoons tomato paste (adds richness to the sauce)
2 Tablespoons red curry paste (adjust for spice preference; Thai curry paste works too)
2 teaspoons garam masala (a must for authentic flavor)
1½ teaspoons ground ginger (or 1 Tablespoon fresh ginger, minced)
1 teaspoon salt (adjust to taste)
½ teaspoon smoked paprika (adds a subtle smoky flavor)
½ cup heavy cream (or coconut cream for a dairy-free option)
Fresh cilantro, optional garnish (parsley works as a substitute)

Step-by-Step Instructions

Saute the aromatics: Set your Instant Pot to SAUTE and add the butter, diced onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onions are tender and fragrant. Press OFF to cancel the saute function.
Add the chicken and spices: To the Instant Pot, add the chicken pieces, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika. Stir well to combine.
Pressure cook: Lock the lid in place and turn the pressure valve to SEALING. Set the Instant Pot to HIGH PRESSURE for 7 minutes.
Natural release: When the timer goes off, allow a 5-minute natural release. Then, carefully turn the valve to VENTING to release any remaining steam. Open the lid once the pressure has fully released.
Remove the chicken: Using a slotted spoon, transfer the chicken to a plate and set aside.
Blend the sauce: Add the heavy cream to the pot. Using an immersion blender, puree the sauce until smooth and creamy. (Alternatively, transfer the sauce to a blender and blend until smooth, then return it to the pot.)
Thicken the sauce: Set the Instant Pot to SAUTE and simmer the sauce for 7-10 minutes, stirring occasionally, until it thickens to your desired consistency. Press OFF to cancel the saute function.
Combine and serve: Return the chicken to the sauce and stir to coat. Serve warm, garnished with fresh cilantro if desired. Enjoy with rice or naan!

Perfect Pairings: Serving Suggestions for Butter Chicken

This Instant Pot Butter Chicken is a star on its own, but pairing it with the right sides can elevate your meal. Serve it over a bed of steamed basmati rice or with warm naan bread for soaking up the creamy sauce. For a lighter option, try it with cauliflower rice or a side of roasted vegetables. Don’t forget a sprinkle of fresh cilantro for a pop of color and flavor!

Storing and Reheating: Keep It Fresh and Flavorful

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of heavy cream or water to loosen the sauce if needed. Avoid microwaving for too long, as it can dry out the chicken. This dish also freezes well—just thaw overnight in the fridge before reheating.

Recipe Variations: Make It Your Own

Feel free to customize this recipe to suit your taste! Swap chicken thighs for chicken breasts if you prefer leaner meat, or use coconut milk instead of heavy cream for a dairy-free twist. For extra heat, add a pinch of cayenne pepper or extra red curry paste. Vegetarian? Substitute chicken with chickpeas or tofu for a protein-packed alternative.

Time-Saving Tips: Prep Like a Pro

To save time, prep your ingredients ahead of time. Dice the onion and mince the garlic the night before, and store them in the fridge. You can also pre-cut the chicken and keep it in a sealed container. If you’re short on time, skip the immersion blender step and simply stir in the heavy cream—the sauce will still be delicious, just a bit chunkier.

Equipment Guidance: Instant Pot Tips for Success

If you’re new to using an Instant Pot, don’t worry—this recipe is beginner-friendly! Make sure the pressure valve is sealed before cooking, and always do a natural release for 5 minutes to avoid splattering. An immersion blender works best for smoothing the sauce, but a regular blender (in batches) can also do the trick. Just be cautious with hot liquids!