This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot Butter Chicken is the kind of dinner you’ll want to make on repeat—juicy, tender chicken smothered in a luxuriously creamy, buttery tomato sauce packed with garlic, ginger, and warm Indian spices. There’s no sautéing and minimal prep, yet you still get that rich, restaurant-style butter chicken flavor at home.
Why You’ll Love This Butter Chicken
- One pot, minimal cleanup: the chicken, sauce, and everything else cooks right in the Instant Pot, start to finish.
- Ready in about 30 minutes: a fraction of the time a traditional stovetop or slow-cooker version takes.
- Silky, restaurant-style sauce: blending the tomato base smooth before adding the cream and butter is what gives it that glossy, velvety texture.
- Warmly spiced, not overly hot: the cayenne is easy to adjust, so this is friendly for spice-sensitive eaters too.
Ingredients You’ll Need
How to Make Instant Pot Butter Chicken
Our Honest Tip: Let the Sauce Cool Before Adding Cream
Adding cold heavy cream straight into a boiling-hot sauce can sometimes cause it to separate or curdle slightly. Giving the sauce a couple minutes to cool down first, like the recipe calls for, helps everything come together smooth and glossy instead of greasy or broken.
- Combine the base: Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin to the Instant Pot. Stir well to combine.
- Add the chicken: Arrange the chicken over the tomato mixture and gently press it into the sauce.
- Pressure cook: Secure the lid and set the valve to Sealing. Pressure cook on High for 4 minutes, followed by a 5-minute natural release. Carefully release the remaining pressure. Transfer the chicken to a plate and set aside.
- Blend the sauce: Use an immersion blender to blend the tomato mixture directly in the Instant Pot until completely smooth.
- Finish the sauce: Let the sauce cool for 2–3 minutes. Stir in the butter, heavy cream, and remaining 1 teaspoon garam masala until smooth and creamy.
- Combine and serve: Return the chicken to the sauce and stir gently to coat. Use Sauté briefly if needed to heat everything through.
Recipe Variations
- Chicken Thigh Butter Chicken-Swap in boneless, skinless chicken thighs for an even juicier, richer bite. They hold up beautifully under pressure.
- Coconut Milk Butter Chicken-Replace the heavy cream with full-fat coconut milk for a slightly different, dairy-light take.
- Extra Spicy Butter Chicken-Bump the cayenne up to 1 teaspoon, or add a diced fresh chili with the tomatoes, if you like it hot.
- Vegetable Butter Chicken-Stir in a cup of frozen peas or cubed, par-cooked potatoes along with the chicken for extra heartiness.
Serving Suggestions
- Basmati Rice-The classic pairing — fluffy rice soaks up every bit of that creamy sauce.
- Warm Naan-Perfect for scooping up sauce straight from the bowl.
- A Cool Cucumber Raita-A little yogurt-based raita on the side balances the warmth of the spices nicely.
- Simple Sautéed Greens–Spinach or green beans add freshness and color to the plate.
Storing and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through.
Frequently Asked Questions
Yes, and honestly, we think thighs come out even juicier. Cut them into similar-sized pieces and follow the same cook time — they hold up really well under pressure.
Not really, as written it’s more warmly spiced than fiery hot. The cayenne pepper is easy to adjust up or down, so start with less if you’re not sure and add more to taste once the sauce is blended.
Yes. Simmer the tomato mixture and chicken together in a covered pot on the stovetop for about 20–25 minutes, or until the chicken is cooked through, then blend, finish with the butter and cream, and proceed as directed.
Give this Instant Pot butter chicken a try, and if it turns out as rich and creamy as ours, come back and leave a star rating below — it helps other home cooks find this recipe too!
More Instant Pot Recipes
Instant Pot
Instant Pot Tuscan Chicken
Instant Pot
Instant Pot Beef Stew Recipe Without Wine
Instant Pot
Instant Pot Red Lentil Soup with Lemon
Instant Pot
Basmati Rice in Instant Pot
Pin this now to find it later
Pin It
Instant Pot Butter Chicken
Equipment
Ingredients
Chicken & Sauce
- 1 pound chicken breasts, boneless, skinless , cut into 1½-inch pieces
- 1 14-ounce can diced tomatoes
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon EACH: garam masala, ground cumin, smoked paprika, ground turmeric, kosher salt
- ½ teaspoon cayenne pepper, or to taste
To Finish
- ¼ cup ½ stick unsalted butter, cut into cubes
- ½ cup heavy cream
- 1 teaspoon garam masala
- ¼ cup chopped fresh cilantro, plus more for serving
Instructions
- Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin to the Instant Pot. Stir well to combine.
- Arrange the chicken over the tomato mixture and gently press it into the sauce.
- Secure the lid and set the valve to Sealing. Pressure cook on High for 4 minutes, followed by a 5-minute natural release. Carefully release the remaining pressure. Transfer the chicken to a plate and set aside.
- Use an immersion blender to blend the tomato mixture directly in the Instant Pot until completely smooth.
- Let the sauce cool for 2–3 minutes, then stir in the butter, heavy cream, and remaining 1 teaspoon garam masala until smooth and creamy.
- Return the chicken to the sauce and stir gently to coat. Use Sauté briefly if needed to heat everything through.
- Serve with rice or naan and garnish with fresh cilantro.
Notes
- Use similar-size chicken pieces: Cut the chicken into about 1½-inch pieces so they cook evenly and stay juicy.
- No sautéing required: Adding everything directly to the Instant Pot keeps the recipe easy and helps reduce the risk of a Burn warning.
- Use diced tomatoes: Their extra liquid helps the Instant Pot come to pressure and reduces the risk of a Burn warning. Avoid substituting thick tomato sauce or tomato paste.
- Blend carefully: Remove the chicken before using an immersion blender to create a smooth, creamy sauce.
- Add the dairy after pressure cooking: Stir in the butter and heavy cream at the end for the best texture and to prevent separation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© CHEF JAR. All rights reserved. All content and images on this website are protected by copyright and may not be reproduced without prior written permission. If you’d like to share this recipe, please link directly to this post rather than copying the content.
