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Butter Chicken Recipe Made in the Instant Pot Butter Chicken Recipe Made in the Instant Pot


Butter Chicken Recipe Made in the Instant Pot

Written by: Lucas Johnson

This Instant Pot Butter Chicken is my go-to comfort food! It's creamy, spicy, and packed with flavor. Plus, it's super easy to whip up on a busy weeknight. Love it!

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Let's dive straight into my favorite go-to dish when I crave Indian flavors - our hero today, Instant Pot Butter Chicken. This heavenly melange brims with tender chicken pieces enveloped in a rich, buttery sauce spiked with aromatic spices. It's the kind of dish that instantly warms you, with each spoonful whisking your taste buds on an unforgettable culinary journey. Trust me, once you've tried it, you'll be hooked! Just imagine that savory, spicy goodness waiting for you right in your kitchen. Too tempting to resist, isn't it? Come along, let's get cooking!

Ingredients for Delicious Butter Chicken in the Instant Pot

  • Chicken thighs: Tender and flavorful meat that absorbs the rich spices and sauce, adding depth to the dish.
  • Onion: Provides a savory base and sweetness when caramelized, enhancing the overall flavor profile of the dish.
  • Garlic: Adds a pungent kick and aromatic depth to the dish, enhancing the overall savory notes.
  • Ginger: Offers a warm, spicy flavor that complements the other spices, adding complexity and depth to the dish.
  • Diced tomatoes: Brings a tangy sweetness and a hint of acidity to balance the richness of the dish.
  • Yogurt: Adds creaminess and a slight tang to the sauce, balancing the spices and enhancing the overall texture.
  • Butter: Infuses richness and a velvety texture to the dish, adding depth and flavor to the sauce.
  • Garam masala: A blend of warm spices that adds complexity and depth to the dish, creating a rich and aromatic flavor.
  • Paprika: Provides a mild heat and a deep red color to the dish, enhancing the visual appeal and flavor profile.
  • Turmeric: Adds a vibrant yellow color and a warm, earthy flavor to the dish, enhancing the overall aroma and taste.
  • Cumin: Offers a warm, nutty flavor and a hint of citrus, complementing the other spices in the dish.
  • Coriander: Adds a fresh, citrusy flavor and a hint of sweetness to the dish, balancing the other spices.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the butter chicken quickly and efficiently.
  • Knife: Needed to cut the chicken thighs into bite-sized pieces for even cooking.
  • Cutting board: Provides a stable surface for cutting ingredients like onions, garlic, and ginger.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup plain yogurt
  • 1/4 cup butter
  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro, for garnish


  1. Turn on the Instant Pot and select the "Sauté" function. Melt the butter and sauté the onions until soft.
  2. Add the garlic, ginger, and spices. Cook for another minute until fragrant.
  3. Add the chicken pieces and brown them on all sides.
  4. Stir in the diced tomatoes and yogurt. Cancel the "Sauté" function.
  5. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  6. Once done, allow for a natural pressure release for 5 minutes, then do a quick release.
  7. Adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 9 g | Protein: 32 g | Total Fat: 23 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 160 mg | Sodium: 480 mg | Dietary Fiber: 2 g | Sugar: 5 g | Calcium: 120 mg | Potassium: 650 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 15 mg

Tips for Making Butter Chicken Ahead of Time and Freezing

Make Ahead Instructions

  • Cook the butter chicken as per the recipe instructions.
  • Allow it to cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the butter chicken as per the recipe instructions.
  • Allow it to cool completely before transferring it to a freezer-safe container.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One unique tip for this instant pot butter chicken recipe is to marinate the chicken pieces in yogurt and spices for a few hours before cooking. This helps tenderize the meat and infuse it with even more flavor for a delicious outcome.

Common Questions About Making Instant Pot Butter Chicken

Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can substitute chicken breast for chicken thighs, but be mindful of the cooking time as chicken breast cooks faster than thighs.
How spicy is this butter chicken recipe?
This recipe is mildly spiced, but you can adjust the heat level by adding more or less paprika or chili powder to suit your taste.
Can I make this recipe dairy-free?
To make this recipe dairy-free, you can use coconut milk or a dairy-free yogurt alternative instead of regular yogurt and butter.
How long does it take to cook this butter chicken in the Instant Pot?
The actual cooking time in the Instant Pot is 8 minutes on high pressure, but you'll need to account for the time it takes for the pot to come to pressure and release pressure.
Can I freeze the leftovers of this butter chicken?
Yes, you can freeze the leftover butter chicken in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.

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