Instant Pot Butter Chicken Recipe

This Instant Pot butter chicken is an easy weeknight dinner with tender chicken coated in a rich, creamy tomato sauce flavored with warm spices, ginger, and garlic. The streamlined method skips the marinating and keeps the process simple, while still giving you a deeply flavorful, comforting curry that is perfect with rice or naan.

Butter chicken, also known as murgh makhani, is an Indian curry with tender chicken in a rich, creamy tomato sauce. This streamlined Instant Pot version uses easy-to-find spices, requires no marinating, and makes a flavorful, satisfying weeknight dinner with very little hands-on work.

Butter Chicken Ingredients

I usually make this Instant Pot butter chicken with boneless skinless chicken thighs because they stay tender and flavorful during pressure cooking. Boneless skinless chicken breasts also work if that is what you have on hand.

For the spices, you will need turmeric, smoked paprika, garam masala, cumin, salt, and optional chili powder for extra heat. They are all easy to find in most well-stocked grocery stores.

Heavy cream gives the sauce its rich, creamy texture. Readers have also reported good results using half-and-half or full-fat coconut milk, although the finished sauce will be a little different in richness and flavor.

How to Make Instant Pot Butter Chicken?

1. Start by sautéing the ginger and garlic in butter until fragrant. I prefer this extra step because it softens the ginger and brings out more flavor than simply adding everything to the pot at once.
2. Add the spices and cook briefly, stirring constantly, to bloom them in the butter.
3. Add the tomato sauce and ¼ cup of water, followed by the chicken. Stir to combine, then secure the lid.
4. Pressure cook on high for 6 minutes. Keep in mind that the Instant Pot will take about 10 minutes to come to pressure before the cooking time begins. When the cooking cycle is complete, carefully quick release the pressure.
5. Stir in the heavy whipping cream until the sauce is smooth and evenly combined. Select Sauté and let the sauce simmer until it thickens to your preferred consistency, stirring occasionally.

Is This Recipe Really Spicy?

This butter chicken has a medium level of heat when the chili powder is included. For a milder version, especially if you’re serving children, simply leave it out. The remaining spices add warm, savory flavor without making the dish particularly hot.

Can I Use Frozen Chicken?

I only recommend using frozen chicken here if the pieces are frozen separately rather than in one solid block. The Instant Pot may take longer to come to pressure, and the chicken should reach an internal temperature of at least 165°F (74°C) before serving.

What to Serve Butter Chicken With?

Butter chicken is especially good with rice or naan to soak up the creamy sauce. Here are a few of my favorite ways to serve it:

• Basmati rice: A classic pairing for butter chicken, and easy to make in the Instant Pot.
• Jeera rice: Fragrant basmati rice flavored with cumin that pairs really well with the warm spices in the sauce.
• Brown rice: A hearty alternative if you prefer brown rice with your curry.
• Naan bread: Perfect for scooping up the chicken and every bit of the creamy sauce.
• Mushroom bhaji: A flavorful vegetable side that works well alongside butter chicken and rice.

recipe Tips

• Use tomato sauce (or passata) for the smoothest sauce. You can also use fresh tomatoes or canned crushed tomatoes if they are blended until smooth and strained before adding them to the Instant Pot.
• For the best flavor, use a good garam masala blend. You can also make my homemade garam masala.
• If your tomato sauce tastes particularly acidic, you can add 1 teaspoon of granulated or brown sugar before pressure cooking to balance the flavor.
• Be sure to cook the chicken at high pressure, not low pressure.
• For a richer sauce, stir in a little extra butter after pressure cooking.
• Finish with chopped fresh cilantro, mint, or parsley just before serving.
• Full-fat canned coconut milk can be used instead of heavy cream, although it will change the flavor and texture of the sauce. If you need the recipe to be dairy-free, you will also need to replace the butter with a suitable dairy-free alternative.
• If you do not have fresh ginger, ½ teaspoon of ground ginger can be used instead.

Storing Tips

• Store leftover butter chicken in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop until it reaches 165°F (74°C), adding a small splash of water if the sauce has thickened.
• For longer storage, freeze the butter chicken in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating to 165°F (74°C).

Recipe Video

Also, make sure to check out my Instant Pot chicken tikka masala, it’s amazing! And if you love creamy curries, try my Instant Pot coconut chicken curry, it’s so easy to make and really flavorful.