Instant Pot Butter Chicken
This post may contain affiliate links. Please read my disclosure policy.
This Instant Pot Butter Chicken is ultra-creamy, boldly spiced, and on the table in 30 minutes. No marinating, no browning, no fuss, just flavor.
Butter Chicken has been my go-to Indian order for as long as I can remember. Rich, creamy, a little smoky, and absolutely swimming in sauce. It’s the kind of dish I will unapologetically eat with both rice and naan just to make sure not one drop goes to waste.
I actually learned how to make this years ago when I was living in Michigan, thanks to an Indian co-worker who was kind enough to share her recipe (and all the real tips that don’t come in cookbooks). I’ve been hooked ever since, tweaking, testing, Instant-Pot-ing it into the version you see here today. And let me tell you, it’s a winner.
No marinating, no browning, no 20-step spice blending. Just bold flavor, juicy chicken, and a sauce so good, you’ll want to bathe in it. (Don’t. But you’ll want to.)
Amazing! Used chicken breast and substituted coconut cream! Better than any butter chicken I have ever had!
Thank you for this awesome recipe! ~Heather
Why You’ll Love My Instant Pot Butter Chicken
- 30 minutes, start to finish. Yes, even with real spices and actual flavor. Your takeout menu just got nervous.
- No marinating, no browning. Because we’re not here for extra steps we don’t need.
- Sauce goals. Creamy, rich, and clings to everything in the best way.
- Instant Pot magic. Tender chicken, big flavor, zero drama.
- Better than takeout. I said what I said, and you’ll agree after one bite.
- Garlic & Ginger: Fresh is best, don’t even think about swapping in the powdered stuff. If you’ve got a Microplane, now’s its time to shine.
- Chicken Thighs: Juicier, more flavorful, and basically foolproof in the Instant Pot. You can use breasts, but I won’t be held responsible for dry chicken sadness.
- Tomato Purée + Paste: The combo gives you depth and body. Passata or canned purée both work, just don’t use diced tomatoes, or the sauce gets weirdly thin.
- Butter: Use unsalted so you’re in control of the seasoning. And yes, the name is Butter Chicken, don’t skimp here.
- Cream or Coconut Milk: Whipping cream gives that ultra-luxe texture. Coconut milk or cream works great too, just go full-fat, not the watery stuff.
- Kashmiri Chili Powder (optional but recommended): Adds color and a subtle warmth, not intense heat. If you don’t have it, smoked paprika + a pinch of cayenne gets you close.
- Water: There needs to be enough liquid in the pot to fully cover the chicken, or the Instant Pot will throw a tantrum.
I’ve tried several Butter Chicken recipes, and this was by far the best – it tastes almost exactly like the Butter Chicken I order from a restaurant! Love it! ~Wren
Sauté the garlic and ginger in butter
Turn on the Instant Pot to sauté mode. Melt the butter, then toss in the garlic and ginger. Give it a stir for about 30 seconds, just until fragrant. Don’t walk away, burnt garlic = sad curry.
Make the curry
Add the tomato purée and paste. Stir it all together, then dump in your spices, garam masala, coriander, cumin, paprika, turmeric, salt, and Kashmiri chili if you’re using it. Let that cook for 3 to 5 minutes to get all the flavors blooming.
Add in the chicken pieces and water, and give it a good stir. You want the chicken fully submerged, if it’s peeking out, add a splash more water.
Pop the lid on, seal it, and set to Poultry or Manual for 5 minutes. When it’s done, let the pressure release naturally for 10 minutes before opening.
Release The Steam And Add The Cream
Switch back to sauté mode. Pour in the cream and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly. If it thickens too much, just loosen it with a splash of water.
Garnish And Serve
Turn off the heat, sprinkle with parsley, and serve it up hot with steamed rice and naan. (Or eat it straight from the pot, no judgment.)
What to Serve with Instant Pot Butter Chicken
You’ve got the sauce of dreams, now let’s give it something to cling to. Here are some killer sides that love soaking up every last drop:
Basmati Rice
Easy Homemade Naan
Roti/Chapati (Indian Flat Bread)
Baked Breaded Cauliflower
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can! But thighs are juicier and more forgiving in the Instant Pot. If you’re using breast, cut it into even pieces and don’t overcook, it can go dry fast under pressure.
Is Kashmiri chili powder necessary?
Not mandatory, but I highly recommend it. It gives the dish that signature buttery red color without making it too spicy. If you skip it, add extra paprika for color.
Can I make this dairy-free?
Yes! Swap the cream for full-fat coconut milk or coconut cream. It’ll still be rich and silky, just with a slightly different vibe, more Thai than Indian, but equally delicious.
Do I need to marinate the chicken first?
Nope, the Instant Pot takes care of that. The pressure helps infuse the meat with all the spices while keeping it tender. One less step, same big flavor.
Can I double the recipe?
Totally. Just don’t fill past the max line on your Instant Pot. If doubling, it might take a bit longer to come to pressure, but the cook time stays the same.
Storage + Reheating
Fridge: Let the butter chicken cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days, and yes, it somehow tastes even better the next day.
Freezer: Butter chicken freezes beautifully. Store in portions (so you’re not defrosting a vat), and it’ll keep for up to 3 months. Thaw overnight in the fridge.
To Reheat: Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Microwave also works in a pinch, just stir halfway through so it heats evenly.
I absolutely love this recipe, I was a little hesitant to make it as I thought it wouldn’t turn out, but I am beyond amazed. I will be using this recipe again for sure!! LOVE LOVE LOVE ~Maggie
Other Great Instant Pot Recipes To Try
- Chicken Shawarma
- Tikka Masala
- BBQ Pork Ribs
- Chicken Noodle Soup
- Teriyaki Chicken
- Beef Stroganoff
- General Tso’s Chicken
- Mac and Cheese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Butter Chicken
Video
Ingredients
- 3 tablespoons butter (unsalted)
- 8 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced (or paste))
- 1 cup tomato puree (or passata)
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon coriander (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon Kashmiri chili powder (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds chicken thighs (boneless and skinless, cut into pieces)
- 1 cup water
- 1 cup whipping cream
- 2 tablespoons parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don’t want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, Kashmiri chili powder, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
- Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much.
- Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Equipment
Notes
- Spice Level: Want it hotter? Add more chili powder or a pinch of cayenne. Milder? Stick to paprika only.
- Cream Swap: Heavy cream or full-fat coconut milk both work great, just don’t go low-fat or the sauce will be thin.
- Make It a Meal: Serve with steamed basmati rice and warm naan to soak up every drop of that dreamy sauce.
- Freeze Friendly: This one’s a keeper, literally. Freeze leftovers and thank yourself later.
- Tested & Approved: I’ve been making this for years, and it always disappears fast. Remo-approved too.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared September 2017 and updated May 2025 with new photos, tips, and clearer steps!
