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Creamy Instant Pot Butter Chicken

There’s an undeniable allure to Butter Chicken, a dish celebrated for its exquisite creaminess, perfectly balanced spices, and unbelievably tender chicken. It’s a beloved classic, gracing menus in the finest Indian restaurants and bringing immense joy to countless home kitchens. What if we told you that achieving this restaurant-quality delight at home, in under an hour, is not just possible but incredibly straightforward with the magic of an Instant Pot? Get ready to transform your weeknight dinners with our foolproof Instant Pot Butter Chicken recipe, first shared on 9/21/17 and perfected over time for ultimate flavor and ease.

Butter Chicken over rice on white plate next to gold fork, showcasing a rich, creamy texture and succulent chicken pieces.

Instant Pot Butter Chicken: Your Guide to a Flavorful, Restaurant-Style Meal at Home

For years, my husband Paul and I have cherished our visits to a particular Indian restaurant. The owner, a gentleman of remarkable warmth, always greets us as if we are his most esteemed guests, ensuring our comfort from the moment we step inside. From thoughtfully choosing our table to ensuring prompt service with their incredible (and endlessly refillable!) chai and water, every detail makes the experience special. It’s a place where Paul consistently orders the Butter Chicken, and I, the Tikka Masala. Their generosity often extends to a complimentary appetizer, deepening our feeling of being valued patrons. The food quality is consistently outstanding, earning them well-deserved rave reviews – I even contributed one myself!

Bringing Authentic Indian Flavors to Your Kitchen: Why the Instant Pot Excels

While I adore dining out, I also find immense satisfaction in recreating Indian-inspired dishes in my own kitchen. Among these, my Instant Pot Butter Chicken stands out as a true triumph. I’ve actually experimented with a couple of versions, but this pressure cooker rendition was born from a simple curiosity: could the Instant Pot truly capture the rich, complex flavors and melt-in-your-mouth texture of traditional Butter Chicken? The answer, unequivocally, is a resounding yes! This method delivers results that consistently impress, making it a staple in our home.

My recipe might diverge slightly from what some consider “purely authentic” Butter Chicken, or Murgh Makhani. However, during my extensive research into traditional methods and ingredients, I discovered a fascinating truth: there’s no single, universally agreed-upon “authentic” recipe. Every cook, it seems, has their own beloved rendition, confidently declaring theirs to be the quintessential way. I witnessed this firsthand, speaking with and observing several Indian friends as they prepared their versions, each with unique nuances. This culinary diversity is precisely what makes Butter Chicken so captivating!

Butter Chicken over rice on white plate next to gold fork, highlighting the vibrant colors and appealing presentation.

The Art of Variation: Crafting Your Perfect Butter Chicken

Some traditionalists insist on no onions, while others deem turmeric an essential component. Conversely, other recipes omit turmeric entirely or layer in various aromatic vegetables. You’ll find versions incorporating ground nuts, typically cashews, for added richness and thickness. While I sometimes garnish with toasted cashews, I’ve chosen to omit them from the sauce itself in my core recipe to accommodate potential nut allergies, ensuring everyone can safely enjoy this delightful meal.

In many ways, Butter Chicken is much like American Chili – a dish with countless interpretations, each delicious in its own right. The beauty of home cooking lies in the freedom to adapt and tweak recipes to perfectly suit your personal taste preferences. This adaptability is especially appealing when you consider the ease of making it in an Instant Pot. It transforms a seemingly complex dish into a convenient, one-pot wonder. You can even take the efficiency a step further by cooking your fluffy basmati rice simultaneously, right in the same pot!

Step-by-Step Guide: How to Make Instant Pot Butter Chicken

Let’s dive into the simple yet rewarding process of crafting this incredible Instant Pot Butter Chicken. The journey from raw ingredients to a simmering, fragrant pot is surprisingly quick and immensely satisfying.

Four process pictures including mixing spices, sautéing aromatics in the pot, adding spices while sautéing, and incorporating diced tomatoes into the pot for the sauce base.

Four process pictures showing the sequential addition of chicken broth, fresh lime juice, rich tomato paste, and finally, succulent chicken pieces to the Instant Pot.

Four process pictures illustrating the careful placement of a trivet over the chicken, setting a pan of rice on the trivet, initiating the pressure cooking cycle, and then safely removing the perfectly cooked rice from the Instant Pot.

Four process pictures demonstrating the removal of the tender chicken, blending the sauce ingredients to a smooth consistency, and the final additions of butter and rich heavy cream to complete the Butter Chicken.

A beautifully plated Instant Pot Butter Chicken, generously topping a bed of fluffy rice and garnished with toasted cashews and fresh cilantro for an elegant finish.

Serving Your Masterpiece: Garnishes and Pairings

Once your Instant Pot Butter Chicken is ready, consider elevating its presentation with a few simple garnishes. A sprinkling of vibrant, freshly chopped cilantro leaves adds a burst of freshness and color. For an extra layer of texture and a touch of elegance, toasted cashews are a fantastic addition, creating a delightful contrast to the creamy sauce. Serve this rich and flavorful curry over a bed of warm basmati rice or with fluffy naan bread for an authentic and utterly satisfying meal.

Gather your spices, embrace the aroma, and prepare to embark on a culinary adventure that culminates in a truly delicious Instant Pot Butter Chicken. It’s a dish so rich, so flavorful, and so surprisingly easy to make, you might just find yourself daring to compare it to your favorite Indian restaurant’s offering. Prepare for compliments and requests for seconds!

blue banner with the words you might also like, suggesting other Instant Pot recipes for readers.

Discover More Instant Pot Delights:

  • Instant Pot Orange Chicken Legs
  • Instant Pot Chicken and Noodles
  • Instant Pot Salsa Chicken
  • Instant Pot Balsamic Apple Pork Tenderloin
  • Instant Pot Creamy Bacon Brussels Sprouts
Butter Chicken over rice on white plate next to gold fork

Instant Pot Butter Chicken

By Sandy Clifton

Instant Pot Butter Chicken is a rich and super flavorful Indian dish. Make this awesome tasting and easy Butter Chicken in your pressure cooker!

Prep: 25 mins

Cook: 20 mins

Additional: 8 mins

Total: 53 mins

Servings: 6 – 8

Ingredients

Spices

  • 1 ¼ tsp Cumin
  • 1 ½ tsp Coriander Seed, ground
  • 2 tsp Garam Masala, plus 1 tsp to finish
  • 1 tsp Turmeric
  • ½ tsp Cinnamon
  • 1 ½ tsp Sweet Paprika
  • ¾ tsp Coarse Salt
  • ¼ tsp Cayenne Pepper (more if you like it spicy)
  • 1 tsp Fenugreek (optional) (not everyone has this, and if you don’t it’s okay. It’s a traditional Butter Chicken spice)

For the Sauce

  • 1 Tbsp Neutral Oil (Peanut, Sunflower, Light Olive)
  • 6 Tbsp Butter, divided (4 Tbsp, then 2 Tbsp to finish)
  • 2 small Bay Leaves
  • ½ Cinnamon Stick
  • 6 Garlic Cloves, pressed or finely minced
  • 1 Small Onion, finely minced or chopped fine in a food processor (I use a mini processor and make a paste from them)
  • 1 Tbsp Fresh Ginger, grated (or 1 tsp ginger powder)
  • 1 Tbsp Lime Juice
  • 1 14.5 oz Can of Diced Tomatoes, juice and all
  • ½ cup Chicken Broth, low sodium
  • 1 Tbsp Tomato Paste
  • 2 lbs Chicken Thigh Meat, Cut in 1-2 inch cubes

To Finish

  • 1 tsp Garam Masala
  • 2 Tbsp Butter
  • ½ cup Heavy Cream
  • 1 14 oz can Coconut Milk Cream (optional) (just the thick, cream from the can. Save the watery part for another recipe)

Garnish

  • Cilantro Leaves chopped
  • Cashews toasted

Instructions

Prepare Spices

  1. Combine the dry spices in a bowl and set aside.

Make the Sauce

  1. Turn on the Sauté setting of your pot. When the display reads Hot, add the oil and 4 Tbsp of the butter.
  2. Add the bay leaf, cinnamon stick, garlic, and onion. Stir and let cook for a minute, stirring frequently. Don’t let it burn.
  3. Add the fresh ginger, if using. Stir and cook for a couple of minutes.
  4. Add the spices. Stir well to combine.
  5. Add the tomatoes, broth, and lime juice. Stir well.
  6. Add the tomato paste, but don’t stir it. You want it in there, but you don’t want to risk it burning.
  7. Add the chicken and don’t stir too much. Just spread it out.
  8. Turn off the sauté setting.

If You Are Also Making Rice

  1. Place a tall trivet over the chicken and set the pan of rice/water on it. I like to use Jasmine or Basmati rice, with a 1:1 rice/water ratio.

Pressure Cook It

  1. Close the lid. Set the steam release knob to the Sealing position.
  2. Press the Manual (or Pressure Cook) button or dial and then the + or – button or dial to select 8 minutes.
  3. After cook cycle ends, let the pot naturally release the pressure for 8 minutes. Then manually release the remaining steam and open the lid.
  4. Use a slotted spoon to take out the chicken, and set it aside in a bowl covered with foil.
  5. Use an immersion blender to make the sauce really smooth. You could use a blender if you want. Either way, be very careful since the contents are so hot!
  6. Add remaining 1 teaspoon of Garam Masala and the remaining 2 Tbsp of butter. Stir until butter is melted.
  7. Add the heavy cream & coconut milk cream if using, and the chicken, and stir until combined. Taste and adjust salt if necessary.
  8. Serve over rice, or with naan, and garnish with cilantro leaves and toasted cashews (optional).

Notes

You can cook the basmati rice at the same time if you wish: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. (contains affiliate links).

1. After adding the chicken, set a long legged trivet in the pot. Set a pan with 1 cup of rinsed basmati rice, and 1 1/2 cups of water or broth (stirred) on the trivet (I use one of my ekovana Stackable Stainless Steel Steamer Insert Pans).

2. That’s it! You don’t have to cover the pan, and it cooks in the same amount of time as the Butter Chicken! Just take the pan out of the pressure cooker and fluff the rice with a fork. Set it aside while you finish the Butter sauce!

Some of my inspiration for this recipe came from Flo Lum’s video – Butter Chicken in the Instant Pot, and also my friends Lakshmi and Meenah, who let me watch them make tasty things!

Nutrition

Calories: 385kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Indian

Tried this recipe? Mention @simply_happy_foodie

Resources to Make This Recipe and More

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