Instant Pot Butter Chicken Recipe

If you’ve ever craved silky, spiced curry but didn’t want to spend hours tending the stove, this Instant Pot Butter Chicken is about to become your new weeknight hero. Tender chunks of chicken, a dreamy tomato-cream sauce, and all those irresistible Indian flavors—ready in just 30 minutes. It’s comfort food with a little kitchen magic built right in!

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Ingredients You’ll Need

You’ll only need a handful of pantry staples and a couple of fresh ingredients for this Instant Pot Butter Chicken, but every single one plays a starring role! Each ingredient is hand-picked for its ability to build flavor, create that luscious texture, and give this curry its signature golden color.

• Unsalted Butter: The foundation for that unmistakable buttery flavor and rich mouthfeel—swap for ghee for a classic touch.
• Fresh Garlic: Five whole cloves, minced, bring warmth and depth for that signature Indian aroma.
• Grated Fresh Ginger: A bright pop of zip balances the richness—don’t skip this, it gives the sauce its irresistible zing.
• Garam Masala: The all-in-one Indian spice blend for instant complexity—earthy, sweet, and just a hint exotic.
• Ground Cumin: Adds gentle warmth and a toasty note that pairs perfectly with creamy sauces.
• Smoked Paprika: Infuses mild heat and a subtle smokiness that deepens the sauce so beautifully.
• Ground Turmeric: Just enough for color and that slightly earthy, almost peppery undertone.
• Chili Powder (optional): Toss it in if you want a spicy kick, or leave it out for milder palates (especially if you’re feeding kids).
• Salt: Brings all the flavors into perfect harmony—season to your taste.
• Chicken Thighs: Skinless, boneless, and diced for juicy, delicious results every time (or swap breasts if you prefer).
• Tomato Sauce or Passata: Makes the base for a tangy, velvety sauce—no chopping needed.
• Heavy Whipping Cream (or Coconut Milk): Pours in last for that luxurious, silky finish; coconut milk is perfect for dairy-free folks.
• Fresh Parsley, Mint, or Cilantro: A shower of fresh herbs at the end wakes up every single bite with color and vibrant flavor.

Variations

This Instant Pot Butter Chicken recipe is endlessly customizable. Whether you need it dairy-free, crave extra veggies, or want to play with spice, you can tailor it to fit your family’s cravings or the contents of your fridge.

• Dairy-Free: Swap the cream for full-fat coconut milk for a lush, non-dairy alternative that’s still extra silky.
• Add Veggies: Toss in cubes of bell pepper or a handful of baby spinach just before serving for pops of color and nutrition.
• Make it Spicy: Amp up the chili powder, or add a pinch of cayenne for heat-lovers.
• Chicken Breasts Instead: Use diced boneless breasts and reduce the pressure-cook time to 5 minutes for a lighter twist—still juicy and delicious!
• Sweeter Sauce: Add a teaspoon of sugar or brown sugar for a subtle, restaurant-style sweetness.

How to Make Instant Pot Butter Chicken

Step 1: Sauté the Aromatics

Set your Instant Pot to SAUTE mode and melt the butter until it begins to bubble gently. Add the minced garlic and grated ginger, then stir constantly for about one minute. You’ll know it’s ready when your kitchen starts to smell glorious—this step is the key to building a rich, fragrant base for your butter chicken sauce!

Step 2: Toast Spices and Deglaze

Sprinkle in the garam masala, ground cumin, smoked paprika, turmeric, chili powder (if using), and salt. Stir them into the buttery aromatics and let them cook for another minute. If you notice anything sticking to the pot, add a splash of water and scrape up all those tasty browned bits—trust me, they’ll make your sauce even better!

Step 3: Build the Sauce Base

Pour in your tomato sauce or passata and a quarter cup of water. Give everything a good stir, then turn off the SAUTE setting. This tomato base is what creates that signature creamy-red color and tang. You’re now ready to take things to the next (tasty) level.

Step 4: Add Chicken and Pressure Cook

Add your diced chicken thighs and stir to coat every piece in those warming spices and tomato sauce. Secure the Instant Pot lid, make sure the valve is set to SEALING, and choose PRESSURE COOK or MANUAL for 6 minutes at high pressure. The hardest part? Waiting while your kitchen fills with outrageously good smells!

Step 5: Quick Release and Finish the Sauce

Once the timer beeps, quickly release the steam (use a towel or oven mitt for safety). Remove the lid and switch back to SAUTE mode. Stir in the heavy cream or coconut milk, let it bubble and reduce for a few minutes until the sauce thickens up, and season with more salt if needed. Taste and adjust until every spoonful is just how you love it!

Step 6: Garnish and Serve

Turn off the Instant Pot, spoon the butter chicken over fluffy rice, and finish with a generous sprinkle of fresh cilantro, parsley, or mint. There you have it—Instant Pot Butter Chicken perfection in a bowl.

How to Serve Instant Pot Butter Chicken

Garnishes

Toss on a flurry of freshly chopped cilantro, parsley, or mint just before serving. You can also add a swirl of cream, a sprinkle of chili flakes, or even a squeeze of lime for a pop of freshness—whatever tickles your fancy and brightens the bowl.

Side Dishes

Instant Pot Butter Chicken is a dream over fluffy basmati rice or warm, pillowy naan. If you want to go all out, serve it with cucumber raita or roasted veggies on the side—trust me, your plate (and your taste buds) will thank you.

Creative Ways to Present

For a party-worthy presentation, serve mini portions in small bowls with a poppadom tucked alongside, or ladle the curry over rice inside lettuce cups for a fun, hands-on twist. You can even put together a build-your-own rice bowl bar with all your favorite toppings!

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Butter Chicken in an airtight container in the fridge for up to five days. The sauce will thicken slightly (in the best way), and the flavors actually get even richer overnight.

Freezing

To freeze, cool the chicken completely and portion it into freezer-safe containers. It keeps beautifully for up to three months—just thaw overnight in the fridge when you’re ready to enjoy another round of cozy comfort.

Reheating

Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce is very thick. Stir well and warm just until hot, then garnish as you normally would for a meal that tastes freshly made.

FAQs

Final Thoughts

If you’re searching for a meal that’s pure comfort and restaurant-worthy with a simple weeknight twist, you simply have to try this Instant Pot Butter Chicken. The flavors are bold, the prep is a breeze, and that creamy, spiced sauce never fails to delight. Trust me, once you try it, you’ll find yourself coming back to this classic again and again!

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