Instant Pot Butter Chicken

If you're craving comfort food with bold flavors and minimal prep, this Instant Pot Butter Chicken recipe checks all the boxes. Rich, creamy, and full of Indian-inspired spices, this easy butter chicken recipe has quickly become a family favorite in our home-especially on busy weeknights when I want something satisfying without spending hours in the kitchen. Trust me, takeout won't stand a chance once you try this butter chicken Instant Pot recipe!

What makes this dish even better? It's incredibly easy to prepare, requires only one Pot (hello, fewer dishes!), and is perfect for leftovers. Plus, the spices and creamy tomato base make it irresistible.

Why You'll Love This Easy Butter Chicken Recipe

• Beginner-friendly: No marinating or advanced prep needed. If you're new to Indian cuisine or the Instant Pot, this is a great recipe to start with.
• Quick & efficient: 40 minutes from prep to plate means you can get dinner on the table fast without sacrificing flavor.
• Flavor-packed: Garam masala, ginger, garlic, paprika, and turmeric combine to create an explosion of flavor.
• Family-approved: Mildly spicy, creamy, and comforting-kids and adults love it.
• Meal-prep ready: Makes excellent leftovers that keep for up to 3 days, and the flavor deepens overnight.

This is one of those recipes that makes you feel like a kitchen rockstar with minimal effort. It's rich without being too heavy, exotic yet familiar, and incredibly satisfying.

How To Make Instant Pot Butter Chicken

Ingredients You'll Need

Gathering your ingredients first helps the cooking process go much smoother. Here's everything you'll need:

• 4 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 2 tablespoons freshly grated ginger
• 2 large chicken breasts, cut into 1" pieces
• 2 teaspoons garam masala
• ½ teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Optional: up to 1 teaspoon cayenne powder (for extra heat)
• ½ teaspoon salt
• 1 cup tomato sauce
• ¼ cup water
• ½ cup heavy whipping cream or half-and-half
• Fresh chopped cilantro for garnish

These pantry staples and fresh ingredients bring out the traditional Indian flavors we love.

Step-by-Step Instructions

Saute the Aromatics

1. Set your Instant Pot to Saute mode. Once hot, add 2 tablespoons of butter and let it melt.
2. Toss in the finely diced onion and cook for 2-3 minutes until translucent. This starts building the flavor foundation.
3. Add the chicken pieces and stir occasionally until they are no longer pink on the outside-about 3-4 minutes.

Build the Flavor

1. Stir in the minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, chili powder, and optional cayenne. Let the spices toast for 1 minute to release their fragrance.
2. Turn off Saute mode to avoid burning the mixture. Add the tomato sauce and water, stirring to combine everything evenly.

Pressure Cook

1. Secure the Instant Pot lid and ensure the valve is set to Sealing. Cook on High Pressure for 5 minutes.
2. Once done, allow the pressure to naturally release for 5 minutes, then switch to Quick Release for any remaining steam. Carefully open the lid.

Finish the Sauce

1. Stir in the heavy cream and the remaining 2 tablespoons of butter.
2. Turn the Pot back to Saute mode. Continue stirring gently until the sauce has thickened to your desired consistency-usually about 5 minutes.
3. Taste the sauce and adjust the seasoning if needed. If you like it richer, add a cream splash or a pinch of extra garam masala.

Serving Suggestions

The beauty of this Instant Pot butter chicken is that it pairs well with a variety of sides:

• Basmati rice or jasmine rice for soaking up that creamy sauce
• Naan bread, either homemade or store-bought, for scooping and dipping
• Steamed or roasted vegetables, like broccoli, carrots, or cauliflower
• Green peas or a light cucumber salad for a refreshing contrast
• Saag (Indian-style creamed spinach) if you're going for a more authentic Indian meal

Whether it's a weeknight dinner or a meal prep lunch, this dish delivers every time.

Meal Prep & Storage Tips

This easy butter chicken recipe is a lifesaver for busy weekdays:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To prevent the cream sauce from breaking, gently heat on the stovetop over medium heat or use the microwave in short bursts.
• This dish also freezes well. Just portion into freezer-safe containers and thaw overnight in the fridge before reheating.

Pro Tip: The flavors intensify the next day, making this an even tastier meal for leftovers!

Kitchen Tools You'll Need

To create this easy butter chicken recipe, make sure you have the following tools:

• Instant Pot (6-quart or 8-quart models work best)
• Cutting board and sharp knife for prepping your chicken and vegetables
• Microplane or fine grater for fresh ginger
• Measuring cups and spoons to get those spice ratios just right
• Silicone spatula or wooden spoon for stirring

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Frequently Asked Questions

What kind of chicken works best?

Boneless, skinless chicken breasts are lean and cook quickly. However, chicken thighs are juicier and add even more flavor. Either cut works well in this recipe.

Can I make this dairy-free?

Absolutely! Swap out the butter for a dairy-free alternative and use full-fat coconut milk or coconut cream instead of heavy cream.

Is it spicy?

This version is mildly spicy. If you prefer a kid-friendly dish, skip the cayenne and reduce the chili powder. Want more heat? Add crushed red pepper or more cayenne.

Can I double the recipe?

Yes! Just be sure not to exceed your Instant Pot's max fill line. You may need more time for pressure to build, but the cooking time remains the same.

A Must-Try Butter Chicken Instant Pot Recipe

Whether you're new to Indian cuisine or want a reliable go-to dinner, this Instant Pot butter chicken hits the mark. It's quick, full of flavor, and incredibly comforting-a dish that brings our family around the table repeatedly.

I remember the first time I made it: the kids were skeptical of the "orange chicken," but after one bite, they were hooked. It's one of our monthly staples, especially when we need something hearty and nourishing after a busy day.

So, next time you're tempted to order takeout, try this instead. It might just become your new favorite.

Instant Pot Butter Chicken

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: Jocelyn Brown
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Easy Instant Pot Butter Chicken with tender chicken, tomato sauce, cream, and warm Indian spices. A quick, one-pot dinner ready in 40 minutes!

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Ingredients

Scale 1x2x3x

4 tablespoons butter, divided

4 cloves garlic, minced

1 medium yellow onion, finely diced

2 tablespoons freshly grated ginger

2 large chicken breasts, cut into 1” pieces

2 teaspoons garam masala

½ teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon chili powder

(optional: up to 1 teaspoon cayenne powder)

½ teaspoon salt

1 cup tomato sauce

¼ cup water

½ cup heavy whipping cream or half-and-half

Fresh chopped cilantro for garnishing

Cook Mode Prevent your screen from going dark

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Instructions

1. Turn Instant Pot to Saute.
2. When hot, melt 2 tablespoons of butter. Add the onion and cook 2 to 3 minutes, until soft.
3. Add the chicken pieces and cook, stirring until no long pink on outside.
4. Add garlic and ginger and spices. Stir and cook for one minute.
5. Turn Instant pot off. Stir in the tomato sauce and ¼ cup of water.
6. Close the lid and make sure valve is set to Sealing.
7. Cook on high pressure for 5 minutes.
8. When done cooking, allow a natural release for 5 minutes before releasing steam and pressure and opening the lid.
9. Stir in the cream. Turn Pot to Saute and add in the remaining 2 tablespoons butter.
10. Continue to cook and stir until thickened.
11. Taste and season with salt and pepper if needed.
12. Garnish with cilantro and serve over rice and/or with a side of naan bread.

• Prep Time: 10 minutes
• Cook Time: 30 minutes