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Home » Recipe Index » Easy Instant Pot Butter Chicken Recipe
by Kara Cook Leave a Comment
If you’re a fan of Indian food and love the rich flavors of butter chicken, then this Instant Pot recipe is perfect for you! With the convenience of pressure cooking, you can enjoy this classic dish without spending hours in the kitchen.
This is a great recipe all on its own, but serve it with my homemade naan bread for a truly unforgettable meal!
I’ve been on a quest to expose my family to more flavors from around the world. Eating out gets pretty spendy, so I’ve been focusing on recreating some of my favorite dishes at home.
This restaurant-quality butter chicken was an instant hit with the whole family! It has a similar flavor to chicken tikka masala, but it’s more mild, and I actually prefer it.
The creamy sauce is so good that you may be tempted to drink it! Make sure you have plenty of rice or naan bread to soak up every last drop. 🙂
If you are new to Indian cooking, this is a great recipe to start with. You won’t believe how easy it is!
HOW TO MAKE INSTANT POT BUTTER CHICKEN
- PREP – Dice the onion and pepper. Mince the garlic. Cut the chicken into bite-sized cubes.
- SAUTE – Use the sauté mode on your Instant Pot to cook the onion and pepper in the butter for 3-5 minutes or until soft. Add the garlic, spices, and salt & pepper. Saute for another minute.
- ASSEMBLE – Stir in the diced tomatoes, tomato sauce, and bouillon. Scrape up all of the cooked bits from the bottom of the pan. Add the chicken pieces and stir to coat.
- COOK – Add the lid to the Instant Pot and set it to MANUAL high pressure for 10 minutes. When done, use the quick release, then carefully remove the lid.
- THICKEN – Whisk together the flour and cream in a small bowl until smooth. Set the Instant Pot to SAUTE, then stir in the cornstarch slurry. Cook and stir until sauce is thickened.
- SERVE – Serve the butter chicken and sauce over hot cooked rice. Garnish with fresh cilantro if desired.
Leftover butter chicken and rice can be kept in the refrigerator in an airtight container for 4-5 days. I recommend glass containers, because the sauce will stain plastic.
Store the sauce and the rice in separate containers for best results. You can simply reheat leftovers in the microwave.
PRO TIPS:
- To prevent getting the burn notice on your electric pressure cooker, make sure you scrape up all of the cooked bits from the bottom of the pan after adding the liquid.
- Start cooking your rice as soon as you start cooking the chicken so that they will be ready at about the same time.
- Do not skip the garam masala in this recipe, it is a key ingredient and adds so much flavor!
PRESSURE COOKER BUTTER CHICKEN VARIATIONS:
- You can substitute boneless, skinless chicken thighs for the chicken breast.
- If you want a more tangy sauce, you can substitute half or all of the cream for greek yogurt.
- For a low carb option, serve over cauliflower rice.
MORE INSTANT POT RECIPES:
- Instant Pot Taco Chicken
- Beef Stew Instant Pot Recipe
- Instant Pot Beef and Broccoli
- Instant Pot Honey Garlic Chicken
- Instant Pot Chicken Tortilla Soup
Yield: 8
Instant Pot Butter Chicken Recipe
Skip the costly Indian restaurant and make amazing butter chicken at home! The pressure cookier does all the work!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
Chicken:
- 2 Tbsp salted butter
- 1 small onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger
- 1 1/2 tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chicken base or bouillon
- 14.5 oz can diced tomatoes (or crushed tomatoes)
- 8 oz can tomato sauce
- 1 tsp sugar
- 2 pounds skinless chicken breasts, cubed
- 1/2 cup heavy cream (or coconut milk)
- 3 Tbsp flour
For serving:
- 4 cups of hot cooked basmati rice
- 1/4 cup chopped cilantro (optional)
Instructions
- Set your Instant Pot to SAUTE. Saute the diced onion and pepper in the butter for 3-5 minutes, or until tender.
- Stir in the garlic, ginger, garam masala, turmeric, paprika, cumin, cayenne, salt, and black pepper. Cook and stir for another minute, or until fragrant.
- Add the chicken bouillon, diced tomatoes, tomato sauce, and sugar. Stir to remove the cooked bits from the bottom of the pot. Add the diced chicken.
- Seal the Instant Pot and set it to MANUAL high pressure for 10 minutes. (It will take 10-12 minutes to come to pressure.) When it beeps, use quick release, then carefully remove the lid.
- Whisk together the cream and flour until smooth. Switch back to the sauté setting, then stir in the cream mixture. Cook and stir for about 3 minutes, or until sauce is thickened.
- Serve hot over basmati rice.
Notes
-Feel free to substitute boneless chicken thighs for the chicken breast if desired.
-One serving includes 1/2 cup of cooked rice.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 406Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 451mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 39g
Creamy rich sauce with chunks of tender chicken, this Indian butter chicken recipe is full of authentic flavors, but is quick enough for busy weeknights!
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