Instant Pot Butter Chicken
A streamlined, creamy butter chicken made in the Instant Pot. This version uses tender chicken simmered in a tomato-rich, garlicky sauce with butter and cream for a comforting finish. It’s flavorful, cozy, and weeknight-friendly.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground chili or chili powder
- 1 cup tomato puree or crushed tomatoes
- 0.5 cup heavy cream or coconut cream
- 0.5 cup plain yogurt (optional, stirred in at the end)
- 0.5 tsp salt, plus to taste
- 2 tbsp fresh lemon juice or to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Set your Instant Pot to sauté. Add the oil and one tablespoon of butter. When the butter is melted and the pan is hot, add the onion and cook for 3–4 minutes until it’s soft and translucent.
- Stir in the garlic and ginger. Let them bloom for about 30 seconds, then add garam masala, cumin, paprika, and chili powder. Toast briefly to wake up the spices.
- Add the chicken pieces. Stir to coat them in the spices and cook for 4–5 minutes until lightly browned on the edges.
- Pour in the tomato puree. Scrape up any browned bits from the bottom of the pot. This helps prevent the burn warning and builds flavor.
- Close the lid, seal the vent, and cook on high pressure for 6 minutes. When the timer beeps, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Open the lid and stir in the remaining butter, cream, and yogurt if using. Let everything simmer on the sauté setting for 2–3 minutes until the sauce is silky and coats the chicken.
- Taste and adjust salt and lemon juice. Garnish with cilantro. Serve over basmati rice or with warm naan.