Instant Pot Butter Chicken

There’s something undeniably comforting about a hearty dish of butter chicken, especially when it’s made in the Instant Pot. This version brings together aromatic spices, tender chicken, and a creamy sauce that hugs every bite. Whether you’re whipping it up for a busy weeknight dinner or entertaining friends, this dish shines with its rich flavors and comforting essence. With just a few simple steps, you can enjoy a spoonful of India right in your kitchen, ready to impress everyone at the table.

What Makes This Recipe Special

Why should you consider making this Instant Pot butter chicken? It’s quick, delicious, and incredibly satisfying—perfect for family dinners or cozy nights in. The beauty of this recipe lies in its simplicity and the ability to put a gourmet meal on the table with minimal effort. Coat your chicken in a blend of spices, let the Instant Pot do the heavy lifting, and you’ll be rewarded with a dish that’s both fragrant and flavorful.

"This is hands down the best butter chicken I’ve ever made—so easy and so good!"

You’ll find that not only is this recipe a time-saver, but it’s also budget-friendly, making it perfect for those nights when you want to eat well without breaking the bank. Families, especially kids, tend to love the creamy texture and the hint of sweetness, making it an excellent meal option for picky eaters.

Step-by-Step Guide to Cooking It

Preparing Instant Pot butter chicken is straightforward, with just a few key steps to follow. You will sauté aromatics, build your sauce, and then let the pressure cooker do its magic, resulting in tender chicken enveloped in a luscious, spiced sauce. Let’s dive into what you’ll need!

What you’ll need

1. 3 tablespoons unsalted butter
2. 5 cloves garlic, minced (about 5 teaspoons)
3. 2-inch fresh ginger root, grated (about 2 tablespoons)
4. 2 teaspoons garam masala
5. 1 teaspoon ground cumin
6. 1 teaspoon smoked paprika
7. 1 teaspoon ground turmeric
8. ½ teaspoon chili powder (optional)
9. 1 teaspoon salt (adjust as needed)
10. 2 pounds boneless, skinless chicken thighs, diced into bite-size pieces
11. 1 15-ounce can tomato sauce or passata
12. 1 cup heavy whipping cream, coconut milk, or half-and-half
13. 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish

Feel free to swap the heavy cream for coconut milk or half-and-half, depending on your dietary preferences or pantry supplies.

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Cooking Steps

1. Sauté Aromatics: Set your Instant Pot to the Sauté function. Melt the butter and add minced garlic and grated ginger, cooking for about one minute until fragrant.

2. Add Spices and Tomato Sauce: Stir in garam masala, cumin, smoked paprika, turmeric, optional chili powder, and salt, cooking for an additional minute. If the spices stick to the pot, add a splash of water to deglaze and scrape up any browned bits.

3. Add Chicken: Pour in the tomato sauce and ¼ cup of water, then add the diced chicken. Mix until the chicken is thoroughly coated.

4. Cook: Secure the lid and set the vent to SEALING. Select Pressure Cook or Manual setting at high pressure for 6 minutes. It will take about 10 minutes to reach pressure.

5. Finish Sauce: Once cooking is complete, perform a quick release of steam. Carefully remove the lid, switch back to Sauté, and stir in the cream, allowing it to reduce slightly. Adjust the salt to taste.

6. Serve: Serve hot over rice, garnished with herbs.

Best Way to Serve

To truly make the most of your Instant Pot butter chicken, serve it over fluffy basmati rice or alongside warm naan bread. The sauce is perfect for dipping and soaking up, making every bite a delight. For a touch of freshness, consider serving it with a simple cucumber salad, or sprinkle extra cilantro or parsley on top for color and freshness.

Storage Tips

If you find yourself with leftovers, don’t worry! Instant Pot butter chicken stores well. Allow it to cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. You can also freeze individual portions for up to 3 months—perfect for meal prep days or when you need a quick meal!

Pro Chef Tips

• Boost the Flavor: Letting the butter chicken sit for a few hours after cooking can enhance the flavors even more, making it a perfect make-ahead dish.
• Try Different Cuts: While chicken thighs are preferred for their tenderness, you can also use chicken breast. Just adjust the cooking time slightly, since breasts can dry out more quickly.
• Milky Goodness: For a more robust flavor profile, try adding a tablespoon of honey or maple syrup along with your cream. It balances the spices beautifully.

Recipe Variations

Don’t be afraid to experiment with this dish! Try adding diced potatoes or chickpeas for a heartier meal. Coconut milk can be swapped for plain yogurt for a tangy twist, and a squeeze of lime juice just before serving can elevate the dish with a fresh zing. For those who enjoy it spicy, garnish with sliced fresh chilies or increase the chili powder for an extra kick.

Your questions answered

How long does it take to make Instant Pot butter chicken?

Overall, the cooking process takes about 30 minutes, including prep and cooking time.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but ensure you adjust the cooking time to avoid drying it out.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a bit of water or cream if the sauce has thickened.

Crafting this Instant Pot butter chicken at home gives you a taste of India that you can enjoy any day of the week. With its rich flavors and simple process, it’s likely to become a staple in your cooking repertoire. Happy cooking!

Instant Pot Butter Chicken

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Comforting and flavorful butter chicken made easily in the Instant Pot, featuring aromatic spices and a creamy sauce.

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Ingredients

Scale 1x2x3x

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced (about 5 teaspoons)
• 2-inch fresh ginger root, grated (about 2 tablespoons)
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder (optional)
• 1 teaspoon salt (adjust as needed)
• 2 pounds boneless, skinless chicken thighs, diced
• 1 15-ounce can tomato sauce or passata
• 1 cup heavy whipping cream or coconut milk
• 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish

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Instructions

1. Set your Instant Pot to the Sauté function. Melt the butter, then add the minced garlic and grated ginger; cook for about one minute until fragrant.
2. Stir in garam masala, cumin, smoked paprika, turmeric, optional chili powder, and salt, cooking for an additional minute. Add a splash of water to deglaze if needed.
3. Pour in the tomato sauce and ¼ cup of water; add the diced chicken, mixing until coated.
4. Secure the lid and set the vent to SEALING. Select Pressure Cook at high pressure for 6 minutes, which will take about 10 minutes to reach pressure.
5. Once cooking is complete, perform a quick release of steam. Carefully remove the lid, switch back to Sauté, and stir in the cream. Allow it to reduce slightly, adjusting salt to taste.
6. Serve hot over rice, garnished with herbs.

Notes

Best served over basmati rice or with naan bread. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 150mg

Keywords: butter chicken, instant pot, Indian cuisine, creamy chicken, quick dinners