Instant Pot Butter Chicken Recipe in 7 Easy Steps

Name: Instant Pot Butter Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces); 1 cup plain yogurt (Greek yogurt works well); 1 tablespoon lemon juice (fresh); 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon turmeric powder; 1 teaspoon paprika; — salt (to taste); 3 tablespoons butter (divided); 1 large onion (finely diced); 4 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 15 ounces tomato sauce (or crushed tomatoes); 1 tablespoon tomato paste; 1 teaspoon garam masala; 1 teaspoon ground coriander; 0.5 teaspoon cayenne pepper (adjust for spice preference); 0.75 cup heavy cream (or coconut milk for dairy-free); 1 tablespoon honey (or sugar); — fresh cilantro (for garnish)

I still remember the first time I made instant pot butter chicken at home. My family couldn't believe this rich, creamy dish came from my kitchen instead of our favorite Indian restaurant. The best part? It took less than 30 minutes from start to finish. This instant pot butter chicken recipe has become my go-to weeknight dinner because it's incredibly simple yet tastes absolutely incredible. The pressure cooker does all the heavy lifting, turning ordinary chicken into tender, flavor-packed bites swimming in a silky tomato sauce. Whether you're new to Indian cooking or a seasoned pro, this instant pot butter chicken will become your new favorite one-pot wonder.

Creamy Instant Pot butter chicken with rice and naan on white kitchen counter

Background & Why This Recipe Stands Out

Butter chicken, also known as murgh makhani, is one of India's most beloved exports to the world. This dish was created in Delhi during the 1950s when restaurant owners needed a way to use leftover tandoori chicken. They simmered it in a rich tomato and butter sauce, and the rest is culinary history. What makes this instant pot butter chicken special is how it captures all those authentic flavors without spending hours in the kitchen. Traditional recipes require marinating chicken overnight and slow-cooking the sauce for ages.

This instant pot butter chicken cuts your cooking time dramatically while delivering that same restaurant-quality taste. The pressure cooker creates an incredibly tender texture and allows the spices to develop their full flavor profile quickly. You get that signature creamy tomato sauce with perfectly cooked chicken thighs that practically melt in your mouth. The instant pot butter chicken method is also more forgiving than stovetop versions, making it perfect for anyone who wants authentic Indian food without the fuss.

Jump to:

Background & Why This Recipe Stands Out
Ingredients
Instructions
Expert Cooking Tips
Recipe Variations & Substitutions
Equipment Recommendations
Storage & Meal Prep Tips
The Game-Changing Secret My Indian Neighbor Shared
FAQ
Time to Bring Restaurant Magic to Your Kitchen
Related
Pairing
Instant Pot Butter Chicken Recipe

Ingredients

For the Chicken:

Chicken thighs, cut into bite-sized pieces
Plain yogurt (Greek yogurt works great too)
Lemon juice
Garam masala
Ground cumin
Turmeric powder
Paprika
Salt to taste

For the Sauce:

Butter (divided)
Onion, finely diced
Garlic, minced
Fresh ginger, minced
Tomato sauce or crushed tomatoes
Tomato paste
Garam masala
Ground coriander
Cayenne pepper (adjust for spice preference)
Heavy cream
Honey or sugar
Fresh cilantro for garnish

Substitution Tips: Swap heavy cream with coconut milk for a dairy-free version. Use chicken breast instead of thighs if preferred, though thighs stay more tender. For a lighter option, replace some cream with plain Greek yogurt stirred in at the end.

Instant Pot butter chicken ingredients arranged on white kitchen counter

See recipe card for quantities.

Instructions

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt.
Add the diced chicken and mix until every piece is well coated.
Let it sit while you prep the other ingredients (even 10 minutes helps the flavors develop).
If you have time, marinate in the fridge for 2 hours or overnight for deeper flavor.

Step 2: Sauté the Aromatics

Turn your Instant Pot to sauté mode and add 2 tablespoons of butter.
Once the butter melts and starts bubbling, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the tomato paste, garam masala, coriander, and cayenne pepper, stirring constantly for 30 seconds.
Pour in the tomato sauce and scrape any browned bits from the bottom of the pot (this prevents the burn notice).

Step 3: Pressure Cook Everything

Add the marinated chicken along with any yogurt marinade to the pot.
Stir everything together to coat the chicken in the sauce.
Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
When the timer beeps, let it naturally release for 5 minutes, then quick release any remaining pressure.

Step 4: Finish with Cream and Butter

Open the lid and stir the chicken; it should be perfectly tender.
Switch back to sauté mode and stir in the heavy cream, remaining tablespoon of butter, and honey.
Let the sauce simmer for 3-5 minutes to thicken slightly.
Taste and adjust salt or spice levels as needed.
Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.

Expert Cooking Tips

Getting the Perfect Texture

The secret to tender chicken in your instant pot butter chicken is using boneless, skinless chicken thighs instead of breasts. Thighs have more fat, which keeps them juicy even under pressure. Cut your chicken into similar-sized pieces so everything cooks evenly.

Avoiding the Burn Notice

One common issue with creamy instant pot recipes is the dreaded burn warning. To prevent this, always add liquid ingredients like tomato sauce first, then place the chicken on top without stirring too much. Make sure to scrape the bottom of the pot after sautéing to remove any stuck bits. Never add cream before pressure cooking; always stir it in at the end.

Spice Level Adjustments

For mild: Skip the cayenne pepper and use just 1 teaspoon of garam masala total
For medium: Follow the recipe as written
For spicy: Add an extra ½ teaspoon cayenne and a diced green chili with the aromatics
For extra depth: Toast whole spices (cinnamon stick, cardamom pods, bay leaves) in the butter before adding onions

Making It Extra Creamy

If you want that ultra-rich restaurant texture, add 2 tablespoons of cashew butter or blended cashews to the sauce. This creates an incredibly velvety finish without adding more dairy. You can also finish with a tablespoon of kasuri methi (dried fenugreek leaves) for authentic flavor.

Recipe Variations & Substitutions

Dietary Adaptations

For a keto instant pot butter chicken, skip the honey and use a low-carb sweetener instead. Serve over cauliflower rice rather than basmati rice. The heavy cream keeps it perfectly keto-friendly.

Make it dairy-free by replacing butter with ghee or coconut oil, and swap heavy cream with full-fat coconut milk. The flavor changes slightly but remains delicious.

Protein Swaps

Paneer butter masala: Replace chicken with cubed paneer cheese; reduce pressure cooking time to 3 minutes
Tofu butter chicken: Use extra-firm tofu, pressed and cubed; cook for 5 minutes on high pressure
Shrimp version: Add raw shrimp during the final sauté step; cook just 2-3 minutes until pink

Vegetable Additions

Boost nutrition by adding vegetables during pressure cooking. Cauliflower florets, bell peppers, or baby potatoes work wonderfully. Add them on top of the chicken before sealing the lid. They'll cook perfectly in the same 10 minutes.

Flavor Twists

Try these creative variations:

Instant pot lemon butter chicken: Add zest and juice of one lemon with the cream
Instant pot garlic butter chicken: Double the garlic and add ¼ teaspoon garlic powder
Coconut butter chicken: Replace half the tomato sauce with coconut milk for a tropical twist

Equipment Recommendations

6-quart or 8-quart Instant Pot: Essential for this instant pot butter chicken recipe; the 6-quart works perfectly for a family of four
Good quality chef's knife: Makes chopping chicken and vegetables much easier
Wooden spoon: Best for scraping the bottom of the pot without damaging the non-stick surface
Measuring cups and spoons: Accuracy matters for balanced spices
Immersion blender (optional): Blend the sauce before adding chicken for an ultra-smooth texture
Serving bowls: Wide, shallow bowls show off the beautiful sauce

Storage & Meal Prep Tips

Refrigerator Storage

Store leftover instant pot butter chicken in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

Freezer Instructions

This recipe freezes beautifully for up to 3 months. Let the chicken cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze flat for easy stacking. Thaw overnight in the refrigerator before reheating. The cream may separate slightly when frozen; just stir well while reheating and it'll come back together.

Meal Prep Strategy

Make a double batch of instant pot butter chicken on Sunday for easy weeknight dinners. Cook rice separately and store in portions. You can also prep the marinade and chop vegetables ahead of time. Store marinated chicken in the fridge for up to 24 hours before cooking, which actually improves the flavor.

Reheating Tips

Reheat gently over medium-low heat, stirring occasionally. Add 2-3 tablespoons of water, cream, or chicken broth to loosen the sauce. Microwave individual portions on 70% power in 1-minute intervals, stirring between each. Never boil the reheated sauce vigorously or it may separate.

The Game-Changing Secret My Indian Neighbor Shared

Here's the secret that transformed my instant pot butter chicken from good to absolutely unforgettable. After the pressure cooking is done and you've added the cream, stir in one tablespoon of cold butter right before serving. Don't melt it in; just swirl it through the hot sauce until it disappears. This technique, called "mounting with butter" in fancy cooking terms, creates an impossibly silky texture and adds a glossy sheen that looks restaurant-perfect. My neighbor's grandmother used this trick in her Delhi restaurant for decades, and now it's the finishing touch that makes everyone ask for seconds.

The second secret? Always bloom your spices. When you add the garam masala and other ground spices to the hot butter during the sauté phase, let them cook for 30 seconds before adding liquid. This "blooming" releases the essential oils in the spices and creates a much deeper, more complex flavor in your instant pot butter chicken. It's a tiny step that makes a huge difference.

FAQ

How long do you cook butter chicken in a pressure cooker?

Cook instant pot butter chicken on high pressure for 10 minutes with a 5-minute natural release. This timing works perfectly for bite-sized chicken thigh pieces. If using larger chunks, add 2-3 minutes to the cooking time. Chicken breasts need about 8 minutes since they cook faster than thighs.

Why does my Instant Pot chicken come out rubbery?

Rubbery instant pot butter chicken usually happens from overcooking or using chicken breast without enough liquid. Chicken thighs are more forgiving and stay tender longer. Make sure you have at least 1 cup of liquid in the pot and don't exceed 12 minutes of pressure cooking time for diced chicken. Also, always use a natural release for at least 5 minutes rather than quick release right away.

What is an interesting fact about butter chicken?

Butter chicken was actually invented by accident at the famous Moti Mahal restaurant in Delhi during the 1950s. The chefs were trying to find a way to use leftover tandoori chicken that was drying out. They created a rich tomato and butter sauce to revive the meat, and accidentally created one of the world's most popular Indian dishes. This instant pot butter chicken recipe honors that creative spirit by making the dish accessible to home cooks everywhere.

Does chicken have to be covered in liquid in an Instant Pot?

Chicken doesn't need to be completely submerged in liquid for instant pot butter chicken. The pressure cooker creates steam that cooks everything evenly. You need at least 1 cup of liquid total (from yogurt, tomato sauce, and other ingredients) for the pot to come to pressure. The chicken pieces can sit partially in the sauce; they'll cook perfectly from the surrounding steam and pressure.

Time to Bring Restaurant Magic to Your Kitchen

This instant pot butter chicken recipe proves that amazing Indian food doesn't need to be complicated or time-consuming. With just 30 minutes and one pot, you can serve your family a meal that tastes like it came from a high-end restaurant. The creamy tomato sauce, tender chicken, and perfect blend of spices create comfort food at its finest. Whether you're making it for a busy Tuesday dinner or weekend meal prep, this instant pot butter chicken delivers every single time.

Once you've mastered this recipe, try branching out to other instant pot Indian classics. My Instant Pot Chicken Tikka Masala Recipe uses similar techniques but with a tandoori-spiced twist that's absolutely addictive. For comfort food with a different vibe, my Chicken Pot Pie Recipe shows you how to make another family favorite that's perfect for cozy dinners. Both recipes prove that the instant pot butter chicken method of quick, flavorful cooking works across all types of cuisines. Give this recipe a try tonight and watch it become a permanent fixture in your dinner rotation.

With love from my kitchen to yours,
Ashley Johnson

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Pairing

These are my favorite dishes to serve with this instant pot butter chicken recipe: