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

Instant Pot Butter Chicken Recipe

This Instant Pot Butter Chicken recipe delivers restaurant-quality flavor in just 30 minutes. Tender chicken simmers in a creamy tomato sauce infused with aromatic Indian spices for an easy, comforting meal that tastes like it came straight from your favorite restaurant.
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Course: Dinner, Main Course
Cuisine: Asian-Inspired, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Natural Release & Finishing: 5 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 480kcal
Cost: $15

Equipment

  • 6-quart Instant Pot
  • Chef’s knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Mixing bowls
  • serving bowls

Ingredients

For the Chicken

  • 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

For the Sauce

  • 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

Instructions

  • Combine yogurt, lemon juice, and spices for marinade. Add chicken and coat well. Marinate while prepping other ingredients.
  • Set Instant Pot to sauté mode, melt butter, then cook onion until soft. Add garlic, ginger, tomato paste, and spices; stir briefly.
  • Add tomato sauce, scraping bottom of pot. Stir in marinated chicken and remaining yogurt mixture.
  • Seal lid and cook on high pressure for 10 minutes. Let naturally release for 5 minutes before quick release.
  • Stir in heavy cream, remaining butter, and honey. Simmer for 3–5 minutes until sauce thickens.
  • Garnish with fresh cilantro and serve with basmati rice or naan bread.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 300g | Calories: 480kcal | Carbohydrates: 12g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 180mg | Sodium: 640mg | Potassium: 780mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 2.5mg