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Creamy Instant Pot Butter Chicken

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A quick and easy creamy butter chicken recipe made in the Instant Pot, ready in about 30 minutes. Perfect for busy weeknights or cozy dinners with a rich, comforting sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup tomato puree or crushed tomatoes
  • 1/2 cup water or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces and pat dry with paper towels.
  2. Turn the Instant Pot to the ‘Sauté’ setting. Add 3 tablespoons of unsalted butter. Once melted, add the finely chopped onion and cook for 3-4 minutes until translucent, stirring often.
  3. Stir in minced garlic cloves and freshly grated ginger. Cook for another minute until fragrant.
  4. Add garam masala, ground cumin, chili powder, and turmeric powder. Stir well to coat the onion mixture and toast the spices for about 1 minute.
  5. Add the chicken pieces and sprinkle with salt and black pepper. Stir to combine and brown the chicken for 3-5 minutes without fully cooking.
  6. Pour in tomato puree and water or chicken broth. Stir everything together, scraping any browned bits from the pot bottom.
  7. Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. When done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  8. Open the lid carefully. Stir in heavy cream and 2 tablespoons of butter for a creamy finish. Taste and adjust salt or spice if needed.
  9. Sprinkle chopped fresh cilantro on top and serve hot over basmati rice or with warm naan bread.

Notes

If the sauce is too thin after pressure cooking, use the ‘Sauté’ mode to simmer and thicken it while stirring frequently. Avoid boiling the sauce after adding cream to prevent curdling. For a dairy-free version, substitute heavy cream with full-fat coconut milk. Use chicken breasts with a reduced pressure cooking time of 6 minutes if preferred.

Nutrition

Keywords: butter chicken, instant pot, creamy butter chicken, easy dinner, Indian recipe, pressure cooker, weeknight meal

Find it online: https://tempotaste.com/creamy-instant-pot-butter-chicken-recipe-easy-homemade-dinner-in-30-minutes/