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30 Minute Instant Pot Butter Chicken

Quick and creamy Instant Pot butter chicken with tender chicken pieces in a spiced tomato sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless skinless chicken thighs cut into small bite-size chunks (or use chicken breasts)
  • 4 tablespoons butter
  • 1/2 onion finely chopped
  • 5-6 cloves garlic minced
  • 1 tablespoon fresh ginger minced or finely grated
  • 1 tablespoon garam masala
  • 1 tablespoon smoked paprika
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 8 oz tomato sauce (about 1 cup) or tomato puree
  • 2 tablespoons tomato paste or replace with 1/2 cup more tomato sauce
  • 3/4 cup water or chicken broth
  • 1 cup heavy cream can substitute evaporated milk, coconut cream/milk, or Greek yogurt; add at the end
  • 1/4 cup fresh cilantro chopped leaves

Instructions

  • Set the Instant Pot to the sauté setting and add the butter. Once melted, add the finely chopped onion and sauté 2–3 minutes until it begins to turn golden.
  • Add the minced garlic and grated ginger and cook 1 minute until fragrant.
  • Stir in garam masala, smoked paprika, curry powder, ground cumin, and salt until the spices are evenly coated with the butter-onion mixture.
  • Add the tomato sauce and tomato paste, stir to combine, then add the chicken pieces and sauté 4–5 minutes to lightly brown and coat with sauce.
  • Pour in the water (or chicken broth) and scrape any browned bits from the bottom. Close the lid and set the valve to sealing.
  • Cook on high pressure (manual) for 10 minutes, then allow a natural release or perform a quick release following the manufacturer's instructions.
  • Switch the Instant Pot to simmer. Stir in the heavy cream and chopped cilantro, then simmer uncovered 3–4 minutes until the sauce thickens slightly and the flavors meld.
  • Serve warm with basmati rice or naan.

Equipment

  • Instant Pot
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • wooden spoon or silicone spatula
  • serving bowls

Notes

  • Cook rice while the butter chicken is pressure cooking so it's ready to serve.
  • Coconut cream, evaporated milk, or Greek yogurt can replace heavy cream—add at the end.
  • Curry powder is a blend (turmeric, coriander, fenugreek, etc.) and can be substituted with 1 tsp each coriander, fenugreek, and turmeric if desired.
  • Chicken breasts can be used instead of thighs with the same cooking time.
  • Doubling or halving does not change the pressure cooking time.