Name: Instant Pot Recipes Easy Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable oil; 1 large onion, chopped; 1 tablespoon minced garlic; 1 tablespoon grated ginger; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 1 can (14 oz) tomato sauce; 1 cup heavy cream; 2 pounds boneless skinless chicken thighs, cut into chunks; Salt, to taste; Fresh cilantro, chopped (for garnish)

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When I first tried making butter chicken in my Instant Pot, I wasn’t sure if I could get that rich, creamy flavor without standing over a stove for hours. But let me tell you, this dish surprised me. The chicken comes out tender, the sauce is bold with spices, and the whole thing is ready before I’ve even finished tidying the kitchen. I love recipes that don’t make me feel chained to the stove, and this one hits that sweet spot. Whether I start with fresh chicken or toss in frozen pieces because I forgot to thaw, it always works. It’s one of those chicken instant pot recipes that feels like magic, and it turns an ordinary weeknight into something a little special. If you’ve been looking for an instant pot recipe that’s forgiving, packed with flavor, and doesn’t make you do a pile of dishes, this is it. It’s the Instant Pot recipe I come back to again and again, and I’d bet it’ll find a spot in your regular meal rotation too.

1) Key Takeaways
2) Easy Instant Pot Butter Chicken Recipe
3) Ingredients for Instant Pot Butter Chicken
4) How to Make Instant Pot Butter Chicken
5) Tips for Making Instant Pot Butter Chicken
6) Making Instant Pot Butter Chicken Ahead of Time
7) Storing Leftover Butter Chicken
8) Try these Main Course recipes next!
9) Instant Pot Butter Chicken Recipe
10) Nutrition

1) Key Takeaways

If you’re craving something creamy, rich, and comforting, this Instant Pot Butter Chicken is your answer. The dish cooks quickly, yet it tastes like you’ve been tending to it all afternoon.

The flavors balance tomato, cream, and warm spices in a way that feels indulgent without being heavy. It’s quick enough for weeknight dinners but also impressive enough to serve when guests come over.

Using the Instant Pot means you cut down on prep and cooking time while still getting a tender, flavorful chicken curry. It’s flexible, forgiving, and keeps you from ordering takeout when you want something homemade.

2) Easy Instant Pot Butter Chicken Recipe

Let me tell you something. I never thought I’d be one of those people who could pull off restaurant-style curry at home. But the Instant Pot changed that. This recipe is one of those instant pot recipes that makes you feel like a kitchen pro without all the sweat and mess.

The sauce develops layers of flavor with little effort, thanks to sautéing onions, garlic, and spices right inside the pot. Toss in the chicken and tomato base, lock the lid, and let pressure do the work. Ten minutes later, you’re hit with aromas that remind you why cooking is worth the effort.

It’s not only easy, but it’s also flexible. You can swap thighs for breasts, add extra chili for more heat, or even cook from frozen. That’s why I keep coming back to this dish. It never fails, even on those evenings when I’m exhausted but still want real food.

3) Ingredients for Instant Pot Butter Chicken

Butter: This gives the sauce that silky, rich finish. Don’t skip it, even if you’re tempted to cut calories. Butter makes it butter chicken.

Onion: A chopped onion forms the flavor base. It softens into sweetness as it cooks and balances the spices.

Garlic and Ginger: Fresh garlic and ginger add punch and warmth. They wake up the sauce and keep it from tasting flat.

Spices: Garam masala, cumin, turmeric, and chili powder are the stars. They bloom in hot fat and create depth.

Tomato Sauce: The body of the curry comes from canned tomato sauce. It blends smoothly with cream for a balanced base.

Heavy Cream: Adds richness and creates that luscious orange sauce we all love. It mellows the spice and rounds the edges.

Chicken: Boneless, skinless thighs work best here. They stay juicy and tender under pressure. Breasts work too if that’s what you have.

Cilantro: A sprinkle of fresh cilantro at the end lifts the dish and adds a bright, herbal touch.

4) How to Make Instant Pot Butter Chicken

Step 1: Heat butter and oil in the Instant Pot on sauté. Toss in onions and cook until golden. This step sets the tone for flavor.

Step 2: Add garlic and ginger. Stir until fragrant, then sprinkle in spices. Let them cook for a minute so their oils release.

Step 3: Pour in tomato sauce and stir. The mixture should thicken slightly. This will be the backbone of your curry.

Step 4: Add chicken chunks. Coat them in the sauce and season with salt. Close the lid, seal the vent, and pressure cook for 10 minutes.

Step 5: Release pressure, then stir in heavy cream. The sauce should turn a smooth orange and cling to the chicken.

Step 6: Garnish with cilantro and serve with rice or naan. That’s it. You’ve got butter chicken on the table in under half an hour.

5) Tips for Making Instant Pot Butter Chicken

I’ve learned a few tricks along the way. Don’t rush sautéing the onions. Their sweetness builds the foundation for everything else.

Go easy with the chili powder the first time. You can always add more heat later, but it’s harder to take it away once it’s in the sauce.

If you forget to thaw your chicken, relax. Frozen pieces work just fine. Just add a couple of extra minutes to the cooking time. That’s one reason this belongs on any list of instant pot recipes you can trust.

6) Making Instant Pot Butter Chicken Ahead of Time

Butter chicken tastes even better the next day. The spices settle in, the sauce thickens, and the chicken soaks up every drop of flavor.

If I know I’ll be busy, I make it the night before and let it rest in the fridge. When reheated, it feels like I ordered from a good Indian restaurant.

You can cook a double batch and freeze half. Pack it in airtight containers, and you’ve got a weeknight dinner ready to go. That’s the beauty of pressure cooking.

7) Storing Leftover Butter Chicken

Store leftovers in sealed containers in the fridge for up to four days. The sauce will thicken, but a splash of water or cream brings it back when reheated.

If you want to keep it longer, freeze portions. It holds up well for three months. Thaw overnight in the fridge before warming.

I like packing small containers for quick lunches. A bowl of butter chicken with rice at work makes me look forward to my break.

8) Try these Main Course recipes next!

9) Instant Pot Butter Chicken Recipe