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Instant Pot Butter Chicken Rice

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 6 servings 1x


Rice and chicken in a spiced (but not spicy) tomato, butter and cream sauce.


  • 1 cup uncooked brown rice
  • 1 1/4 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs or 2 pounds bone-in chicken drumsticks (with skin removed)
  • 1 (14.5 oz) can crushed tomatoes
  • 4 Tbsp melted butter
  • 1 Tbsp minced garlic
  • 1 Tbsp garam masala
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp red pepper
  • 2 Tbsp tomato paste
  • 1 tsp garlic powder
  • 3 Tbsp heavy cream
  • Salt and pepper to taste
  • Optional toppings: cilantro, green onions and chopped cashews or peanuts


  1. Pour brown rice and broth into bottom of Instant Pot. Place the chicken on top.
  2. In a bowl stir together the crushed tomatoes, butter, garlic, garam masala, ginger, salt, red pepper, tomato paste and garlic powder. Pour the mixture over the top of the chicken.
  3. Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. 
  4. Use tongs to place chicken on a platter. 
  5. Stir heavy cream into rice. Salt and pepper to taste. 
  6. Serve chicken with rice. Top with cilantro, green onions and chopped cashews or peanuts
  • Category: Chicken
  • Method: Instant Pot