Instant Pot Butter Chicken–an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.
Get the SLOW COOKER version of the recipe here
Instant Pot Butter Chicken
My whole family LOVED this butter chicken. The sauce and flavor is just really delicious. My husband brought his work partner over for lunch today and fed him the leftovers of this instant pot butter chicken and he loved it too. While it’s probably not an authentic version of the recipe it’s still really tasty. And let’s not forget to mention how EASY it is to make.
Here is my daughter demonstrating how to make Instant Pot butter chicken:
Here are a few notes about the ingredients:
Chicken–when I made this recipe in the slow cooker I used chicken thighs. When I made it in the Instant Pot I used chicken breasts. I definitely prefer using boneless, skinless chicken thighs in this recipe. However, if you’re not a dark meat lover the breasts work fine too. I think you could totally make this recipe with bone-in chicken as well. I would remove the skin of the chicken before adding it into the Instant Pot. If you use bone-in chicken you’ll also need to cook it longer. I would cook it for 10-15 minutes if you use bone-in chicken.
Ginger–I like to buy ginger root and store it in my freezer. I wrap it in foil and then whenever I need it for a recipe I have it on hand. Here is a good tutorial on how to peel and mince ginger.
Garam Masala–garam masala is just a spice mixture used in Indian cooking. I bought the McCormick’s brand and found it in the spice aisle at Smith’s (Kroger).
More recipes you’ll love
Instant Pot Yellow Chicken Curry with Jasmine Rice
Instant Pot Chicken Broccoli Rice Bowl
Instant Pot Spicy Coconut Drumsticks
What Pressure Cooker Did You Use?
To make Instant Pot butter chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 19 minutes
- Yield: 6 servings 1x
Description
An easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.
Ingredients
- 2 Tbsp butter
- 1 1/2 tsp vegetable oil
- 1 medium yellow or white onion, diced
- 5 minced garlic cloves
- 1/2 cup chicken broth
- 2 lbs boneless, skinless chicken thighs or breasts cut into bite size pieces
- 2 Tbsp peeled and minced ginger root
- 4 1/2 tsp garam masala
- 3 Tbsp tomato paste
- 1/2 tsp kosher salt
- 1 (8 oz) can tomato sauce
- 1/2 cup warmed half and half or cream
- 1 Tbsp cornstarch stirred together with 1 Tbsp cold water
- 1/4 cup chopped cilantro, for serving
Instructions
- Turn your Instant Pot to the saute setting (“more”). While it heats up, prepare your ingredients. When it reads HOT on the display add in the butter and oil. When it is melted stir in the diced onion. Saute for about 3 minutes. Then stir in the garlic and saute for 30 seconds. Deglaze the pot with the broth.
- Add in the chicken, ginger, garam masala, tomato paste, salt, and tomato sauce. Stir.
- Secure the lid in place and make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 4 minutes for chicken breasts or 5 minutes for boneless thighs.
- Let the pressure release naturally for 10 minutes, then release any remaining pressure by moving the valve to venting.
- Remove the lid and stir in the warmed half and half. Turn the Instant Pot to the saute setting and then stir in the cornstarch slurry. Let the sauce thicken then turn the pot to the Keep Warm function.
- Serve chicken and sauce with naan bread or rice. Top with chopped cilantro.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Chicken–when I made this recipe in the slow cooker I used chicken thighs. When I made it in the Instant Pot I used chicken breasts. I definitely prefer using boneless, skinless chicken thighs in this recipe. However, if you’re not a dark meat lover the breasts work fine too. I think you could totally make this recipe with bone-in chicken as well. I would remove the skin of the chicken before adding it into the Instant Pot. If you use bone-in chicken you’ll also need to cook it longer. I would cook it for 10-15 minutes if you use bone-in chicken.
Ginger–I like to buy ginger root and store it in my freezer. I wrap it in foil and then whenever I need it for a recipe I have it on hand. Here is a good tutorial on how to peel and mince ginger.
Garam Masala–garam masala is just a spice mixture used in Indian cooking. I bought the McCormick’s brand and found it in the spice aisle at Smith’s (Kroger).
- Category: Chicken
- Method: Instant Pot
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Finally got around to making this tonight. Could not find garam masala in local stores, had to order it online! It was so delicious though. Served it over farro with naan to ‘sop’ with. Was a hit with the hubby, so that makes me happy.
Thanks again, Karen, for all YOU do to make it so easy for US!
★★★★★
Yum I love naan bread!
I have made 50+ of your recipes and this one is extraordinary, Karen. I made it with pot in pot jasmine rice and cauliflower. It was so good. My husband said it might be the best dish in your collection. Thank you for your generosity and willingness to share these great recipes.
Oh thank you so much this is so nice to hear. I appreciate it.
Your daughter is adorable….she did an amazing job, so poised and she knew her stuff! It’s apparent that she knows her way around the kitchen. She’s ready for the kids’ version of 365 Days of Crockpot on YouTube!
She is an awesome kid!
Definitely a keeper for this family! Husband likes his a bit spicier than I do, so I added a bit of siracha to his. Lovely flavor and texture. Used thawed chicken breast and was very pleased with the outcome.
★★★★★
So glad he and you liked it. And sriracha is perfect for those people that love a little spice!
Your daughter is so cute and she does an amazing job doing the tutorial!! I would love to see her do more!!
Thank you! I will tell her you said so.
Hi What is garman marsala? Is it a wine? Thanks. I never heard of it.
It’s a spice 🙂
Absolutely my favorite Instant Pot recipe. Makes a truly fabulous Sunday dinner. We substitute coconut milk for the half and half for a Philippine/Indonesian influence.
★★★★★
yes to the coconut milk that sounds fabulous!!!
Thanks for your comment – I was just scrolling to see if coconut milk could be substituted!
I was thinking this substitution would be totally amazing! Will try coconut milk instead of half and half next time.
How long to cook using whole pieces as opposed to bite size pieces?
Hi Linda, check this chart for the specifics on chicken: https://www.365daysofcrockpot.com/instant-pot-cooking-times/
Hello, can this recipe be made with a different sauce other than Garam masala? Thanks.
The spice garam masala is the flavor base of the recipe so I really haven’t tried it with anything else. Do you not like it?
If I were to use a jar sauce, how many minutes?
I’d do the same time.
I have a 3 qt IP. Will the amounts and time be the same?
yes
The rice in the picture looks so delicious. What type of rice is that? I want to try this and want to serve it on this rice as well. Thank you for all your delicious recipes! You have been a lifesaver for a new IP owner.
It was an instant rice pilaf blend, I believe. I can’t really remember! I think it was the minute brand.
Such a fantastic recipe!! My family gobbles this up every time I make it! It’s definitely our favorite IP recipe. Even my 3 year old who is the pickiest eater will gobble it up. Thanks for such a great recipe!
So happy that you like it!
Hi Karen, just want to thank you for all your recipes. They are all wonderful and since I’m addicted to my instant pot, it makes my life sooo much easier. And I want to also compliment you on your daughter(?) Reagan. Her videos are excellent! And she is just delightful to watch, so much personality and presence! I really enjoy seeing a young woman doing such a great job!
★★★★★
Thank you so much Geri!
Have you ever made Jasmine rice PIP with this recipe? Thanks for all your straight forward videos. Very helpful for someone new to the instant pot.
★★★★★
No I haven’t but I bet it would totally work! I would use a 1 to 1 ratio with rinsed rice.
Can this be made in. 3qt. Instant Pot?
Yes it can!
Great recipe! Love it! I added 1 cup nonfat Greek yogurt and 2 tsp sugar for a touch of creaminess and to balance out the spices a bit. A
Sounds amazing!
Can I use a combo of thighs and breasts? Would I cook it the same as the recipe? Thanks in advance. Excited to try this recipe.
Yes and yes!
I’m not sure there’s enough fluid in this recipe as I’ve done it twice now and get burn notice.
I’m sorry that you’re having problems with this recipe. I would increase the broth to a cup and see if that helps.
Same thing happened to us. I even had less chicken, but used the same amounts of liquids and spices. After two times of adding more liquid (first time 1c, second time 1c again) I decided to remove it and simmer it on the stove.
I’m disappointed because dinner was now more than an hour late and smelled so good we were dying to eat it lol
I found MANY recipes for Butter Chicken, but I decided on yours. Not only was it super simple (I always have Garam Masala in my spice cabinet) it came together really fast. I used chicken breasts, and this recipe was perfection! The chicken was very tender and this was so flavorful. We ate it with Naan bread for a chilly February night. Thank you!
PS: I LOVE my Instant Pot, and use it multiple times a week.
★★★★★
Oh I’m so glad you liked it! I love this too!
Just a question. The instant pot recipe called for a can of tomato sauce, but it is not listed in the slow cooker version. Do you add a can of tomato sauce in the slow cooker recipe for Butter Chicken? Also the amount of chicken broth is different. Thanks for your reply.
Hi Lisa, When I made it in the slow cooker I didn’t use the can of tomato sauce. If you want it more saucy then add in the tomato sauce if you want it less saucy, leave it out. The larger amount of broth is necessary in the ip version so the pot can come to pressure. Hope this helps!