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Instant Pot Butter Chicken
4.8 from 18 votes

Instant Pot Butter Chicken

Instant Pot Butter Chicken is buttery, creamy and very aromatic, also very quick to prepare!

Prep Time
50 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 382 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Chicken Marinade:
  • 2 lbs chicken breast or thighs cut into 2-inch cubes
  • 1 cup yogurt plain, Greek
  • 1 tablespoon ginger fresh, minced
  • 4 cloves garlic minced
  • 1 tablespoon garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon cumin ground
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion diced, large
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon cumin ground
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder
  • 1 tablespoon sugar
  • 14 oz tomato sauce
  • 1 1/4 teaspoons salt or to taste
  • 1 cup evaporated milk
  • 1/2 cup heavy cream
Cornstarch Slurry:
  • 2 tablespoons cornstarch
  • 1/2 cup water

Instructions

Chicken Marinade:
    Cup of Yum
  1. In a bowl combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.
Sauté:
  1. Click on Sauté function, select High, and when it displays Hot add the olive oil to the IP.
  2. Sauté the chicken in the hot oil in batches, until browned, 2-3 minutes per side. Set aside on a plate and cover with foil.
  3. Add 1/4 cup of water to the pot and scrape any bits that stuck to the bottom.
Sauce:
  1. Add the butter and melt it, add onion, garlic, ginger, cumin, garam masala, paprika, red chili powder, and sugar. Season with salt and saute for 2-3 minutes, until the onion is soft.
  2. Add back the chicken to the pot.
  3. Add the tomato sauce and evaporated milk.
  4. Stir to combine.
  5. Cancel Saute.
Cook:
  1. Cover with the lid, lock it, seal the valve.
  2. Cook on High Pressure for 10 minutes, followed by a 10 minutes Natural Pressure Release, after which do a Quick Release.
  3. Remove the lid.
  4. Set again to sauté mode, then, stir in the cream.
  5. If the mixture is too watery, mix 2 tablespoons cornstarch with 1/2 cup of water and add the slurry to the pot.
  6. Stir and cook for 2-3 minutes.
  7. Adjust for salt and spiciness.
  8. Serve with cilantro, naan and rice.

Nutrition Information

Calories 382kcal (19%) Carbohydrates 18g (6%) Protein 41g (82%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 108mg (36%) Sodium 1524mg (64%) Potassium 928mg (20%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 1058IU (21%) Vitamin C 8mg (9%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 18g 6%
Protein 41g 82%
Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 1524mg 64%
Potassium 928mg 20%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 1058IU 21%
Vitamin C 8mg 9%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.