4.7 from 360 votes
Instant Pot Butter Chicken
Instant Pot Butter Chicken uses chicken thighs cooked with aromatic spices, pureed tomatoes, and separated coconut milk for a rich, creamy curry. Spices like turmeric, Kashmiri chili powder, garam masala, and fenugreek leaves add warmth and complexity. Quick pressure cooking develops deep flavor while maintaining tender chicken and a thickened sauce finished with fresh cilantro.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Calories:
381 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 pounds chicken thigh cut into 2-inch pieces, boneless, skinless
- 2 tablespoons ghee or coconut oil
- 1 large yellow onion finely chopped
- 1 tablespoon ginger grated, fresh
- 1 tablespoon garlic minced, fresh
- ½ teaspoon Turmeric ground
- 1 tablespoon Kashmiri red chili powder
- 3 plum tomatoes pureed
- 1 can coconut milk allow these to separate - DO NOT shake. Best if left in fridge overnight, unsweetened, full fat
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 tablespoons fenugreek leaves dried, aka Kasoori Methi
- 2 teaspoons sugar skip for paleo
- 1½ teaspoon kosher salt
- ½ cup cilantro chopped, for garnish
Instructions
- Set Instant Pot to Saute mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed this process)
- Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 minutes.
- Separate the coconut cream and water. Keep the coconut cream aside. Add half a cup of the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
- Close the Instant Pot lid with steam release handle to sealing. Pressure cook for 8 minutes followed by quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 minutes of natural pressure release)
- Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed.
- Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, adjust to Saute(Less).
- Garnish with remaining cilantro. Serve the butter chicken with Homemade Parathas and Basmati Rice or Cumin Rice and Cucumber Raita. For a low-carb meal serve with Cauliflower Cumin Rice.
Cup of Yum
Notes
- Vegetarian option: replace chicken with paneer and use store-bought puree if preferred.
- If skipping coconut milk, cook with water and add heavy cream at the end for richness.
- Tomato paste thickens and deepens color but can be omitted if unavailable.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
8g
(3%)
Protein
31g
(62%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
156mg
(52%)
Sodium
791mg
(33%)
Potassium
697mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
860IU
(17%)
Vitamin C
8.2mg
(9%)
Calcium
41mg
(4%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 156mg | 52% |
| Sodium | 791mg | 33% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.