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Instant Pot Butter Chicken

This Indian Instant Pot Butter Chicken Recipe is restaurant quality, but made in under 30 minutes at home. So easy, and so good, the sauce is bursting with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Calories: 372 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • ½ cup unsalted butter
  • 2 lb boneless skinless chicken thighs
  • 1 ½ cups water
  • 1 can crushed tomatoes 28 oz
  • 2 Tablespoons fresh ginger
  • 1 Tablespoon paprika
  • 1 Tablespoon cumin
  • 1 Tablespoon garam masala
  • 1 teaspoon kosher salt
  • 1 Jalapeño seeded and diced.
  • 2 Tablespoons cornstarch
  • ½ cup heavy whipping cream
  • ¾ cup plain greek yogurt
  • ¼ cup fresh cilantro

Instructions

    Cup of Yum
  1. Turn the pressure cooker on "SAUTE" and add butter until melted. Lightly brown each side of the chicken for about 2 minutes per side. Remove to a cutting board and cut into bite size pieces.
  2. While still on "SAUTE" add 1 1/2 cups of water to the pressure cooker. Use a wooden spoon to scrape up the bits on the bottom of the pan. By not doing this step, you could result in a burn notice.
  3. Hit "cancel" then add the remaining sauce ingredients: tomatoes, ginger, paprika, cumin, garam masala, salt, and jalapeno. Stir to combine. Add chicken to Instant Pot.
  4. Turn Instant Pot to "High Pressure" for 6 minutes.
  5. When cook time ends, allow to natural release for 5 minutes, then do a quick release until the valve drops.
  6. In a small bowl, whisk together 2 Tbsp of cornstarch with about 2 Tbsp of the hot sauce from the pressure cooker. Pour into the Instant Pot and turn on "SAUTE." 
  7. Cook for several minutes, while stirring constantly, until sauce thickens.
  8. Turn off Instant Pot. Add cream, yogurt, and cilantro to the mixture and stir until combined.
  9. Serve over rice with Naan bread. ENJOY.

Notes

  • Dice one jalapeno very tiny for a small amount of spice. The cream and yogurt offset the heat in this dish. If you like it spicier, add more jalapeno.
  • Make this vegetarian by omitting the chicken and stirring in chickpeas in Step 5.
  • Leftovers taste amazing, so make extra rice for tomorrow’s lunch!
  • NOTE: The cook and prep time do not account for the time it takes for the pressure cooker to come to pressure. This took approximately 10 minutes for today’s recipe.
  • I used my Instant Pot 6qt Duo to create this recipe, using a different size may affect the results and cook time.

Nutrition Information

Calories 372kcal (19%) Carbohydrates 5g (2%) Protein 31g (62%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 12g Cholesterol 187mg (62%) Sodium 511mg (21%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 5g 2%
Protein 31g 62%
Fat 26g 40%
Saturated Fat 13g 65%
Polyunsaturated Fat 12g 71%
Cholesterol 187mg 62%
Sodium 511mg 21%
Fiber 1g 4%
Sugar 2g 4%

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