Instant Pot Butter Chicken
by Sommer Collier — last updated on Jul 1, 2025 
This Instant Pot Butter Chicken recipe is vibrant and packed with succulent pieces of tender chicken in a creamy tomato based sauce. The best part is that’s ready in just minutes using your pressure cooker!
Sommer’s Recipe Notes
Butter. Chicken. Were there ever two words more perfect together?
Although I can think of a lot of names to better describe this classic Indian favorite, Perfect Butter Chicken Curry is definitely the most tantalizing title.
This instant pot recipe uses the “Pressure Cook” setting on the Instant Pot which allows you to pack in hours of slow-cooked flavor in minutes! You get all the complexity of restaurant-made Butter Chicken, in a speedy recipe you can make in a pinch. You’ve got to love that.
Why You’ll Love Instant Pot Butter Chicken
- Bold flavors – This curry dish is loaded with layers of bold Indian spices, flavors and vibrant colors.
- One-pot magic – I love that this comforting butter chicken recipe is made in one pot, your pressure cooker, which means easy clean-up!
- Meal-prep hero – Make sure to make big batches of this dish and enjoy it for lunch or dinner throughout the week.
Butter lovers unite! Our Instant Pot Butter Chicken Curry is going to rock your dinner table tonight.
Ingredients and Tips
- Boneless skinless chicken thighs or chicken breast – Make sure to cut the chicken up into bite-sized pieces.
- Butter – Use unsalted butter or ghee.
- Vegetables – Use peeled and chopped onion, garlic and minced ginger.
- Spices – You’ll need curry powder, garam masala and smoked paprika.
- Tomato sauce – Use a canned tomato sauce or tomato puree.
- Heavy cream – A regular full-fat or skim-option heavy cream works.
- Cilantro – For a fresh garnish, use chopped cilantro.
Recipe Variations and Dietary Swaps
- Dairy-free – Use coconut oil or non-dairy butter spread instead of the butter/ghee, and thick canned coconut milk (or coconut cream) instead of the heavy cream.
- Vegetarian – Swap the chicken with chickpeas.
- Veggies – Mix in some chopped bell peppers, cauliflower, green beans or potatoes for a veggie boost.
- Paneer – Swap or add in paneer, which is like an Indian cottage cheese, for extra texture.
- Extra heat – Sprinkle a dash of cayenne pepper for extra spiciness!
How To Make Instant Pot Butter Chicken
This restaurant-style Instant Pot Butter Chicken is so easy to make at home, and in less than 30 minutes you’ll have the MOST comforting bowl of curry to dig into!
Find the full Instant Pot Butter Chicken recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- I recommend using boneless skinless chicken thighs for super tender butter chicken. Since it has a higher fat content, it won’t dry out as quickly as chicken breast will, resulting in juicier chicken pieces.
- Cut the chicken into even cubes to make sure that they all cook through around the same time.
- Don’t skip the butter! After all, this is butter chicken. It may seem like a large amount of butter, but all that butter is important for the smooth, creamy texture and flavor!
Storage Notes
- Storing Leftovers – Store cooled down leftovers in an airtight container in the refrigerator for 4 days.
- Reheating Leftovers – Place leftovers in freezer-safe containers and freeze for up to 3 months.
- Freezing Leftovers – Reheat in a saucepan over medium heat, stirring constantly and add a splash of cream if the curry is too dry.
Serving Suggestions
Serve a generous portion of Indian Pot Butter Chicken with a classic side of fluffy basmati rice. If you want to make this meal a little bit more nutritious, pair it with brown rice, cauliflower rice or quinoa.
I love to scoop up this butter chicken curry using fresh naan or homemade roti. You can add a dollop of yogurt as a garnish for an extra refreshing zing.
Instant Pot Indian Butter Chicken
Video
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts cut into bite-size pieces
- 4 tablespoons butter, or ghee
- 1 large onion, peeled and chopped
- 8-10 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1 tablespoon curry powder
- 2 teaspoons Garam Masala
- 1 teaspoon salt
- 3/4 teaspoon smoked paprika
- 15 ounces tomato sauce
- 1 cup heavy cream
- chopped cilantro for garnish
Instructions
- Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
- Pour 1/2 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)
- Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
- Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.
Notes
Nutrition
Frequently Asked Questions
Butter chicken, also known as murgh makhani, literally means chicken with butter. So, butter chicken is made in a sauce that uses a larger amount of butter for a silky, rich sauce. Chicken tikka masala is similar since it is a tomato-based sauce with lots of bold Indian spices, but it uses less butter and is usually a bit spicier than butter chicken!
No instant pot? No problem! You can easily make this butter chicken in the slow cooker! Follow step 1 on the stovetop, then transfer the onions and spices to the crockpot of your slow cooker. Add the tomato sauce and chopped chicken, and stir. Cover and cook on low for 6-8 hours. Then, stir in the heavy cream and serve warm!
This is one of the most requested dishes by my husband! I like to double the batch and will have enough to meal prep about 8 – 10 more servings. While the prep is a little time intensive (I like to cut up the chicken beforehand) the cook time is so quick and it comes together perfectly! I do add an extra tablespoon of curry powder just because I enjoy the flavor.
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Have you tried this with canned coconut milk instead of cream? I love the sweetness of coconut curries.
Hi Lyn,
Yes, swap away. It’s great that way! :)
YES!!! I’ve been looking for a recipe that gives this kind of flavor! Thank you so much, it was awesome!
My father has been requesting for curry since last week and I’m glad I found this recipe. It was vibrant, rich in flavor, and the spices were on point. Craving satisfied!