Perfect Instant Pot Butter Chicken Curry

Vibrant Instant Pot Butter Chicken Curry RecipeVibrant tantalizing Perfect Instant Pot Butter Chicken Curry made in minutes!

Silky Instant Pot Butter Chicken Curry Recipe
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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, Butter Chicken is definitely the most tantalizing title.

Instant Pot Butter Chicken Curry Recipe


We love making Indian curries at home. The bold spices and vibrant colors are such a great way to liven up a mundane mid-week meal.

However, many traditional curries take hours to make. The layers of ingredients must be meticulously added at different times to create the depth of flavor we associate with Indian cuisine.

Because of this, our “quickie” Indian curries often taste better the next day after they have had time to rest and mingle.

Making Instant Pot Butter Chicken Curry

This Perfect Instant Pot Butter Chicken Curry is an exception to the rule.

Using the “Pressure Cook” setting on the Instant Pot allow 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.

How to Make Instant Pot Butter Chicken Curry

How To Make Instant Pot Butter Chicken Curry

Sauté onions, garlic, and ginger in butter, in the Instant Pot. Add in curry powder, garam masala, and smoked paprika.

In traditional Butter Chicken recipes you usually find a long long list of Indian spices. However, all of these spices are found in most curry powder and garam masala spice blends.

How To: Instant Pot Butter Chicken Curry

Once the spices and onions have cooked down, add in chopped chicken thighs and canned tomato sauce.

Lock the lid on the Instant Pot and pressure cook for 7 minutes.

Then stir in heavy cream to create the rich silky Butter Chicken sauce we all know and love!

Must-Make Instant Pot Butter Chicken Curry

I know what’s coming next… Someone is going to ask me if this Perfect Instant Pot Butter Chicken Curry can be made dairy free.

In short, no.

However, the honest answer is yes and no.

Easy Instant Pot Butter Chicken Curry

You can make this exact recipe substituting coconut oil or non-dairy butter spread for the butter, and thick canned coconut milk for the heavy cream.

It will still taste delicious and will convert this recipe to not only a gluten free meal, but a dairy free and gluten free meal.

Zesty Instant Pot Butter Chicken Curry

Yet, is it really Butter Chicken without butter?

It’s not even Chicken Tikka Masala, a similar British-Indian fusion dish, without a little dairy.

When you take out the dairy and add coconut milk, what you end up with is more of a Goan-style curry. So technically, you should rename it. Just saying.

Best Instant Pot Butter Chicken Curry

Butter lovers unite!

Our Perfect Instant Pot Butter Chicken Curry is going to rock your dinner table tonight.

Perfect Instant Pot Butter Chicken Curry

Yield: 6-8 servings

Prep Time:5 minutes

Cook Time:14 minutes

4.5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

Perfect Instant Pot Butter Chicken Curry Recipe – An easy pressure cooker Indian recipe made in a hurry. Classic butter chicken is an all-time favorite and this recipe does not disappoint!


  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 4 tablespoons butter (or ghee)
  • 1 large onion, peeled and chopped
  • 8-10 garlic cloves, minced
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 3/4 teaspoon smoked paprika
  • 15 ounce can tomato sauce
  • 1 cup heavy cream
  • Chopped cilantro for garnish


  1. 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.
  2. 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.
  3. Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.

NOTES: Don’t have an Instant Pot? You can make this recipe in the slow cooker! Follow step 1 on the stove top, then transfer the onions and spices to a slow cooker. Add the tomato sauce and chopped chicken. Cover and slow cook for 6-8 hours on low. Then stir in the cream and serve.

Nutrition Information

Yield: 6-8 servings, Serving Size: 1/8th recipe

  • Amount Per Serving:
  • Calories: 351 Calories
  • Total Fat: 20.1g
  • Saturated Fat: 9.5g
  • Cholesterol: 137mg
  • Sodium: 606mg
  • Carbohydrates: 7.6g
  • Fiber: 1.8g
  • Sugar: 3.2g
  • Protein: 34.5g
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Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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8 comments on “Perfect Instant Pot Butter Chicken Curry

  1. Katherine Woodposted April 8, 2018 at 8:33 pm Reply

    Super delicious!! I added a tad more salt. Served with basmati cooked with cumin

    Rating: 5
  2. Pingback: 17 Healthy Ways to Cook Chicken in an Instant Pot | Truly Nutrilicious

  3. Erickaposted May 16, 2018 at 7:24 pm Reply

    Made this delicious recipe tonight for dinner.  It was a hit.  I can’t use heavy cream so I upped the sauce.  Thanks for a great recipe & I can’t wait to try your others!

    Rating: 5
  4. Chrisposted June 28, 2018 at 6:40 pm Reply

    I really like this recipe but every time I’ve made it, I get the “burn” error and have to scrape the bottom of the pot partway through and restart it. Would love some advice or tricks to prevent this. Otherwise, it is delicious and a family favorite!

    Rating: 4
    • Noviaposted August 19, 2018 at 6:08 pm Reply

      I experienced this as well, in addition to a couple of other recipes. Here’s a helpful link:

  5. Annickposted July 8, 2018 at 4:37 pm Reply

    Great dish thanks for sharing!

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  7. Reeveposted August 19, 2018 at 8:23 pm Reply

    Hello! I’m making this this week as my first recipe in my instant pot. Quick question though. I have the the “Duo Mini”…do you know if i should only make half the recipe? Or change anything else? Thanks so much!