This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
I’ve made this Instant Pot butter chicken curry dozens of times because it’s rich, comforting, and so easy to throw together. Tender pieces of chicken are pressure-cooked in a luxurious creamy tomato sauce, loaded with warm spices. I love that the Instant Pot makes a normally slow-cooked curry, quick and easy enough for busy weeknights. It’s better than takeout and completely irresistible when I’m craving something slightly exotic!
Whenever I’m hankering for restaurant-style Indian food at home, this creamy Instant Pot butter chicken curry is my absolute go-to. It’s become one of my favorite comfort foods, and every bite is filled with seriously bold spices, melt-in-your-mouth chicken, and an ultra-silky sauce. The flavors remind me of my Madras curry recipe, but with a buttery twist. I know this chicken curry dish looks like a handful to make, but all you need to do is throw everything in an Instant Pot, press a button, and let it do its magic. This hands-off meal is perfect for quick weeknight dinners served over fluffy rice or scooped up with fresh naan. Just one word of advice — make a big enough batch because this is seriously delicious!
Jessica – ⭐⭐⭐⭐⭐ YES!!! I’ve been looking for a recipe that gives this kind of flavor! Thank you so much, it was awesome!
Serious Flavors – From the bold spices to the luxuriously creamy tomato-based sauce, this dish is the epitome of flavors. Plus, I love how this classic curry recipe fills up the kitchen with the most incredible aromas that make you think you’ve stepped into a restaurant!
Versatile – There’s so many great ways to enjoy this dish. Depending on my mood, I’ll either ladle a generous amount over fluffy basmati rice, or I’ll scoop up the tender chicken and every bit of that rich sauce with warm naan.
One-Pot Magic – 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.
Key Ingredients and Tips
Chicken: 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. Make sure to cut the chicken up into bite-sized pieces.
Butter – Do not skip the butter! This is where this dish gets indulgent; after all, it is called butter chicken curry. Ghee, AKA salted clarified butter, gives this curry recipe its signature richness. But traditional butter will work as well.
Vegetables – Onions and garlic give this sauce a base of sweet and savory, bold flavors. I also use freshly minced ginger to add brightness.
Spices – To get those unmistakable aromas and flavors, I load up on a serious combo of spices like curry powder, garam masala, and smoked paprika. They give this curry an authentic flavor and color.
Tomato sauce– I use either canned tomato sauce or tomato puree, but whatever you choose, this ingredient is super important because it balances out the spices, and it creates a red color and a delicious tangy note to every bite.
Heavy cream– To make the sauce creamy, use regular full-fat heavy cream.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Cook the veggies – The first thing I do is place the butter, veggies, and spices in my Instant Pot to get them cooking. I let them sauté for a couple of minutes until they’re softened and tender.
Deglaze – Once the veggies are ready, I pour some water into the Instant Pot, and I deglaze the bottom of the pot with a spoon. This prevents any burning from happening, because who wants a burnt chicken curry?!
Pressure cook the chicken – Then I throw in the chopped chicken pieces and the tomato sauce, and I cook it on high for about 7 minutes. When it’s done, I turn it off, and I let the pot do a “Quick Release”. If you have an Instant Pot, you’ll know what I mean, but basically, once the sauce is ready, the valve will drop, letting you know it’s time to open that lid!
Make the sauce creamy – And finally, I stir in that rich heavy cream and watch the sauce thicken up. I sprinkle some fresh cilantro on top, and at this point, it’s time to enjoy!
Recipe Variations
Dairy-free – Use coconut oil or non-dairy butter spread instead of 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, a type of firm Indian cheese, for extra texture.
Extra heat – Sprinkle a dash of cayenne pepper for extra spiciness!
Serving Suggestions
There are so many delicious ways to enjoy this creamy and rich butter chicken curry! Here are a few of my favorite and classic options:
Paired with brown rice, cauliflower rice, or quinoa
Scooped up with fresh naan or homemade roti
Served with a dollop of Greek yogurt to balance out the spices
Frequently Asked Questions
Do I need to marinate the chicken first?
Nope! That’s the beauty of this dish. Pop everything into an Instant Pot at once, press cook, and that’s it.
Can I use chicken breast instead?
Yes, but I prefer thighs because they are so much juicier and won’t dry out.
What if I don’t have an Instant Pot?
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!
Storage Notes
Store cooled leftovers in an airtight container in the refrigerator for 4 days. You can also freeze leftovers by placing them in freezer-safe containers for up to 3 months. Reheat in a saucepan over medium heat, stirring constantly, and add a splash of cream if the curry is too dry.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
I love butter and this Instant Pot butter chicken curry is one of the most decadent savory recipes I've tried. It's packed with succulent pieces of tender chicken in a luxuriously creamy tomato based sauce, and just fingerlickin' good!
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
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.Burn Notice: Some Instant Pot users have reported they get a “burn notice” with this recipe. Although I have not experienced this personally, different models of IPs vary a little in the cooking process. If your IP is prone to flash the burn notice, be sure to thoroughly scrub the debris off the bottom of the pot before moving onto step 3. You can even add a little water to make sure this does not happen… 1/2 cup water should do the trick!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.
I JUST finished my second serving of this and had to comment. It was amazing! I deglazed with some stock after cooking the onions, put the chicken then tomato sauce and did not stir. No burn warning. Besides adding lots of cayenne during the final simmer, followed the recipe. I just started using my IP, and this is definitely on the “make again” list.
Instant Pot Butter Chicken…… LOVE it. I exchanged the tomato sauce for diced tomatoes to reduce salt, then thickened with a touch of corn flour! I also got a burn notice when using tomato sauce. Not happened since I changed to diced tomatoes . One recipe wasn’t enough so I doubled in a 6 qrt without a problem and only added 2 mins to cooking time. Thank you I will never order in restaurant again, this one is better!!!
So this is the very first time that I have ever written a comment about a recipe……. This Butter Chicken is beyond delicious. We like our curry a bit on the hotter side, so I added a couple of tablespoons of Nando’s peri peri sauce. My husband almost licked his bowl….lol. We are both on Keto diets and this recipe fits perfectly for us with some cauliflower rice. Thanks so much for sharing.
This is a delicious recipe, but if one is going to try it, I recommend filling at least half the can that contained tomato sauce with water and stirring it in. This recipe brings up the burn error without fail if I don’t add additional water.
Thanks for reporting back! I have not personally experienced a burn notice with this recipe, but I do know all Instant Pot models vary a bit. Thanks for offer a suggestion to fix the issue. :)
This was so tasty and delicious. I did add water after sauteeing my vegs to make them less likely to burn. Topped with chunked up chicken breast tenders and poured over the tomato sauce. My picky teenager had 2 servings with basmati rice!! Yummy!
I should have read your comment prior to making. I got the “burn notice” on my instant pot well into pressure cooking. Had to remove and stovetop cook the rest of the way. Will add spices into the sauce and add half can full of water next time. Great recipe though. Love the flavors.
My whole family loved this! I used the tomato sauce to deglaze the bottom of the pot before I set the pressure cook. I had no problem with burning. I will definitely make this recipe again. I’ve already shared it with family and friends on Facebook.
My entire life I’ve always been disappointed with curry recipes because they never end up tasting like the real deal that you get at an Indian restaurant… until now. This is an amazing recipe. My boyfriend was so impressed… I upped the recipe by half and still it was gone in less than 24 hours between just the two of us.
A few notes – so I used about 3 lbs of chicken and upped the spices, onions, garlic, ginger x 1/2. I used 16 oz. of canned tomatoes. I also suggest adding extra salt. As the instant pot was heating up I did get the burn notice as so many others have gotten. This happened twice… the first time I opened the lid and gave everything a good stir, scraping up the bottom of the pan and added a little bit of chicken stock. A few minutes later I got another burn notice… this time I opened the lid and added about a tablespoon of butter making sure to rub it around the bottom of the pan as it’s melting. Voila. No more burn notice.
When I first opened the pot after it was all done pressure cooking I felt a bit disappointed, but the magic happened when I stirred in the heavy cream. Wow… just like that it became heavenly. I’ll be making this again, and soon…. as in tomorrow night. hahaha. Thank you for the recipe!
Re: the burned pot issue. The reason is because there is not enough liquid in this recipe. The “Butter Chicken Lady” recipe for this is the most famous version, explains in a video the main reasons for Instant Pots burning food. #1 reason is lack of liquid. In her recipe, she uses a 15-ounce can of *diced” tomatoes and she adds the tomatoes *undrained* so there is quite a bit of water added to the pot, which provides the necessary steam to cook the food and prevents burning. The recipe on this site uses tomato sauce, which is so thick it could lead to burning. Try it with diced tomatoes instead. Also, heavy cream is *not” essential here. I always use coconut milk or coconut cream. You could also use Greek yogurt.
I also got the burn, but it was cooked “enough” at that point that I just kept following the recipe. I didn’t have enough tomato paste, so I used tomato sauce. It was fine. Also, no heavy cream. I used Greek yogurt and sour cream. Very, very tasty recipe.
by Sommer Collier — last updated on Feb 9, 2026 
I JUST finished my second serving of this and had to comment. It was amazing! I deglazed with some stock after cooking the onions, put the chicken then tomato sauce and did not stir. No burn warning. Besides adding lots of cayenne during the final simmer, followed the recipe. I just started using my IP, and this is definitely on the “make again” list.
Is there a dairy free alternative I can use instead of cream? Thank you! Eager to give this recipe a try
Hi Lyle,
Thick canned coconut would be a good option. I would use unsweetened.
Instant Pot Butter Chicken…… LOVE it. I exchanged the tomato sauce for diced tomatoes to reduce salt, then thickened with a touch of corn flour! I also got a burn notice when using tomato sauce. Not happened since I changed to diced tomatoes . One recipe wasn’t enough so I doubled in a 6 qrt without a problem and only added 2 mins to cooking time. Thank you I will never order in restaurant again, this one is better!!!
So this is the very first time that I have ever written a comment about a recipe……. This Butter Chicken is beyond delicious. We like our curry a bit on the hotter side, so I added a couple of tablespoons of Nando’s peri peri sauce. My husband almost licked his bowl….lol. We are both on Keto diets and this recipe fits perfectly for us with some cauliflower rice. Thanks so much for sharing.
This is a delicious recipe, but if one is going to try it, I recommend filling at least half the can that contained tomato sauce with water and stirring it in. This recipe brings up the burn error without fail if I don’t add additional water.
Hi Keith,
Thanks for reporting back! I have not personally experienced a burn notice with this recipe, but I do know all Instant Pot models vary a bit. Thanks for offer a suggestion to fix the issue. :)
This came out PERFECT! I’m not ordering out anymore because this was just like our local restaurant, and so easy!
This was so tasty and delicious. I did add water after sauteeing my vegs to make them less likely to burn. Topped with chunked up chicken breast tenders and poured over the tomato sauce. My picky teenager had 2 servings with basmati rice!! Yummy!
I should have read your comment prior to making. I got the “burn notice” on my instant pot well into pressure cooking. Had to remove and stovetop cook the rest of the way. Will add spices into the sauce and add half can full of water next time. Great recipe though. Love the flavors.
Can this be doubled in an eight-quart Instant Pot?
Hi Kate,
I’m not quick sure, I haven’t tried that… Hopefully this article will help: https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/
Any success doubling this?
My whole family loved this! I used the tomato sauce to deglaze the bottom of the pot before I set the pressure cook. I had no problem with burning. I will definitely make this recipe again. I’ve already shared it with family and friends on Facebook.
We tried the butter chicken tonight in our new InstantPot but it seemed like it was missing something. Turmeric possibly and/or Cayenne Pepper?
Any thoughts?
My entire life I’ve always been disappointed with curry recipes because they never end up tasting like the real deal that you get at an Indian restaurant… until now. This is an amazing recipe. My boyfriend was so impressed… I upped the recipe by half and still it was gone in less than 24 hours between just the two of us.
A few notes – so I used about 3 lbs of chicken and upped the spices, onions, garlic, ginger x 1/2. I used 16 oz. of canned tomatoes. I also suggest adding extra salt. As the instant pot was heating up I did get the burn notice as so many others have gotten. This happened twice… the first time I opened the lid and gave everything a good stir, scraping up the bottom of the pan and added a little bit of chicken stock. A few minutes later I got another burn notice… this time I opened the lid and added about a tablespoon of butter making sure to rub it around the bottom of the pan as it’s melting. Voila. No more burn notice.
When I first opened the pot after it was all done pressure cooking I felt a bit disappointed, but the magic happened when I stirred in the heavy cream. Wow… just like that it became heavenly. I’ll be making this again, and soon…. as in tomorrow night. hahaha. Thank you for the recipe!
Re: the burned pot issue. The reason is because there is not enough liquid in this recipe. The “Butter Chicken Lady” recipe for this is the most famous version, explains in a video the main reasons for Instant Pots burning food. #1 reason is lack of liquid. In her recipe, she uses a 15-ounce can of *diced” tomatoes and she adds the tomatoes *undrained* so there is quite a bit of water added to the pot, which provides the necessary steam to cook the food and prevents burning. The recipe on this site uses tomato sauce, which is so thick it could lead to burning. Try it with diced tomatoes instead. Also, heavy cream is *not” essential here. I always use coconut milk or coconut cream. You could also use Greek yogurt.
Thanks for the coconut tip! I came to the comments to see specifically if I could swap the cream for coconut milk.
I also got the burn, but it was cooked “enough” at that point that I just kept following the recipe. I didn’t have enough tomato paste, so I used tomato sauce. It was fine. Also, no heavy cream. I used Greek yogurt and sour cream. Very, very tasty recipe.