Instant Pot Butter Chicken Curry Recipe
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4.87 from 73 votes

Perfect Instant Pot Butter Chicken Curry

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!
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 317kcal
Author: Sommer Collier


  • 2 pounds boneless, skinless chicken thighs 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


  • 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.
  • 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 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.


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, add 1 cup water to this recipe.


Serving: 8ounces | Calories: 317kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 733mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 970IU | Vitamin C: 5.9mg | Calcium: 50mg | Iron: 1.8mg