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Instant Pot® Indian butter chicken recipe

Instant Pot® Indian butter chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry
  • Butter chicken

Indian butter chicken is easy to make in an electric pressure cooker, such as Instant Pot®. You can even make a batch of basmati rice ahead of time.

11 people made this

IngredientsServes: 6

  • 350ml plain yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 1.3kg bone-in chicken thighs with skin
  • 250ml water
  • 185g basmati rice
  • pinch sea salt, or to taste
  • 120g unsalted butter
  • 2 large onions, peeled and chopped
  • 3 tablespoons grated fresh ginger
  • 4 cloves garlic, sliced
  • 1 tablespoon cumin seeds
  • 2 tablespoons tomato puree
  • 2 fresh tomatoes, chopped
  • 2 Anaheim chilli peppers, seeded and diced
  • 1 cinnamon stick
  • 250ml chicken stock
  • 1 (400g) tin coconut milk
  • 1 bunch coriander, finely chopped

MethodPrep:25min ›Cook:1hr20min ›Extra time:1hr30min resting › Ready in:3hr15min

  1. Stir yogurt, lemon juice, turmeric, garam masala and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with cling film and marinate in the fridge, 1 hour to overnight.
  2. Combine water, rice and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  3. Heat oven to 120 C / Gas mark ½ . Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
  4. Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened, about 7 minutes. Stir in tomato puree for 1 minute. Add tomatoes, chilli peppers and cinnamon stick; cook and stir until chillies are softened, about 10 minutes.
  5. Place chicken thighs, marinade and chicken stock into the pot. Select high pressure according to manufacturer's instructions. Cook until chicken is cooked through, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
  6. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  7. Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to the boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
  8. Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with freshly chopped coriander.

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Instant Pot Butter Chicken

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken bursting with layers of sweet-savory-spiced-tangy-umami flavors. You’ll fall madly in love with this glorious buttery sauce. Satisfyingly easy chicken dinner!

I seriously have a thing for curry, whether it’s Japanese, Indian, Thai, or Hong Kong Curry…

Check out Our Handpicked Instant Pot Accessories

Love me some glorious curry sauce!! It’s interesting to taste how each culture adapts their curries in a unique way to suit local tastes & ingredients.

I simply love how the complex combinations of spices, herbs, and ingredients create such a deep explosion of layers of flavors, plus the creamy, thick & rich curry gravy.

And Butter Chicken is simply a “love at first bite”.

Indian Instant Pot Butter Chicken – Impress Yourself with this Easy Recipe

Imagine being able to make the most tender, moist, and flavorful Butter Chicken from the comforts of your home. With millions of Instant Pot chicken recipes to choose from, Indian chicken recipes have become easier than ever to make at home. This Butter Chicken Recipe is not just good it’s one of the BEST Instant Pot dinners you’ll ever experience, especially if you’re a fan of Keto Instant Pot recipes.

Note: Chopping onions with a food processor not only save time, it avoids shedding onion tears.

Not only does it satisfy your Indian food cravings, but it’s also a fool-proof, tried and true recipe. Best of all, it’s so simple yet so delicious. Cooking Indian food has become so easy to make using the Instant Pot, more and more people are now cooking authentic Indian cuisine – and this is a good thing.

Have I mentioned it only takes 15 minutes to cook (cook time) to chicken in the Instant Pot (or any pressure cooker)? This is fast food made easy.

Also known as chicken makhani, the thought of learning how to make butter chicken may seem intimidating if you aren’t familiar with spices and cooking methods associated with Indian cuisine. However, with the rise in popularity of Indian food, most spices such as curry powder, garam masala, or tumeric powder can be easily found in most major supermarkets. As far as method, cooking dinner in an Instant Pot makes chicken recipes like this accessible, approachable, and more importantly… doable.

Note: This recipe calls for a lot of ginger garlic. 3 large cloves or equivalent AND a big knob of ginger. Ginger size should be about the size of a ping pong. If you have a food processor, I like to mince the ginger and garlic together.

This recipe also happens to be naturally gluten-free and low-carb. It’s literally one of those keto diet chicken recipes you can make for all your friends whether or not they practice the keto lifestyle.

Best served with basmati or cauliflower rice, this recipe will earn a spot in your regular dinner rotation. Enjoy!

Note: Sautéing the onions, garlic, and ginger until browned helps remove the unpleasant “bite” of each ingredient and improves the overall flavor.

Spices: Cinnamon, Tumeric, Chili Powder, Cumin, Coriander, Red Pepper Flakes, Garam Masala

Note: Using fresh tomatoes in combination to tomato paste versus using canned tomatoes is what makes this butter chicken taste more like an authentic restaurant version. Canned tomatoes have a strong sour tomato taste often needing a bit of sweetness to balance. However, this is not the case with fresh tomatoes and tomato paste.

Note: Stirring the chicken with the sauce will help make sure each piece is coated and evenly flavored.

Note: Total cooking time is only 15 minutes, even from frozen cut chicken thigh pieces.

Have friends who love Butter Chicken? Practicing a low-carb, keto lifestyle? Sharing is caring. If you’ve enjoyed this free recipe, please Pin it to your Pinterest recipe Boards and share it with your Facebook friends and family, Facebook groups, and other social media platforms. Thank you!

The “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot

Last spring, Urvashi Pitre, a Dallas-based food blogger raised in Pune, India, posted a recipe for butter chicken to the Instant Pot Community Facebook group, a million-member discussion board dedicated to the cultishly beloved pressure-cooking gadget. The creamy, fragrant tomato stew is a staple of Indian restaurant cooking, but it is traditionally labor intensive to make, requiring the meat to marinate overnight and simmer for as much as an hour. It can also, if prepared poorly, yield gloopy, greasy sauce and dry, overdone chunks of chicken. Pitre’s recipe, called “Instant Pot Keto Indian Butter Chicken,” vastly simplified the process: add spices, chicken, and tomatoes to the machine (onions, she wrote, would be “heresy, y’all”), set it on high pressure for ten minutes, then blend the sauce with butter and cream, and presto! The results were vibrant and complex, the chicken perfectly tender, the sauce velvety smooth and redolent of earthy garam masala. The recipe quickly became one of the Facebook group’s most popular posts, and Pitre became known in “I.P.” circles as the Butter-Chicken Lady.

Pitre, a fifty-one-year-old mother of two and a scientist by training, purchased her Instant Pot in 2012, right before she and her husband underwent gastric-sleeve surgery. She kept a blog, Two Sleevers, where she tracked her diet and weight loss with chatty good humor (“I’ve Lost The Equivalent Of A Two-Year Old In Weight…What Have You Lost?”), and she posted recipes occasionally to the Instant Pot Facebook group—low-carb shrimp scampi, keto-friendly pork chile verde. But the butter chicken caught on in a way none of the others had. The pressure cooker has long been a staple of Indian households, used primarily for making rice and dal (lentils)—its whistling noise, in Pitre’s words, a “harbinger of mealtimes.” The Instant Pot, she realized, was an even more natural match for Indian cooking, with settings for stewing meats, cooking lentils, beans, and rice, and even making yogurt.

Within a few months of posting her viral chicken recipe, Pitre had landed a book deal for the “Indian Instant Pot Cookbook,” which was released in September, 2017, by Rockridge Press, the publisher of the best-selling “The Instant Pot Electric Pressure Cooker Cookbook.” Pitre’s book, which is officially endorsed by Instant Pot, includes recipes for making dal without pre-soaking the legumes homemade paneer, an Indian cheese, in about fourteen minutes and biryani, a complex rice dish that’s typically reserved for special occasions, in just five minutes (the secret is adding the rice in a thin, even layer on top of the vegetables, and then using the manual setting to cook the biryani on high pressure). Pitre is not the only food blogger to exploit the Instant Pot’s potential for Indian cooking. According to a representative from the company, India is among the most active countries on the Instant Pot Community Facebook group at least twelve other cookbooks are devoted to I.P. Indian. But Pitre, who writes with wonky approachability and a droll willingness to answer just about any question (Q: “My family hates curry. Should we still try this?” A: “If all else fails, lie to your family and say this is an Italian . . . dish and see if they notice.”) has gained the most mainstream appeal. Her book has more than a hundred thousand copies in print.

In a recent phone conversation, Pitre, who speaks in polished, British-inflected tones, told me that her most hard-earned fans are her fellow-Indians. “There are so many Indians who grew up in India knowing how to cook, but who no longer have time to cook using traditional methods, or second-generation Indians whose parents cooked Indian food but never taught them,” she said. Many of them approach her recipes warily at first, skeptical that a dish whipped up in fifteen minutes could qualify as authentic Indian cooking. “But, as soon as they’re able to reproduce a dish they grew up with because of me, they’re totally committed,” she said. And even if traditional cooking techniques are being lost, she told me later, by e-mail, “I think what mothers and grandmothers would rejoice in is that the traditional tastes are now being passed on.”

My aunt Sangeeta was sold on the Instant Pot after tasting rajma chawal (a red bean stew) made in the gadget at a friend’s house. Sangeeta is a first-generation Indian, known in our family for her love of healthy, home-cooked food. Her signature dish is a fluffy, ginger-and-turmeric-tinged quinoa topped with sautéed shrimp. But she is a pediatrician with a busy schedule and limited patience for the kitchen. She recently purchased her own Instant Pot and discovered that it made arhar dal (yellow lentils) as soft and creamy as her mother’s in just a few minutes. Last October, during the Hindu festival of Diwali, a common time for Indians to do deep cleaning, she ceremonially threw out all three of her pressure cookers, then went out and bought a second Instant Pot, plus a copy of Pitre’s cookbook. (My cousin Meha later Snapchatted me a photo of my aunt’s twin I.P.s, with a caption: “My mom’s replacements for her children.”)

I spoke to other Pitre fans with similar conversion stories. Parveen Tumber, an Indian-American lawyer from Sacramento, fell hard for Pitre’s recipe for kheema, a luxurious, aromatic dish of spicy ground beef, peas, and onions. The recipe typically involves standing over a pan and stirring the mixture for twenty minutes to prevent the onions and spices from burning. Pitre’s version involves putting the ingredients into the Instant Pot, then cooking the whole dish for five minutes. “My husband’s mom had been trying to teach me for a decade,” Tumber said, “and then I made Urvashi’s version from the cookbook, and my husband said it’s even better than my mother-in-law’s.” Pitre, she said, “walks you through the process in the way our mothers have never done.”

The one-pot kheema recipe was such a hit in the home of Fabiha Kumari, a Bombay-born consultant living in Virginia, that she bought a second Pot and a vacuum sealer and a separate freezer so that she could make and store the dish in big batches. “Before that kheema, I had never tasted anything that consistently good made by my hands,” she told me. “I was attempting to cook some version of food that should have been Indian, but it was inedible. I didn’t like standing over the stove all day.” Pitre’s recipes, she said, have made the process easier, more enjoyable. They’ve also upended the stereotypes about Indian cooking that have made many Indians reluctant to embrace the food of their elders in the first place. “There used to be all these stigmas associated with Indian food: it smells, it’s all curry,” Kumari told me. Pitre’s recipes, she said, “eliminated a lot of that. For the first time, I am happy to be an Indian cook.”

Urvashi Pitre’s Instant Pot Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro

1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.

4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.

5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.

7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.

Easy Indian Butter Chicken

Exploring the many cultures, we have in this world. Along with their food is something I&rsquove been passionate about since I was a teenager. One of the dishes I was so drawn to make was Indian Butter Chicken.

Watching Anthony Bourdain and Andrew Zimmerman trip around the world and taste everything it has to offer. Has truly inspired me to adventure into the world of food. I&rsquom famous in my family for saying &ldquowhat country are we visiting today?&rdquo

When it comes to picking which restaurant we are dining on that day. India Cuisine is a new adventure I am on with my kids. I wanted to change things up and create one of our favorite restaurant dishes at home.

Butter Chicken Side Dishes

  • Basmati Rice
  • Naan Bread
  • Saffron Rice
  • Saag
  • Aloo Gobi
  • Samosa
  • Kachumber Salad
  • Daal

Butter Chicken vs Tikka Masala

Though this butter chicken looks similar to tikka masala, they are somewhat distinct. Butter chicken is milder, and dairy-heavy (cream, butter, yogurt), and tikka masala is typically tomato-based – with more heat. Traditionally, tikka masala cooks in a tandoor (traditional clay oven) and oozes smoky flavours.

The butter chicken sauce is everything when we talk about an authentic murgh makhani recipe. The coriander powder, cumin and garam masala lend luscious aromatic tones to this dish. I actually think the flavours intensify with time. Absolutely delicious!

Instant Pot Butter Chicken Recipe

Butter Chicken Or Murg Makhani is a very popular dish, originated in the Indian subcontinent. Chicken is cooked in a mildly spiced – creamy rich tomato sauce. You can easily make restaurant quality butter chicken using the Instant Pot in just 25 minutes (cooking time is only 15 minutes). The flavors are incredible and the chicken is cooked perfectly tender and juicy! Absolutely no additives added. Serve butter chicken with rice and naan bread (Indian flatbread) for a comforting and scrumptious meal. Recipe includes detailed recipe instructions with stepwise pictures and tips.

Universally popular dish, almost in any Indian restaurants serving non vegetarian food, butter chicken curry tops their chicken menu. I have perfected this recipe over years, and shared it with many of my friends and family, and they all have absolutely loved this recipe. And it always on my weekly menu for the kids, so yummy and addictive. I’m sure you will love it to!

Initially, I use to grill the marinated chicken, and then added it to the curry, Also I use to make it on the stove top, which takes more cooking time. After which I started making it in the Instant Pot, I slightly changed the procedure to make it easier, but without compensating on the flavors and texture. In this recipe, first I marinate the chicken for an hour or more if you have time ( or you can cook it immediately) , then dump the marinade in to the sautéed masala, and pressure cook it, so easy right? I absolutely found no taste difference when compared to the traditional cooking method, flavors are amazing, and the chicken cooked perfectly tender and juicy. Also it took me less time to prepare, so no more going back to stove top method.

Chicken marination time ?

After marinating the chicken with all the given spices , add the marinade into a zip-lock or in a air tight glass container ( glass preferred, to avoid the color sticking to plastic boxes), and refrigerate the marinated chicken masala for an hour ( if time permits , but not mandatory). Chicken absorbs the spices and flavor well during this time .

Honestly I marinate the chicken and cook it immediately, still the butter chicken tastes heavenly. So don’t worry if you do not have time.

Cleaning the chicken is completely optional

Cleaning the cut chicken pieces is completely optional, I personally like to clean the meat for all the Indian curries in the mentioned below way. Also using turmeric, helps to clean any bacteria in the chicken, and plain yogurt / curd helps to tenderize the chicken naturally.

How to clean ? cut the chicken into small pieces ( 1 inch strip or cube ), add the cut pieces in a bowl, add 3 tablespoons – white distilled vinegar, 3/4 th teaspoon – turmeric powder, 1 teaspoon – salt, 2 tablespoon – plain yogurt, and water to cover the chicken. Mix it well, and let it sit for 10 to 15 minutes. Now drain the water completely, and rinse the chicken again with fresh water one more time, make sure to drain the water completely, and set the chicken pieces aside for marination.

Two main ingredients responsible for the natural food coloring

Butter chicken curry is identified by its bright red attractive color, but many restaurant do add food coloring to give that bright red color (you may very well notice a huge amount of color stuck to your finger tips even after washing the hand many times with soap). But in today’s recipe, I’ve alternated with natural food coloring. These two ingredients is mainly responsible to give the restaurant quality food color

  • Tomato paste ( I used store brought thick tomato paste) Tomato paste is readily available in small sized canned / tins ( 6 ounce) or in big sizes in online Amazon or in any grocery stores like Walmart , Costco, Sam’s, Target, Safeway and many other store also carry it. Note :-not tomato sauce which is thinner in consistency .
  • Kashmiri chilli powder, Kashmiri chilli powder is the name given to a powdered chilli pepper. It is mildly hot, has a distinct flavor, and it gives that bright red color to the food). Kashmiri chilli powder available online in amazon or in Indian market .

** I highly recommend using both the ingredients, in the same given quantity.

If you do not have Kashmiri chili powder / tomato paste or cannot find it?

  • Then increase the quantity of regular plain chilli powder in the recipe / or paprika is a good choice instead of plain chili powder. If using plain chilli powder or paprika , then increase the quantity of plain chilli powder / paprika to 3/4 teaspoon ( for mild spicy) and 1 teaspoon ( spicy) or add more if you prefer more spicy/ extra hot ( add extra chilli powder only in the end , after adding cream , and add 1/4 teaspoon first – taste and add more if required).
  • If you want to use tomato sauce ( canned tomato sauce) ? then you can use instead of paste. But make sure to increase the quantity of tomato sauce because the consistency is watery than thick paste and the consistency of the curry may also be little thinner.

Tandoori masala powder ( highly recommend )

This tandoori masala powder is a special blend of spices used in this butter chicken recipe. I used readily available powder from Indian store, or you can find it in online Amazon. Any brand tandoori masala powder will work. ( note – authentic homemade tandoori masala powder is a very long list of ingredients, so I recommend buying the readily available powder).

Serving suggestions

Serve butter chicken with white rice, brown rice , Naan bread , flatbread / tortillas , roti , chappati , any rice variety like Coconut milk rice , ghee rice.

Naan is a leavened flatbread, and the recipe is easy, No Yeast Naan made using iron tawa. Ingredients used in the recipe imparts distinct tastes to the naan and yields a softer dough ( gives the dough its lift just like yeast dough would do). As a result naan is soft, puffy, warm and melts away in your mouth. Recipe shows two ways to make the naan. It is typically, served hot and brushed with some ghee or butter. Check the link below for a detailed recipe with stepwise pictures and tip. Picture shown below is the naan recipe from this blog.

Storing and reheating instructions

Refrigerate any leftover immediately in a clean dry container ( recommend glass container). Butter chicken stays good for 4 to 5 days in the fridge. Make sure to place the container in the inner most portion of the refrigerator ( away from the door) for longer shelf life.

This butter chicken can be made ahead of time for a ‘Gathering’. Cook the butter chicken curry and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proofing. For Reheating Party Trays, pre heat the oven and place the trays for 10 to 15 minutes or until the dish gets heated ( just warm, not very hot) (take the tray in between, stir and place it back). Or use a chafing dish – burner to reheat ( recommended – this helps the food to keep warm for the entire party).

Yield from this recipe

This recipe yields, ONE quartz of butter chicken, serves 4 to 6 persons.

Other Instant Pot Indian curry recipes , Most recipes is explained with step by step picture, video , and tips. I’ve listed few below.

  • Easy Instant Pot Pav Bhaji
  • Instant Pot Vegetable Kurma / Naratan korma
  • Easy Instant Pot Palak Paneer
  • Best Instant Pot Chicken Curry Recipe
  • Instant Pot Plantain | Vazhakkai Curry
  • Instant Pot Drumstick | Moringa Vegetable Curry

Instant Pot Biryani recipes, I’ve listed few below.

Step by step pictures of how to make the butter chicken

Clean and cut the chicken, and measure all other ingredients and keep it ready. Ingredients for chicken marination – clean and cut chicken into one inch stripes or cubes , plain yogurt, pepper powder, tandoori masala powder (recommended) , plain chilli powder , kashmiri chilli powder (recommended) , salt , kasoori methi and lemon juice.

Ingredients required to make the curry thick tomato paste (recommended), heavy cream ( can leave it outside from the fridge when you start cooking, helps the cream to thaw to room temperature), unsalted butter , finely chopped onions, ginger and garlic paste , water and white granulated sugar ( is missing in the picture below).

Chicken marination

In a bowl , add all ingredients under chicken marination , mix well and let the marinade rest for one hour or more if you have time ( but not mandatory) , or marinate and cook immediately.

Instant Pot cooking – SAUTEING

I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. In the Instant Pot, place the Inner Pot. Press SAUTE mode on LOW power ( because thick tomato paste will get quickly burnt in high power) . In CUSTOM settings, SET Timer to TEN minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for TWO minutes or till onions turns golden brown. Add ginger and garlic paste and fry until raw smells goes, approximately 30 seconds.

Then add thick tomato paste and sauté for 30 seconds ( make sure to set in LOW power to prevent tomato paste from getting burnt).

Add the marinated chicken with the masala and sauté for TWO minutes ,

Now add the given amount of water , stir well ( deglaze the pot, make sure the masala is not sticking to the bottom, to prevent burnt error). Press CANCEL ( even if the timer is still going on) .

Pressure cooking

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to SIX minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.

Sauté for two minutes

After the steam is released, open the lid, Again press SAUTE mode on LOW power. In CUSTOM settings, SET Timer to TWO minutes. Now Press START. Add heavy cream , sugar and stir well, bring it to a boil. At this stage, check for seasoning and add extra if needed. Press CANCEL . Serve butter chicken with naan bread and rice.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 1 cup chopped yellow onion (from 1 onion)
  • 1 tablespoon finely chopped garlic (from 3 garlic cloves)
  • 1 (2-in.) piece fresh ginger, peeled and minced (about 1 Tbsp.)
  • 4 teaspoons garam masala
  • 2 ¼ teaspoons kosher salt
  • 2 teaspoons ground turmeric
  • 1 cinnamon stick
  • 1 ½ cups tomato puree (from 1 [28-oz.] can)
  • 2 tablespoons tomato paste
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup water
  • ½ cup heavy cream
  • Cooked basmati rice, naan flatbread, and fresh cilantro leaves, for serving

Turn Instant Pot to Sauté setting. Add butter cook until melted. Stir in onion, and cook until beginning to soften, about 5 minutes. Add garlic and ginger, cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, salt, turmeric, and cinnamon stick. Cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato puree and tomato paste. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in chicken and water (there should be enough liquid to cover chicken). Press cancel on Instant Pot.

Seal lid on Instant Pot. Set to pressure cook for 5 minutes on high pressure. When timer goes off, carefully follow manufacturer&rsquos instructions for &ldquoquick releasing&rdquo Instant Pot. Let steam fully escape before opening lid.

Transfer chicken thighs to a cutting board. Turn Instant Pot to sauté on high. Cook, stirring occasionally, until sauce is thickened and reduced, about 5 minutes. Meanwhile, cut chicken into bite-size pieces. Stir cream into sauce until combined stir in chicken. Spoon chicken and sauce over rice serve with warmed naan, and garnish with cilantro.

Instant Pot Butter Chicken

Instant Pot Butter Chicken–an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.

Get the SLOW COOKER version of the recipe here

Instant Pot Butter Chicken

My whole family LOVED this butter chicken. The sauce and flavor is just really delicious. My husband brought his work partner over for lunch today and fed him the leftovers of this instant pot butter chicken and he loved it too. While it’s probably not an authentic version of the recipe it’s still really tasty. And let’s not forget to mention how EASY it is to make.

Here is my daughter demonstrating how to make Instant Pot butter chicken:

Here are a few notes about the ingredients:


Chicken–when I made this recipe in the slow cooker I used chicken thighs. When I made it in the Instant Pot I used chicken breasts. I definitely prefer using boneless, skinless chicken thighs in this recipe. However, if you’re not a dark meat lover the breasts work fine too. I think you could totally make this recipe with bone-in chicken as well. I would remove the skin of the chicken before adding it into the Instant Pot. If you use bone-in chicken you’ll also need to cook it longer. I would cook it for 10-15 minutes if you use bone-in chicken.

Ginger–I like to buy ginger root and store it in my freezer. I wrap it in foil and then whenever I need it for a recipe I have it on hand. Here is a good tutorial on how to peel and mince ginger.

Garam Masala–garam masala is just a spice mixture used in Indian cooking. I bought the McCormick’s brand and found it in the spice aisle at Smith’s (Kroger).

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What Pressure Cooker Did You Use?

To make Instant Pot butter chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!