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Instant Pot Butter Chicken

A close-up of vibrant orange Instant Pot Butter Chicken topped generously with fresh cilantro.
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Make rich, creamy Butter Chicken quickly using your Instant Pot. This recipe delivers authentic flavor with minimal hands-on time.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil or ghee
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup plain Greek yogurt or heavy cream
  • 2 tablespoons tomato paste
  • 1/4 cup water (for slurry)
  • 1 tablespoon cornstarch (for slurry)
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Set the Instant Pot to the Sauté function. Add the oil or ghee. When hot, add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add the chicken pieces, salt, turmeric, garam masala, cumin, coriander, and cayenne pepper. Stir well to coat the chicken with the spices. Cook for 3 minutes, stirring occasionally.
  4. Stir in the crushed tomatoes and chicken broth. Scrape the bottom of the pot to remove any browned bits.
  5. Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook setting on High for 6 minutes.
  6. When cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully switch the valve to Venting for a Quick Release (QR) of any remaining pressure.
  7. Open the lid. Stir in the butter pieces until melted.
  8. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the chicken mixture.
  9. Stir in the Greek yogurt or heavy cream. Set the Instant Pot to the Low Sauté function and let the sauce simmer for 2 to 3 minutes, stirring until the sauce thickens slightly. Do not boil after adding cream/yogurt.
  10. Taste and adjust salt or spices if needed. Garnish with fresh cilantro before serving.

Notes

  • For a smoother sauce, blend the finished sauce with an immersion blender before adding the cream.
  • Use chicken thighs for juicier results, as they handle pressure cooking well.
  • If you prefer a richer color, add 1 teaspoon of paprika with the other spices.

Nutrition

Find it online: https://eatableempress.com/instant-pot-butter-chicken-recipe/