Easy Instant Pot Butter Chicken Recipe

If you’re a fan of Indian food and love the rich flavors of butter chicken, then this Instant Pot recipe is perfect for you! With the convenience of pressure cooking, you can enjoy this classic dish without spending hours in the kitchen.

This is a great recipe all on its own, but serve it with my homemade naan bread for a truly unforgettable meal!

I’ve been on a quest to expose my family to more flavors from around the world. Eating out gets pretty spendy, so I’ve been focusing on recreating some of my favorite dishes at home.

This restaurant-quality butter chicken was an instant hit with the whole family! It has a similar flavor to chicken tikka masala, but it’s more mild, and I actually prefer it.

The creamy sauce is so good that you may be tempted to drink it! Make sure you have plenty of rice or naan bread to soak up every last drop. 🙂

If you are new to Indian cooking, this is a great recipe to start with. You won’t believe how easy it is!

HOW TO MAKE INSTANT POT BUTTER CHICKEN

1. PREP – Dice the onion and pepper. Mince the garlic. Cut the chicken into bite-sized cubes.
2. SAUTE – Use the sauté mode on your Instant Pot to cook the onion and pepper in the butter for 3-5 minutes or until soft. Add the garlic, spices, and salt & pepper. Saute for another minute.
   
3. ASSEMBLE – Stir in the diced tomatoes, tomato sauce, and bouillon. Scrape up all of the cooked bits from the bottom of the pan. Add the chicken pieces and stir to coat.
4. COOK – Add the lid to the Instant Pot and set it to MANUAL high pressure for 10 minutes. When done, use the quick release, then carefully remove the lid.
5. THICKEN – Whisk together the flour and cream in a small bowl until smooth. Set the Instant Pot to SAUTE, then stir in the cornstarch slurry. Cook and stir until sauce is thickened.
6. SERVE – Serve the butter chicken and sauce over hot cooked rice. Garnish with fresh cilantro if desired.

Leftover butter chicken and rice can be kept in the refrigerator in an airtight container for 4-5 days. I recommend glass containers, because the sauce will stain plastic.

Store the sauce and the rice in separate containers for best results. You can simply reheat leftovers in the microwave.

PRO TIPS:

• To prevent getting the burn notice on your electric pressure cooker, make sure you scrape up all of the cooked bits from the bottom of the pan after adding the liquid.
• Start cooking your rice as soon as you start cooking the chicken so that they will be ready at about the same time.
• Do not skip the garam masala in this recipe, it is a key ingredient and adds so much flavor!

PRESSURE COOKER BUTTER CHICKEN VARIATIONS:

• You can substitute boneless, skinless chicken thighs for the chicken breast.
• If you want a more tangy sauce, you can substitute half or all of the cream for greek yogurt.
• For a low carb option, serve over cauliflower rice.

MORE INSTANT POT RECIPES:

• Instant Pot Taco Chicken
• Beef Stew Instant Pot Recipe
• Instant Pot Beef and Broccoli
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken Tortilla Soup

Creamy rich sauce with chunks of tender chicken, this Indian butter chicken recipe is full of authentic flavors, but is quick enough for busy weeknights!