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If you’re a fan of Indian food you’ll want to try this Instant Pot Butter Chicken Recipe, it’s ready in 30 minutes, packed with flavor and a great recipe the whole family will love!
The tender chicken and creamy sauce taste just like Indian Restaurant takeout but it’s made right at home with ingredients you can get at the grocery store.
If you like Indian Cooking try this Instant Pot Recipe: Instant Pot Chicken Tikka Masala!
Ingredient Notes
- Diced onion
- Minced garlic
- Butter
- Chicken thighs or chicken breasts
- Tomato sauce
- Tomato paste
- Red curry paste
- Garam Masala (you can find it HERE)
- Ground ginger
- Salt
- Smoked paprika (find it on Amazon HERE)
- Heavy cream
- Fresh cilantro (optional)
How to make Instant Pot Butter Chicken
- Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute.
- Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE cook time for 7 minutes.
- When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
- Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
- Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
- Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
- Add the chicken back to the creamy sauce, stir together, and serve with a garnish of cilantro.
Storing and Other Tips
Store leftovers in an airtight container in the refrigerator.
If you do not have an immersion blender, pour the content of the inner pot into a blender, and then pour it back into the inner pot once it is smooth.
Serving Suggestions
- Easy Homemade Naan Bread Recipe
- Instant Pot Cilantro Lime Rice Recipe
- Seven Layer Green Salad Recipe
- Easy Green Garden Salad Recipe
Instant Pot Butter Chicken
This Instant Pot butter chicken recipe has a fantastic flavor. This Instant Pot help develop the wonderful curry taste in less time and the smoked paprika gives a great kick.
Serving servings
Ingredients
- 1 onion, diced
- 5 cloves garlic, minced
- 4 Tablespoons butter
- 2 pounds chicken thighs, or chicken breasts (cut into bite size pieces)
- 15 ounces tomato sauce
- 3 Tablespoons tomato paste
- 2 Tablespoons red curry paste
- 2 teaspoon garam masala
- 1½ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- fresh cilantro, optional garnish
Instructions
- Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute.
- Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
- When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
- Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
- Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
- Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
- Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.
Notes
If you do not have an immersion blender, pour the content of the inner pot into a blender, and then pour it back into the inner pot once it is smooth.
Nutrition
Calories: 512 kcal · Carbohydrates: 10 g · Protein: 27 g · Fat: 41 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 195 mg · Sodium: 1014 mg · Potassium: 690 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 1942 IU · Vitamin C: 9 mg · Calcium: 56 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
EVERYONE in my family loved this recipe, even the kids. The spices are an investment, but they will last a long time. This is a recipe that will be in our regular rotation! We especially love that it does not require any marinating or grilling. Just the good ‘ole instant pot! Thanks, Six Sisters!
EVERYONE in my family devoured this recipe, even the toddler! I was hesitant to invest in the ingredients since they’re a little pricey, but found they were well worth it! I actually ended up buying them in bulk because this recipe is now in our regular rotation.
I have a quick IP question. As I’m still a beginner, I usually read that there should be half a cup of liquid (water or broth) in order not to get the burnt warning. In this case there’s no liquid. Will it be okay or should I add water or broth? And is there a substitute for the red curry paste since the shop next door didn’t have it. Can’t wait to try it
This recipe was soooo delicious and easy! The only problem I had was a burn notice a couple of times. Anything I can do in the future to prevent that?
Hi Hailee – there can be a number of causes of the burn notice happening. We outlined the different scenarios and what to do with each here: https://www.youtube.com/watch?v=SJPcDAqGyZw