Instant Pot Butter Chicken

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

1. 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.
2. 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.
3. 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.
4. Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
5. Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
6. Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
7. 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

5 from 2 votes

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.

ServingServing: 6 servings

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Natural Release 5 minutes minutes

Total Time 30 minutes minutes

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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 teaspoons garam masala
• ▢ 1½ teaspoons ground ginger
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon smoked paprika
• ▢ ½ cup heavy cream
• ▢ fresh cilantro, optional garnish

Equipment

• Instant Pot
• Spoon (Slotted)
• Blender (Immersion)

Instructions

1. 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.
2. 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.
3. 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.
4. Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
5. Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
6. Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
7. 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

Cuisine: Indian

Cost: $15

Author: Steph Loaiza

Course: Main Course

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.