Instant Pot Butter Chicken

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

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!

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4.84 from 56 votes

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

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”.

What is Butter Chicken?

Is Butter Chicken an actual Indian dish?

Yes! Butter Chicken (aka murgh makhani) actually originated from northern India, created by Kundan Lal Gujral in 1948.

Who knew this mild butter-based curry sauce could capture the hearts of many and became a gateway to the delicious depths of Indian cuisine?!

Slightly sweet, savory, mildly spiced, tangy, tomatoey, buttery, wholesome, hearty, satisfying, creamy, comforting, thick, soup-like textured sauce. oh, my heavenly goooood!!

Time to cook this Glorious Butter Chicken in Instant Pot Pressure Cooker!

P.S. No need to marinate ahead of time 😉 Enjoy~

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

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Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Instant Pot Butter Chicken

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken burst with layers of flavors. You won't be able to stop slurping the glorious rich buttery sauce. Satisfyingly easy chicken dinner.
4.84 from 56 votes
Print Rate This Recipe
Total: 42 minutes
Servings: 4
Calories: 549kcal
Author: Amy + Jacky

Ingredients

Garnish:

  • Fresh cilantro

Instructions

  • Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (25g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
  • Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.
    *Pro Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice, use 1 cup (250ml) unsalted chicken stock instead.
  • Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix! 
    Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. 
    *Pressure Cooking Time Chart:
    -Chicken Breasts: High Pressure 5 mins
    -Boneless Chicken Thighs: High Pressure 5 mins
    -Chicken DrumsticksHigh Pressure 7 mins
    -Chicken CubesHigh Pressure 2 mins
    Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.

  • Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.
  • Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ 🙂
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Recipe Notes:

*Pro Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice (usually the newer versions of Instant Pot), use 1 cup (250ml) unsalted chicken stock instead.
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 549kcal | Carbohydrates: 37g | Protein: 43g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 219mg | Sodium: 1490mg | Potassium: 1552mg | Fiber: 7g | Sugar: 21g | Vitamin A: 4010IU | Vitamin C: 23.4mg | Calcium: 210mg | Iron: 5.7mg
Course: Dinner, Entree, Lunch
Cuisine: Asian, Indian
Keyword: butter chicken recipe, instant pot asian recipes, instant pot butter chicken, instant pot chicken recipes, instant pot Indian recipes, instant pot recipes, instapot butter chicken, pressure cooker butter chicken, pressure cooker chicken recipes, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Butter Chicken Guide

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Don’t be intimidated! This is a Super Easy dish to put together.

Instant Pot Butter Chicken Recipe Ingredients

1

Brown Chicken Thighs


First, heat up Instant Pot Pressure Cooker using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes).

Pat dry the skinless chicken thighs, then season one side with some kosher salt.

Add 2 tbsp (25g) ghee or unsalted butter.

Instant Pot Butter Chicken: add ghee in Instant Pot Pressure Cooker

Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side.

Instant Pot Butter Chicken: brown chicken thighs in Instant Pot Pressure Cooker

Set aside the browned chicken thighs.

2

Saute Onions and Spices


Add sliced onions in Instant Pot, and saute for 4 minutes.

Instant Pot Butter Chicken: saute onions in Instant Pot Pressure Cooker

Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.

Instant Pot Butter Chicken: saute ginger, garlic, garam masala, sugar, paprika, tumeric, coriander, cumin in Instant Pot Pressure Cooker

3

Deglaze Instant Pot


Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with a wooden spoon.

*Pro Tip – Burn Error: If your Instant Pot is more sensitive to the “BURN” notice (usually the newer versions of Instant Pot), use 1 cup (250ml) unsalted chicken stock instead.

Instant Pot Butter Chicken: deglaze Instant Pot Pressure Cooker inner pot

Turn off the heat briefly.

4

Pressure Cook Butter Chicken


Add in 3 tbsp (45ml) regular soy sauce.

Then, add browned chicken thighs (and the meat juice!) back in the Instant Pot.

Add in freshly squeezed lemon juice from half a lemon (20ml).

Layer 1 cup (225g) tomato paste on top and do not mix! Leave it as is, as shown in below photo.

Instant Pot Butter Chicken: layer tomato paste in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to the Sealing position.

Pressure Cooking Method: Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release.

*Pro Tip – Pressure Cooking Time Chart:

  • Chicken Breasts: High Pressure 5 mins
  • Boneless Chicken Thighs: High Pressure 5 mins
  • Chicken Drumsticks: High Pressure 7 mins
  • Chicken Cubes: High Pressure 2 mins

Instant Pot High Pressure Pressure Cooking Program

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Instant Pot Butter Chicken: pressure cooked butter chicken in Instant Pot Pressure Cooker

Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce (as shown in below photo).

Instant Pot Butter Chicken: stir tomato paste into butter chicken sauce

5

Make Butter Chicken Sauce


Set aside the chicken thighs in a serving bowl.

Mix in 1 ½ cup (370g) plain yogurt and cup (83ml) heavy cream.

Instant Pot Butter Chicken: mix in heavy cream and yogurt in Instant Pot Pressure Cooker

If you want a smoother butter chicken sauce, you can blend it with an immersion blender.

Instant Pot Butter Chicken: blend butter chicken sauce with immersion blender for smoother texture

Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt.

For Reference: we added 3 pinches of salt + a tablespoon lemon juice.

6

Serve Instant Pot Butter Chicken


Add chicken thighs back in the Instant Pot and give them a quick mix.

Instant Pot Butter Chicken: add pressure cooked chicken thighs in Instant Pot Pressure Cooker

Garnish with cilantro and serve with your favorite side dishes.

Instant Pot Butter Chicken | Pressure Cooker Butter Chicken | Butter Chicken Recipe | Instant Pot Indian Recipes | Instant Pot Asian Recipes | Instant Pot Chicken Recipes | Easy Chicken Dinner | Instant Pot Recipes

Enjoy your Glorious Instant Pot Butter Chicken!~ 😀


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Denyse Léonard
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Denyse Léonard

My god I am just reading this recipe and my mouth is just slurping. Butter chicken is my very favourite dish and if what everyone is saying is anything near the truth… I am sooo making this this week. I just have to find somewhere around here to get fenugreek leaves (small town north of Montreal) what is fenugreek in french??? I will report back!

I have a brand new Duo SV

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Denyse Léonard
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Denyse Léonard

OMG it just finished cooking, the house smells… DEVINE! Just tasted the sauce 🤪. I had not planned on eating this tonight, but heck.

Oh yummmmm, I could not wait for supper! This is soooooooo good. Did not find fenugreek but if it makes this taste better… well I can’t even imagine it.

Alison
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Alison

ok – WOW.. I have dabbled a lot with BIR cooking, and this is up there with restaurant food. Def cooking again. Spices seem a lot – but they ARE correct and perfect. I just need to ask…..as usual left dinner to last minute – so put in 4 frozen legs, 7 frozen thighs, and did as per other threads (yep – read them all!)- increased spices and everything by 1.5 and 1.5 cup of stock. Eventual result was perfection. What I need to know is how long should I cook this for. I did the recommended amount – twice… Read more »

Alex
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Alex

Instead of making your own spice mix, what about pre-made curry powder mixes? I have the Maharajah curry powder from Penzey’s and was thinking of using 2-3t of it instead of using the various spices here.

Darlene
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Darlene

I absolutely MUST make this. Butter Chicken is one of my favorite foods! Also, I must comment on how delighted I am to see you post the recipe first, before all of the helpful hints. (I do read them, however, as they are always so helpful.) I like to see the ingredients first in case I see an ingredient I cannot have or do not like or find the recipe ingredients too expensive. I dislike scrolling and scrolling before I get to the printed recipe. I have used several of your recipes and have NOT once been disappointed. Thank you… Read more »

Anne
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Anne

WOW! SO delicious and not difficult at all….Restaurant worthy recipe. Thanks so much for making me look good cooking something so delicious. Cant wait to try something else from your recipe index.

Matt L
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Matt L

I have owned my instant pot for 7 months and have made this recipe about a dozen times. So delicious! easy to do and an absolute winner when having guests for dinner. I have substituted sour cream for the yogurt a couple of times and one time I totally forgot the yogurt and it was delicious without as well. Thank you A n J!

Trish
User
Trish

Dear Amy & Jacky, First of all, I would like to say that I and my family are huge fans of this website since our first purchased of the Instant Pot, about a little over a year ago, we love all your recipes and they have never done us wrong! The recipes are always very delicious and instructions are clear and easy to understand, and we love how you explain the trials and errors or if you prefer to do it one way than the other. Although, I rarely comment on the recipes unless I have a question, I just… Read more »

Ken
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Ken

I made this last night and before I did, I read through the comments. Thanks for the 1 cup of broth recommendation as it’s needed. I do have a question I was hoping to see mentioned in the comments. The recipe calls for tablespoon quantities of some of the spices. I have to say this cannot possibly be correct. Three (3) tablespoons of paprika? Again, this cannot be right. Three teaspoons makes much more sense. I went ahead and made up the spice mixture as specified and realized it produces about 1/2 cup. Once again, this cannot be right. I… Read more »

Sheila
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Sheila

I have never eaten butter chicken let alone made it….but this will surely become a favourite.
When a burn message came up I checked the comments and saw one that said to use a full cup of chicken stock. I also saw one that suggested 2 teaspoons of fenugreek, so I added that and a half cup of white wine instead of chick stock and started the pressure timing again.
It was delish, unexpected guests even had seconds!

Paul
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Paul

I make a lot of Indian food at home, predominantly using the British Indian restaurant (BIR) style. I’m always a bit skeptical when I see any Indian recipes that are not either cooked using either traditional or BIR style techniques. I was feeling quite lazy and thought I would give this recipe a try and man was I surprised with the results. I love minimal time and high payoff recipes. This is a keeper! I made a couple of small changes in that I used one cup of chicken stock and I added a couple teaspoons of dried kasoori methi… Read more »

Trish
User
Trish

I would like to try this recipe with the changes and I am wondering if I could use ground fenugreek instead of dried fenugreek leaves? Thank you so much!

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