Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.
I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!
I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare Sauce And Chicken For The Instant Pot
Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.
Stir these ingredients together until well-combined and the spices are incorporated into the sauce.
Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!
The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.
NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.
Cooking Butter Chicken In An Instant Pot
Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.
The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).
As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.
Remove And Slice The Cooked Chicken
After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.
After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce.
Finish Making The Butter Sauce
Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.
NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.
Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.
TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce!
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.
Add The Chicken Back Into The Pot
Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated. Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).
Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.
Serve The Butter Chicken
Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.
Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!
We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!
I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!
If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!
Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:
- Skillet Monterey Chicken
- Chicken Cutlets In Pan Sauce
- Mom’s Chicken Parmigiana
- One Pan Greek Chicken and Orzo
- Easy Cashew Chicken
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Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017
↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
- 14.5 ounces diced tomatoes (canned) DO NOT DRAIN
- 6 cloves garlic minced
- 1 Tablespoon fresh ginger minced
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 2 teaspoons garam masala** **DIVIDED USE
- 1½ pounds boneless, skinless chicken breasts
- 8 Tablespoons butter = 1 stick, cut into cubes
- ¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
- ¼ cup chopped, fresh cilantro
Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.
Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!
Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.
Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.
Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.
Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.
Place chicken back into the sauce remaining in the inner pot; stir until coated. Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!
Here’s one more to pin on your Pinterest boards!