Instant Pot Butter Chicken

Instant Pot Butter Chicken: Skip the take-out and make this rich and creamy restaurant quality Butter Chicken! It’s ready in 30 minutes and will soon become your next favorite meal!

Need more Instant Pot or One Pot Meals? Check out this Apple Cider Pork Tenderloin, Instant Pot Pork Belly Ramen, 40 Clove Garlic Chicken, or this One Pot Chili Mac and Cheese!

This recipe was born out of a request from my mom. She was looking for something quick and easy after a long day at work. Low carb was a plus – just don’t serve it with rice! Also, she wanted something with a lot flavor and but not too spicy. So mama, here you go, this Instant Pot Butter Chicken is just for you. Love you. xo

Ingredients for making Instant Pot Butter Chicken

14.5 oz can of diced or crushed tomatoes
Minced garlic
Minced ginger or ginger paste
Garam Masala
Smoked Paprika
Cayenne Pepper
Ground Cumin
Turmeric
Curry Powder
Kosher Salt
Chicken Stock
Boneless Skinless Chicken Thighs
Whipping Cream (you may substitute Half & Half, Coconut Milk, or Greek Yogurt)
Unsalted Butter

How to make Butter Chicken in the Instant Pot

This recipe takes very little effort and you’ll be shocked at just how flavorful it is! Not for nothing, but the sauce is good enough to drink!

To pull the sauce together for this Butter Chicken, you will need either an Immersion blender or a standard blender.

Immersion blender: Add the tomatoes, garlic, ginger, garam masala, cayenne pepper, ground cumin, smoked paprika, turmeric, curry powder, salt, and chicken stock to the Instant Pot. Using the Immersion Blender blend until smooth

Standard Blender: Add the above ingredients to a blender jar and blend until smooth. Then, add the sauce to the Instant Pot and continue with the recipe.

Next, add the chicken to the Instant Pot and make sure it is completely submerged in the sauce. You can either cut the chicken up beforehand or after it cooks. It’s up to you.

Then, close the Instant Pot and make sure that the vent is sealed. Next, cook on Manual High Pressure for 10 minutes. Once the Instant Pot Butter Chicken is done cooking, allow the Instant Pot to natural release for another 10 minutes.

Once 10 minutes has passed, release the rest of the pressure from the Instant Pot. Turn the Instant Pot to
sauté , add the butter and whipped cream. Stir until butter is melted and allow the sauce to thicken slightly – approximately 5 minutes. Make sure not to allow the sauce to burn.

NOTE: If you are serving with rice, make your rice while the Instant Pot is cooking so the rice will be done around the same time as the Butter Chicken.

Chicken Thighs vs Chicken Breasts

I highly recommend chicken thighs for this Instant Pot Butter Chicken. However, if you are in a pinch you can use chicken breasts. Chicken thighs tend to stay more tender and juicy than a standard chicken breast, but, both are still super delicious here!

How to Store Leftovers

If you happen to have any leftovers, it can be stored in an air tight container in the fridge for up to 5 days. Instant Pot Butter Chicken freezes very well. It can be stored in the freezer for up to 3 months.

Butter Chicken Sauce

This sauce is TO. DIE. FOR. Honestly, I could drink it. It’s rich, silky, and totally comforting. It’s packed with flavor without being spicy. If you find yourself with leftover sauce, here are some ideas to help you figure out how to use it up:

• Use it as pizza sauce
• Freeze it for the next time you make Butter Chicken
• Use it as a pasta sauce
• Over crispy potatoes
• Use it as a dip

It’s really that good.

This quick and easy meal has quickly become one of our family’s favorites. It’s also low carb and keto friendly – serve over a plate of steamed broccoli or enjoy on its own!

This Braised Short Rib Recipe is another incredible recipe! Takes just a few minutes to prep and let the oven do the rest of the work!

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