The moment you dig into this Instant Pot Butter Chicken Recipe, you’ll be swept away by the rich, creamy tomato sauce hugging tender pieces of chicken that have soaked up an aromatic blend of spices. This dish is a beautiful balance of warmth, tang, and indulgence all cooked in one pot, making it a perfect weeknight winner or weekend treat. Whether you’re new to Indian cooking or a seasoned fan, this recipe delivers that classic comfort food feel without the fuss.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the flavors, but don’t worry — this recipe uses simple staples that come together beautifully to create vibrant taste and texture. Each ingredient plays its part, from butter’s richness to the refreshing punch of lemon juice.
- Boneless skinless chicken thighs: These provide juicy, tender meat that stays moist during pressure cooking.
- Butter: Adds luxurious creaminess and depth to the sauce.
- Onion: Softened onions give a sweet base and enhance the sauce’s body.
- Garlic and ginger: Fresh aromatics that bring warmth and a gentle bite to the dish.
- Ground cumin, coriander, garam masala, turmeric, chili powder: This spice mix delivers that unmistakable Indian flavor punch.
- Salt: Essential for balancing all the flavors.
- Tomato sauce: Provides a tangy sweetness and color to the base of the curry.
- Heavy cream: The secret to a lush, velvety sauce that coats every bite perfectly.
- Chicken broth: Adds savory depth without overpowering the spices.
- Lemon juice: Brightens and lifts the flavors, preventing the dish from feeling too heavy.
- Fresh cilantro: For garnish that adds a fresh herbal note to finish.
- Cooked rice or naan: Classic accompaniments to soak up that irresistible sauce.
How to Make Instant Pot Butter Chicken Recipe
Step 1: Sauté Your Aromatics
Start by setting your Instant Pot to ‘Sauté’ mode and melting the butter. Add the finely chopped onion and cook it until soft and translucent, around 3 to 4 minutes. This step develops the foundational sweetness and softness that will give your sauce great texture and flavor.
Step 2: Spice It Up with Garlic and Ginger
Next, toss in the minced garlic and grated ginger. Sauté for about a minute until their fragrances really start to bloom, which is key for an authentic base that smells as good as it tastes.
Step 3: Toast the Spices
Now stir in the ground cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook these spices with the aromatics for another minute or two to release their essential oils and deepen their flavors — this blooming stage is crucial for that rich, layered taste.
Step 4: Brown the Chicken
Add your chicken pieces to the pot and give them a good stir so they’re evenly coated with all those fragrant spices. Let them brown lightly for 3 to 4 minutes, stirring occasionally. This seals in their juices and builds flavor right in the pot.
Step 5: Add Liquids and Bring to Pressure
Pour in the tomato sauce, chicken broth, and lemon juice, stirring well to combine and to scrape any tasty bits stuck to the bottom. These liquids are what meld all the flavors together into a luscious gravy for your chicken.
Step 6: Pressure Cook for Tenderness
Seal your Instant Pot lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes. This short but intense cooking time ensures your chicken turns out tender and juicy.
Step 7: Quick Release and Finish the Sauce
When the cooking time is up, carefully do a quick release by turning the valve to ‘Venting.’ Open the lid, stir in the heavy cream, and simmer for 3 to 5 minutes on ‘Sauté’ mode to thicken the sauce just a bit more, giving it that signature buttery smooth consistency.
Step 8: Final Touches and Garnish
Taste and adjust the salt as needed, then sprinkle freshly chopped cilantro over the top. This final green pop adds freshness and a hint of brightness, elevating the dish before you serve it up.
How to Serve Instant Pot Butter Chicken Recipe
Garnishes
Fresh cilantro is the classic choice for garnishing your butter chicken, lending a beautiful burst of color and herbaceous flavor that complements the creamy sauce perfectly. For an extra touch, a dollop of yogurt or a sprinkle of crushed kasuri methi (dried fenugreek leaves) can add a lovely layer of complexity.
Side Dishes
Nothing pairs better with this rich dish than fluffy basmati rice or warm, soft naan bread. Both options soak up the sauce beautifully. You could also add a side of lightly spiced roasted vegetables or a crisp cucumber raita to balance the richness with some cool crunch.
Creative Ways to Present
For a fun twist, try serving your Instant Pot Butter Chicken Recipe over cauliflower rice for a low-carb option or spoon it into pita pockets with fresh veggies for a delicious fusion wrap. You could also plate it in a colorful bowl with a drizzle of cream and a swirl of chili oil for a restaurant-style presentation that will impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your butter chicken into airtight containers and refrigerate. It will keep well for up to 3 days without losing flavor or texture, making it a great option for quick meals throughout the week.
Freezing
This Instant Pot Butter Chicken Recipe freezes beautifully. Simply portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for an easy, ready-made meal anytime.
Reheating
Gently reheat leftovers on the stove over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or cream to bring back its silky texture. Microwaving is fine too; just cover and heat in short bursts, stirring between to ensure even warming.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind they tend to dry out faster. To keep them tender, consider reducing the pressure cooking time by a couple of minutes, or cut the breasts into larger pieces.
Is this recipe very spicy?
The chili powder amount is adjustable, so you can control how much heat you want. If you prefer mild flavors, start with less chili powder and add more to taste after cooking if desired.
Can I make this Instant Pot Butter Chicken Recipe dairy-free?
Absolutely! Swap the butter for oil or a dairy-free alternative and use coconut cream or cashew cream instead of heavy cream to keep that creamy texture without dairy.
What if I don’t have an Instant Pot?
You can make this butter chicken on the stove or in a slow cooker, although the cooking time will be longer. Sauté the onions and spices in a pan, then simmer the chicken in the sauce until tender, about 30-40 minutes.
How do I know when the chicken is cooked perfectly?
The 8 minutes of pressure cooking ensures the chicken is fully cooked and tender. Just make sure your chicken pieces are cut into uniform, bite-sized chunks so they cook evenly and stay juicy.
Final Thoughts
If you’re craving a rich, comforting dish with vibrant flavor that’s ready in no time, this Instant Pot Butter Chicken Recipe is your new best friend in the kitchen. It’s incredibly satisfying, approachable, and perfect for sharing with loved ones anytime you want to bring a little extra warmth to the table. Give it a try and watch it become a staple in your meal rotation!
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Instant Pot Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Description
This Instant Pot Butter Chicken is a rich and creamy Indian-inspired dish featuring tender chicken thighs simmered in a fragrant blend of spices, tomato sauce, and heavy cream. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner served over rice or with naan.
Ingredients
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon salt (or to taste)
- 1/2 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
To Serve
- Cooked rice or naan
Instructions
- Prepare the Instant Pot: Set the Instant Pot to ‘Sauté’ mode. Add the butter and let it melt completely in the pot. Once melted, add the finely chopped onion and cook for 3-4 minutes until it softens and becomes translucent.
- Add aromatics: Stir in the minced garlic and grated ginger into the pot. Sauté for about 1 minute until fragrant, ensuring they don’t burn.
- Toast the spices: Mix in the ground cumin, coriander, garam masala, turmeric, chili powder, and salt. Continue sautéing for 1-2 minutes to bloom the spices and enhance their flavors.
- Brown the chicken: Add the bite-sized chicken thigh pieces to the pot. Stir well to coat them evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add liquids and lemon juice: Pour in the tomato sauce, chicken broth, and lemon juice. Stir thoroughly, scraping up any browned bits on the bottom of the pot to prevent sticking and add extra flavor.
- Pressure cook: Secure the lid of the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes to ensure the chicken is tender and cooked through.
- Release pressure: Once cooking is complete, carefully perform a quick release by turning the valve to ‘Venting’ to release steam and depressurize the pot.
- Finish the sauce: Open the lid and stir in the heavy cream. Set the pot back to ‘Sauté’ mode and simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the chicken beautifully.
- Adjust seasoning and garnish: Taste and adjust salt as needed. Sprinkle freshly chopped cilantro over the dish for a fresh, herbaceous finish.
- Serve: Serve hot over cooked rice or alongside warm naan bread for a complete meal.
Notes
- You can adjust the chili powder to your preferred spice level to make the dish milder or hotter.
- Using chicken thighs instead of breasts helps keep the meat juicy and tender under pressure cooking.
- If you prefer a thicker sauce, simmer a bit longer after adding the cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth if needed to loosen the sauce.
