If you’ve ever craved restaurant-quality Indian food at home but worried about hours at the stove, this Instant Pot Butter Chicken changes the game entirely. Rich, creamy, and perfectly spiced, it’s a dish you’ll want to share and savor, even on busy weeknights. Every bite of Instant Pot Butter Chicken brings a comfortingly silky tomato sauce, tender chicken, and a warming blend of Indian spices together in a truly magical way — and thanks to the Instant Pot, you get it all in a fraction of the time.

Instant Pot Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of classic Indian pantry staples turn into something so special in this dish! Every ingredient in Instant Pot Butter Chicken plays a unique and delicious role, from building flavor and creaminess, to adding color and that signature aroma we all know and love.

Chicken thighs: Their extra juiciness makes the dish unbelievably tender (breasts also work, but thighs are more forgiving under pressure).
Butter (for sautéing): Kicks off the signature buttery richness right from the start.
Vegetable oil: Helps the butter sauté at a higher temp without burning and creates a silky texture.
Onion: Adds a lush, naturally sweet backbone to the sauce as it cooks down.
Garlic: Delivers deep, savory flavor that makes the sauce more aromatic.
Fresh grated ginger: Brings a pop of zesty warmth and brightness to balance the richness.
Garam masala: The heart of Indian flavor; this warm spice blend brings everything together.
Ground cumin: Lends earthiness and depth to the sauce.
Paprika: Gently sweet with a welcoming red hue.
Turmeric: Gives beautiful color and a subtle peppery note.
Cayenne pepper (optional): For those who like a little extra kick—totally up to you!
Salt: Seasoning is essential to bring all the flavors to life.
Tomato sauce: The base of the creamy sauce, it delivers tang and vivid color.
Heavy cream: Adds that luscious, luxe creaminess that makes butter chicken iconic.
Butter (for finishing): A couple more pats finish the sauce off with classic richness.
Chopped cilantro (for garnish): Fresh, green, and bright on top—don’t skip it!
Cooked basmati rice or naan: The perfect pairing to soak up every last drop of sauce.

How to Make Instant Pot Butter Chicken

Step 1: Sauté the Aromatics

First, set your Instant Pot to Sauté mode and melt together the butter and oil. Once things are shimmering, toss in the chopped onion and let it sauté for three or four minutes. The onion will soften and become fragrant—this little bit of patience sets up the whole sauce for Instant Pot Butter Chicken. Next, add the garlic and ginger, giving them a minute to bloom and infuse the oil with irresistible warmth and aroma.

Step 2: Toast the Spices

With your kitchen already smelling heavenly, sprinkle in the garam masala, cumin, paprika, turmeric, cayenne (if you’re using it), and salt. Stir them well to coat the onions and let everything sizzle for about 30 seconds. It may seem like a quick step, but toasting the spices makes a world of difference—it unlocks deep flavors that define amazing Instant Pot Butter Chicken.

Step 3: Add the Chicken and Tomato Sauce

Tumble the chicken pieces into the pot and pour in the tomato sauce, stirring until every piece is coated with the rich, spiced mixture. The flavors will start melding instantly, promising a sauce that’s both robust and balanced. Cancel Sauté mode now so you can get ready for pressure cooking magic.

Step 4: Pressure Cook

Seal the lid, set the valve to sealing, and pressure cook on High for 10 minutes. This is where Instant Pot Butter Chicken gets its reputation—from perfectly tender chicken that soaks up every bit of flavor in a fraction of the time it’d take on the stove. After 10 minutes, allow a natural pressure release for 5 minutes, then quick release the rest to avoid overcooking.

Step 5: Finish with Cream and Butter

Once you open the lid, add the heavy cream and those last two tablespoons of butter, switching the Instant Pot back to Sauté mode. Stir everything together and let it simmer for two to three minutes until the sauce thickens just enough. The result is supremely creamy Instant Pot Butter Chicken that’s ready to scoop over rice or swipe up with naan.

How to Serve Instant Pot Butter Chicken

Garnishes

For that signature finish, sprinkle each serving with a shower of bright chopped cilantro. Not only does it give a fresh pop of flavor, but it also turns your Instant Pot Butter Chicken into a feast for the eyes—so vibrant and inviting! A small swirl of extra cream or a pat of butter on top is never out of place if you’re feeling extra indulgent.

Side Dishes

Classic basmati rice is a natural partner, soaking up all the luxurious sauce. If you’re in a bread mood, pillowy naan (especially warmed with a swipe of melted butter) makes every bite a joy. Want some veggies? A quick cucumber and tomato salad brings snap and freshness to the table, perfectly balancing the meal.

Creative Ways to Present

Try serving Instant Pot Butter Chicken as fun rice bowls topped with crunchy slaw and pickled onions, or stuff leftovers into a warm wrap for a dreamy Indian-inspired sandwich. Hosting a party? Set up a “build your own bowl” bar with toppings like yogurt, mango chutney, and extra herbs for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

One of the best things about Instant Pot Butter Chicken is how the flavor deepens after a night in the fridge! Place cooled leftovers in an airtight container; they’ll keep well for 3 or even 4 days. Just be sure to store the rice or naan separately to maintain the best texture when reheating.

Freezing

If you want to stock up, Instant Pot Butter Chicken freezes beautifully. Use airtight, freezer-safe containers or zip-top bags, portioned as you like. It’ll keep its flavor and quality for up to 2 months, making it a true weeknight hero or last-minute dinner party solution.

Reheating

For best results, reheat gently on the stovetop over medium-low heat, stirring frequently until hot. If the sauce has thickened too much, add a splash of water or cream to bring it back to its silky self. You can also microwave it in short bursts, covering the container and stirring in between to ensure even heating.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Thighs are a bit more forgiving and stay juicier, but chicken breast will cook up tender as well. Just keep a close eye on cooking times so the meat stays succulent.

Is Instant Pot Butter Chicken spicy?

By default, it’s mild with gentle warmth from the spices—and you control the heat. If you love fiery dishes, add the optional cayenne, or sprinkle in extra at the end for those who want more punch.

Can I make Instant Pot Butter Chicken dairy-free?

Yes! Simply swap the heavy cream for full-fat coconut milk and use your favorite vegan butter. The sauce will still be lusciously creamy, with a delicate coconut undertone.

How do I avoid the “burn” warning on my Instant Pot?

Always deglaze the pot after sautéing the aromatics and spices, scraping any browned bits off the bottom before sealing to pressure cook. The tomato sauce’s moisture usually prevents sticking, but a quick check guarantees smooth sailing.

What else can I do with leftover Instant Pot Butter Chicken?

Beyond simply reheating, you can spoon leftovers over roasted veggies, stir into pasta, or use as a filling for savory pies or wraps—the sauce keeps everything deliciously moist and flavorful.

Final Thoughts

There’s something truly special about making Instant Pot Butter Chicken at home: it’s fast, fun, and consistently delicious. Whether you’re new to Indian cooking or a seasoned pro, this is one of those recipes you’ll find yourself making again and again. Gather your ingredients, fire up the Instant Pot, and treat yourself to a meal that feels like a celebration—every single time.