Instant Pot Butter Chicken

Ingredients

• 45 ml (3 tablespoons)unsalted butter
• 1 smallonion, chopped
• 5 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, minced
• 1red bell pepper, chopped
• 15 ml (1 tablespoon)garam masala
• 10 ml (2 teaspoons)smoked paprika
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)turmeric
• 3.75 ml (3/4 teaspoon)salt
• 60 ml (1/4 cup)water
• 794 g (28 ounces)tomato sauce
• 907 g (2 pounds)boneless, skinless chicken breasts or thighs
• 240 ml (1 cup)full-fat coconut milk or double cream
• As desiredcooked rice, to serve
• As desirednaan bread, to serve
• As desiredfresh coriander, chopped, to serve

Instructions

1. 1

   Soften the onion

   Set the Instant Pot to sauté and add the butter. Once melted, add the onion and sauté for 2–3 minutes, until softened.

2. 2

   Cook the aromatics

   Add the garlic, ginger and bell pepper. Cook for 30 seconds, stirring, then press Cancel to switch off sauté mode.

3. 3

   Add the spices

   Stir in the garam masala, smoked paprika, cumin, turmeric and salt.

4. 4

   Deglaze the pot

   Pour in 60 ml (1/4 cup) water and stir, scraping any stuck-on bits from the bottom of the pot.

5. 5

   Add chicken

   Add the tomato sauce and chicken to the pot.

6. 6

   Pressure cook

   Close the lid and set the steam valve to sealing. Select Pressure Cook/Manual and cook at high pressure for 10 minutes. The pot takes about 15 minutes to reach pressure before the countdown starts.

7. 7

   Release pressure

   When cooking ends, leave the pot undisturbed for 10 minutes for a natural release. Carefully turn the valve to venting to release the remaining pressure. Open the lid once the pin has dropped.

8. 8

   Finish the sauce

   Transfer the chicken to a clean cutting board and let it rest for a few minutes. Stir the coconut milk into the sauce in the pot.

9. 9

   Cut and return

   Cut the chicken into bite-sized pieces and return it to the pot.

10. 10

    Serve the curry

    Serve the chicken and sauce over rice, with naan and chopped coriander if desired.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a creamy tomato-based curry associated with northern India. This version adapts those familiar flavours for a pressure cooker, with chicken cooked in the spiced tomato sauce and coconut milk stirred in at the end.

Tomato sauce gives the curry its savoury base, while butter and coconut milk or cream round it out. Garam masala, cumin, turmeric and smoked paprika bring warmth and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 36g protein, 13g carbs, 18g fat.

Chicken supplies most of the protein, while tomato sauce and onion contribute carbohydrates; butter and coconut milk or cream provide much of the fat. Serve with a measured portion of rice and add extra vegetables alongside if you want a more balanced plate.

Build the flavour in stages

Aromatics: Sautéing the onion first softens it before the garlic, ginger and pepper go in briefly. Keep stirring during that short cook so the garlic does not catch.

Spices: Stir the spices into the softened vegetables before adding the liquids. This coats them in the buttery mixture and distributes them through the sauce.

Keep the pot base clear

Deglazing: After the water goes in, scrape the bottom thoroughly to lift any browned or stuck bits. Clearing the base helps avoid a burn warning during pressure cooking.

Layering: The method adds tomato sauce and chicken after deglazing. Avoid stirring them down into the base; leave the cleared bottom undisturbed.

Pressure and doneness

Timing: The 10-minute pressure-cooking period begins only after the Instant Pot reaches pressure, which takes about 15 minutes in this recipe. The 10-minute natural release follows the cooking time.

Texture: Once pressure has released and the chicken is cut, it should be cooked through and tender enough to serve in bite-sized pieces. Let it rest briefly before cutting, then return it to the sauce.

Finish with a creamy sauce

Coconut milk: Stir it into the sauce after pressure cooking, as directed, to finish the curry. Full-fat coconut milk gives a creamy result.

Cream: Double cream is the alternative listed in the recipe. Whichever you choose, stir it in before returning the cut chicken to the pot.

Serve it with

Rice: Spoon the curry and sauce over cooked rice to make a filling bowl. Keep the rice separate until serving so it does not soak up the sauce during storage.

Naan and coriander: Offer naan for scooping up the sauce and add chopped fresh coriander if desired. Both are optional accompaniments in this recipe.

Recipe notes & tips

• Chop the onion, pepper, garlic and ginger before switching on sauté mode so they are ready to add in sequence.
• Scrape the bottom carefully after adding the water, especially around the centre of the pot.
• Use chicken breasts or boneless, skinless thighs, as specified in the recipe.
• Wait for the pressure pin to drop before opening the lid.
• Let the chicken rest for a few minutes before cutting to keep the pieces easier to handle.
• Add the coconut milk or cream after pressure cooking, rather than before it.

Variations

• Choose thighs: Use boneless, skinless chicken thighs instead of breasts for the alternative listed in the recipe.
• Use double cream: Swap the coconut milk for double cream as suggested in the ingredients.
• Keep it coconut-based: Use full-fat coconut milk for the dairy-free option provided.
• Serve with naan: Add naan alongside the rice for scooping up the curry sauce.
• Add coriander: Finish with chopped fresh coriander for a fresh herbal note.

Common mistakes to avoid

• Skipping the deglaze: Stuck bits can remain on the base; scrape them up thoroughly with the water.
• Burning the garlic: It only needs 30 seconds with the ginger and pepper, so keep stirring.
• Opening too early: Wait for the pin to drop after venting before lifting the lid.
• Adding cream before pressure cooking: Stir the coconut milk or double cream in after cooking, as directed.
• Cutting the chicken straight away: Rest it for a few minutes first so it is easier to cut.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat it gently in a saucepan or in the microwave until piping hot, stirring so the sauce heats evenly; store rice separately where possible.

Frequently asked questions