Instant Pot Butter Chicken

Ingredients

• 56 g (4 tablespoons)unsalted butter
• 1 smallonion, diced
• 15 g (1 tablespoon)fresh ginger, grated, or ginger paste
• 8 clovesgarlic, minced
• 2 teaspoonsgaram masala
• 1 teaspoonground turmeric
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonsalt
• ¼ teaspoon, or more to tastecayenne pepper (optional)
• 227 g (1 can, 8 oz)tomato sauce
• 411 g (1 can, 14.5 oz)petite diced tomatoes
• 120 ml (½ cup)chicken broth
• 907 g (2 lb)boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 240 ml (1 cup)heavy cream
• 2 tablespoonsfresh cilantro or parsley, chopped (flat-leaf parsley has more flavour)

Instructions

1. 1

   Select sauté

   Set the Instant Pot to the sauté setting.

2. 2

   Cook aromatics

   Add the butter and, once melted, add the onion and ginger. Sauté, stirring often, for 3–5 minutes until the onion softens. Stir in the garlic, garam masala, turmeric, cumin, coriander, salt and cayenne, then cook for about 1 minute, until fragrant. Turn off the pot so the garlic and spices do not burn.

3. 3

   Add tomatoes

   Stir in the tomato sauce, diced tomatoes, chicken broth and chicken.

4. 4

   Pressure cook

   Close and lock the lid. Choose the manual setting, select high pressure and set the timer for 6 minutes.

5. 5

   Release pressure

   When the cooking cycle finishes, let the pressure release naturally for 5–10 minutes, then quickly release any remaining pressure. Carefully unlock and remove the lid.

6. 6

   Finish the sauce

   Set the pot to sauté and stir in the heavy cream. Cook, stirring often, for 4–5 minutes, until the sauce thickens slightly. Turn off the pot or set it to warm, then add the cilantro. Adjust the seasoning to taste and serve.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian curry known for its tender chicken and smooth, buttery tomato sauce. This version uses the Instant Pot to cook the chicken in the spiced tomato mixture before cream is added.

The tomato sauce and diced tomatoes give the curry a full tomato flavour, while garam masala and other ground spices provide warmth. Cream stirred in at the end softens the sauce and gives it its characteristic richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 34g protein, 4g carbs, 26g fat.

The chicken supplies most of the protein, while the tomatoes and onion contribute the small amount of carbohydrate. Butter and heavy cream account for much of the fat and energy; serve a moderate portion with rice and vegetables to balance the plate.

Build flavour with the spices

Bloom the spices: Cooking the ginger, garlic and ground spices briefly in butter helps release their aroma. Keep stirring and switch off the pot after about a minute so the garlic and spices do not scorch.

Choose your heat: The cayenne is optional, so leave it out for a milder curry or add more to taste. The recipe's other spices still bring plenty of fragrance.

Why the release has two stages

Natural release: Allowing the pot to sit for 5–10 minutes after pressure cooking lets some pressure fall gradually before you open it. Then use a quick release for whatever pressure remains.

Open carefully: Wait until the pressure indicator shows it is safe, and take care when unlocking the lid. The pot and escaping steam will be hot.

Get the sauce texture right

Cream at the end: Add the heavy cream after pressure cooking, then use the sauté setting to simmer the sauce for 4–5 minutes. Stir frequently and stop when it has thickened slightly.

Chicken doneness: The chicken should be cooked through and tender after the pressure-cooking cycle. Cut the pieces to a similar bite-sized size so they cook evenly.

Serve it with

Rice: Serve the curry with basmati or another rice to soak up the creamy tomato sauce. Warm naan or another flatbread is also useful for scooping.

Fresh finish: Sprinkle over the chopped cilantro or parsley just before serving. A simple vegetable side can round out the meal.

Choose your chicken

Breast: Boneless, skinless chicken breast makes a leaner-tasting option and works well cut into even pieces.

Thigh: Boneless, skinless thighs tend to stay particularly tender and add a fuller flavour. Use either cut as listed, keeping the pieces bite-sized.

Recipe notes & tips

• Dice the chicken into similarly sized bite-sized pieces for more even cooking.
• Stir frequently while sautéing the aromatics to prevent the garlic from burning.
• Use the natural release for 5–10 minutes before releasing the remaining pressure.
• Add the cream only after pressure cooking, as directed.
• Taste the finished curry and adjust the salt and cayenne before serving.

Variations

• Use chicken thighs: Swap the breast for boneless, skinless thighs as listed for a richer-tasting curry.
• Make it milder: Leave out the optional cayenne pepper.
• Add more heat: Increase the cayenne a little at a time, tasting as you go.
• Choose parsley: Use chopped flat-leaf parsley instead of cilantro for the fresh finish.
• Serve with flatbread: Offer warm naan alongside the curry for scooping up the sauce.

Common mistakes to avoid

• Burning the garlic: Stir it with the spices for about a minute, then turn off the pot.
• Skipping the natural release: Wait 5–10 minutes before quickly releasing the remaining pressure.
• Adding cream before pressure cooking: Stir it in only after opening the pot.
• Over-reducing the sauce: Stop sautéing once it has thickened slightly after 4–5 minutes.
• Uneven chicken pieces: Cut the chicken into similar bite-sized pieces so they cook evenly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring so the creamy sauce warms evenly.

Frequently asked questions