Instant Pot Butter Chicken

This Instant Pot butter chicken is a quicker way to get a rich, creamy curry on the table without simmering it on the stove for a long time. The chicken turns tender under pressure, then the sauce is finished with cream at the end so it stays smooth and creamy.

I originally made this version mild because my daughter was very sensitive to spice, so the cayenne is easy to adjust depending on who you’re cooking for. It’s still full of warm curry flavor, but you can keep it very mild or add more heat at the end.

The Instant Pot also makes the chicken really tender without having to simmer the sauce for a long time. If you like easy curries like this, Coconut Chicken Curry is another simple dinner with a creamy sauce and plenty of vegetables.

What Is Butter Chicken?

Butter chicken, also known as murgh makhani, is an Indian chicken dish with a rich tomato-based sauce flavored with butter, cream, and warm spices.

It originated in Delhi in the 1950s at the Moti Mahal restaurant, where leftover tandoori chicken was combined with a buttery tomato sauce to keep the chicken from drying out.

Traditional versions are usually cooked on the stove, but the Instant Pot makes it much easier to get tender chicken and a flavorful sauce without a long simmer.

A Few Ingredients That Matter

Chicken thighs: Boneless, skinless chicken thighs stay tender under pressure and are my first choice for this recipe. You can use chicken breast, but it cooks more quickly.

Onion, garlic, and ginger: I puree these together before cooking. It saves chopping time and gives the finished sauce a smoother texture.

Garam masala: This spice blend gives butter chicken much of its warm flavor. Different brands can taste slightly different, so use one you like.

Cumin, turmeric, smoked paprika, and cayenne: These round out the spice mixture. The cayenne controls most of the heat, so you can use less or leave it out for a very mild butter chicken.

Tomato paste: Tomato paste gives the sauce concentrated tomato flavor without adding a lot of extra liquid, which works especially well in the Instant Pot.

Heavy cream: Add the cream after pressure cooking instead of before. It keeps the sauce creamy and prevents the dairy from separating under pressure.

Butter: Even though the recipe uses cream, the butter adds richness and is part of what gives butter chicken its characteristic flavor.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Instant Pot Butter Chicken

Start by seasoning the chicken with salt and pepper. I usually start with less salt and adjust it again after the sauce is finished.

Add the onion, garlic, and ginger to a food processor and blend until you have a smooth paste. In a separate small bowl, combine the cumin, garam masala, turmeric, smoked paprika, and cayenne so the spices are ready to go.

Turn the Instant Pot to sauté and melt the butter with the olive oil. Add the onion mixture and cook for about a minute, stirring so it doesn’t stick.

Pour in the chicken broth and scrape the bottom of the pot really well. This step is important because anything stuck to the bottom can trigger a burn notice once the pot comes to pressure.

Add the chicken in an even layer, then sprinkle the spice mixture over the top and add the tomato paste. Don’t stir at this point. Keeping the thicker tomato paste off the bottom helps prevent it from burning.

Pressure cook on high for 12 minutes, then carefully quick release the pressure.

Turn the Instant Pot back to sauté and stir in the heavy cream. Let the sauce simmer for another 2–3 minutes until it reaches the consistency you like. Taste and add more salt, pepper, or cayenne if needed.

How to Keep the Sauce Creamy

The sauce may look a little thin when you first open the Instant Pot, but it thickens once you add the cream and let it simmer for a few minutes.

I usually start by letting it reduce naturally on sauté. If you want it thicker, mix 1–2 tablespoons of cornstarch with an equal amount of cold water or broth, then stir the slurry into the sauce.

Add the heavy cream only after pressure cooking. Pressure cooking dairy can cause it to separate, so finishing the sauce with cream gives you a smoother result. This is also a common approach in other Instant Pot butter chicken recipes.

How Spicy Is Butter Chicken?

Butter chicken is usually milder than many other Indian curries, and this version is especially easy to adjust.

The recipe uses just ¼ teaspoon of cayenne, which gives the sauce a little warmth without making it very spicy. You can leave it out completely for kids or anyone sensitive to heat.

If you want more spice, add extra cayenne after cooking so you can taste the sauce before deciding how much it needs.

Heavy Cream or Coconut Milk?

I prefer heavy cream because it gives the sauce the rich, creamy texture I expect from butter chicken.

If you need a dairy-free option, full-fat coconut milk can work instead. Just keep in mind that it will add some coconut flavor and the finished sauce will taste a little different.

Either way, add it after pressure cooking rather than cooking it under pressure.

What to Serve With Butter Chicken

I usually serve butter chicken over basmati or jasmine rice so there’s plenty of rice to soak up the sauce. Warm naan or roti is good on the side too, especially if you like having extra sauce for dipping.

For a vegetable, roasted cauliflower, spinach, or Air Fryer Green Beans are easy options that don’t need much extra prep.

If you want another pressure cooker dinner to try next, Instant Pot Japanese Curry has a completely different flavor but is another easy curry-style meal with a thick sauce and tender meat.

Storing and Reheating

Store leftover butter chicken in an airtight container in the refrigerator for 3–4 days.

Reheat it gently on the stovetop over medium-low heat or in the microwave. If the sauce has thickened in the refrigerator, stir in a small splash of broth or cream as it reheats.

Butter chicken also freezes well. Let it cool completely, then freeze it in an airtight container for up to 3 months.

Thaw it overnight in the refrigerator before reheating. The sauce may look slightly separated after freezing, but stirring it gently as it warms usually brings it back together.

If you make this Instant Pot Butter Chicken, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE