Instant Pot Butter Chicken: Bold, Creamy, and Ready in 30 Minutes

If you’ve ever craved a comforting, flavorful meal that feels like it took hours—but really came together in 30 minutes—this Instant Pot Butter Chicken is for you. This recipe transforms pantry staples into a creamy, spiced tomato sauce that clings to tender chicken in all the right ways. It’s a weeknight miracle dish that checks every box: fast, cozy, and wildly satisfying. Plus, it’s beginner-friendly and dairy-flexible. In this article, I’ll walk you through the technique, ingredients, variations, and must-know tips to master this much-loved Indian classic at home

A Southern Cook’s Love Story with Instant Pot Butter Chicken

Discovering Indian comfort food in Morocco

Before moving to Marrakech, I honestly hadn’t tasted real butter chicken. I grew up in Charleston with shrimp and grits, cornbread, and all the love a pot of beans can hold—but it wasn’t until I stood in a spice-scented souk in Morocco that I understood the magic of garam masala.

When I bought my first Instant Pot, I had no idea that it would become the vehicle for one of my favorite comfort foods: Instant Pot Butter Chicken. I’d messed up rice, overcooked chicken, and burnt more than one curry—but this dish changed everything. It’s rich, full of flavor, and comes together with ingredients you probably already have. Tomatoes, garlic, cream, butter, and spices. That’s it. And yes, the Instant Pot makes it incredibly easy.

In fact, what makes this Instant Pot Butter Chicken shine is how it simmers the chicken right in the spiced tomato sauce, locking in flavor. Then you blend that sauce into a silky curry and finish it with a touch of cream and butter. The result is so good, you’ll want to drink the sauce like soup (I’ve been there).

If you’re just getting started in the kitchen or looking for a dish that’ll wow without stress, this recipe’s for you. Trust me—you don’t need a culinary degree to pull off restaurant-quality butter chicken. All you need is 30 minutes and the courage to press “Pressure Cook.”

If you’re into quick but flavorful dinners, you’ll also love my easy Instant Pot Chicken Korma or this classic Moroccan-inspired Instant Pot Chicken Tagine.

How to Make Instant Pot Butter Chicken from Scratch

Essential ingredients for that signature flavor

Making Instant Pot Butter Chicken doesn’t require a long shopping list—just a few quality ingredients that come together in a magical way. Here’s what you’ll need:

• Canned tomatoes: They’re the base of the sauce and provide the perfect acidity.
• Garlic and ginger: Don’t skip fresh here—these build that unmistakable Indian flavor.
• Spices: Garam masala, turmeric, cayenne, paprika, cumin, and salt. Garam masala is the star, so try to make a homemade batch or grab a good-quality blend.
• Chicken thighs: Boneless and skinless thighs are juicy and tender, even under pressure. Chicken breast works too, but thighs bring more richness.
• Butter and cream: This is “butter” chicken after all. These finish the dish with silky texture and mellow heat.
• Cilantro: A fresh hit of green at the end brightens the whole plate.

What’s especially nice is how forgiving the recipe is. You can make it dairy-free with coconut milk and oil, or keto by skipping rice and serving with cauliflower mash. It’s naturally gluten-free too.

Want more spice? Add extra cayenne. Need it milder? Use smoked paprika instead of cayenne. This dish fits your mood.

Step-by-step: One pot, 30 minutes, zero fuss

The real beauty of this dish lies in its method. Layer ingredients directly into the Instant Pot—starting with tomatoes and spices, then topping with chicken. No browning required. Just close the lid, set to pressure cook for 10 minutes, and walk away.

While it cooks, you can steam basmati rice in a small pot above using the Pot-in-Pot method. Or try mashed cauliflower for a low-carb twist. This trick alone makes dinner feel polished with minimal effort.

Once the pressure releases naturally (give it 10 more minutes), remove the chicken and blend the sauce. Stir in butter, cream, and a touch more garam masala. Then return the chicken and simmer briefly to meld.

That’s it—Instant Pot Butter Chicken ready in under 30 minutes, and every bite is pure gold.

Curious about similar Instant Pot Indian dishes? Try this Instant Pot Chicken Tikka Masala or my go-to Chicken Vindaloo for something with more heat.

Variations, Leftovers, and Clever Serving Ideas

Custom twists for every diet (and craving)

One of the best things about Instant Pot Butter Chicken is how easily it flexes to your needs. Want it dairy-free? Use full-fat coconut milk and coconut oil in place of cream and butter. Going vegetarian? Swap chicken for cubed paneer or soy curls. You’ll still get that luscious tomato-spice gravy.

Low carb or keto? Serve over mashed cauliflower instead of rice. Gluten-free? You’re already covered. Feeding picky eaters? Skip the cayenne or blend in extra cream for a milder sauce.

The key is to keep the core: garam masala, tomatoes, and a good cooking fat. From there, it’s your playground.

Some of my favorite spins:

• Butter Paneer: Just replace the cooked chicken with cubed paneer and a handful of peas. Let it simmer gently in the sauce.
• Instant Pot Butter Chicken Pizza: Spread leftover sauce and shredded chicken on naan or flatbread, top with mozzarella, and broil until bubbly.
• Butter Chicken Bowl: Serve with quinoa, cucumber raita, and quick pickled onions for a vibrant meal prep option.

And if you love these flavor hacks, don’t miss my Vegetarian Butter Chicken or Slow Cooker Butter Chicken for hands-off nights.

Storing, freezing, and smart meal prep

Here’s a pro tip: this recipe makes extra sauce on purpose. After blending the base, remove half before adding the butter and cream. Freeze it flat in a bag or jar and label it “Butter Chicken Base.”

Later in the week, heat the sauce and add leftover rotisserie chicken, shrimp, or even tofu. Dinner’s done in 10.

This butter chicken stays fresh in the refrigerator for up to four days and holds up beautifully in the freezer for as long as three months. Just reheat gently and stir in a splash of cream if needed to bring it back to life.

Hungry for more clever Instant Pot ideas? Check out my Moroccan Chicken Tagine or this ultra-comforting Chicken Korma with warm spices and creamy coconut milk.

Instant Pot Butter Chicken Troubleshooting & FAQs

How long does Instant Pot Butter Chicken take?

From prep to plate, Instant Pot Butter Chicken takes about 30 minutes total. That includes 10 minutes of active pressure cooking, 10 minutes of natural pressure release, and a few minutes for blending the sauce and adding butter and cream. It’s a fast-track version of an otherwise slow-simmered Indian classic.

Need it faster? Skip the rice and serve with naan or a simple cucumber salad. And remember, this dish reheats beautifully—meal prep it once, enjoy it twice.

Why is my chicken rubbery in the Instant Pot?

Rubbery chicken usually means one of two things: undercooked chicken or quick pressure release. To keep chicken tender:

• Use boneless, skinless thighs—they’re forgiving and juicy.
• Let the pressure release naturally for 10 minutes before opening the lid.
• Don’t cut the chicken too small; larger chunks hold up better under pressure.

If you’re using chicken breast, slice it into thick pieces and avoid overcooking—breast meat dries out quicker than thighs.

Want foolproof, tender chicken every time? Check out my complete Instant Pot Chicken Cooking Guide.

Can you overcook chicken in an Instant Pot?

Yes. Even in a pressure cooker, overcooked chicken can become dry, stringy, or fall apart in an unappetizing way—especially if you re-pressurize the dish after adding cream or butter (don’t do that). Stick to:

• 10 minutes high pressure
• 10-minute natural release
• Then blend and finish with butter and cream off-heat

Also, don’t shred the chicken unless you want a shredded texture. Chunks work better for this creamy curry.

How long should chicken be cooked in an Instant Pot?

Here’s a quick guide:

For this recipe, we recommend 10 minutes for boneless thighs, with that essential natural release.

Still nervous about cooking chicken in the Instant Pot? Explore my Instant Pot Chicken Basics for timing, safety, and flavor tricks.

Frequently Asked Questions about Instant Pot Butter Chicken

Conclusion: A Dish Worth Repeating

Butter Chicken isn’t just a meal—it’s a ritual. A warm bowl, a spoonful of velvety sauce, and the aroma of toasted spices filling your kitchen. Whether you’re new to pressure cooking or a seasoned home cook, this Instant Pot Butter Chicken is a dish you’ll turn to again and again.

It’s bold but balanced, simple yet full of depth—and with my step-by-step method, foolproof every time. Bonus: the sauce doubles as a base for your next meal, from leftover paneer makhani to butter chicken pizza night.

So go ahead—grab your Instant Pot, open the spice drawer, and get cooking. Then come back and try my classic Chicken Tikka Masala or Slow Cooker Butter Chicken when you want hands-free flavor.

Instant Pot Butter Chicken: Bold, Creamy, and Ready in 30 Minutes

Recipe by Ellie HarperCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

4

minutes

Cooking time

20

minutes

Calories

336

kcal

Total time

25

minutes

This creamy and bold Instant Pot Butter Chicken is packed with authentic flavor and comes together in just 30 minutes. Perfect for cozy nights or easy entertaining.

Ingredients

• 1 14-ounce can diced tomatoes
  5–6 cloves garlic
  1–2 teaspoons minced ginger
  1 teaspoon turmeric
  1/2 teaspoon cayenne pepper
  1 teaspoon smoked paprika
  1 teaspoon kosher salt
  1 teaspoon garam masala
  1 teaspoon ground cumin
  1 pound boneless skinless chicken thighs (or breasts, bone-in)
  4 oz butter, cut into cubes (or coconut oil for dairy-free)
  4 oz heavy cream (or full-fat coconut milk for dairy-free)
  1 teaspoon garam masala (to finish)
  1/4–1/2 cup chopped fresh cilantro

Directions

• Place all ingredients into the Instant Pot in the order listed, except for the butter, cream, and final teaspoon of garam masala.
  Stir the sauce gently, then place chicken pieces on top (if frozen, press slightly into sauce).
  Seal the lid and set Instant Pot to cook on High Pressure for 10 minutes.
  Allow pressure to naturally release for 10 minutes, then manually release remaining pressure.
  Open the pot and carefully remove chicken; set it aside.
  Use an immersion blender to purée the sauce until smooth.
  Add in the cubed butter, heavy cream, and final teaspoon of garam masala. Stir until fully incorporated.
  Return the cooked chicken to the sauce and heat through on low sauté mode.
  Serve hot, garnished with chopped cilantro.), notes:p(Let the sauce cool slightly before adding butter and cream to prevent separation.
  Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  You can use chicken breast, bone-in, or even paneer or tofu for variation.

Notes

• Let the sauce cool slightly before adding butter and cream to prevent separation.
  Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  You can use chicken breast, bone-in, or even paneer or tofu for variation.