After a long day, nothing beats settling in with a meal that feels like a warm hug—and that’s exactly what this Instant Pot Butter Chicken delivers. There’s something magical about how the rich, creamy tomato sauce melds perfectly with tender chicken in just a fraction of the time traditional recipes take. I stumbled upon this gem when I wanted all the flavor of a slow-cooked curry, but without the wait or fuss. Whether you’re craving cozy comfort food or aiming to impress dinner guests with minimal effort, this recipe is a game-changer. The Instant Pot seals in every bit of spice and sweetness while keeping the chicken melt-in-your-mouth tender. Trust me, once you try this, you’ll wonder how you ever cooked butter chicken any other way!
Why choose Instant Pot Butter Chicken?
Simplicity shines: This recipe cuts traditional cooking time without skimping on flavor. Rich, creamy sauce: The tomato-based gravy is perfectly balanced with butter and spices for indulgent comfort. Tender chicken every time: The Instant Pot locks in juices, making each bite melt-in-your-mouth soft. Effortless elegance: Ideal for impressing guests or enjoying a cozy night in without stress. Versatile and forgiving: Customize spice levels and pair it easily with rice or naan.
Instant Pot Butter Chicken Ingredients
For the Chicken and Sauce
- Boneless chicken thighs – Use thighs for tender, juicy meat that soaks up the sauce beautifully.
- Butter – Key to that rich, creamy texture and authentic flavor in this Instant Pot Butter Chicken.
- Tomato puree – Provides the luscious base for the sauce, offering sweetness and tang.
- Heavy cream – Adds silkiness and balances the spices with a smooth finish.
- Ginger-garlic paste – The aromatic foundation that infuses depth and warmth into the dish.
- Onion – Finely chopped to melt into the sauce, building layers of savory goodness.
Spices and Seasonings
- Garam masala – Essential Indian spice blend that gives butter chicken its signature aroma.
- Turmeric – Adds vibrant color and a subtle earthiness.
- Red chili powder – Adjust for your preferred heat level; it wakes up the flavors.
- Cumin seeds – Toasted lightly to release their nutty, warm fragrance.
- Salt – Enhances all the flavors, don’t skimp here.
For Garnish and Serving
- Fresh cilantro – Chopped and sprinkled on top to add a burst of fresh, herbal brightness.
- Lemon wedges – Optional, for a zesty finish if desired.
- Cooked basmati rice or naan bread – Perfect partners to soak up every last bit of that luscious sauce.
How to Make Instant Pot Butter Chicken
- Saute Aromatics: Heat butter on Sauté-High and cook the onion until translucent and soft, about 3 minutes, stirring occasionally to prevent sticking and build savory depth.
- Toast Spices: Stir in ginger-garlic paste for 1 minute, then add cumin seeds, turmeric, garam masala, and chili powder, toasting for 30 seconds until fragrant.
- Sear Chicken: Add chicken thighs, tossing to coat in the spice mix. Sear each side for 2 minutes until edges turn lightly browned.
- Add Tomato Base: Pour in tomato puree, scraping up any browned bits from the pot for extra flavor, then stir until the sauce is smooth and well combined.
- Pressure Cook: Secure the lid, select Manual High pressure for 8 minutes, then let it naturally release for 10 minutes before carefully opening the valve.
- Finish Sauce: Switch back to Sauté mode, stir in heavy cream and extra butter, then simmer gently for 2 minutes until the sauce turns silky and vibrant orange.
- Garnish and Serve: Spoon into bowls, top with fresh cilantro, and pair with fluffy basmati rice or warm naan for a complete, comforting meal.
Optional: Squeeze lemon wedges over the curry for a bright, zesty kick.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Instant Pot Butter Chicken
Fridge: Store leftover Instant Pot Butter Chicken in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating to preserve the sauce’s creaminess.
Reheating: For the best results, reheat on the stove over low heat, adding a splash of water or cream if the sauce thickens. This keeps it silky and delicious!
Serving Suggestions: Pair reheated butter chicken with fresh cilantro and warm naan or basmati rice for a complete meal.
Instant Pot Butter Chicken Variations
Customize this delicious dish to suit your tastes or dietary needs while keeping that melt-in-your-mouth goodness.
- Dairy-Free: Use coconut milk in place of heavy cream for a rich, tropical twist that complements the spices beautifully.
- Spicy Kick: Add diced green chilies when sautéing the onions for an extra layer of heat that invigorates the sauce.
- Vegetarian: Substitute chicken with chickpeas or tofu; just adjust cooking time to ensure everything is cooked to perfection.
- Herb-Infused: Toss in a handful of fresh spinach or kale during the last few minutes of sautéing for added nutrition and vibrant color.
- Nutty Flavor: Incorporate cashew or almond butter into the sauce for a creamy texture and a hint of nuttiness that enhances the overall flavor.
- Lemon Zing: Squeeze in some fresh lemon juice before serving to brighten the dish and elevate the flavors for a refreshing touch.
- Extra Tomato: For a richer sauce, mix in a can of diced tomatoes or crushed tomatoes when adding the tomato puree for added texture.
- Sweet Touch: A tablespoon of honey or maple syrup can balance the spices, creating a delightful sweet-and-savory profile perfect for family-approved meals.
Make Ahead Options
Making Instant Pot Butter Chicken ahead of time is a fantastic way to simplify mealtime during your busy week! You can marinate the chicken and blend the spices in advance, allowing the flavors to mingle for up to 24 hours in the refrigerator. To maintain the chicken’s tenderness, simply store the marinated chicken in an airtight container. When you’re ready to cook, sauté the aromatics and proceed with the recipe as directed. Since the sauce can also be prepared and refrigerated for up to 3 days, just reheat it gently on the stovetop, add cream, and simmer to return its creamy texture. This meal prep method not only saves you time but ensures rich, restaurant-quality flavors with minimal effort when it’s time to serve!
What to Serve with Instant Pot Butter Chicken?
Creating a delightful meal around buttery, tender chicken is an opportunity to indulge in complementary flavors and textures.
- Fluffy Basmati Rice: The light, fragrant grains soak up the creamy sauce, providing a perfect balance to the rich dish.
- Warm Naan Bread: Soft and pillowy, naan is not only great for dipping but elevates the meal with its slight charred flavor.
- Cucumber Raita: This yogurt-based side adds a cool, refreshing contrast to the spices, offering a harmonious blend of temperatures.
- Sauteed Spinach: Lightly cooked with garlic, spinach adds a vibrant, healthy green element to the plate, enhancing both color and nutrition.
- Spicy Pickles: A zesty complement with a kick of flavor, these can add an additional layer of heat that contrasts beautifully with the creamy chicken.
- Mango Chutney: Sweet and tangy, this condiment provides a burst of fruity flavor, perfectly balancing the savory richness of the butter chicken.
For a finishing touch, serve with a chilled glass of white wine or a light, sparkling water with lemon to refresh your palate!
Expert Tips for Instant Pot Butter Chicken
- Use Thighs, Not Breasts: Chicken thighs stay juicy and tender under pressure, preventing dryness common with breasts in Instant Pot Butter Chicken.
- Don’t Skip Sautéing: Properly sauté onions and spices first to unlock deep, layered flavors and avoid a flat-tasting sauce.
- Natural Pressure Release: Let the pressure release naturally to keep chicken moist and prevent sauce from splattering.
- Adjust Cream at the End: Stir in heavy cream off-heat or on low sauté to avoid curdling and maintain a smooth, silky sauce.
- Customize Spice Levels: Start with moderate chili powder; boost gradually to suit your taste without overpowering the dish.
Instant Pot Butter Chicken Recipe FAQs
How do I know if my chicken thighs are good for Instant Pot Butter Chicken?
Look for chicken thighs that are firm, pinkish, and free from any gray spots or unpleasant odor. Fresh thighs with a little marbling of fat will yield juicier, more flavorful results. Avoid thighs with dark spots all over or any sliminess.
What’s the best way to store leftover Instant Pot Butter Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Make sure it has cooled to room temperature before sealing to keep the sauce fresh and the chicken tender. Reheat gently on the stove or microwave, stirring occasionally.
Can I freeze Instant Pot Butter Chicken and how?
Absolutely! For freezing, let the butter chicken cool completely, then portion it into freezer-safe containers or heavy-duty zip-top bags. Remove as much air as possible to avoid freezer burn. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of water or cream if needed for that perfect silky sauce.
Why did my butter chicken sauce separate or curdle when reheating?
This happens when the cream is overheated or reheated too quickly. To fix it, reheat slowly on low heat and stir frequently, adding a little extra cream or water to bring back that smooth texture. Avoid boiling, as high heat breaks down the cream’s emulsion.
Is Instant Pot Butter Chicken safe for pets or those with allergies?
Butter chicken contains spices like chili powder and garlic which can be harmful to pets. Also, if you or guests have dairy allergies or lactose intolerance, you might want to substitute heavy cream with coconut cream or almond milk and use dairy-free butter alternatives. Always check ingredient labels carefully!

Easy Instant Pot Butter Chicken That Melts in Your Mouth
Ingredients
Equipment
Method
- Heat butter on Sauté-High and cook the onion until translucent and soft, about 3 minutes.
- Stir in ginger-garlic paste for 1 minute, then add cumin seeds, turmeric, garam masala, and chili powder, toasting for 30 seconds until fragrant.
- Add chicken thighs, tossing to coat in the spice mix. Sear each side for 2 minutes until edges turn lightly browned.
- Pour in tomato puree, scraping up any browned bits from the pot, then stir until the sauce is smooth.
- Secure the lid, select Manual High pressure for 8 minutes, then let it naturally release for 10 minutes.
- Switch back to Sauté mode, stir in heavy cream and extra butter, then simmer gently for 2 minutes.
- Spoon into bowls, top with fresh cilantro, and serve with basmati rice or naan.