Instant Pot Butter Chicken (Printable)

Tender chicken in a creamy spiced tomato sauce, ready in 40 minutes.

# What You'll Need:

→ Protein

01 - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - ¾ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground turmeric
09 - 1 tsp chili powder
10 - 1 tsp salt

→ Sauce

11 - 2 tbsp unsalted butter
12 - 1 large onion, finely diced
13 - 3 cloves garlic, minced
14 - 1 tbsp ginger paste
15 - 1 (14 oz) can tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter
22 - Salt, to taste

→ Garnish

23 - Chopped fresh cilantro

# Directions:

01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat evenly, cover, and refrigerate for at least 1 hour or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and allow to melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions become translucent and softened, approximately 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly to develop spice flavors and prevent scorching.
04 - Add marinated chicken along with all marinade liquid into the pot. Stir thoroughly to combine chicken with the spiced tomato base.
05 - Secure and lock the lid. Set Instant Pot to Manual/Pressure Cook on High for 8 minutes. Ensure steam release valve is set to sealed position.
06 - Allow natural pressure release for 10 minutes once cooking completes. Then carefully perform quick-release to vent any remaining pressure.
07 - Stir in heavy cream and remaining 2 tbsp butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring continuously until sauce achieves rich, creamy consistency. Season with salt to taste.
08 - Serve immediately over basmati rice or with warm naan bread. Garnish generously with chopped fresh cilantro.

# Expert Tips:

01 -
  • The pressure cooker does all the heavy lifting, turning tough chicken thighs into meltingly tender meat in just eight minutes
  • You get that restaurant-quality velvety sauce without standing over a hot stove for an hour
  • The leftovers actually taste better the next day, making it perfect for meal prep
02 -
  • The sauce will look thin and almost watery right after pressure cooking, but the cream and butter transform it completely in that final simmer
  • Natural release is nonnegotiable here because quick releasing can make the chicken tough and rubbery
  • The sauce thickens as it cools slightly, so dont panic if it seems thinner than restaurant versions while still hot
03 -
  • Use a paper towel to wipe the bottom of the pot after sautéing the onions to avoid the dreaded burn message
  • Let the butter chicken rest for five minutes before serving to allow the sauce to reach its ideal thickness

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