30 Minute Instant Pot Butter Chicken
This 30 Minute Instant Pot Butter Chicken recipe is a weeknight lifesaver: rich, creamy, and wildly flavorful, with tender chicken in a fragrant tomato-spiced sauce. It’s adapted for the Instant Pot so you get deep, slow-cooked flavor in a fraction of the time. Serve it over rice or with warm flatbreads for an easy dinner that feels special.
Why you’ll love this version
- Fast — ready in about 30 minutes from start to finish.
- Simple pantry-friendly spices and ingredients.
- Flexible — swap heavy cream for evaporated milk, coconut cream, coconut milk, or Greek yogurt if you prefer.
- Perfectly balanced: tangy tomato, warming spices, and a buttery finish.
Ingredients
- ▢2 pounds boneless skinless chicken thighs cut into small bite-size chunks, or breasts
- ▢4 tablespoons butter
- ▢½ onion, finely chopped
- ▢5-6 cloves garlic, minced
- ▢1 Tbsp ginger, minced or finely grated
- ▢1 Tbsp EACH garam masala, smoked paprika, curry powder
- ▢1 tsp EACH ground cumin, salt
- ▢8 oz (1 cup) can tomato sauce, (or 1 cup tomato puree)
- ▢2 tablespoons tomato paste, or replace with 1/2 cup more tomato sauce
- ▢3/4 cup water, or chicken broth
- ▢1 cup heavy cream, can sub with evaporated milk or coconut cream or coconut milk, or Greek yogurt
- ▢1/4 cup chopped fresh cilantro leaves
Equipment
- Instant Pot or electric pressure cooker
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Prep
Start by trimming and cutting the chicken into small, bite-size pieces. Finely chop the onion, mince the garlic and ginger, and measure the spices so everything is ready to go. If you’re using a substituted dairy alternative for the heavy cream, have it measured and at hand.
Step-by-step Instructions
- Sauté aromatics: Set the Instant Pot to the Sauté function and add 4 tablespoons butter. Once the butter melts and foams, add ½ onion finely chopped. Cook, stirring frequently, until the onion softens and becomes translucent, about 3–4 minutes.
- Add garlic and ginger: Stir in 5–6 cloves garlic minced and 1 tablespoon ginger minced or finely grated. Sauté for 30–45 seconds until fragrant, taking care not to let the garlic burn.
- Toast the spices: Add 1 tablespoon each garam masala, smoked paprika, and curry powder, plus 1 teaspoon ground cumin and 1 teaspoon salt. Stir constantly for about 30 seconds so the spices bloom and coat the aromatics.
- Deglaze with tomato: Pour in 8 oz (1 cup) tomato sauce (or tomato puree) and 2 tablespoons tomato paste. Stir thoroughly, scraping any browned bits from the bottom of the pot so nothing sticks during pressure cooking.
- Add chicken and liquid: Add the 2 pounds boneless skinless chicken thighs cut into small bite-size chunks, or breasts, to the pot. Pour in 3/4 cup water or chicken broth and stir to combine, making sure the chicken is submerged in the sauce.
- Pressure cook: Cancel the Sauté function. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes. Once the cook time ends, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Finish the sauce: Open the lid and switch the Instant Pot back to Sauté mode on low. Stir in 1 cup heavy cream, gently mixing until the sauce is smooth and slightly thickened. If you prefer a lighter or non-dairy option, substitute evaporated milk, coconut cream, coconut milk, or Greek yogurt here, adding gently and stirring to combine without curdling.
- Adjust seasoning & simmer: Let the sauce simmer for 2–3 minutes on low to meld flavors and thicken to your liking. Taste and adjust with up to another 1/2 teaspoon salt if needed. If the sauce is too thick, add a splash of water or broth; if too thin, continue simmering a couple more minutes.
- Garnish and serve: Turn off the Instant Pot. Stir in 1/4 cup chopped fresh cilantro leaves. Serve the butter chicken hot over steamed rice, cauliflower rice, or with warm flatbreads.
Tips and variations
- For a smokier flavor, keep the smoked paprika in the spice mix. If you like more heat, add a pinch of cayenne or a diced green chili when you add the aromatics.
- If you prefer chicken breast instead of thighs, the ingredient list already allows that swap. Because breast cooks similarly in this small pieces and quick pressure time, follow the same cooking time.
- To make the sauce richer, stir in an extra tablespoon of butter at the end. For a lighter version, use evaporated milk or Greek yogurt (add yogurt off-heat and stir gently).
- Leftovers keep well in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave. The sauce may thicken after chilling; stir in a splash of water or broth when reheating.
Serving suggestions
Plate this 30 Minute Instant Pot Butter Chicken over basmati rice or with warm naan. A simple side salad or steamed green beans adds freshness to the meal. Finish with extra chopped cilantro and a wedge of lemon for brightness.
Make-ahead & storage
Prepare the sauce and chicken as directed, cool completely, then store in an airtight container in the refrigerator for up to 4 days. This dish freezes well: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Nutrition notes
This recipe is rich and creamy thanks to the butter and heavy cream; substitute evaporated milk or a coconut milk for a lighter or dairy-free option. The combination of spices provides a flavorful, aromatic sauce without needing additional salt beyond the listed 1 teaspoon.
If you’re searching for a quick, comforting dinner that still feels homemade and special, this 30 Minute Instant Pot Butter Chicken does the trick: big flavor, minimal fuss, and plenty of hands-off cooking time thanks to the Instant Pot.
30 Minute Instant Pot Butter Chicken
Ingredients
Equipment
Method
- Set the Instant Pot to the sauté setting and add the butter. When the butter melts, add the chopped onion and cook 2–3 minutes until it begins to soften and turn golden.
- Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
- Stir in garam masala, smoked paprika, curry powder, ground cumin, and salt until the spices are evenly coated with the butter-onion mixture.
- Add the tomato sauce and tomato paste, then add the chicken pieces and sauté 4–5 minutes, stirring so the chicken is coated with the sauce and spices.
- Pour in 3/4 cup water or chicken broth and scrape any browned bits from the bottom. Secure the lid and set the Instant Pot to Manual/High pressure for 10 minutes.
- When the cook time finishes, allow the pressure to release naturally or perform a quick release following the manufacturer's instructions, then open the lid.
- Switch the pot to the simmer or sauté setting and stir in the heavy cream and chopped cilantro. Simmer 3–4 minutes until the sauce thickens slightly.
- Taste and adjust salt if needed, then serve hot with basmati rice or naan.
Notes
- Cook rice while the butter chicken is pressure cooking so both finish together.
- Substitute coconut cream, coconut milk, evaporated milk, or Greek yogurt for heavy cream and add at the end.
- Curry powder typically contains coriander, fenugreek, and turmeric.
- Chicken breasts can be used instead of thighs without changing cook time.
- Doubling or halving the recipe does not change the pressure cooking time.
