Easy Instant Pot Butter Chicken

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This easy butter chicken recipe is a classic. It is so flavorful and delicious. Plus, making it in the Instant Pot really makes it so quick and easy.
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes

This easy butter chicken recipe is a classic. It is so flavorful and delicious. Plus, making it in the Instant Pot really makes it great for busy nights.

Bowl of Easy butter chicken with fresh herbs on top.

The easy butter chicken recipe is creamy and spicy and the chicken is so moist and tender. This recipe is an easy way to dip your toe into cooking Indian food. It will definitely become a family favorite in your house.

Butter chicken was actually a happy accident. Find out more here.

  • Quick to Make: Comes together so fast in the Instant Pot.
  • Easy Ingredients: Everything that you should have on hand.
  • Family Friendly: A really people pleaser, your family will love it.
  • Adaptable: Can make it dairy free if you need to.
  • Makes Great Leftovers: This is one of those dishes you never tire of and will love the recipes.
Side view of Instant Pot Butter Chicken in a white bowl. Served over white rice.

What You Need to Make Easy Butter Chicken

Ingredients

  • chicken breast
  • onion
  • butter
  • minced garlic
  • tomato sauce
  • tomato paste
  • paprika
  • chili powder
  • curry powder
  • cumin
  • salt
  • cilantro
  • heavy whipping cream
Dishes with the ingredients needed to make Instant Pot Butter Chicken. Including Chicken, spices, garlic etc.

Equipment

How to Make Easy Butter Chicken in the Instant Pot – Step by Step

An Instant Pot with the ingredients needed to make Butter Chicken, before and after cooking.
  • Saute : First, set the instant pot to sauté and add butter, then add the onion and sauté until onion is golden.
  • Chicken: Second, toss in the garlic and add the chicken. Once chicken is browned, add the spices, tomato sauce, tomato paste, and cilantro.
  • Cook:  Next, cook on high pressure for 10 minutes and then naturally release pressure.
  • Cream: Finally, stir in cream and cook for 4 minutes.

LOOKING FOR MORE INSTANT POT RECIPES? TRY THESE FAVORITES:

Looking for more?  Check out all of the Instant Pot Recipes on It Is a Keeper.


Common Questions About Butter Chicken

HOW DO I STORE EASY BUTTER CHICKEN?

This recipe stores well in an airtight container in the fridge for up to 4 days.

CAN I SUBSTITUTE DAIRY FREE INGREDIENTS?

Of course, use your favorite oil and coconut cream for this recipe.

CHICKEN THIGHS?

Indeed you can se boneless, skinless chicken thighs instead of chicken breasts. The flavor would be awesome.

THIS RECIPE BE FROZEN?

Definitely, this can be frozen for up to three months in an airtight container.

WHAT TO SERVE WITH BUTTER CHICKEN?

Try basmati rice and some great Naan bread. Here is my favorite recipe.

Close up of Butter Chicken over white rice in a dish.

Expert Tips for Making this easy chicken dish.

  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients and serve.
  • Add more spice: Cinnamon, fresh ginger,more garlic, turmeric, garam marsala are all great in this dish.
  • Variation tip: Feel free to make this the traditional way and marinate the chicken for a half an hour in yogurt, lemon juice and spices before sauteing.
  • Alternate ingredient: Not a fan of cilantro, omit it or alternatively use parsley.

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Easy Instant Pot Butter Chicken

No ratings yet
This easy butter chicken recipe is a classic. It is so flavorful and delicious. Plus, making it in the Instant Pot really makes it so quick and easy.
Print Pin Rate
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 2-3 chicken breast cut into 2” bites
  • 1/2 onion diced
  • 1 stick butter
  • 5 tablespoons minced garlic
  • 1 15 oz can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 3 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 cup chopped cilantro
  • 1 cup heavy whipping cream

Instructions

  • Set the instant pot to sauté mode and melt the butter. Add the onion and sauté until onion is golden.
  • Toss in the garlic and sauté for 2 minutes
  • Add the chicken and brown the outside. Once chicken is browned, add the spices, tomato sauce, tomato paste, and cilantro. Sauté for 1 minute.
  • Seal the lid and pressure valve and cook on high pressure for 10 minutes. Let the instant pot naturally release pressure when done.
  • Remove the lid and stir in the cream for 4 minutes.
  • Enjoy best with basmati rice and fresh garlic naan.

Expert Tips

 
  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients and serve.
  • Add more spice: Cinnamon, fresh ginger,more garlic, turmeric, garam marsala are all great in this dish.
  • Variation tip: Feel free to make this the traditional way and marinate the chicken for a half an hour in yogurt, lemon juice and spices before sauteing.
  • Alternate ingredient: Not a fan of cilantro, omit it or alternatively use parsley.

Estimated Nutritional Information

Calories: 618kcal | Carbohydrates: 19g | Protein: 29g | Fat: 49g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1634mg | Potassium: 1149mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3802IU | Vitamin C: 16mg | Calcium: 128mg | Iron: 4mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaptation of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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