And it’s probably obvious, but oh my God, this recipe is totally delicious especially when it’s served with homemade naan bread and this easy Indian salad, it’s healthy, and makes for excellent leftovers. Although it’s entirely made in the Instant Pot and it’s so easy to make, you will be impressed with your cooking skills when you make this! So get ready to make the best Instant Pot butter chicken recipe that you will ever have! For a stovetop version, find my butter chicken recipe here. Butter chicken is in authentic Indian curry, in India, it’s called “Makhan murg”. And you probably have seen lots of butter chicken recipes on the internet, but they all call for spices that you probably have never heard of or don’t know where to get from. Luckily, I have a simple recipe for you that uses ingredients that you probably already have in your kitchen. This dish is cooked in tomato gravy, and it’s so creamy, rich, and satisfying with the addition of butter and cream. PS. You can also make this in the slow cooker if you like. Find my Slow Cooker Butter Chicken Recipe here.
Butter Chicken Ingredients
I normally make this Instant Pot butter chicken using skinless and boneless chicken thighs, but if you only have skinless chicken breast available then go for it. The reason why I like to use thighs is that they’re more flavorful and turn out super tender and moist. As for the spices, nothing unusual. You will need turmeric, smoked paprika, garam masala, cumin, chili powder (optional! only if you like spicy food), and salt. I use heavy cream to make the sauce super creamy! Many readers reported having great success with substituting heavy cream with half and half, or coconut milk for a dairy-free version.
How to Make Instant Pot Butter Chicken?
You can totally turn this into a dump and start recipe, by throwing all of the ingredients (except for the whipping cream) in the Instant Pot. But I prefer sauteing the ginger and garlic in butter first, just to activate the flavors and for the ginger to lose its crunch. I also lightly toast the spices to activate the flavors before adding the rest of the ingredients. Add passata or tomato sauce to the pot and a ¼ of a cup of water, followed by the chicken. Mix everything and cover with the lid. The cooking time is just 6 minutes on high pressure. Keep in mind that the pressure cooker takes around 10 minutes to come to pressure. Once the cooking program ends, quickly release the steam. Stir in the whipping cream. This will change the color of the sauce, and make it super creamy and oh so delicious! And finally, you can reduce the sauce if you like on the SAUTE setting until it becomes thicker and you’re happy with the consistency.
Is This Recipe Really Spicy?
My version is medium spicy (heat), so if you’re feeding children I recommend that you leave out the chili powder. I would say that the spices in this recipe are warming.
Can I Use Frozen Chicken?
You totally can! The only difference is that Instant Pot will take a bit longer to come to pressure but that’s it. Make sure that the internal temperature of chicken reaches at least 165°F (74°C).
What to Serve Butter Chicken With?
Basmati rice – probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time! Jeera rice – super simple restaurant-style Indian cumin rice. So easy and good! And you can make it in the Instant Pot as well. Brown rice – to keep things healthier, make brown rice in the Instant Pot, and serve it with this butter chicken. Naan bread – to eat all of the sauce and not miss any drop (yes it’s that good!). And make this mushroom bhaji to serve on the side, it’s SO easy and good!
recipe Tips
Passata, tomato sauce, fresh tomatoes that are blended, or a can of crushed tomatoes that are blended and sieved can be used in this recipe. Make your own garam masala blend at home. It’s so easy! Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken as the tomato sauce that I use isn’t acidic. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking. Make sure that you pressure cook on high pressure, rather than low pressure. You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley. You can substitute the whipping cream with full-fat canned coconut milk for a dairy-free version. If you don’t have fresh ginger available, you can use ½ teaspoon of ground ginger instead.
Storing Tips
Fridge: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave and make sure that you add a splash of water before reheating as otherwise, the sauce might be too thick. Freezer: Freeze in a freezer-safe container for up to 3 months. To reheat: Thaw overnight in the fridge, then reheat in the microwave or over the stovetop. If the sauce is too thick, add a splash of water and mix.
Recipe Video
While this butter chicken in Instant Pot recipe is so easy to make, it always helps to watch a quick video. Give it a watch below! Also, make sure to check out my Instant Pot chicken tikka masala! It’s AMAZING! And if you love creamy curries, try my Instant Pot coconut chicken curry, it’s SO easy to make and really flavorful! © Little Sunny Kitchen
