The BEST Instant Pot Butter Chicken (Easy Recipe)

This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This recipe-quality Indian dish will be on your dinner table in a a flash!

Butter chicken is definitely one of my favorite Indian dishes! And when it’s Meatless Monday, I’ll reach for these Indian Butter Chickpeas.

For years now, I’ve been making butter chicken in the slow cooker. But times have changed. My slow cooker is getting buried deeper and deeper in the pantry and instead I’ve been reaching for the Instant Pot.

It was time to bring an instant pot butter chicken recipe to life.

Just like with my slow cooker butter chicken, I’m lightening up this recipe up (and making it dairy-free) by using coconut milk in place of the heavy cream and butter. And, the traditional spices of curry, garam masala and ginger combine to bring the most beautiful, aromas to your kitchen.

It’s simply the best instant pot butter chicken! And I’m sharing the recipe with you today.

Ingredients needed

• Chicken – I used boneless skinless chicken thighs. But, you can also use chicken breasts.
• Coconut Milk – Full fat is best here, otherwise your sauce can separate.
• Olive Oil
• Onion & Garlic
• Tomato Paste
• Ginger
• Spices – Curry Powder, Garam Masala, Chili Powder, Salt & Pepper
• Bone Broth – Or, chicken broth.
• Cornstarch – This is used to thicken the sauce at the end.

How to make it

• Set Instant Pot to SAUTE and heat olive oil.
• Saute onions and garlic for 1-2 minutes, until fragrant.
• Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.
• Add broth and scrape up any browned bits from the bottom of the pressure cooker.
• Add chicken.
• Pressure cook on high for 10 minutes.
• Whisk together cornstarch and water and add to Instant Pot with coconut milk.
• Simmer for 5 minutes, stir occasionally, until thickened.
• Serve garnished with cilantro and greek yogurt.

Recipe FAQs

How to make ahead & store

• Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
• Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
• To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.

What to serve with it

Wine pairings

• A Riesling or Gewurztraminer are your best bet for pairing with this spicy dish.

More Indian Food recipes

More Instant Pot recipes

Did you try this butter chicken instant pot recipe?

If you loved this instant pot Indian Butter Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Have a slow cooker? Be sure to try my slow cooker butter chicken too!

1x2x3x

• 1 Tablespoon olive oil
• 1 onion (diced)
• 4 cloves garlic (minced)
• 1 6-ounce can tomato paste
• 1 Tablespoon fresh ginger (minced)
• 1 Tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds boneless skinless chicken thighs (cut into 2-inch pieces (or breasts))
• 1 ½ cups bone broth (or chicken broth)
• 3 Tablespoons cornstarch
• 3 Tablespoons water
• 1 14-ounce can coconut milk
• 4 Tablespoons chopped fresh cilantro leaves for garnish
• Greek yogurt for topping
• Naan (for serving)

• Set Instant Pot to SAUTE and heat olive oil.

• Add onions and garlic and sauté for 1-2 minutes, until fragrant.

• Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.

• Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.

• Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

• Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.

• Open the lid, hit CANCEL then press SAUTE. Whisk together cornstarch and water and add to Instant Pot with coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.

• Serve garnished with cilantro and greek yogurt.

Storage:

• Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
• Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
• To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.

Calories: 364kcal | Carbohydrates: 10g | Protein: 47g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 830mg | Potassium: 640mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2.4mg

Watch the Instant Pot Butter Chicken web story here.

This post was originally published in 2019. It was updated in 2022 to add new photographs and information. The instapot butter chicken recipe remains the same. Enjoy!