Instant Pot Butter Chicken
A quick, rich, and tangy butter chicken recipe made effortlessly in the Instant Pot, featuring tender chicken thighs in a creamy sauce.
I’ve been making this Instant Pot butter chicken on busy weeknights for years — it hits the sweet spot of rich, tangy tomato sauce and tender, shredded chicken without hours of simmering. It’s the sort of recipe you turn to when you want comforting Indian flavors fast, and it’s forgiving enough for cooks who don’t own a spice rack full of rarities.
Why you’ll love this dish
This Instant Pot version delivers classic butter chicken flavors with minimal hands-on time. Using boneless, skinless chicken thighs keeps the meat juicy after high-pressure cooking, and coconut milk plus yogurt create a silky sauce without heavy cream. It’s great for weeknights, meal prep, or feeding a family that likes bright, familiar spices.
Reasons to try it:
- Speed: pressure cooking turns tougher weeknight proteins into tender, shreddable chicken in minutes.
- Budget-friendly: thighs stretch further than breasts and stay moist.
- Family-friendly: milder spices can be customized for kids.
- Make-ahead: flavors deepen after a day in the fridge.
Step-by-step overview
Before you dive into the ingredient list, here’s how the recipe flows so you know what to expect:
- Sauté aromatics in the Instant Pot to build base flavor.
- Brown the chicken briefly to lock in juices.
- Add tomatoes, spices, yogurt, and coconut milk, then pressure cook.
- Natural release, shred the chicken, and finish the sauce.
- Serve over rice or with naan and garnish with cilantro.
This short roadmap helps you prep — chop the onion, grate ginger, and measure spices before you hit Sauté.
What you’ll need
- 2 lbs chicken thighs, boneless and skinless (see note: thighs stay juicier than breasts)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk (full fat for creamier texture)
- 1/2 cup plain yogurt (use room temperature to reduce curdling)
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Substitution notes:
- Yogurt: Greek or regular plain works; if you’re dairy-free, use extra coconut milk plus a splash of lemon for tang.
- Tomatoes: If you have only diced tomatoes, pulse them briefly in a blender or cook a few extra minutes to break them down.
- Spices: If you don’t have coriander, replace with a little more cumin and a pinch of extra turmeric.
Directions to follow
- Turn the Instant Pot to Sauté and add the butter. Melt it until it foams.
- Add the diced onion, minced garlic, and grated ginger. Cook, stirring, until fragrant and the onion is softened (2–3 minutes).
- Push aromatics to the side and add the chicken thighs. Sear briefly on each side until lightly browned — you don’t need a deep crust, just some color.
- Pour in the crushed tomatoes, coconut milk, and yogurt. Stir gently to combine.
- Add the garam masala, cumin, coriander, turmeric, and a generous pinch of salt and pepper. Stir so spices are evenly distributed.
- Close the lid and set the valve to sealing. Cook on Manual (High Pressure) for 10 minutes.
- When the cook time ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the pot, remove or stabilize the chicken and shred it with two forks right in the sauce or on a cutting board, then return shredded chicken to the sauce and stir.
- Taste and adjust seasoning — more salt, a squeeze of lemon for brightness, or a pinch of sugar if the tomatoes feel too acidic.
- Serve hot over rice or with naan and garnish with fresh cilantro.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 10 DONE03Recipe notes
- 01For storage, refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Gentle reheating is recommended, adding extra liquid if the sauce has thickened.
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Best ways to enjoy it
Serve this butter chicken over basmati rice or alongside warm naan for mopping up the sauce. For a lower-carb option, scoop it over cauliflower rice or roasted vegetables. For a heartier meal, add a side of spiced roasted potatoes or a cooling cucumber raita.
Pairing suggestion: for a contrasting stew-like side or to stretch the meal into a multi-course dinner, try a lentil-based dish such as Instant Pot curry chicken lentil soup — the textures play nicely together and both can be made in your pressure cooker.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or extra coconut milk if the sauce has thickened. Heat to 165°F (74°C) for safe serving.
Freeze: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Refrigerate within two hours of cooking. When reheating from frozen, bring to a full simmer to ensure even heating.
Creative twists
- Smoky tandoori touch: Marinate chicken briefly with a teaspoon of smoked paprika and a splash of yogurt before searing.
- Fenugreek finish: Stir in 1 teaspoon kasuri methi (dried fenugreek leaves) at the end for an authentic aroma.
- Vegan version: Replace chicken with roasted cauliflower florets and chickpeas; swap yogurt for coconut yogurt.
- Spice it up: Add 1–2 teaspoons of cayenne or a chopped green chili during the sauté step.
- Cream swap: For richer sauce, finish with 2 tablespoons of heavy cream instead of (or in addition to) coconut milk and yogurt.
Your questions answered
How long does this take from start to table?
A: Hands-on prep is about 10–15 minutes. The Instant Pot cook time is 10 minutes plus a 10-minute natural release, so plan ~40 minutes total including sauté and finishing.
Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry and become stringy. If using breasts, cut into large chunks and reduce pressure time to 8 minutes. Let rest before shredding.
Will the yogurt curdle under pressure?
A: Yogurt can separate if added before high heat, but in this recipe it’s buffered by coconut milk and tomatoes. To be safe, use room-temperature yogurt and stir it in with the coconut milk as written.
Is this dish freezer-friendly?
A: Yes. Freeze cooled butter chicken in airtight portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
How can I thicken the sauce quickly?
A: Simmer on Sauté mode with the lid off to reduce, or stir in a slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) and simmer until thickened.
Conclusion
If you like a fast, reliable weeknight dinner that still tastes special, this Instant Pot butter chicken is a go-to. For another pressure-cooked butter chicken take with slightly different timing and tips, check out this 30 Minute Indian Butter Chicken Recipe | Instant Pot … – Two Sleevers. Looking for more? Try my Quick & Easy Homemade Butter Chicken Recipe.
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