I’ll be honest — I resisted getting an Instant Pot for years. I was firmly in the "I don’t need another kitchen gadget" camp. Then a friend made this butter chicken in hers and served it over basmati rice, and I ordered an Instant Pot that same evening. I have no regrets.
This butter chicken is creamy, warmly spiced, and tastes like it simmered for hours — but it’s done in about 30 minutes, most of which is hands-off time while the Instant Pot does its thing. The sauce is rich and tomato-y with that signature buttery warmth, and the chicken comes out impossibly tender.
It’s become our Friday night tradition. We make a big batch, pile it over rice, add some naan on the side, and pretend we’re at our favorite Indian restaurant. Except we’re in pajamas. Which is arguably better.
Why You’ll Love This Recipe
Authentic-tasting butter chicken in a fraction of the time. The Instant Pot makes the chicken incredibly tender and allows all those warm spices to really meld together. It’s also great for batch cooking — the leftovers reheat beautifully and actually taste even better the next day.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1 can (14 oz) crushed tomatoes
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust to taste)
- ½ cup heavy cream
- 2 tablespoons honey
- Salt to taste
- Fresh cilantro for garnish
- Basmati rice and naan for serving
Instructions
Step 1: Sauté the aromatics. Set the Instant Pot to "Sauté" mode. Add 1 tablespoon of butter and the olive oil. Once hot, add the diced onion and cook for 3–4 minutes until softened. Add the garlic and ginger and cook for 1 more minute.
Step 2: Add spices. Stir in the garam masala, turmeric, cumin, paprika, and chili powder. Cook for 30 seconds until fragrant.
Step 3: Add chicken and tomatoes. Add the chicken pieces and stir to coat with the spice mixture. Pour in the crushed tomatoes and stir everything together. Cancel the sauté mode.
Step 4: Pressure cook. Lock the lid, set the valve to "Sealing," and cook on high pressure for 10 minutes. When done, allow a natural pressure release for 5 minutes, then do a quick release for the remaining pressure.
Step 5: Finish the sauce. Open the lid and switch back to "Sauté" mode. Stir in the remaining 2 tablespoons of butter, the heavy cream, and honey. Let it simmer for 3–5 minutes until the sauce thickens slightly. Season with salt to taste.
Step 6: Serve. Spoon generously over basmati rice, garnish with fresh cilantro, and serve with warm naan. Try not to go back for thirds (I always fail at this).
Tips and Variations
Slow cooker version: Skip the Instant Pot. Brown the onion and spices in a skillet, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in butter, cream, and honey at the end.
Make it lighter: Use coconut cream instead of heavy cream for a dairy-lighter version (not traditional, but still delicious).
Spice level: Adjust the chili powder to your preference. For a milder version, reduce to ¼ teaspoon. For more heat, add a diced serrano pepper with the aromatics.
Meal prep: This recipe stores in the fridge for up to 4 days and freezes well for up to 3 months. Freeze the sauce and chicken together without the rice.
Nutrition Info (per serving, serves 6)
Calories: 345 | Protein: 32g | Carbs: 14g | Fat: 18g | Fiber: 2g