Instant Pot Butter Chicken (Printable)

Tender chicken in rich, creamy tomato sauce with aromatic Indian spices. Ready in under an hour.

# What You'll Need:

→ Protein

01 - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - ¾ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground turmeric
09 - 1 tsp chili powder
10 - 1 tsp salt

→ Sauce

11 - 2 tbsp unsalted butter
12 - 1 large onion, finely diced
13 - 3 cloves garlic, minced
14 - 1 tbsp ginger paste
15 - 1 (14 oz) can tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter for finishing
22 - Salt to taste

→ Garnish

23 - Chopped fresh cilantro

# How to Make It:

01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat, cover, and refrigerate for at least 1 hour or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tbsp butter and allow to melt. Add diced onions, minced garlic, and ginger paste. Sauté until onions are softened and translucent, approximately 3-4 minutes.
03 - Stir in tomato puree, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring frequently to toast the spices and deepen their flavors.
04 - Add marinated chicken along with all remaining marinade to the pot. Stir thoroughly to combine meat with the spiced tomato base.
05 - Secure and lock the lid. Set Instant Pot to Manual/Pressure Cook on High for 8 minutes. Ensure steam release valve is sealed.
06 - When cooking completes, allow natural pressure release for 10 minutes. Then carefully quick-release any remaining pressure before opening the lid.
07 - Stir in heavy cream and remaining 2 tbsp butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring constantly until sauce becomes rich and creamy. Adjust salt to taste.
08 - Serve immediately over basmati rice or with naan bread. Sprinkle with chopped fresh cilantro for color and freshness.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender, practically falling apart under your fork
  • Everything cooks in one pot, meaning less cleanup and more time eating
  • The sauce is silky smooth and deeply flavored, tasting like it simmered all day
02 -
  • Natural pressure release is crucial here, as quick releasing can make the chicken tough and the sauce separate
  • The sauce will look thin right after pressure cooking but thickens beautifully once you add the cream
  • Dont skip the butter finish, it adds that restaurant quality glossy sheen and rich mouthfeel
03 -
  • Let the marinated chicken come to room temperature before pressure cooking for more even results
  • If the sauce is too thick after reheating, add a tablespoon of water at a time until smooth

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