The best instant pot butter chicken recipe from Indian restaurants may be made at home quickly and easily. Make this famous best Instant Pot Butter Chicken Recipe, which is also a wonderful keto chicken recipe, and join the many who have already done so.

There is nothing like the best instant pot butter chicken recipe to please everyone! You can make this butter chicken dish in the Instant Pot by following the instructions in this article.

There’s little doubt that this rich and flavorful chicken curry will be a hit with the whole family.  It takes less than 30 minutes to prepare this meal for a crowd of four or more people. Continue reading to know more about this recipe.



Preparation time: five minutes.

How long does it take to cook: 20 minutes

A total of  25 minutes

Course: The Main Dishes. Indian food


  • Introduction
  • The Magic of Butter Chicken
  • What gives it the name “buttered chicken”?
  • Ingredients
  • Equipment Needed
  • Method of Preparation
  • Recommendations
  • Instant pot recipes other than this
  • A Side Dish to Serve With Butter Chicken
  • Finally

The Magic of Butter Chicken

Normally, I don’t like it when people sing the praises of their cuisine and recipes, but this Instant Pot Butter Chicken recipe is so good, that I can’t help myself. My most popular recipe ever is this one.

If you give it a go, you’ll see for yourself! This dish is a cinch to put together. Except for the garam masala, you most likely already have everything you need at home.


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What gives it the name “buttered chicken”?

In Delhi’s Moti Mahal restaurant, the tale says, the proprietor started making it as a means to use up the restaurant’s leftover tandoori chicken. Here’s a recipe for Tandoori Chicken.

To order butter chicken at an Indian restaurant, you’ll see Murgh Makhani on the menu. Buttery means murgh and murgh mean chicken.

Instant Pot Butter Chicken

Below are the ingredients needed for instant pot butter chicken, their method of preparation, and other valuable tips. Please continue reading.


  •  3 tbl. unsalted butter;
  • 5 minced or crushed garlic cloves; approx.
  • Ginger root, fresh and grated to a thickness of about 2 inches (5 cm) (about 2 tablespoons)
  • Add 2 tablespoons of garam masala.
  • 1 tsp. cumin ground
  • smoked paprika
  • 1 tsp. turmeric powder
  • 12 tsp. chili powder, if desired
  • 1 tsp. salt, plus more if necessary
  • Diced, skinless, boneless chicken thighs weighing approximately 2 pounds (900 grams)
  • 500g of tomato sauce or passata, 17 Oz (500g)
  • Heavy whipping cream, coconut milk, or half and half* are all acceptable substitutes for the heavy cream.
  • 2 teaspoons of fresh parsley, mint, or cilantro as a finishing touch

Equipment Needed

  • Stainless steel measuring cups for use with the Instant Pot
  • Spoon Measurement
  • Blender for immersion in water by KITCHENAID


Read also: Avocado-Banana Puree/recipe


Method of Preparation

  1. Melt the butter in the Instant Pot by selecting SAUTE from the menu and pressing the SAUTE button. Incorporate the garlic and ginger, and simmer for a few more minutes until they’re aromatic (about 1 minute).
  2. Stir in the spices and salt, and simmer for a few seconds longer. If the mixture is sticking to the bottom of the pot, add a little water and use a wooden spoon to scrape off any sticky bits. Afterward, add the passata (tomato sauce) and a quarter cup of water to the mixture. Remove the saute option from your stove.
  3. Mix in the chicken thighs and serve.
  4. Set the vent to SEALING and close the lid. To cook for 6 minutes at high pressure, use the PRESSURE COOK/MANUAL option. Once the Instant Pot reaches pressure, it takes around 10 minutes to begin cooking. Release the steam as soon as the cooking cycle has finished.
  5. Remove the lid, then push the SAUTE button to begin the process. Allow the sauce to simmer for a few minutes before adding the cream (season with more salt if necessary). You may need to add a little more salt to the sauce if it’s too bland. Garnish with chopped parsley or cilantro and serve warm over rice.


  1. There is no need to add any water. The chicken will produce enough liquid for the Instant Pot to reach pressure.
  2. Chicken breasts can be substituted for the thighs in this recipe, but the flavor and tenderness of the thighs are superior. Use 5 minutes of pressure cooking time for chicken breasts.
  3. In place of the Passata sauce, you can use tomato sauce or a pureed and sieved can of plain tomatoes.
  4. Half and a half or coconut milk can be substituted for heavy cream. The sauce won’t be as creamy as if you used heavy cream, so keep that in mind.
  5. If you’re serving this to minors, I suggest omitting the chili powder because it has a mild level of heat.
  6. For a quick meal, you can omit the sautéing of the garlic and ginger, although the ginger might still have a tinge of spiciness.
  7. To avoid separating the cream, do not add it before pressure cooking.
  8. The cooking time will not change if you increase the ingredients.
  9. If you’re using less tomato sauce than the recipe calls for, you should not get a BURN alert. Additionally, I’ve read that the BURN notifications appear more frequently on the screens of newer models of Instant Pot. Make sure to scrape the bottom of the Instant Pot with a wooden spoon if you get a burning message, then add 1/4 cup of water and restart the Instant Pot.
  10. The sauce is traditionally sweetened with a small amount of sugar. Butter chicken is delicious even when made without sugar, which is how I like it. Before pressure cooking, you can, of course, add 1 teaspoon of granulated or brown sugar to the sauce.
  11. After the sauce has been pressure cooked, you can add more butter to give it a creamier consistency. The aromatics in this dish are sauteed in butter, and the result is delicious. Adding more butter at the end is an option, however.
  12. Before serving, add fresh herbs as a finishing touch. Fresh cilantro, mint, and parsley are all excellent choices for garnish.
  13. Serve with Instant Pot basmati or brown rice, and/or fresh naan, if you have it.
  14. The sauce will thicken up in the fridge if you store any leftovers. Add a splash of water to the microwave and mix to reheat. Up to 5 days can be stored in the refrigerator.
  15. For up to three months, store in a freezer-safe container.
  16. Recipe yields enough for four large servings or five to six smaller ones.


Read also:  Avocado-Banana Puree/recipe


Instant Pot Recipes Other Than These

  • It’s easy to love this dish because it’s rich and creamy, with just a hint of heat.
  • British national dish Chicken Tikka Masala
  • Win with Chicken Vindaloo! Make it yourself and customize the level of spiciness to your liking.
  • Coconut milk and tamarind flavor this traditional Indian dish.
  • Weeknight-friendly chicken curry recipe.
  • Air-fried chicken jalfrezi, rather than in a pressure cooker, is a tasty alternative.
  • Having a section dedicated to Biryani is also on my list of priorities, as it is a dish I enjoy much.
  • As a family, we’ve always loved Caldo de Pollo!

A Side Dish to Serve With Butter Chicken

To make this a comprehensive meal, you can serve it with another veggie, such as saag paneer or eggplant bharta, and either naan or basmati pilau. Keto Bread can be used to soak up part of the sauce if you’re short on time. The Cucumber-Peanut Slaw is usually my go-to companion.


Read also: Easy Toddler Meals



You don’t have to go out to eat at an Indian restaurant to make the tastiest butter chicken in an instant pot. It’s time to join the throngs of people who have already made this renowned Instant Pot Butter Chicken Recipe, which is also a fantastic keto chicken recipe.

You cannot go wrong with the greatest butter chicken in an instant pot dish! A step-by-step guide to making this butter chicken dish in an Instant Pot is provided in this article.

If you’re looking for a dish that the whole family will like, this chicken curry is it. This lunch for four or more people may be made in less than 30 minutes. If you’d like to learn more about this dish, keep reading.


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