Instant Pot Indian Butter Chicken

Short Description

This Instant Pot Indian Butter Chicken delivers rich, restaurant-style flavor in a fraction of the time. With tender chicken thighs simmered in a creamy, spiced tomato sauce and perfectly cooked basmati rice, it’s a comforting, one-pot meal with bold Indian flavors.

Why You’ll Love This Recipe

• Ready in under 45 minutes with minimal cleanup
• Authentic flavor using classic Indian spices
• One-pot cooking includes both curry and rice
• Creamy and rich without needing heavy cream
• Ideal for meal prep or a flavorful family dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butter Chicken:
• 2 tablespoons ghee
• 1 large yellow onion, finely diced
• 2 pounds boneless, skinless chicken thighs, halved and patted dry
• 1 cup canned tomato puree
• 1/2 cup water
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons Kashmiri red chili powder (or other mild red chili powder)
• 2 teaspoons kosher salt
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 cup canned coconut cream
• 2 tablespoons tomato paste
• 2 tablespoons dried fenugreek leaves
• 2 teaspoons sugar (optional)
• 1/2 cup chopped fresh cilantro, for garnish

Basmati Rice:
• 1 cup basmati rice
• 1 1/2 cups water
• 1 teaspoon kosher salt

Directions

1. Select the high Sauté setting on the Instant Pot and melt the ghee. Add diced onion and cook for 4–5 minutes until translucent. Press Cancel.
2. Add chicken, tomato puree, water, ginger, garlic, chili powder, salt, garam masala, and turmeric. Stir to combine.

To Make The Rice:
3. In a separate stainless-steel bowl that fits inside the Instant Pot, combine basmati rice, water, and salt.
4. Place a tall steam rack in the pot with its legs on the bottom. Set the rice bowl on the rack.

Pressure Cooking:
5. Secure the lid and set the Pressure Release to Sealing.
6. Select Pressure Cook (Manual) on high for 5 minutes.
7. Let pressure release naturally for 5 minutes, then switch to Venting to release remaining pressure.
8. Open the pot, carefully remove the bowl of rice and steam rack using mitts.

Finish The Curry:
9. Add coconut cream, tomato paste, fenugreek leaves, and sugar to the chicken. Stir well.
10. Select the high Sauté setting and cook until the curry comes to a boil, about 2 minutes. Press Cancel.
11. Serve the curry over rice and sprinkle with fresh cilantro.

Servings And Timing

• Servings: 6 portions
• Preparation Time: 15 minutes
• Cooking Time: 5 minutes (plus ~15 minutes pressure build/release)
• Total Time: Approximately 35–40 minutes

Variations

• Substitute heavy cream for coconut cream for a richer taste
• Add vegetables like peas or spinach for added nutrition
• Use chicken breast instead of thighs for a leaner version
• Skip the rice and serve with naan or cauliflower rice
• Stir in a spoonful of Greek yogurt for extra creaminess

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in a microwave or on the stove until warmed through
• Freeze for up to 2 months; thaw overnight and reheat before serving
• Store rice separately for best texture when reheating

FAQs

Can I Use Chicken Breast Instead Of Thighs?

Yes, but thighs stay more tender and juicy under pressure cooking.

What Is The Role Of Fenugreek Leaves?

They add a signature earthy, slightly sweet aroma to butter chicken—worth including if available.

Can I Make This Dairy-Free?

Yes, it’s already dairy-free if using coconut cream. Avoid ghee or replace with oil for full dairy-free.

Do I Have To Make The Rice In The Instant Pot?

No, but cooking rice and curry together saves time and cleanup.

What Can I Use Instead Of Ghee?

Use unsalted butter or a neutral oil like avocado or canola oil.

Is Coconut Cream The Same As Coconut Milk?

Coconut cream is thicker and richer—preferred for a creamier curry.

Can I Double This Recipe?

Yes, but do not overfill the Instant Pot. Make rice separately if needed.

How Spicy Is This Dish?

Kashmiri chili is mild; adjust the quantity or use a spicier chili if desired.

What If I Don’t Have Tomato Puree?

You can use crushed tomatoes blended smooth or even tomato sauce in a pinch.

How Do I Prevent The Burn Notice?

Stir well, deglaze the pot after sautéing, and ensure enough liquid is in the pot.

Conclusion

Instant Pot Indian Butter Chicken is a game-changing recipe that brings together bold spices, creamy texture, and tender chicken in one pot—paired perfectly with fluffy basmati rice. Whether you’re new to Indian cuisine or a longtime fan, this recipe is an easy and satisfying way to enjoy restaurant-quality flavor at home.

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