Description
This Instant Pot Butter Chicken recipe is a quick, creamy, and richly spiced Indian-inspired dish that transforms tender chicken thighs into a luscious curry in under 30 minutes. Perfect for weeknight dinners, it combines aromatic spices, tomato puree, and heavy cream to create an authentic, flavorful meal with minimal hands-on time. Ideal for families and versatile enough to pair with rice, naan, or vegetables.
Ingredients
Scale
Chicken and Protein
- 1.5 lbs boneless, skinless chicken thighs
Spices and Seasonings
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
- Freshly ground black pepper, to taste
Aromatics and Base
- 3 tbsp butter
- 1 tbsp garlic and ginger paste
- 1 cup tomato puree
- 3/4 cup heavy cream
Instructions
- Step 1: Sauté Aromatics and Spices. Turn on the Instant Pot to sauté mode. Melt the butter, then add the garlic and ginger paste along with the cumin and coriander powders. Stir frequently for about 2 minutes until fragrant, forming a flavorful spice base.
- Step 2: Add Chicken and Brown. Add the chicken thighs to the pot, season with salt and pepper. Brown the chicken lightly in the butter and spices, stirring to coat evenly and build layers of flavor before pressure cooking.
- Step 3: Pour in Tomato Puree and Spices. Stir in the tomato puree, garam masala, and chili powder. Mix well to combine. The tomato puree will reduce slightly during pressure cooking, concentrating flavors and adding vibrant color.
- Step 4: Pressure Cook. Seal the Instant Pot lid and set to cook on high pressure for 8 minutes. This quickly tenderizes the chicken while locking in moisture and deepening the sauce’s flavor.
- Step 5: Stir in Cream and Finish. After the pressure releases naturally, open the lid and stir in the heavy cream. Adjust salt and spices if needed. Let the sauce simmer on sauté mode for 2 more minutes to fully combine flavors and thicken the sauce.
Notes
- Brown chicken well to enhance both flavor and texture.
- Use fresh garam masala or grind your own for maximum aroma.
- Allow natural pressure release to keep chicken tender.
- Add cream gradually to control sauce richness and consistency.
- Don’t skip butter; salted butter adds a nice flavor punch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot / Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Instant Pot butter chicken, Indian curry, pressure cooker chicken, creamy chicken curry, weeknight dinner