Instant Pot Butter Chicken

Instant Pot Butter Chicken

30-minute recipe Serves 6-8
Why order takeout when you can get your own creamy and fragrant Instant Pot butter chicken on the table in just 30 minutes? Serve it with steamed veggies and naan for a complete meal, or with rice for a gluten-free version.
30-minute recipe Serves 6-8


Prep: 5 mins | Cook: 25 mins
  • 1

    Sprinkle chicken with salt in a bowl, turning to coat. Set aside.

  • 2

    Press the Sauté button on the Instant Pot. Add the ghee or butter, then onion, and cook, stirring until softened, about 4 minutes. Stir in the garlic, ginger, garam masala, cumin, Kashmiri chili or paprika and coriander and cook, stirring until fragrant, about 45 seconds. Add the tomato paste and 3 tbsp water and cook for another 30 seconds, stirring all the while.

  • 3

    Next, stir in the passata, chicken broth, and sugar, and add the chicken. Close and seal the lid, then select the Manual setting. Adjust the pressure to High and set the time for 10 minutes—it will take around 15 minutes for the pot to get to pressure and start cooking. Once the cooking time is complete, carefully do a Quick Release to prevent overcooking.

  • 4

    Open the lid carefully, press Sauté, stir in the cream or coconut milk and cook for 2 minutes. If you'd like, garnish each bowl with a dash of cream or coconut milk and a sprinkle of cilantro. Serve with basmati rice or naan.

  • 5

    Budget Watch: Save on large value packs of chicken and freeze whatever you don’t need in freezer-safe resealable bags for future recipes.

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Last updated: June 25th, 2021

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