Instant Pot Butter Chicken

Great one pot meal using the Instant Pot. We tend to do it with Coconut Milk, since that can store in the pantry.

Yields: 4

Preparation time: 10

Cooking time: 20


  • 1 14 ounce Canned Tomatoes
  • 5-6 cloves Garlic
  • 1-2 teaspoons minced ginger
  • 1 teaspoon Turmeric
  • 1/2 teaspoons Cayenne
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
  • 4 ounces butter cut into cubes (use coconut oil if dairy free)
  • 4 ounces heavy cream (use full-fat coconut milk if dairy free)
  • 1 teaspoon Garam Masala
  • 1/4-1/2 cup chopped cilantro


  • Place all ingredients into an Instant Pot in the order listed, EXCEPT for the final four: butter, cream, 1 teaspoon of the garam masala, and cilantro. Mix the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better
  • Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  • Open up the pot and remove the chicken carefully and set aside
  • Blend together all the ingredients, preferably using an immersion blender
  • Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
  • It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
  • Take out half the sauce and freeze for later or store in the fridge for 2-3 days
  • Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.
  • Serve over rice, or zucchini noodles

Category: Entree

Cuisine: Indian

Tags: FavoriteInstant pot