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butter chicken in a white bowl sitting on a wooden cutting board next to a piece of naan bread

Easy Instant Pot Butter Chicken

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Prep Time 10 minutes
Cook Time 20 minutes

Equipment

  • Instant Pot (or pressure cooker)
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Medium bowl (for prep)

Ingredients
  

  • 4 tablespoons butter
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 tablespoon grated fresh ginger or ginger paste
  • 6 ounces tomato paste or tomato purée
  • 1 ½ cups chicken broth or 1 cup of water if needed
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 2 pounds boneless skinless chicken thighs (or chicken breasts)
  • 1 teaspoon salt
  • black pepper to taste
  • 1 cup heavy cream
  • Fresh cilantro for garnish
  • Lemon juice optional

Instructions
 

  • Set Instant Pot to sauté mode. Melt butter, then add diced onion. Cook until soft and golden.
  • Stir in garlic and ginger. Cook about 1 minute on medium heat until fragrant.
  • Add tomato paste, then stir in chicken broth and spices (garam masala, cumin, paprika, turmeric, salt, and black pepper).
  • Season chicken thighs with salt and pepper. Place chicken pieces into the sauce in a single layer.
  • Seal the lid and vent. Cook on manual pressure for 11 minutes. Let it naturally release for 10 minutes.
  • Remove chicken. Stir in heavy cream and keep on low heat or warm mode until sauce is creamy and smooth.
  • Cube chicken into bite-sized pieces and return to Instant Pot. Stir to coat in sauce.
  • Serve hot over basmati rice or cauliflower rice, with naan bread, fresh cilantro, and a squeeze of lemon juice.