Instant Pot Butter Chicken

I love this Instant Pot Butter Chicken because it truly could not be easier. You let the machine do all the work, and somehow you still end up with a rich, cozy, restaurant-worthy meal. It’s one of my go-to dinners when I’m not feeling my best or when we want something a little lighter but still comforting and satisfying.

A quick warning: do not use a light-colored spatula. The turmeric will stain it. Ask me how I know… I sacrificed my favorite spatula to this recipe. Learn from my mistakes. 😉

This is one of my personal favorites because I can set it and walk away for a bit. It’s such a low-effort, high-reward kind of meal. And not to mention a great way to make your food stretch. I can get away with using 2 chicken breasts for this recipe, and it feeds the two of us for at least two meals. The flavor is incredible — deep, naturally rich, and full of that strong umami warmth that makes butter chicken so irresistible. The sauce comes out perfectly glossy every single time, thanks to the butter and a little cornstarch to finish it off.

It’s so simple that I usually even make naan from scratch while it cooks (or use Rhodes rolls in a pinch). I’ve been testing versions of homemade garlic naan to decide which we love most — sourdough discard or traditional yeast — before I officially share the recipe. I refuse to pay $4 for naan and another $1 just to add garlic when I can make it even better at home.

We love serving this over cumin seed rice. Plain white rice works beautifully too, but ever since we visited a nearby Indian restaurant that served rice cooked with cumin seeds, I’ve been hooked. It added such a simple but incredible depth of flavor. I recently heard they’re closing, which made me even more determined to recreate that rice at home. After a few tests, I think I’ve finally nailed our favorite version — I’ll link it here!

This meal feels special, tastes amazing, and comes together with so little effort. It’s comfort food made simple — and honestly, it never disappoints.

Instant Pot Butter Chicken

5 from 1 vote

This Instant Pot Butter Chicken is rich, comforting, and surprisingly easy to make. Tender chicken cooks in a fragrant tomato sauce with garlic, ginger, and warm spices before being finished with butter and coconut milk for a creamy, glossy sauce. The Instant Pot does most of the work, making this a perfect low-effort dinner that still tastes restaurant-worthy. Serve it over rice with warm naan for a cozy meal that’s packed with flavor and perfect for leftovers.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian

Calories: 608

Ingredients Equipment Method Notes

Ingredients

  

Add to Instant Pot

• 2 Tb Butter
• 6 cloves Garlic minced
• 1-2 lbs Chicken Breast
• 1 (14.5 oz) can Tomatoes
• 2 tea Ginger minced
• 1 tea Garam Masala
• 1 tea Smoked Paprika
• 1 tea Cumin
• 1 tea Salt
• 1 tea Turmeric
• 1 tea Chicken Better Than Bouillon optional- see notes
• 1/2 cup Water
• 1/2 teaspoon Chili Powder optional- see notes
• 1 can Coconut Milk see notes for alternatives

To Finish the Sauce

• 1/2 cup Butter cut up
• 1 Tb Cornstarch
• 1 Tb Water
• 1 tea Garam Masala
• 1 tea Salt

Equipment

• Instant Pot

Method

 

Sauté the Aromatics (optional)

1. This is optional but strongly suggested. If pressed for time or need to skip, just make sure to add the ingredients in these next two steps and skip to the pressure cook setting instructions.
2. Turn your Instant Pot to the SAUTE setting.
3. Add 2 tablespoons butter, minced garlic, minced ginger, smoked paprika, cumin, turmeric, chili powder (optional), 1 tea garam masala, and 1 tea salt.
4. Sauté just until fragrant, being careful not to burn the spices.

Deglaze the Pot

1. Turn off the SAUTE setting.
2. Add 1/2 cup water and the chicken Better Than Bouillon (optional). Stir and scrape the bottom of the pot to deglaze your pot.

Pressure Cook

1. Add chicken breasts and coat them in the sauce. Pour the canned tomatoes over the top.
2. Seal the lid and set to HIGH PRESSURE for 10 MINUTES.
3. After the cooking time ends, allow it to naturally release for 10 minutes, then carefully release any remaining pressure.

Shred the Chicken

1. Remove the chicken from the pot and shred it with two forks. Set aside.

Finish the Sauce

1. Turn the Instant Pot back to SAUTE.
2. Add the remaining butter and let it melt into the sauce. Stir in the coconut milk.
3. In a small bowl, mix 1 TB cornstarch with 1 TB water to create a slurry.

   Add this to the sauce and stir continuously to prevent burning while it thickens.
4. Stir in the remaining 1 teaspoon garam masala and 1 teaspoon salt.
5. Allow the sauce to simmer until it reaches your desired thickness.

Combine & Serve

1. Turn off the Instant Pot. Add the shredded chicken back into the sauce and stir to combine and completely coat.
2. Serve warm over rice with Naan on the side.

Notes

Chicken Bouillon
I personally love adding this. It gives the dish a little extra “umph” in salt and flavor. You can substitute chicken stock or simply use water if preferred.

Chili Powder / Spice Level
You can completely omit this if you’re sensitive to spice (I usually do!). If you want a little kick, try ¼ teaspoon chili powder or the tiniest pinch of cayenne. Adjust based on your preference.

Coconut Milk
You can substitute heavy cream if desired. I love using coconut milk because it keeps the sauce creamy while still feeling light. The coconut flavor is very subtle, and sometimes I don’t use the full can. Last time I made it, I probably used 3/4 of the can; it’s all up to your personal preference! 

Cornstarch Slurry
This is optional, but I love a thicker sauce that sits beautifully on top of rice. The butter and cornstarch also give the sauce that gorgeous glossy finish.

Blending Option
If you’re not a fan of tomato texture, you can use an immersion blender to blend the sauce smooth before thickening. My husband isn’t a tomato fan, but he still enjoys it without blending.