Did you know you can make butter chicken in your Instant Pot? Speed up the cooking process and still enjoy all the rich flavorful components of this popular dish. Instant Pot Butter Chicken is so easy to make, and the velvety and creamy sauce throws this dish into a whole new level. Skip takeout and stay in for dinner tonight.
When I lived overseas the Indian food was amazing. The flavors and colors just took my breath away at times. I went to a friend’s recently who shares my love of this beautiful food. She has an Instant Pot so we made this Butter Chicken Dish and y’all, it is truly heaven!
If you have an electric pressure cooker, you know how wonderful they are. Quicker cook time, no heating up the house like the stove or oven, plus it uses less electricity. Create wholesome and flavorful meals like this easy butter chicken recipe in a fraction of the time of a traditional recipe.
Am not gonna lie, there are A LOT of ingredients for this dish but, man oh man, the flavors are outstanding so it’s worth a little extra effort.
Recipe Ingredients Needed
- Boneless chicken
- Greek Yogurt
- Salt and Pepper
- Red Chili Powder
- Ginger Garlic Paste
- Garam Masala
- Kasuri Methi (Dried Fenugreek leaves: You can use Fenugreek seeks or even dried spinach or kale)
- Tomato Puree
- Fresh Cream
- Cilantro (or basil if you can’t stand Cilantro)
How to Make
Step 1: Start with your bowl and add all the ingredients under the chicken section, and let it marinate with the chicken for at least 30 minutes.
Step 2: Next, you will turn your pressure cooker to the saute mode. Add in a tablespoon of butter. Toss in the chicken pieces and cook till light brown.
Step 3: Transfer the chicken to a plate, and set aside.
Step 4: Next you will add in the cashews and onions, and 1/2 cup of water. Use a wooden spoon to deglaze the bottom of the pot, removing stuck on bits. Otherwise, you will get a burn notice when you pressure cook.
Step 5: Remove the onions and cashews and blend in a blender, until a smooth paste is created. Then set it aside.
Step 6: Back to the Instant Pot add another tablespoon of butter, ginger paste, and saute until fragrant. Then toss in the chili powder, salt, coriander, and stir.
Step 7: Add in the cashew onion paste, stirring. Then pour in the tomato puree and stir and cook for 6 minutes.
Step 8: Add in the chicken and a cup of water, stir to combine. Turn saute off, and place pressure cooker lid on. Make sure the valve is set to sealing. Pressure cook high manual for 10 minutes. With a natural release of 10 minutes.
Step 9: Once done, remove the lid, hit the saute button again, and add in the Kasuri Methi, garam masala, sugar, and ketchup. Allow it to cook for 3-4 minutes. Stir often or it will burn.
Step 10: Add in the cream and 1 tablespoon of butter and stir well. Turn saute off, and serve over rice, with naan, rotis, and top with cilantro and sour cream.
If you have leftovers, they can store for 3-4 days in the refrigerator in an airtight container. Or if you want, freeze for 3 months.
Thaw and reheat in the microwave, or on the stovetop.
Tips And Variations To Recipe
- The ketchup adds a nice tangy component to the chicken. If you do not want to, you can leave it out.
- When searing the chicken, do not cook the chicken fully, just enough to create a brown color to help lock in flavor and moisture.
- The sugar helps to balance all the spices and herbs. But you do not have to add it in, if you don’t want to.
- Any boneless chicken works for this recipe. Boneless thighs add a bit more flavor as it has some darker meat which will hold more flavor.
- Make sure to fully deglaze your pot before you pressure cook, or it will give you a burn notice when you go to pressure cook.
Butter chicken is an Indian cuisine recipe. This chicken is a form of a mild curry, that is super creamy, and offers a thick sauce that covers the chicken. You will find this dish is paired with rice, Naan bread, etc.
You are able to control the spice factor in this dish. The dish itself has spices used in it, but it is not considered spicy. Stir in some red pepper flakes or even some curry sauce, to help amplify the heat if you want extra heat.
To natural release pressure means once the cook time is done, allow the pressure cooker to sit and wait for the counter on the pressure cooker to show whatever number you need. For instance, 10 minutes natural release, you will want it to say 10 on the screen. Then use a spoon to release any remaining pressure in the Instant Pot, then open the lid.
Craving More Dinner Ideas
For The Chicken…
- 500 gm / 1.1 lb boneless chicken cut into pieces
- ½ cup hung curd or Greek yogurt
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 tablespoon red chili powder
- 1 tablespoon ginger garlic paste
- 1 teaspoon Garam Masala
- 1 tablespoon coriander powder can sub Basil if you don't like coriander
- 3 tablespoons butter
- 1 onion roughly chopped
- 1 tablespoon ginger garlic paste
- 1/4 c whole cashews
- 1 tbsp Ketchup optional
- 1 tbsp Kasuri Methi Dried Fenugreek leaves see notes
- 1 tsp red chili powder
- 1 tsp salt
- 3/4 cup tomato puree
- 1 tsp Garam Masala
- 1-1/2 cup water
- 1 tsp coriander powder
- 1/4 tsp sugar optional
- 3 tbsp fresh cream
- Take a bowl; put all the ingredients given under the chicken section in it. Mix them properly with hands; cover and set aside for 30 minutes
- Setthe instant pot on the SAUTE function, let it heat up. Add 1 tablespoon of butter.
- Add the chicken pieces and cook until the chicken changes color to light brown. Transfer the chicken to a plate.
- Keep the Instant Pot running on SAUTE function, add cashews and onions. Add ½ cup water and give a nice mix. Deglaze the pot by stirring properly so that no food is stuck to the bottom of the pot. Let it cook until the cashews become a little soft and the onions turn translucent.
- Next transfer the blanched onion and cashews into a blender and blend into a smooth paste. Set aside.
- Add 1 tablespoon of butter in the pot, add ginger garlic paste and sauté it for a few seconds until it becomes fragrant. Add red chili powder, salt, and coriander powder; give it a stir.
- Next add in the cashew onion paste and cook for a few seconds. Add the tomato puree and mix, stir and cook for 6 minutes.
- Add in the chicken pieces and 1 cup water; mix everything properly. CANCEL the SAUTE button.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
- Open the lid carefully and select the CANCEL button. Select the SAUTE button
- Add Kasuri Methi, garam masala, sugar, and tomato ketchup and let it simmer for 3 to 4 minutes.
- Finally add in cream and 1 tablespoon of butter; give it a good mix. CANCEL the SAUTE button.
- Garnish with fresh cilantro and some cream. Serve hot with Rice, Naan, or Rotis.
- I’ve added tomato ketchup to add a bit of a tangy flavor to the butter chicken. It also enhances the overall flavors. You can skip it if you’re after a more authentic taste. (Recommended for restaurant style taste)
- Sugar just balances the taste. It’s also an optional ingredient.
- Kasuri methi is dried Fenugreek leaves and is optional but recommended; it’s a must for authentic flavors and aroma. It’s mainly used to bring out a pleasant aroma to dishes cooked with Garam Masala. If you can’t find Fenugreek leaves you can use seeds, or even spinach or kale, but as noted using Fenugreek really makes the flavor pop.