Instant Pot Butter Chicken: The Easiest Recipe You’ll Ever Make

Instant Pot Butter Chicken: Craving that creamy, dreamy, restaurant-quality Butter Chicken but short on time? I’ve got you covered! Forget spending hours simmering on the stovetop; this recipe delivers authentic flavor in a fraction of the time, thanks to the magic of the Instant Pot.

Butter Chicken, or Murgh Makhani, boasts a rich history rooted in the culinary traditions of Northern India. Legend has it that it was created in the 1950s at the Moti Mahal restaurant in Delhi, as a way to use leftover tandoori chicken. The chefs simmered the chicken in a luscious tomato-based sauce enriched with butter and cream, creating a dish that quickly became a global sensation.

What makes Butter Chicken so irresistible? It’s the perfect symphony of flavors and textures. The tender, succulent chicken pieces are bathed in a velvety smooth sauce that’s both tangy and subtly sweet. The aromatic spices, like garam masala, ginger, and garlic, create a warm and inviting aroma that fills your kitchen. People adore this dish because it’s incredibly comforting, satisfying, and surprisingly easy to make at home, especially when you use my Instant Pot Butter Chicken recipe. Plus, it pairs beautifully with naan bread, rice, or even roasted vegetables, making it a versatile option for any meal.

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt (full-fat or Greek yogurt works best)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or pureed)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons olive oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 1 tablespoon garam masala
• 1 teaspoon sugar (or honey)
• 1/2 teaspoon red chili powder (optional, for extra heat)
• 1/4 teaspoon fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh cilantro, chopped, for garnish
• For Serving:
• Cooked basmati rice or naan bread

Marinating the Chicken:

1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
2. Mix well to ensure the chicken is evenly coated with the marinade.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer the chicken marinates, the more flavorful and tender it will become. You can even marinate it overnight for the best results!

Cooking the Butter Chicken in the Instant Pot:

1. Sauté the Aromatics: Turn on your Instant Pot and select the “Sauté” function. Add the olive oil or ghee to the pot. Once the oil is hot, add the chopped onion and sauté until it turns translucent and slightly golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the ginger-garlic paste to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Cook the Chicken: Add the marinated chicken to the Instant Pot. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it is lightly browned on all sides. This step helps to develop a richer flavor.
4. Add the Tomatoes and Spices: Pour in the crushed tomatoes and tomato sauce. Stir in the garam masala, sugar (or honey), red chili powder (if using), and salt. Mix well to combine all the ingredients.
5. Pressure Cook: Turn off the “Sauté” function. Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 10 minutes on high pressure.
6. Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the valve to the “Venting” position. Be cautious of the steam that will be released.
7. Add the Finishing Touches: Carefully open the Instant Pot lid. Stir in the heavy cream and butter. The sauce will thicken as the butter melts and the cream is incorporated.
8. Stir in the crushed fenugreek leaves (kasuri methi). This adds a unique and authentic flavor to the butter chicken.
9. Taste the butter chicken and adjust the seasoning as needed. Add more salt, sugar, or red chili powder to your preference.
10. If the sauce is too thin, you can turn on the “Sauté” function again and simmer the butter chicken for a few minutes, stirring constantly, until it reaches your desired consistency. Be careful not to burn the sauce.

Serving the Butter Chicken:

1. Serve the Instant Pot Butter Chicken hot over cooked basmati rice or with warm naan bread.
2. Garnish with fresh cilantro, chopped.
3. Enjoy your delicious and easy homemade butter chicken!

Tips and Variations:

• Spice Level: Adjust the amount of red chili powder to control the spice level of the butter chicken. If you prefer a milder dish, omit the red chili powder altogether.
• Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of cashew paste (ground cashews mixed with water) along with the heavy cream.
• Smoked Flavor: For a smoky flavor, you can give the butter chicken a “dhungar” treatment. Place a small steel bowl in the center of the Instant Pot. Heat a piece of charcoal until it is red hot. Place the hot charcoal in the steel bowl and pour a teaspoon of ghee over it. The ghee will ignite and release smoke. Immediately cover the Instant Pot with a lid and let the smoke infuse the butter chicken for 2-3 minutes. Remove the steel bowl and charcoal before serving.
• Vegetarian Option: To make a vegetarian version of butter chicken, substitute the chicken with paneer (Indian cheese) or tofu. Follow the same recipe, but reduce the pressure cooking time to 5 minutes.
• Storage: Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: Butter chicken can also be frozen for longer storage. Allow the butter chicken to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Why this recipe works:

This Instant Pot Butter Chicken recipe is a game-changer for busy weeknights. It delivers all the rich, creamy, and flavorful goodness of traditional butter chicken but in a fraction of the time. The Instant Pot’s pressure cooking function tenderizes the chicken beautifully and infuses it with the aromatic spices, creating a truly restaurant-quality dish at home. The use of readily available ingredients and simple steps makes this recipe accessible to cooks of all skill levels. Plus, the ability to customize the spice level and creaminess allows you to tailor the dish to your personal preferences. Whether you’re a seasoned Instant Pot user or a beginner, this recipe is sure to become a family favorite.

Troubleshooting:

• Sauce too thin: If your sauce is too thin after pressure cooking, simply turn the Instant Pot back to the “Sauté” function and simmer for a few minutes, stirring constantly, until it reaches your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.
• Sauce too thick: If your sauce is too thick, add a little bit of water or chicken broth to thin it out.
• Chicken is dry: Make sure you don’t overcook the chicken. 10 minutes on high pressure is usually sufficient for chicken thighs. If you’re using chicken breasts, you may need to reduce the cooking time slightly. Also, ensure that the chicken is fully submerged in the sauce during pressure cooking.
• Burn warning: If you get a “Burn” warning on your Instant Pot, it usually means that there isn’t enough liquid in the pot or that food is stuck to the bottom. Immediately turn off the Instant Pot and carefully release the pressure. Open the lid and scrape the bottom of the pot to loosen any stuck food. Add a little bit of water or chicken broth to the pot and continue cooking.

Nutritional Information (approximate, per serving):

• Calories: 550-650
• Protein: 40-50g
• Fat: 35-45g
• Carbohydrates: 15-25g

Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.

Conclusion:

This Instant Pot Butter Chicken recipe isn’t just another weeknight dinner option; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The creamy, tomato-based sauce, infused with aromatic spices and tender, juicy chicken, is a symphony of textures and tastes that will have you craving it again and again. The best part? The Instant Pot makes it incredibly easy and quick to prepare, so you can enjoy restaurant-quality butter chicken without spending hours in the kitchen.

I know what you’re thinking: “Butter chicken? That sounds complicated!” But honestly, it’s surprisingly simple. The Instant Pot does all the heavy lifting, tenderizing the chicken and melding the flavors together in a fraction of the time it would take on the stovetop. Plus, the cleanup is a breeze!

But the real magic lies in the taste. The rich, buttery sauce coats every piece of chicken, creating a truly decadent and satisfying meal. It’s the kind of dish that warms you from the inside out, perfect for a cozy night in or a special occasion.

And the possibilities don’t stop there! Feel free to get creative with your serving suggestions and variations. For a classic experience, serve your Instant Pot Butter Chicken over a bed of fluffy basmati rice, garnished with fresh cilantro and a dollop of plain yogurt or cream. The rice soaks up all that delicious sauce, making every bite a delight.

If you’re looking for a low-carb option, try serving it with cauliflower rice or alongside a vibrant green salad. You could also use naan bread to scoop up the chicken and sauce for a more traditional Indian experience.

Want to kick up the heat? Add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce. Prefer a milder flavor? Reduce the amount of garam masala. You can also experiment with different vegetables, such as bell peppers, peas, or spinach, to add extra nutrients and texture.

For a richer flavor, try marinating the chicken in yogurt and spices for a few hours before cooking. This will help to tenderize the chicken even further and infuse it with even more flavor. You can also add a splash of cream or coconut milk at the end for an extra creamy and luxurious sauce.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creating something that you love.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This Instant Pot Butter Chicken is a guaranteed crowd-pleaser, and I’m confident that it will become a staple in your recipe repertoire.

Once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] and let me know what variations you tried. Did you add any special ingredients? Did you serve it with anything unique? I’m always looking for new ideas and inspiration.

Happy cooking, and enjoy your delicious Instant Pot Butter Chicken! I can’t wait to hear what you think!