Recipe

Instant Pot Butter Chicken

Tender chicken in a creamy tomato-butter sauce, made fast in the Instant Pot and built for rice, naan, and second helpings.

By Matt Campbell

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4.8

A shallow bowl of Instant Pot butter chicken with tender chicken pieces in a creamy orange tomato sauce, sprinkled with cilantro, served with basmati rice on a warm wood table

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Butter chicken is one of those meals that feels like a restaurant night, but it’s secretly a weeknight move. The Instant Pot makes it even more unfair in the best way: chicken stays juicy, the tomato sauce tastes like it simmered for hours, and you get that buttery, creamy finish without babysitting a pot.

This version leans into bright tomato, warm spices, and a sauce that clings to rice like it has a crush. It’s approachable, pantry-friendly, and flexible if you need to swap what’s in your fridge. Taste as you go. That’s not cheating. That’s cooking.

Measured spices, tomato paste, crushed tomatoes, cream, butter, ginger, garlic, and cubed chicken arranged on a clean kitchen counter next to an Instant Pot

Why It Works

Fast flavor build: Sautéing aromatics and blooming spices in the Instant Pot wakes everything up before pressure cooking.
Tender, not stringy chicken: Short pressure time plus a natural release keeps the meat juicy. (And there’s an easy timing adjustment for breast.)
Silky sauce without drama: Stir in cream off the heat so it stays smooth, not split.
Weeknight flexible: Works with chicken thighs or breasts, and you can adjust heat and sweetness easily.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Freeze: Freeze in portions for up to 3 months. For best texture, freeze the curry before adding cream, then stir cream in after reheating. If it’s already finished, it still freezes fine, just reheat gently.

Reheat: Warm over low heat on the stove or microwave in short bursts, stirring often. If the sauce is thick, loosen with a splash of water or broth.

A glass meal prep container filled with butter chicken and rice, lid resting beside it on a kitchen counter

Common Questions

Can I use chicken breast instead of thighs?

Yes. Chicken thighs stay juicier, but breasts absolutely work. For chicken breast, either cut into slightly larger 1 1/2-inch chunks or reduce the pressure time to 4 to 5 minutes, then do the same 8-minute natural release. Either way, the easiest way to avoid dry chicken is to check that the thickest pieces hit 165°F, then stop cooking.

Why does my sauce taste a little sharp?

Tomatoes can be punchy. Add 1 to 2 teaspoons honey or brown sugar, a pinch more salt, or an extra tablespoon of butter. Let it simmer on Sauté for 3 to 5 minutes to mellow.

Can I make it dairy-free?

You can. Swap butter for ghee-style plant butter or neutral oil, and use full-fat coconut milk instead of cream. It’ll taste a bit different, but still very good.

What if I get the “burn” notice?

It’s usually from stuck browned bits after sautéing or thick tomato products sitting on the bottom. After you add broth, scrape the pot very well to deglaze. Then add crushed tomatoes and tomato paste and gently stir just to combine without letting a thick layer settle on the bottom. If your pot is sensitive, try this: dissolve the tomato paste into the broth first, then pour it in. If you keep getting burn warnings, add an extra splash of water or broth.

Do I need to marinate the chicken?

No. You can if you want extra depth, but this recipe is designed to taste great without planning ahead.

Can I make the sauce extra smooth?

Yes. Before adding the cream, use an immersion blender right in the pot and blend until smooth (or transfer carefully to a blender). It’s optional, but it gets you closer to that restaurant-silky texture.

How spicy is this?

With 1/4 teaspoon cayenne, it’s mild-medium. For kid-friendly, skip the cayenne. For more heat, bump cayenne up to 1/2 teaspoon or add chili flakes at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart Instant Pot or similar electric pressure cooker
Wooden spoon or silicone spatula (for scraping the bottom)
Measuring spoons
Chef’s knife and cutting board
Microplane or fine grater (optional, for ginger)
Immersion blender (optional, for a smoother sauce)

I love recipes that feel a little luxurious but still let you keep your sweatpants on. Butter chicken is that for me. The first time I tested it in the Instant Pot, I was skeptical because I like the slow simmer vibe. Then I tasted the sauce, saw the chicken staying tender, and immediately started making excuses to invite friends over so I could casually say, “Oh this? Just tossed it in the pot.”