Instant Pot Butter Chicken + VIDEO

This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This delicious Indian dish, served over rice, will be on your dinner table in a flash.

Butter Chicken is definitely one of my favorite Indian dishes. It’s creamy and delicately spiced with just a hint of sweetness.

For years now, I’ve been making butter chicken in the slow cooker. But times have changed. My slow cooker is getting buried deeper and deeper in the pantry and instead I’ve been reaching for the Instant Pot.

It was time to bring a butter chicken instant pot recipe to life.

Just like with my slow cooker butter chicken, I’m lightening up this recipe up (and making it dairy-free) by using coconut milk in place of the heavy cream and butter. And, the traditional spices of curry, garam masala and ginger combine to bring the most beautiful, aromas to your kitchen.

How to Make Butter Chicken in the Instant Pot:

  • I needed to use more liquid. You need enough liquid in the pot to allow it to come to pressure.
  • I thickened up the sauce at the end with some cornstarch. Make a slurry with cornstarch and water. After the pressure cook is completed, remove the lid, hit the saute button and add the slurry to the pot. Heat it for a few minutes until the sauce thickens up.
Ingredients for instant pot butter chicken laid on tray.

Is Butter Chicken Spicy?

  • Butter chicken is not a spicy dish. If you would like to add some heat, add in some cayenne pepper or top your butter chicken with some minced jalapenos or serrano peppers.

What to Serve with Butter Chicken

Two bowls of indian butter chicken garnished with naan and lime wedges.

Wine Pairings for Indian Butter Chicken:

  • Riesling or Gewurztraminer are your best bet for pairing with this spicy dish.

Indian Food Recipes:

More Instant Pot Recipes

If you loved this Instant Pot Butter Chicken recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Instant Pot Butter Chicken in bowl served with lime wedges and naan.

Instant Pot Butter Chicken

This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This delicious Indian dish, served over rice, will be on your dinner table in a flash.
4.6 from 15 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Time for pressure to build & release: 25 minutes
Total Time: 45 minutes
Servings: 4 people


  • 1 Tablespoon olive oil
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 6-ounce can tomato paste
  • 1 Tablespoon fresh ginger (minced)
  • 1 Tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds boneless skinless chicken thighs (cut into 2-inch pieces (or breasts))
  • 1 ½ cups bone broth (or chicken broth)
  • 3 Tablespoons cornstarch
  • 3 Tablespoons water
  • 1 14-ounce can coconut milk
  • 4 Tablespoons chopped fresh cilantro leaves for garnish
  • Greek yogurt for topping
  • Naan (for serving)


  • Set Instant Pot to SAUTE and heat olive oil.
  • Add onions and garlic and sauté for 1-2 minutes, until fragrant.
  • Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.
  • Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.
  • Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
  • Open the lid, hit CANCEL then press SAUTE. Whisk together cornstarch and water and add to Instant Pot with coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.
  • Serve garnished with cilantro and greek yogurt.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 364kcal | Carbohydrates: 10g | Protein: 47g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 830mg | Potassium: 640mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2.4mg

Want to make this Butter Chicken in the slow cooker. Grab that recipe here


20 thoughts on “Instant Pot Butter Chicken + VIDEO”

  1. I recently learned how to use my Instant Pot safely and butter chicken is high on my list of tries (so far I’ve made rice and yogurt). I will keep this on hand for when I want to make this dish. Thanks for the timeliness of this recipe!

  2. 5 stars
    Oh goodness this sounds so good! My kids have been requesting Indian food A TON lately and they would absolutely love this. I’m making this for them next week for sure! I’ll let you know how we all like it 🙂

  3. 5 stars
    This looks like such an easy dish to make in the Instant Pot! I love Indian food and this looks like a comforting dish. Love all process images too.

  4. Hi Erin! I’m new here. Thanks for your bone broth recipe! My Instant Pot arrived today, and I cooked a chicken, then made broth right afterward. I just enjoyed my first cup of homemade broth and it is delicious! I’m excited to try out your other recipes soon. I have a question about the nutrition facts following the recipes- are the calories per serving or per recipe? I know it says per serving, but some of the calorie counts seem pretty high. Thanks!

    • Hi Kathleen – They are per serving, but I am not a nutritionist. I use a program that calculates the values, but I cannot guarantee that they are 100% correct. I do my best to double check them though!

  5. 5 stars
    Update! I made this for my family last week and everyone LOVED it. My kids even asked to take the leftovers to lunch the next day (and they ONLY ever want PB&J for lunch).
    I made a small mistake of adding a bit too much liquid (I overestimated how much I’d need, my bad!), but I just simmered it a little longer than you suggested in the end to reduce it and added a little more seasoning to compensate for diluting it. Your liquid amount would have just right! Thanks for the great recipe. We will definitely be making it again and again 🙂


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