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Easy Instant Pot Butter Chicken Recipe

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Posted by:

Erin Lynch

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Updated:

April 14, 2025

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5 from 20 votes

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INSTAPOT BUTTER CHICKEN PINTEREST IMAGE.

This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This recipe-quality Indian dish will be on your dinner table in a a flash!

Overhead shot of instant pot butter chicken in white bowl with rice and naan.

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Table of Contents

  • Ingredient notes
  • How to make it
  • FAQs
  • How to make ahead and store
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe

Butter chicken is definitely one of my favorite Indian dishes! And when it’s Meatless Monday, I’ll reach for these Indian Butter Chickpeas.

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.

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.

It’s simply the best instant pot butter chicken! And I’m sharing the recipe with you today.

Reader

Love



5 stars
Best butter chicken I’ve ever made. Thank you, Erin!

–

Lauren W.

Ingredient notes

Ingredients for instant pot butter chicken labeled on counter.
  • Chicken – I used boneless skinless chicken thighs. But, you can also use chicken breasts.
  • Coconut Milk – Full fat is best here, otherwise your sauce can separate.
  • Olive Oil
  • Onion & Garlic
  • Tomato Paste
  • Ginger
  • Spices – Curry Powder, Garam Masala, Chili Powder, Salt & Pepper
  • Bone Broth – Or, chicken broth.
  • Cornstarch – This is used to thicken the sauce at the end.

How to make it

Step 1

Saute onions + garlic

  • Set Instant Pot to SAUTE and heat olive oil.
  • Saute onions and garlic for 1-2 minutes, until fragrant

Step 2

Add aromatics

  • Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.

Step 3

Add broth + chicken

  • Add broth and scrape up any browned bits from the bottom of the pressure cooker.
  • Add chicken.

Step 4

Pressure cook

  • Pressure cook on high for 10 minutes.

Step 5

Make cornstarch slurry

  • Whisk together cornstarch and water and add to Instant Pot with coconut milk.

Step 6

Thicken

  • Simmer for 5 minutes, stir occasionally, until thickened.
  • Enjoy!
Side view of bowl of butter chicken.

FAQs

Can I use frozen chicken?

You can use frozen chicken in this recipe. Cook time will remain the same, but it will take a bit more time for the instant pot to come up to pressure.

What Is Garam Masala?

Garam masala when translated means “warm spice”. It is an Indian spice blend that generally includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg and peppercorns. You can easily find it in the spice aisle of your grocery store. Or, make your own using this guide.

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.

Is Butter Chicken Keto?

This is a keto-friendly butter chicken recipe. It is also paleo and low-carb. Try serving it over cauliflower rice.

What does Indian Butter Chicken taste like?

Butter chicken is a delicately spiced Indian dish served in a creamy tomato sauce with just a hint of sweetness.

What’s the difference between Chicken Tikka and Butter Chicken?

Butter chicken is more creamy than chicken tikka masala. In this case, it is made creamy with the addition of coconut milk. Tikka masala is more tomato based and has less sweetness.

How to make ahead and store

  • Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
  • Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
  • To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.

What to serve with it

  • Homemade Naan
  • Shirazi Salad
  • Raita Sauce
  • Rice (I like to make my rice in the Instant Pot) or try this Coconut Lime Rice
  • Sauteed Spinach
  • Garlic Green Beans
  • Tomato Cucumber Salad
  • More → 19+ Sides for Butter Chicken

Erin’s wine pairings

  • A Riesling or Gewurztraminer are your best bet for pairing with this spicy dish.
Overhead shot of butter chicken in bowl topped with lime wedges and cilantro.

More Indian-inspired recipes

  • Potato Vindaloo
  • Butter Chickpeas
  • Homemade Naan with Mint Cilantro Chutney
  • Indian Butternut Squash Curry
  • Curry Chicken Skewers with Lime

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Did you try this butter chicken instant pot recipe?

If you loved this instant pot butter chicken with coconut milk, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

If you loved instant pot butter chicken, be sure to try out my Slow Cooker Butter Chicken, Butter Chicken Meatballs and Indian Butter Chickpeas too!

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Save Recipe – Before Recipe Card

Overhead shot of butter chicken in bowl topped with lime wedges and cilantro.

Full Recipe

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.
5 from 20 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Time for pressure to build & release: 25 minutes mins
Total Time: 45 minutes mins

Equipment

  • Instant Pot

Ingredients

  • 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 chicken thighs (boneless and skinless, 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 fresh cilantro (chopped, to garnish)
  • Greek yogurt (for topping)
  • Naan (for serving)

Instructions

  • 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.

Notes

Storage
  • Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
  • Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
  • To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.

Nutrition

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
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2019. It was updated in 2022 to add new photographs and information, and again in 2025 to add process shots. The instapot butter chicken recipe remains the same. Enjoy!

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5 from 20 votes (12 ratings without comment)

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23 responses

  1. Meg
    April 4, 2019

    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!

    Reply
    1. Erin
      April 5, 2019

      You are welcome Meg!

      Reply
  2. Mary
    April 4, 2019

    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 🙂

    Reply
    1. Erin
      April 5, 2019

      Yay! I’m so excited to hear that Mary. I hope they love it!

      Reply
  3. jana seitzer
    April 4, 2019

    5 stars
    Oh this looks like a fantastic IP recipe to try for dinner some night soon! Yum!

    Reply
    1. Erin
      April 5, 2019

      Thanks Jana! Enjoy!

      Reply
  4. Catherine @ To & Fro Fam
    April 4, 2019

    5 stars
    “On your table in a flash”—this is the kind of recipe I need these days. With working full time and trying to spend any and all free time focused on my family, cooking has to be quick and easy these days!

    Reply
    1. Erin
      April 5, 2019

      Yes!!! I’m all about the quick and easy Catherine!

      Reply
  5. Amanda
    April 5, 2019

    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.

    Reply
    1. Erin
      April 5, 2019

      Thanks Amanda!

      Reply
  6. Kathleen
    April 11, 2019

    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!

    Reply
    1. Erin
      April 12, 2019

      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!

      Reply
  7. Mary
    April 16, 2019

    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 🙂

    Reply
    1. Erin
      April 17, 2019

      Thank you so much for the feedback Mary! I’m so glad the boys loved it!

      Reply
  8. Sarah
    April 23, 2019

    Quick question! Is the coconut milk sweetened or unsweetened ?

    Reply
    1. Erin
      April 25, 2019

      Hi Sarah – It’s unsweetened (the kind you find in a can). It’s normally in the asian foods area.

      Reply
  9. Vivienne
    February 9, 2020

    Can you use bone in thighs?

    Reply
    1. Erin
      February 12, 2020

      That will work!

      Reply
  10. Lauren W.
    March 28, 2020

    5 stars
    Best butter chicken I’ve ever made. Thank you, Erin!

    Reply
    1. Erin
      March 28, 2020

      You’re welcome Lauren!!!

      Reply
  11. Karen (not A Karen!)
    February 3, 2024

    5 stars
    Made this tonight for the family & it was a hit! I added some cinnamon, a tablespoon of brown sugar, and had to use heavy cream as I didn’t have the canned coconut milk. Everyone said the recipe is a keeper! Thank you, and I can’t wait to try more of your recipes!

    Reply
    1. Erin
      February 4, 2024

      Thanks Karen!

      Reply
  12. Kati
    December 7, 2024

    5 stars
    This is quite possibly one of my favorite recipes to make. Ever. It always turns out well, smells fabulous, reheats nicely. The number of people I have sent this recipe to at their request in the breakroom is astronomical. While I ocassionally get a burn warning when I first start the pressure cycle, that’s on me not scraping the bottom sufficiently. This butter chicken is on frequent repeat at our house, particularly in the colder months when you just want something warm and comforting!

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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