Instant Pot Indian Butter Chicken

A few years ago, I invested in an Instant Pot. Yes, I jumped on the crazy-train, my husband swears I am a kitchen gadget junkie and need a self-help group, but this one has been well worth the money. I joined several Facebook groups to get new recipes and kept coming across this fantastic recipe by TwoSleevers for Instant Pot Butter Chicken. I have changed it up a bit to fit my tastes, but it’s basically the same. Because I have a well-stocked kitchen, I usually have most of the ingredients on hand and this recipe can be made in about 30 minutes. You can also click on the highlighted links, or pictures at the bottom to purchase anything through Amazon.

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The spices used in this dish are so aromatic and gorgeous, it’s my first attempt at any type of Indian food and I wasn’t sure I could handle this amount of spice, but you can easily control the heat level for those that are more sensitive. Let me tell you, the smell is AMAZING!

Dump canned tomatoes, garlic, and spices into the pot, top with chicken, then the trivet to hold your rice bowl. Be sure to use an oven-safe bowl. Making this rice this way saves time and mess, and it comes out perfect every time!

It seems like there isn’t much here to make the fantastic sauce, but believe me, there is! The original recipe called for you to save half of the sauce for a later recipe; however, I use 2 lbs of chicken instead of 1 lb because it is so good as leftovers, I have for lunch the next day! While this is cooking in the pressure cooker, get the rest of your ingredients ready. I put butter, cream, and garam masala in a measuring cup and I scoop a cup of frozen peas.

This is my nifty way of keeping the steam off of my cabinets as I release the pressure. It’s just a PVC elbow that I bought at the hardware store.

Carefully remove the lid, your rice bowl, and trivet ~ don’t forget your hot pads!! Using a slotted spoon, remove the chicken to a plate and cover with foil to keep warm.

Now for the fun part. Using an immersion blender, carefully blend the ingredients left in the pot until smooth. At this point, your instant pot is turned off for the moment. I then stir in the butter, cream, garam masala, as well as the peas.  The original recipe doesn’t contain peas, so I’m sure you can leave them out, but I was trying to add a little color and veggie content.  Since the peas were frozen, it cools down the sauce pretty quickly, I then turn on the sauté button to warm things back up and add the cut up chicken.

Enjoy! I love this over Basmati rice; however, if you are looking for a low-carb version, it’s also delicious over zucchini noodles.


Instant Pot Indiana Butter Chicken

Delicious Indian Butter Chicken full of warm spices yet is family friendly and can be ready in 30 minutes. Serve over basmati rice or zucchini noodles for a low-carb option.

Total Time 30 minutes


1 (14 oz) can diced tomatoes

5-6 cloves garlic minced

1-2 teaspoons ginger chopped, or 1 tsp ginger paste

1 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon cumin powder

2 pounds boneless, skinless chicken thighs or breasts (If frozen, add 1-2 minutes to total time)

4 ounces butter cut into cubes

4 ounces heavy cream

1 teaspoon garam masala

1/4-1/2 cup chopped cilantro


  1. Place the first 9 ingredients into Instant Pot in the order listed. DO NOT add the butter, cream and 1 teaspoon of the garam masala. Mix the sauce well before you place the chicken on top of the sauce pushing it into the sauce a bit.

  2. For PIP (pot-in-pot) rice: In a heat-safe bowl or pot, add 1 cup rinsed and drained basmati rice, 1 cup water, a pinch of salt and tsp of ghee, put on a trivet over chicken.

  3. Close the cooker and cook on manual for 10 mins on high pressure. then allow a 10-minute natural release, the release the rest of pressure. 

  4. Open up the pot, remove rice bowl, trivet, and the chicken carefully, cover with foil,  and set aside.

  5. Using an immersion blender, blend the sauce. Make sure to turn off the IP. If you don't have an immersion blender, a regular blender can be used, but be careful of the hot sauce.

  6. Stir in 1 cup of frozen peas. This cools down the sauce before adding the rest of the ingredients so your sauce isn't too thin. Turn on your saute button of the Instant Pot to keep sauce warm. Add the cut-up butter, cream, and 1 tsp of garam masala, stir until butter melts.

  7. Cut up chicken into small pieces but don't shred. Add back into the sauce and heat through.

  8. Serve over rice or zucchini noodles for low-carb version.

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