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.