Instant Pot Butter Chicken (Printable)

Tender chicken in a creamy, spiced tomato sauce ready in 40 minutes.

# What You’ll Need:

→ Protein

01 - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - ¾ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground turmeric
09 - 1 tsp chili powder
10 - 1 tsp salt

→ Sauce

11 - 2 tbsp unsalted butter
12 - 1 large onion, finely diced
13 - 3 cloves garlic, minced
14 - 1 tbsp ginger paste
15 - 1 (14 oz) can tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter
22 - Salt, to taste

→ Garnish

23 - Chopped fresh cilantro

# How-To Steps:

01 - Combine chicken pieces with all marinade ingredients in a large bowl. Mix thoroughly to coat each piece evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Melt 2 tablespoons butter, then add diced onions, minced garlic, and ginger paste. Cook until onions become translucent and soft, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir continuously and cook for 2 minutes to allow spices to bloom and intensify.
04 - Transfer the marinated chicken along with all remaining marinade into the pot. Stir well to distribute evenly throughout the spiced tomato base.
05 - Secure and lock the lid. Set Instant Pot to Manual or Pressure Cook on High setting for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking completes. Then perform quick release to eliminate any remaining pressure before opening the lid.
07 - Pour in heavy cream and add remaining 2 tablespoons butter. Switch to Sauté mode and simmer for 2-3 minutes, stirring constantly until sauce achieves rich, creamy consistency. Season with salt as needed.
08 - Serve immediately over steamed basmati rice or with warm naan bread. Sprinkle generously with fresh chopped cilantro for vibrant color and herbal freshness.

# Expert Advice:

01 -
  • The pressure cooker transforms tough chicken thighs into impossibly tender meat that falls apart at the touch of a fork
  • That silky sauce tastes like it simmered all day but comes together in about 30 minutes
  • The spice blend hits every perfect note, warming without overwhelming
02 -
  • The natural pressure release is absolutely crucial for keeping the chicken tender, rushing this step makes the meat tough and rubbery
  • That final simmer with cream may seem unnecessary but it mellows the raw tomato flavor and brings everything together
  • The sauce will look dangerously thin when you first open the pot, but it thickens beautifully during that final cream stage
03 -
  • Full-fat Greek yogurt prevents the marinade from breaking down during cooking
  • Let the butter come to room temperature before adding it at the end for proper emulsification

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