Print

Authentic-Style Instant Pot Butter Chicken (Ready in 30 Minutes)

Close-up of tender chicken pieces coated in vibrant orange sauce, served in a white bowl, showcasing the Instant Pot Butter Chicken.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make creamy, flavorful Butter Chicken quickly using your Instant Pot. This recipe uses chicken breast and delivers a rich sauce fast.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil or ghee
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup plain Greek yogurt or heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon honey or sugar
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Set the Instant Pot to SAUTÉ mode. Add oil or ghee. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Press CANCEL.
  3. Add the cubed chicken, salt, garam masala, turmeric, cumin, paprika, and cayenne pepper to the pot. Stir well to coat the chicken with the spices.
  4. Stir in the crushed tomatoes, chicken broth, tomato paste, and honey. Mix everything together.
  5. Secure the lid on the Instant Pot and set the valve to SEALING.
  6. Cook on MANUAL/PRESSURE COOK setting on HIGH pressure for 5 minutes.
  7. When the cooking time is complete, perform a QUICK RELEASE of the pressure.
  8. Open the lid carefully. Stir in the Greek yogurt or heavy cream and the crushed fenugreek leaves.
  9. Set the Instant Pot to SAUTÉ mode again (low setting) and let the sauce simmer for 2 to 3 minutes until slightly thickened. Do not boil after adding yogurt/cream.
  10. Taste and adjust salt if needed. Garnish with fresh cilantro before serving over rice or with naan bread.

Notes

  • If you prefer a smoother sauce, you can blend the sauce mixture (after pressure cooking and before adding cream) using an immersion blender.
  • For a richer flavor, substitute chicken thighs for chicken breasts. Adjust cooking time to 7 minutes on high pressure.
  • If you do not have Greek yogurt, use heavy cream for the creamiest result.

Nutrition

Find it online: https://cookifyme.com/instant-pot-butter-chicken/