Instant Pot Butter Chicken Recipe

I firmly believe a truly comforting weeknight dinner shouldn’t take hours to make. This instant pot butter chicken recipe delivers on speed and flavor, creating that impossibly creamy sauce and tender chicken in less than 30 minutes, all thanks to the magic of pressure cooking.

Our version creates an impossibly creamy sauce and tender chicken in less than 30 minutes, all thanks to the magic of pressure cooking. We’re skipping the complex multi-step processes for a simpler, foolproof method perfect for busy family dinners. With a few simple ingredients and a quick blend, you’ll have a hearty meal that’s better than your favorite Indian restaurant.

The secret ingredient for extra creaminess? Soaked cashews blended into the sauce, giving it body and richness without excessive heavy cream. I discovered this trick for making healthy eating easier when I needed a hearty meal without sacrificing taste on a Tuesday night.

Ingredients

This recipe for instant pot butter chicken relies on a few core ingredients to build its signature flavor profile. Here’s exactly what you need to create this amazing family-friendly meal:

• Boneless, Skinless Chicken Thighs: Use 700 g (1.5 lb) of boneless, skinless chicken thighs cut into even 3-4 cm (1.5-inch) pieces. Thighs stay tender and moist under pressure; avoid using chicken breast, as it can dry out quickly. Cut pieces uniformly for even cooking and optimal absorption of the marinade.
• Greek Yogurt Marinade: You’ll need 120 g (1/2 cup) full-fat Greek yogurt (or sour cream if that’s what’s in the fridge). The acidity in the yogurt tenderizes the chicken before cooking, ensuring a succulent texture. Full-fat yogurt provides a rich base for the marinade; avoid low-fat or non-fat varieties.
• Aromatics: Prepare 1 tablespoon ginger-garlic paste and 1 large onion, finely chopped. The ginger-garlic paste is essential for the base flavor; use store-bought or easily make your own by blending equal parts ginger and garlic. Finely chopped onions will soften quickly during the sauté step and blend seamlessly into the sauce.
• Spices (Marinade and Sauce): Gather 1 teaspoon garam masala, 1 teaspoon ground turmeric, 1/2 teaspoon Kashmiri red chili powder (or paprika), 1 teaspoon fine sea salt, and 1 teaspoon granulated sugar. Kashmiri chili powder adds vibrant red color without excessive heat; substitute regular paprika if you prefer a milder flavor. The sugar balances the acidity of the tomatoes and enhances the overall flavor profile.
• Sauce Base: You need 400 g (14.5 oz) crushed tomatoes and 1 tablespoon tomato paste. Crushed tomatoes create a smooth base for the sauce. Tomato paste adds deep, concentrated flavor to the curry; cook it properly during the sauté step to remove its metallic taste.
• Creaminess & Finishing Touches: Prepare 60 g (1/2 cup) raw cashews, soaked in hot water for 15 minutes (drain before use), 240 ml (1 cup) vegetable stock, 60 g (1/4 cup) unsalted butter (cubed), and 120 ml (1/2 cup) heavy cream. Soaking the cashews makes them soft enough to blend into a smooth, thick sauce; this technique adds richness without relying on extra heavy cream. The butter and cream are stirred in after pressure cooking to prevent splitting and retain their fresh, creamy flavor.
• Fenugreek Leaves: Add 1/2 teaspoon dried fenugreek leaves (kasoori methi), gently crushed between your palms. Kasoori methi provides a signature, slightly bitter aroma that defines authentic butter chicken flavor. Crushing releases the leaves’ volatile oils, intensifying their fragrance.
• Smoked Paprika & Saffron Swirl (Garnish): Use 60 ml (1/4 cup) full-fat Greek yogurt, 1/4 teaspoon smoked paprika, a pinch of saffron threads (about 20-25 threads), and 1 tablespoon warm water. This swirl adds a final layer of smoky complexity and visual appeal, mimicking a restaurant presentation. Saffron needs to steep in warm water to release its color and flavor before mixing with the yogurt and paprika.
• Fresh Cilantro: Have 2 tablespoons fresh cilantro, finely chopped, ready for garnish. The bright green cilantro provides a fresh contrast to the rich red sauce and enhances visual appeal.

Instructions

Follow these steps for a perfect instant pot butter chicken recipe every time. The key to success is careful layering and blending to achieve the perfect texture.

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 120 g (1/2 cup) Greek yogurt, 1 tablespoon ginger-garlic paste, turmeric, garam masala, Kashmiri red chili powder, and 1 teaspoon salt. Use your hands to thoroughly mix and coat the chicken pieces evenly. Cover and marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator, to tenderize the meat.
2. Sauté Aromatics: Set the Instant Pot to SAUTÉ (Normal setting). Add 2 tablespoons ghee or oil to the pot. Once the ghee is hot, add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Next, add 1 tablespoon ginger-garlic paste and 1 tablespoon tomato paste and cook for 2 more minutes, stirring constantly until fragrant and the tomato paste deepens in color.
3. Pressure Cooking Setup: Add the marinated chicken, crushed tomatoes, drained cashews, vegetable stock, and sugar to the pot. Ensure the cashews are submerged in the liquid and distribute the ingredients as evenly as possible. Do NOT stir after adding the chicken to avoid activating the ‘BURN’ notice and keep the contents layered. This layering technique is critical for a successful instant pot butter chicken recipe.
4. Pressure Cook and Release: Secure the lid on the Instant Pot and turn the vent to the SEALING position. Select PRESSURE COOK (Manual) on HIGH for 8 minutes. Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, carefully perform a Quick Release (QR) by turning the vent to VENTING until the float valve drops.
5. Creamy Finishing Touches: Carefully open the lid and use an immersion blender to blend the sauce directly in the pot until smooth and creamy. Alternatively, carefully transfer the chicken and sauce to a stand blender and blend until smooth, then return to the pot. Stir in the crushed fenugreek leaves, cubed butter, and heavy cream until the butter is completely melted and the sauce is well combined. If your sauce looks too thin, simmer it on SAUTÉ for 2-3 minutes to reduce before adding the cream.
6. Prepare the Saffron Swirl: While the sauce finishes, whisk together 60 ml (1/4 cup) full-fat Greek yogurt and smoked paprika in a small bowl. Steep the saffron threads in 1 tablespoon warm water for 5 minutes until the water turns golden. Add the saffron-infused water (and threads) to the smoked paprika yogurt and stir gently to combine.
7. Serve and Garnish: Spoon approximately two-thirds of the saffron yogurt mixture onto the surface of the butter chicken in the pot. Use a skewer or the back of a spoon to gently swirl the yogurt through the sauce, creating visible ribbons of color without overmixing. Serve immediately, drizzling the remaining saffron yogurt swirl artistically over each individual serving along with fresh cilantro. Enjoy this easy instant pot butter chicken recipe.

Making it Ahead: Meal Prep & Storage Tips

This instant pot butter chicken recipe is ideal for meal prepping, as the flavors develop even further when stored overnight.

Refrigeration

Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 60-second increments.

Freezing

This recipe freezes exceptionally well thanks to the cashew-based sauce, which holds up better than sauces reliant solely on heavy cream. Transfer completely cooled butter chicken to freezer-safe bags or containers, leaving a little space for expansion. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat until warmed through.

Advanced Meal Prep

For a ‘fresh’ finish, prepare the chicken and sauce base (steps 1-5, before adding cream, butter, and saffron swirl) and freeze this base. When ready to serve, thaw the base, return to the pot, and add the cream and butter during reheating for a fresh finish.

What to Serve with Instant Pot Butter Chicken

Here are some classic and family-friendly sides that complement the rich, creamy sauce perfectly.

Classic Basmati Rice

Steamed basmati rice is the traditional choice to soak up every drop of the creamy sauce. You can cook a batch in a second Instant Pot or on the stovetop while the chicken pressure cooks for a truly quick meal.

Fresh Naan Bread

Warm naan bread or chapati are perfect for scooping up the curry. You can quickly heat store-bought naan in a pan with a little butter or ghee for restaurant flavor at home.

Vegetable Side Dish

Add a contrasting texture and lightness with a side of roasted vegetables or a simple fresh salad. A quick side salad of cucumber, red onion, and lemon juice provides a refreshing, acidic counterpoint to the rich curry.

Troubleshooting Common Instant Pot Issues

The Instant Pot makes things easy, but certain recipes can present common challenges. Here’s how to avoid issues with this instant pot butter chicken recipe.

The dreaded BURN notice

The BURN notice usually happens when thick ingredients (like tomato paste or cashews) are directly touching the bottom of the pot. Prevent this by following the instructions carefully: do not stir after layering the ingredients. If a BURN notice occurs, turn off the pot immediately, scrape the bottom gently with a wooden spoon, add a splash of stock, and restart the cooking cycle.

My sauce is grainy or thin

The key to a silky sauce in this recipe is blending the soaked cashews properly (step 5). If using an immersion blender, ensure you blend thoroughly for at least a minute to break down all the nuts. If the sauce is still too thin, simmer it on the SAUTÉ setting after pressure cooking to reduce the liquid slightly before adding the cream.

FAQs

Can I use chicken breast instead of thighs?

Yes, but reduce the pressure cooking time to 6 minutes to avoid drying out the leaner meat. The chicken breast will still be tender if you follow the marinating step; make sure to cut the pieces uniformly so they cook evenly.

Is this recipe gluten-free?

Yes, this instant pot butter chicken recipe is naturally gluten-free as long as you use gluten-free vegetable stock. This makes it a great healthy choice for family dinners and for those avoiding gluten.

How do I adjust the spice level?

For less heat, omit the Kashmiri red chili powder entirely or replace it with plain paprika. For more heat, add 1/4 teaspoon cayenne pepper or a chopped green chili during the sauté step in step 2.

Why do I need cashews if I’m adding cream?

Cashews add bulk and a nutty sweetness that thickens the sauce significantly, allowing you to use less heavy cream. They provide a different kind of creaminess and structure compared to dairy alone. Blending them properly creates the rich, smooth texture this instant pot butter chicken recipe needs.

Can I make this ahead for meal prep?

Yes, this is a fantastic meal prep option for healthy eating. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. I love preparing a large batch on Sunday for quick lunches during the week.

Can I skip the Saffron Swirl?

Absolutely, the swirl is for presentation and extra flavor complexity. The base instant pot butter chicken recipe is completely delicious without it. If you skip it, you can simply garnish with extra fresh cilantro instead.

Conclusion

This easy instant pot butter chicken recipe proves you don’t have to compromise on restaurant-quality flavor for a quick weeknight meal. The combination of tender chicken and a luscious, cashew-based sauce makes this a new family favorite; it’s a perfect high-protein dinner solution for busy schedules. If you loved this recipe, please save it to your Pinterest board for easy access next time.

Print