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5 from 4 votes

Instant Pot Butter Chicken Recipe

Instant pot butter chicken is made from a buttery cream sauce with the perfect amount of Indian spices. It is kid friendly and easy to make!
Prep Time10 mins
Cook Time18 mins
Release/ Sit Time20 mins
Total Time48 mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 363kcal


  • 3 tbsp unsalted butter
  • 1/2 yellow onion thinly sliced
  • 8 cloves garlic minced
  • 1/2 tsp ginger freshly grated
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp coriander
  • 2 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp kosher sea salt
  • 1/4 tsp ground black pepper
  • 1 1/2 lb boneless skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 2 tbsp parsley freshly chopped


  • Turn Instant Pot to SAUTE mode. Once hot, add the butter. Once the butter is melted, add the onion and saute for 2 minutes, stirring frequently. Add the garlic and ginger, cook until fragrant, about 1 minute. Add tomato sauce, tomato paste, garam masala, coriander, both paprika, cumin, tumeric, salt, and pepper. Cook for 3 minutes, then add in chicken thighs and chicken broth.
  • Place lid on and lock. Check to ensure the valve is set to sealing.
  • Turn Instant Pot on MANUAL mode (high pressure) for 15 minutes. Once fully cooked, release pressure manually by carefully switching the valve to the venting position. Once the float valve pin drops, carefully remove the lid.
  • Turn the Instant Pot on SAUTE mode. Add cream and let sit for 5 minutes.
  • Serve immediately, garnish with fresh parsley.


Serving: 6g | Calories: 363kcal | Carbohydrates: 8g | Protein: 25g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 177mg | Sodium: 776mg | Potassium: 619mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1687IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg