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Instant Pot Butter Chicken is a simple and delicious butter chicken dish that is made in minutes with the help of your pressure cooker!
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Instant Pot Butter Chicken
These days I just love using my Instant Pot! It makes dinnertime so quick and easy!
I usually have all of the ingredients to make this curry recipe, so it’s becoming a regular meal in our rotation. The best part, the whole family loves it! Sometimes, we serve this with jasmine or basmati rice, and other times, we go with the lower-carb option and make cauliflower rice.
I find myself making a double batch so I can portion out the leftovers for lunch throughout the week! You can’t go wrong with this recipe!
Recipe for Instant Pot Butter Chicken
- tomato sauce
- garlic cloves
- curry powder
- Garam Masala
- paprika
- onion powder
- granulated sugar
- salt
- boneless chicken thigh meat
- unsalted butte
- heavy cream
How to make Instant Pot Butter Chicken Curry
- Add the tomato sauce, minced garlic, curry powder, Garam Masala, paprika, onion powder, sugar, and salt to the Instant Pot and mix together.
- Add in the diced chicken thighs and butter on top.
- Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure, and set the timer for 6 minutes.
- When done, let the pressure release naturally for 5 minutes then quick pressure release the rest of the pressure.
- Set the Instant Pot to the Sauté mode mix in the heavy cream and simmer till the butter sauce thickens to your taste.
- Switch off the heat and serve.
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Instant Pot Butter Chicken: Questions and Answers
If you have questions about making this recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Is Instant Pot Butter Chicken a keto recipe?
Coming in with only 6 grams of carbs per serving, this recipe could very easily be included on a low-carb diet! Serve it with cauliflower rice to help keep the carbs in check!
- Can I use chicken breasts in this recipe?
Absolutely! I have used it before and it was just as delicious!
Other recipes you may enjoy
- Instant Pot Tuna Noodle Casserole
- Instant Pot Pork Roast
- Slow Cooker Chicken Tikka Masala
- Instant Pot Turkey Breast
- Instant Pot Baked Beans
Instant Pot Butter Chicken
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Equipment
Ingredients
- 2 cans tomato sauce, 8 oz. each
- 4 cloves garlic , minced
- 1 tablespoon curry powder
- 1 teaspoon Garam Masala
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon sugar
- Salt to taste
- 2 pounds chicken thigh meat, cut into bite-sized pieces
- 2 tablespoons unsalted butter, cubed
- ⅔ cup heavy cream
Instructions
- Add the tomato sauce, minced garlic, curry powder, Garam Masala, paprika, onion powder, sugar, and salt to the Instant Pot and mix together.
- Add in the chicken thighs and put the butter on top.
- Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure, and set the timer for 6 minutes.
- When done, let the pressure release naturally for 5 minutes then quick pressure release the rest of the pressure.
- Set the Instant Pot to the Sauté mode mix in the heavy cream and simmer till the butter sauce thickens to your taste.
- Switch off the heat and serve.
Notes
- Serve with plain yogurt to cut the heat if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
