Instant Pot Butter Chicken is a simple and delicious butter chicken dish that is made in minutes with the help of your pressure cooker!
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
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
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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