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photo of pressure cooker butter chicken

Instant Pot Butter Chicken

Instant Pot Butter Chicken is buttery, creamy and very aromatic, also very quick to prepare!
Course Main Course
Cuisine Indian
Keyword Instant Pot Butter Chicken
Prep Time 50 minutes
Cook Time 10 minutes
NPR 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 382kcal
Author Catalina Castravet


Chicken Marinade:

  • 2 lbs chicken breasts or thighs cut into 2-inch cubes
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh minced ginger
  • 4 cloves garlic minced
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon of salt


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder
  • 1 tablespoon sugar
  • 14 oz tomato sauce
  • 1 1/4 teaspoons salt or to taste
  • 1 cup evaporated milk
  • 1/2 cup heavy cream

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 1/2 cup water


Chicken Marinade:

  • In a bowl combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.


  • Click on Sauté function, select High, and when it displays Hot add the olive oil to the IP.
  • Sauté the chicken in the hot oil in batches, until browned, 2-3 minutes per side. Set aside on a plate and cover with foil.
  • Add 1/4 cup of water to the pot and scrape any bits that stuck to the bottom.


  • Add the butter and melt it, add onion, garlic, ginger, cumin, garam masala, paprika, red chili powder, and sugar. Season with salt and saute for 2-3 minutes, until the onion is soft.
  • Add back the chicken to the pot.
  • Add the tomato sauce and evaporated milk.
  • Stir to combine.
  • Cancel Saute.


  • Cover with the lid, lock it, seal the valve.
  • Cook on High Pressure for 10 minutes, followed by a 10 minutes Natural Pressure Release, after which do a Quick Release.
  • Remove the lid.
  • Set again to sauté mode, then, stir in the cream.
  • If the mixture is too watery, mix 2 tablespoons cornstarch with 1/2 cup of water and add the slurry to the pot.
  • Stir and cook for 2-3 minutes.
  • Adjust for salt and spiciness.
  • Serve with cilantro, naan and rice.



Calories: 382kcal | Carbohydrates: 18g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1524mg | Potassium: 928mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1058IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 2mg