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+ servings
Instant pot butter chicken in white plate with rice and naan
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4.95 from 20 votes

📋Instant Pot Butter Chicken

Make restaurant-style Instant Pot butter chicken with authentic taste following this Indian butter chicken recipe. This is quick and easy Paleo Instant Pot Butter Chicken recipe. It’s rich, creamy, not too spicy, buttery, and packed full of flavors. 
Prep Time10 minutes
Cook Time30 minutes
Course: curry, Main Course
Cuisine: Indian
Servings: 3 serving
Calories: 905kcal

Ingredients

For Curry Base(Sauce)

  • 1 ½ tablespoon butter
  • 1 tablespoon ghee
  • 2 large white onions chopped fine in food processor
  • 12 ounce tomato puree or canned tomatoes
  • 1 tablespoon tomato paste
  • tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 ¼ pound chicken thigh cut into 1-2 inch cubes
  • ½ to 1 cup water

Spices

  • 1 tablespoon red chili powder or use a mix of cayenne pepper and paprika powder
  • 2 teaspoon coriander powder
  • 1 ¼ teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt adjust to taste

To Finish

  • 2 teaspoon garam masala powder
  • ¾ cup heavy cream
  • 2 tablespoon butter

Garnish

  • 1 teaspoon cilantro
  • 1 tablespoon cream for drizzle
  • 1 cube butter on top
  • 2 teaspoon kasuri methi (dried fenugreek leaves)

Instructions

  • Select “Saute” setting on Instant Pot. When display turns on, Melt butter and ghee.
  • If using whole spices (cardamom, cinnamon stick and bay leaves) add
  • Saute finely chopped white onions until it changes color to pink.
  • Add ginger and garlic paste. Cook with constant stirring until the raw smell of paste is gone.
  • Add fresh homemade tomato puree or canned tomato . I did stir the mix, but be carefully of burning. Let the tomato cook without stirring if you are worried of burning.
  • Add tomato paste and let it cook for some time.
  • Mix all the spice powder except for garam masala in a bowl. Add spice powders to the pot.
  • Add chicken pieces and just spread it out evenly on the pot.
  • Turn off the saute setting.
  • Pour little water. Stir everything well. There should be enough liquid in the pot covering chicken.
  • Close the lid, ensure the steam release knob is in “sealing position”.
  • Turn on the poultry setting on the Instant Pot and select 10 minutes on the timer (I have shown in the video 15 minutes poultry time, But I actually used 10 minutes, was too lazy to shoot the edited time setting)
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Then manually release any pressure if still inside the pot by turning the pressure release know to the “venting position”
  • Switch in the “saute” setting on the pot.
  • Open the lid. Add garam masala, little more butter and pour cream into it. Simmer for 3 minutes. Sauce should thicken by then.
  • Turn off Instant pot.
  • Garnish with fresh chopped coriander leaves.
  • Serve warm with instant pot rice or butter naan (Indian flatbread)

Video

Notes

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 0g | Calories: 905kcal | Carbohydrates: 24g | Protein: 36g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 322mg | Sodium: 1190mg | Potassium: 1192mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2954IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 5mg