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Instant Pot butter chicken curry served with rice, with an Instant Pot pressure cooker.
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5 from 1 vote

Instant Pot Butter Chicken

Instant Pot Butter Chicken is a comforting main dish filled with tender chicken in a delicious curry sauce. This easy Instant Pot recipe gives you the deep, satisfying flavors that you crave, with much less effort.
Prep Time15 mins
Cook Time10 mins
Inactive Time25 mins
Total Time50 mins
Servings: 8 servings
Calories: 266kcal


  • 3 tablespoons unsalted butter
  • 1 small onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 red bell pepper chopped
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 3/4 teaspoon salt
  • 1/4 cup water
  • 28 ounces tomato sauce
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup full fat coconut milk
  • For serving: cooked rice, naan bread, chopped fresh cilantro as desired


  • Turn the Instant Pot on saute mode and add the butter to the pot. Once the butter has melted, add the onion. Saute for 2-3 minutes, until softened.
  • Add the garlic, ginger and bell pepper to the pot and cook, stirring, for 30 seconds.
  • Stir in the garam masala, cumin, smoked paprika, turmeric and salt. Press cancel to turn off saute mode.
  • Pour in the 1/4 cup water and stir, scraping up any bits that may be stuck to the bottom of the Instant Pot.
  • Add the tomato sauce and the chicken to the pot.
  • Close the Instant Pot lid and turn the steam valve to the sealing position. Press the Pressure Cook/Manual button and set the cook time to 10 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then, carefully move the steam valve to the venting position to release any remaining steam and pressure. When the pin drops down, open the Instant Pot lid.
  • Remove the chicken to a clean cutting board and let it rest for a few minutes. Meanwhile, stir the coconut milk into the sauce in the Instant Pot.
  • Cut the chicken into bite size pieces and return it to the Instant Pot.
  • Serve chicken and sauce over rice, with naan bread and chopped cilantro if desired.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • How to cook butter chicken and rice together in the Instant Pot using the pot in pot method:
    1. If using a 6 quart Instant Pot, you will need to halve the butter chicken recipe ingredients, to allow room for a trivet and bowl to fit above the chicken and sauce (use the full 1/4 cup of water). If you have an 8 quart Instant Pot you can fit the full recipe ingredients as well as the trivet and bowl with rice.
    2. Complete steps 1-4 of the recipe. Rinse and drain 1 cup of long grain white rice (such as jasmine or basmati).
    3. Cut each chicken breast into three smaller pieces for large breasts or 2 smaller pieces for small breasts.
    4. Put the tomato sauce and chicken into the Instant Pot. Put a tall trivet in the pot. Be sure that the top of the trivet is above the sauce and chicken.
    5. Place a 7-inch oven safe bowl on top of the trivet and add the rice and 1 cup water to the bowl.
    6. Close the Instant Pot lid and pressure cook for 4 minutes at high pressure, followed by a 10 minute natural release. Quick release any remaining pressure and then continue with the recipe as directed in steps 8-10.


Serving: 1/8 recipe | Calories: 266kcal | Carbohydrates: 10g | Protein: 27g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 877mg | Potassium: 894mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 3mg
Nutrition information is only an estimate.
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