Instant Pot Indian Butter Chicken is quick, easy, creamy, and full of flavor. Tender pieces of chicken and hearty potato chunks simmer in a mild tomato and coconut milk sauce scented with warm Indian spices. Serve with garlic naan or steamed rice for a comforting, restaurant-style meal at home.
This Instant Pot Butter Chicken recipe has been a family favorite for over a year. It’s adapted from Mel’s Kitchen Cafe to better suit a busy household and to use standard can sizes so you don’t end up with half-empty containers in the fridge. The result is a dependable, crowd-pleasing weeknight meal.
Instant Pot Indian Butter Chicken
Many butter chicken recipes rely on heavy cream for richness, but this version uses canned coconut milk—light or reduced-fat if you prefer—to keep the dish lighter while still silky and satisfying. The Instant Pot speeds everything up: from start to finish this dish comes together quickly without sacrificing flavor.
This recipe is kid-friendly and tends to disappear quickly at our table. It pairs especially well with Easy Garlic Naan or simply with steamed rice. Adding potatoes is optional—their mellow flavor and soft texture make the dish more filling, but you can increase the chicken instead if you prefer.
The sauce is a gentle balance of tomato and coconut with warm spices like coriander, garam masala, turmeric, and a touch of paprika. Use smoked paprika if you have it for a subtle depth, and adjust salt to taste.
Butter Chicken vs. Chicken Tikka Masala
Butter chicken and chicken tikka masala share many similarities, but they are not identical. Tikka masala often starts with chicken marinated in yogurt and spices, which gives it a deeper, more complex flavor. Butter chicken typically skips a long marinade and is milder and quicker to prepare. Historically, butter chicken began as a way to rehydrate and flavor leftover tandoori chicken with butter or ghee and a creamy tomato sauce.
Some sources note differences in whether the chicken is bone-in or boneless, but that varies by recipe and region. This Instant Pot version aims to be simple, fast, and approachable while still delivering the comforting flavors you expect from butter chicken.
Lightened with coconut milk and prepared in the Instant Pot, this recipe is ideal for colder months or any time you want a rich, flavorful Indian-style meal without a long prep time. The flavors are bold yet approachable, and the pressure cooker keeps things fast and fuss-free.
More Instant Pot Recipes
- Instant Pot French Dip Sandwiches
- Instant Pot Chimichangas
- Hard Boiled Eggs in the Instant Pot
- Instant Pot Short Ribs
Instant Pot Indian Butter Chicken with Potatoes
Ingredients
- 3 Tbsp butter, divided
- 1/4 cup diced onions (white or yellow)
- 1 tsp minced garlic (about 2 cloves)
- 1 tsp ginger paste (or grated fresh ginger)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp paprika (smoked paprika recommended)
- 1/2 tsp salt, or to taste
- 1 cup potatoes, peeled and cut into 1-inch pieces (russet or yellow), optional
- 8 oz can tomato sauce
- 15 oz can light/reduced-fat coconut milk
- 1–2 Tbsp cornstarch (for thickening)
- 1–2 Tbsp cold water (to make a slurry)
- Hot cooked rice, for serving
- Fresh chopped cilantro, optional for garnish
Instructions
- Place the stainless steel inner pot into the Instant Pot and select Sauté on Normal.
- Melt 2 Tbsp butter. Add the onions and cook, stirring, for 2–3 minutes until translucent. Add garlic and ginger paste and cook 10–20 seconds.
- Add the cubed chicken and spices (coriander, garam masala, turmeric, paprika, and salt). Cook, stirring for 1–2 minutes.
- Stir in the diced potatoes (if using), tomato sauce, and coconut milk.
- Attach the lid and ensure the valve is closed. Select Manual/Pressure Cook on high pressure and set the timer to 6 minutes. The Instant Pot will start automatically.
- When cooking finishes, quick release the pressure by carefully turning the valve to open. If it splatters, close the valve and wait 5 minutes before trying again. Remove the lid once the float valve drops.
- Cancel to turn off pressure mode and select Sauté. Add the remaining 1 Tbsp butter and melt into the sauce.
- Mix equal parts cornstarch and cold water (1–2 Tbsp each) to make a slurry. Once the sauce is boiling, stir in the slurry and cook until thickened. Use more cornstarch for a thicker sauce. Adjust salt to taste.
- Serve over hot cooked rice and garnish with chopped cilantro if desired.
Notes
Ginger paste is often sold in a tube in the refrigerated produce or herb section. Alternatively, peel and grate fresh ginger with a microplane.
Recipe adapted from Mel’s Kitchen Cafe.
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