Creamy Instant Pot Butter Chicken Recipe Easy Homemade with Step-by-Step Guide

Let me tell you, the scent of simmering spices and rich tomato cream wafting from my Instant Pot is enough to make anyone’s mouth water. The first time I made this creamy Instant Pot butter chicken recipe, I was instantly hooked. It was one of those rare kitchen moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s butter chicken was the gold standard—comforting, indulgent, and always a family favorite. But honestly, trying to recreate that magic without hours of simmering felt daunting. Then, this recipe came along, and I wish I’d discovered it sooner.

My family couldn’t stop sneaking spoonfuls right off the stove (and I can’t really blame them). It’s dangerously easy, packed with pure, nostalgic comfort, and perfect for busy weeknights or impressing guests without the fuss. Whether you’re feeding a hungry crowd or just craving a creamy, flavorful meal that brightens up your dinner table, this butter chicken recipe is your new best friend. Plus, it’s a total crowd-pleaser on Pinterest boards and potlucks alike. Believe me, after testing this recipe multiple times—in the name of research, of course—it’s become a staple for family gatherings, gifting, and those cozy nights when you want something that feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless experiments and fine-tuning, I’m confident this creamy Instant Pot butter chicken recipe stands out for many reasons. It’s a keeper, trust me.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy nights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a weekend feast, or holiday entertaining, this recipe shines.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and balanced spices.
• Unbelievably Delicious: The silky tomato cream sauce and tender chicken create a flavor combo that’s downright addictive.

What makes this butter chicken recipe different from the rest? It’s the magic of cooking it in the Instant Pot—locking in flavors and tenderness in a way that slow simmering just can’t beat. Plus, the creamy sauce is perfectly balanced with spices and a hint of tang from yogurt, giving it that authentic, soul-soothing satisfaction without the fuss. Honestly, this recipe makes you close your eyes after the first bite because it’s that good. You’re not just making butter chicken—you’re making the best version you’ll ever need.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and a few fresh additions bring everything to life.

• Chicken Thighs: Boneless, skinless, about 1.5 pounds (700g) – juicy and perfect for tender results.
• Unsalted Butter: 3 tablespoons – adds richness and smoothness to the sauce.
• Onion: 1 medium, finely chopped – builds the flavor base.
• Garlic: 4 cloves, minced – essential aromatic punch.
• Fresh Ginger: 1 tablespoon, grated – brightens the spices.
• Tomato Paste: 2 tablespoons – intensifies tomato flavor and color.
• Diced Tomatoes: 1 can (14 oz / 400g) – provides body and acidity.
• Heavy Cream: 3/4 cup (180ml) – for that luscious creaminess.
• Plain Yogurt: 1/2 cup (120ml), preferably whole milk – adds a subtle tang and tenderizes chicken.
• Garam Masala: 2 teaspoons – the signature spice blend for warmth.
• Ground Cumin: 1 teaspoon – earthy depth.
• Ground Coriander: 1 teaspoon – citrusy undertones.
• Chili Powder: 1 teaspoon (adjust to taste) – gentle heat.
• Turmeric: 1/2 teaspoon – color and subtle earthiness.
• Salt: To taste – balances flavors perfectly.
• Water or Chicken Broth: 1/2 cup (120ml) – for pressure cooking and flavor depth.
• Fresh Cilantro: A handful, chopped – for garnish and freshness.

Pro tip: I recommend using a good quality garam masala like McCormick or a local authentic blend for the best aroma. For dairy alternatives, swap heavy cream with coconut cream and yogurt with coconut yogurt for a dairy-free version.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: The star of this recipe; it makes the chicken tender and flavors meld beautifully.
• Wooden Spoon or Silicone Spatula: For sautéing onions and stirring the sauce without scratching your pot.
• Measuring Cups and Spoons: Ensures precise seasoning and creaminess.
• Knife and Cutting Board: For prepping onions, garlic, and ginger.
• Small Mixing Bowl: To whisk the yogurt and cream together before adding.

If you don’t have an Instant Pot, a stovetop pressure cooker works just as well (just adjust cooking times accordingly). For sautéing, I personally love using a silicone spatula because it’s gentle on the pot’s surface but sturdy enough to scrape up those flavorful browned bits. And hey, if you’re on a budget, any basic pressure cooker will do just fine—you don’t need the fanciest model to nail this recipe.

Preparation Method

1. Prep the Chicken: Trim any excess fat from 1.5 pounds (700g) boneless, skinless chicken thighs and cut into bite-sized pieces. Pat dry with paper towels to help with browning. (Time: 5 mins)
2. Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode. Melt 3 tablespoons of unsalted butter. Add 1 medium finely chopped onion and cook until translucent, about 5 minutes, stirring frequently so it doesn’t burn. Then add 4 minced garlic cloves and 1 tablespoon grated fresh ginger. Stir for another minute until fragrant. (Time: 7 mins)
3. Spice It Up: Add 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, and 1/2 teaspoon turmeric. Stir constantly for 30 seconds to toast the spices and release their aromas. (Watch closely—spices can burn quickly.)
4. Build the Sauce: Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen the flavor. Add 1 can (14 oz / 400g) of diced tomatoes and 1/2 cup (120ml) water or chicken broth. Mix well, scraping the bottom to loosen any browned bits. (Time: 3 mins)
5. Add Chicken: Toss in the chicken pieces, stirring to coat them in the sauce. Turn the Instant Pot off the sauté mode. (Time: 2 mins)
6. Pressure Cook: Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high pressure for 8 minutes. It might take about 10 minutes to come to pressure before the timer starts. (Time: 18 mins total including pressurizing)
7. Release Pressure: Once the cooking cycle completes, carefully perform a quick pressure release. Open the lid when safe.
8. Finish the Sauce: Stir in 3/4 cup (180ml) heavy cream and 1/2 cup (120ml) plain yogurt. Mix gently until smooth and creamy. Taste and season with salt as needed. Switch Instant Pot back to ‘Sauté’ for 3-5 minutes to warm through and thicken the sauce slightly. (Time: 5 mins)
9. Garnish & Serve: Sprinkle chopped fresh cilantro over the top. Serve hot with basmati rice or naan bread. (Time: Immediate)

Pro tip: If your sauce feels too thick, add a splash more water or broth. If it’s too thin, let it simmer a few extra minutes on the sauté setting.

Cooking Tips & Techniques

One of the keys to this creamy Instant Pot butter chicken recipe is building flavor layers. Don’t rush the sauté step—softened onions and toasted spices bring that authentic depth. I once skimmed this step and ended up with a flat sauce (lesson learned!).

Patting the chicken dry before browning helps it caramelize better, adding texture and richness. The Instant Pot’s pressure cooking tenderizes the thighs perfectly, making them fall-apart juicy every time.

Don’t add cream and yogurt before pressure cooking—it can curdle under high heat. Stirring them in at the end keeps the sauce silky and smooth. Also, always use whole milk yogurt or full-fat cream for that luscious mouthfeel.

When multitasking, prep your ingredients while the Instant Pot heats up to save time. And keep a close eye during sautéing—spices can burn quickly and ruin the flavor.

Variations & Adaptations

• Dairy-Free Version: Swap heavy cream with coconut cream and yogurt with coconut yogurt for a luscious vegan-friendly twist.
• Spice Level: Increase chili powder or add fresh chopped green chilis if you like it hotter. For milder palates, reduce chili powder to 1/2 teaspoon.
• Protein Swap: You can try this recipe with chicken breasts, but reduce pressure cooking time to 6 minutes to avoid dryness. Tofu or paneer cubes also work well; add them after pressure cooking and simmer in sauce.
• Seasonal Twist: In summer, add fresh diced tomatoes instead of canned for brightness. Or stir in some cooked peas or spinach at the end for added greens.

Personally, I once added a spoonful of almond butter for extra creaminess and nuttiness—totally unexpected but delicious!

Serving & Storage Suggestions

This creamy Instant Pot butter chicken is best served hot, straight from the pot, alongside fluffy basmati rice or warm naan to soak up every bit of that heavenly sauce. A simple cucumber raita or a crisp green salad balances the richness perfectly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight—honestly, it tastes even better the next day. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop or in the microwave, adding a splash of water or cream if the sauce is too thick.

Nutritional Information & Benefits

This recipe serves about 4 people, with roughly 400-450 calories per serving depending on portion size and sides. It’s rich in protein thanks to the chicken thighs, and the healthy fats from butter and cream provide satisfying energy.

Spices like turmeric and ginger add anti-inflammatory benefits, while garlic supports immunity. Using yogurt introduces probiotics, aiding digestion. If you opt for coconut cream and dairy-free yogurt, the dish remains creamy but caters to lactose intolerance.

While indulgent, this recipe can fit into balanced diets when enjoyed in moderation and paired with fresh veggies or whole grains.

Conclusion

This creamy Instant Pot butter chicken recipe is worth every minute you spend in the kitchen. It’s straightforward, comforting, and packed with flavor that’ll make you feel like a seasoned chef without the stress. Customize it your way—heat it up, swap ingredients, or add your own flair. Honestly, I love this recipe because it brings people together, sparks smiles, and fills the home with that irresistible aroma that says “dinner is ready.”

Give it a try, share your twists, and let me know how it turns out! Your next favorite homemade butter chicken is just a few steps away.

FAQs About Creamy Instant Pot Butter Chicken Recipe

Can I use chicken breasts instead of thighs?

Yes! Use boneless, skinless breasts but reduce the pressure cooking time to about 6 minutes to avoid drying out the meat.

Is it possible to make this recipe dairy-free?

Absolutely. Swap heavy cream for coconut cream and yogurt for coconut yogurt or another non-dairy alternative for a creamy, dairy-free version.

Can I prepare this recipe ahead of time?

Yes, it stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Flavors often deepen after chilling.

What can I serve with butter chicken?

It pairs wonderfully with basmati rice, naan, roti, or even cauliflower rice for a low-carb option. Fresh cucumber raita or a simple salad complements it nicely.

How spicy is this recipe?

The heat level is mild to medium but can be adjusted by increasing or reducing chili powder and adding fresh chilis according to your taste.

Print