Instant Pot Butter Chicken

  • Author: Peanut Blossom


This family friendly Instant Pot recipe is the perfect introduction to Indian flavors.



  • 1 14-oz can diced tomatoes
  • 5 cloves of garlic, minced
  • 1.5 inch piece of ginger chopped
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 2 lb boneless, skinless chicken thighs
  • 1tsp salt

To finish:

  • 1/2 stick of butter cut into cubes
  • 4 oz heavy cream
  • 1 tsp garam masala
  • 1/2 c chopped cilantro


  1. Place all ingredients from tomatoes to cumin powder into the Instant Pot and stir to combine. Sprinkle the 2 pounds of chicken with salt and nestle in the sauce, making sure to submerge as much as possible.
  2. Close the Instant Pot and set for 14 minutes. I used the meat setting. Let the IP release pressure naturally.
  3. Carefully remove the cooked chicken from the sauce and store on a plate. Cut into bite sized chunks, resist shredding it.
  4. Using an immersion blender, blend the ingredients remaining in the pot until smooth. Turn on the saute function and stir in the butter, cream, cilantro and additional garam masala.
  5. This recipe makes a large quantity of sauce. Before returning the cut chicken to the pot, use a ladle to remove about half of the sauce for freezing for future use. Heat the chicken through in the remaining sauce and serve on top of cooked jasmine rice.