Creamy Instant Pot Butter Chicken

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This easy Instant Pot Butter Chicken is better than what you’d find in a restaurant! Enjoy all the authentic, rich flavors of your favorite curry sauce cooked with tender chicken and served over basmati rice.

I have had the biggest craving for Indian food, especially my favorite dish Butter Chicken, but with our new financial goals, we have been trying to make more meals at home. Thankfully, after tweaking a few recipes, I was finally able to create this version that tastes better than a restaurant! Seriously, it is so flavorful and juicy, I wish I had tried it before! My husband, who doesn’t even like Indian food (I know, right?) loves this dish and has even requested me to make it again!

Notes: The most important ingredients are the spices, so don’t skimp! Specifically, I love the Manitou Trading Company brand for the Garam Masala, because it gives it a really authentic taste. If you want, you can definitely substitute chicken thighs for the chicken breast, but after experimenting with each, we actually preferred the chicken breasts for this particular recipe.

I made this recipe for Instant Pot Butter Chicken using the Instant Pot Duo Mini, which holds 3 quarts! This recipe could easily be doubled for a 6-quart Instant Pot or bigger.

Ingredients

• 2 lbs boneless skinless chicken breasts, chopped 2in cubes
• 4 Tbsp unsalted butter, sliced into 4
• 1 medium white onion, diced
• 1 Tbsp ginger, minced
• 1 Tbsp garlic, diced
• 3 Tbsp lemon juice
• 3 Tbsp tomato puree
• 1 cup heavy cream
• Cilantro (optional)

Marinade Ingredients

• 4 oz Greek yogurt (1/2 cup)
• 3 Tbsp lemon juice
• 2 tsp Garam Masala
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt

Spice Blend

• 1 Tbsp Garam Masala
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cayenne (this makes it spicy- add more or less to taste)
• 1 tsp salt
• 1 Tbsp sugar

Marinating time: 45 minutes
Prep time: 15-20 minutes
Cooking time: 5 minutes

Instructions

Marinade the Chicken

Combine chicken with marinade ingredients. Coat evenly and cover. Marinade for at least 45 minutes, but can be marinated up to 24 hours.

*Browning the Chicken

*This step is optional, but seals in the moisture and enhances the flavor! Heat a saucepan on medium heat on stovetop and melt 1 tablespoon of butter place marinated chicken on pan. Cook until browned (approx 2 minutes on each side). Once browned, remove from heat.

Cooking Instructions

1. Turn Instant Pot to Sauté. Melt half of the butter (2 tablespoons) and add onions, garlic, and ginger. Sauté approx. 3 min until onions are translucent. Add remaining butter to pot and melt thoroughly.
2. Throw in the spice blend and mix. Cook 1 min.
3. Use lemon juice to deglaze the bottom of the pot, making sure to scrape off the bottom to prevent burning.
4. Next, add the tomato paste and stir thoroughly. Cook down for an additional minute. Place marinaded chicken in Instant Pot. Cover with sauce.
5. Turn off Sauté function and set it to Pressure Cook for 5 minutes. *If you did not brown the chicken, Pressure Cook for 10 minutes.
6. After the pressure cooking is completed, allow Instant Pot to do a natural release for an additional 10 minutes.
7. Garnish with cilantro (optional) and serve with basmati rice!
   

Check out our other Instant Pot recipes!
–7 Easy Instant Pot Freezer Meals
–The Best Instant Pot White Chicken Chili
–Copycat Olive Garden Zuppa Toscana Soup