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Instant Pot Butter Chicken

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Marinating Time 45 mins
Course Main Course
Servings 6


  • Pressure Cooker


  • 2 lbs boneless skinless chicken breasts chopped 2 in. cubes
  • 4 T unsalted butter sliced into 4 chunks
  • 1 medium white onion diced
  • 1 T ginger minced
  • 1 T garlic diced
  • 3 T lemon juice
  • 3 T tomato paste
  • 1 cup heavy cream
  • cilantro optional


  • 1/2 cup Greek yogurt plain
  • 3 T lemon juice
  • 2 tsp Garam Masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt

Spice Blend

  • 1 T 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 T sugar


Marinating 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

  • Turn on Sauté function. Melt half of the butter (2 Tbsp) and add onions, garlic, and ginger.
  • Sauté for about 3 minutes until onions are translucent. Add remaining butter to pot and melt thoroughly.
  • Throw in the spice blend and mix. Cook 1 min.
  • Use lemon juice to deglaze the bottom of the pot, making sure to scrape off the bottom to prevent burning.
  • Next, add the tomato paste and stir thoroughly.
  • Cook down for an additional minute. Add heavy cream and mix thoroughly.
  • Add marinaded chicken to pot and mix.
  • Turn off Sauté function and set it to Pressure Cook for 5 minutes.
    **If you did not brown the chicken, Pressure Cook for 8 minutes.
  • After the pressure cooking is completed, allow Instant Pot to do a natural release for an additional 10 minutes.
  • Perform a quick release, remove lid, and stir.
  • Serve with basmati rice and garnish with cilantro (optional)