Experience the rich, creamy, and tender delight of Instant Pot Butter Chicken, famously known as Makhan Murg. This recipe brings authentic Indian flavors to your table with unparalleled ease and speed, making it perfect for any day of the week!
Butter Chicken is a beloved Indian classic, cherished worldwide for its succulent chicken pieces bathed in a luscious, subtly sweet, and richly spiced tomato-based sauce. Traditionally, crafting this culinary masterpiece can be a lengthy affair, often requiring hours of simmering and a search for specialized ingredients. However, our Instant Pot Butter Chicken recipe revolutionizes this process, allowing you to savor those exquisite, traditional flavors using readily available ingredients and in a mere fraction of the time.
My journey to perfecting an expedited Butter Chicken recipe began decades ago when a dear friend shared her family’s authentic Makhan Murg recipe, passed down from her grandmother’s kitchen in India. It was, without a doubt, the most incredible Butter Chicken I had ever tasted – surpassing any restaurant rendition. The only challenge? It demanded significant time and often called for ingredients that were not easily found in standard grocery stores.
Inspired by that unforgettable taste, I embarked on a mission to adapt that cherished recipe. The goal was simple: retain the deeply authentic, complex flavors while simplifying the process and using common pantry staples. After much experimentation, I developed this Instant Pot version, which has even earned the stamp of approval from my discerning friend. This recipe truly captures the essence of classic Indian Butter Chicken, delivering a velvety, perfectly spiced sauce and remarkably tender chicken, all without the laborious steps, lengthy cooking times, or the need for specialty shops.
Prepare to be amazed by how easily you can achieve restaurant-quality Butter Chicken in your own kitchen. It’s ideal for busy weeknights, yet impressive enough for entertaining guests. Let’s dive into the essential components that make this dish a standout.
Essential Ingredients for Instant Pot Butter Chicken
The beauty of this recipe lies in its ability to harness intense flavor from a select list of common ingredients. Using fresh, quality ingredients is key to achieving that authentic taste profile.
- Chicken: For the most tender and flavorful results, we recommend using boneless, skinless chicken breasts or thighs. Chicken thighs tend to stay moister and absorb the flavors of the sauce even better under pressure. Cut the chicken into 1-inch pieces to ensure even cooking and maximum surface area for flavor absorption.
- Spices: The heart of any Indian dish lies in its spices. This recipe uses a blend of universally available ground spices, including ground coriander, ground cumin, turmeric, paprika, and garam masala. Ensure your spices are fresh (ideally no older than 6 months) for optimal aroma and taste. Garam masala, a fragrant blend of ground spices, is particularly crucial for that signature Indian warmth.
- Aromatics: A foundational trio of diced onion, minced garlic, and grated peeled gingerroot provides a robust base for the sauce. These aromatics are sautéed to release their fragrant oils, building depth and complexity right from the start.
- Butter: True to its name, butter is indispensable for Butter Chicken! Unsalted butter is preferred, as it allows you to precisely control the sodium content of your dish. While non-dairy butter substitutes can be used for a dairy-free version, traditional butter undeniably contributes to the dish’s classic richness.
- Tomatoes: Both tomato paste and crushed tomatoes are used to build the sauce’s body and flavor. The tomato paste offers a concentrated, deep tomato essence, while crushed tomatoes provide a luscious texture and vibrant tang, balancing the richness of the butter and cream.
- Chicken Broth: A small amount of low-sodium chicken broth adds essential liquid for pressure cooking and further enriches the sauce. Unlike many Instant Pot recipes that require substantial liquid, Butter Chicken utilizes less broth because the melting butter and moisture from the onions contribute significantly to the pressure-building liquid. Using low-sodium broth ensures you can adjust the seasoning to your preference.
- Cream: To achieve the characteristic velvety finish of Butter Chicken, heavy cream is essential. It’s added at the end to balance the acidity of the tomatoes, thicken the sauce to perfection, and impart that indulgent, creamy texture. Avoid using half-and-half or milk, as they may not provide the same richness or prevent curdling under heat.
Crafting Your Instant Pot Butter Chicken: Step-by-Step
Mastering the Instant Pot simplifies complex recipes like Butter Chicken dramatically. If you’re new to pressure cooking or need a refresher on your Instant Pot’s functions, we highly recommend consulting a comprehensive guide for using an Instant Pot to ensure the best results for this and future culinary adventures. Below, you’ll find a detailed breakdown of the process, with the full recipe card available at the end of this article.
Step 1: Toasting Aromatics and Spices for Depth of Flavor
This initial step is paramount for unlocking the authentic, complex flavors of Butter Chicken in a reduced timeframe. By sautéing the onions, ginger, garlic, ground spices, and tomato paste directly in butter, you’re building a deeply aromatic and flavorful foundation. Toasting the dried spices enhances their essential oils, transforming them from raw powders into fragrant, mellow contributors to the sauce.
Step 2: Deglazing the Inner Pot
After using the sauté function, it’s crucial to deglaze the Instant Pot’s inner pot. This involves adding a liquid (in this case, chicken broth) and gently scraping up any browned bits that may have adhered to the bottom. This essential step prevents the dreaded “Burn” notice and ensures all those flavorful caramelized bits are incorporated into your rich sauce. Use a sturdy spatula or wooden spoon for effective deglazing.
Step 3: Adding the Chicken
For this Instant Pot Butter Chicken recipe, we bypass the step of searing the chicken before pressure cooking. This deliberate choice allows the chicken pieces to fully absorb the aromatic spices and rich tomato base during cooking, resulting in incredibly flavorful and tender chicken. Skipping the sear also significantly speeds up the preparation, making this dish genuinely weeknight-friendly without compromising on taste or texture.
Step 4: Pressure Cooking for Tenderness
The Instant Pot works its magic quickly. Set it to high pressure for a brief cooking time. Importantly, once the cooking cycle completes, allow for a natural pressure release for at least 10 minutes. This natural release method is vital for ensuring the chicken remains exceptionally tender and moist, preventing it from drying out after the rapid cooking process.
Step 5: Finishing and Thickening the Butter Sauce
After pressure cooking, your Butter Chicken is nearly complete, but it needs one final touch to reach its peak perfection. By stirring in heavy cream and allowing the sauce to gently simmer, it transforms into a beautifully thickened, incredibly rich, and perfectly balanced concoction. The cream mellows the acidity of the tomatoes and adds that signature silky texture that defines authentic Butter Chicken. Don’t skip this step – it’s where the magic truly happens!
Step 6: Serving Your Delicious Instant Pot Butter Chicken
Once the sauce has reached its desired consistency, your Instant Pot Butter Chicken is ready to be served! This dish pairs beautifully with a variety of accompaniments that are perfect for soaking up every drop of that irresistible sauce. Classic choices include fluffy Instant Pot Brown Rice, aromatic Instant Pot Jasmine Rice, or even healthy Instant Pot Quinoa. For a low-carb option, cauliflower rice is an excellent substitute. And, of course, warm, soft Naan bread is an absolute must. Garnish generously with fresh, chopped cilantro for a burst of color and herbaceous freshness.
Efficiency Tip: Cooking Rice Simultaneously with Butter Chicken
One of the fantastic advantages of cooking with an Instant Pot is the ability to prepare multiple components of your meal at once. This recipe’s timing allows you to cook long-grain white rice using the “pot-in-pot” method, right alongside your Butter Chicken! This means a complete, delicious dinner with minimal effort and cleanup. Talk about an easy dinner!
To use this method, take a heat-proof stainless steel bowl and add rinsed long-grain white rice (note: this method works best with white rice, not brown rice) and an equal amount of water. Once your chicken mixture is in the Instant Pot, place a tall trivet directly above it, then carefully set the bowl of rice on top of the trivet. The pressure cooking time for the Butter Chicken (5 minutes with at least 10 minutes natural pressure release) perfectly aligns with the cooking requirements for pot-in-pot white rice, yielding perfectly cooked grains that are ready the moment your Butter Chicken is.
Frequently Asked Questions About Instant Pot Butter Chicken
Absolutely, yes! Toasting the spices is a critical step that elevates the flavor of this Butter Chicken from good to extraordinary. Traditionally, authentic Indian recipes often call for toasting whole spices and then grinding them. By sautéing the ground spices with the aromatics, you mimic this flavor-developing process, unlocking their full aromatic potential and creating a more complex, nuanced, and deeply satisfying sauce. Skipping this step will result in a dish that lacks depth and richness.
Indeed, you can! While “butter” is in the name, this dish is surprisingly adaptable to a dairy-free diet without compromising much on flavor. To make a dairy-free version, simply substitute unsalted butter with an equal amount of coconut oil or your favorite non-dairy butter alternative. For the heavy cream, use full-fat canned coconut milk. The coconut milk will lend a subtle sweetness and richness that complements the spices beautifully, creating a delicious dairy-free Makhan Murg.
Yes, absolutely! You can adapt this Instant Pot Butter Chicken recipe to use frozen chicken breasts or thighs. If your chicken is cut into 1-inch frozen cubes, increase the pressure cooking time to 8 minutes on HIGH pressure. If you are using whole frozen chicken breasts or thighs, increase the pressure cooking time to 10 minutes on HIGH pressure. Once the cooking time and natural pressure release have elapsed, remove the chicken, shred or chop it, and then return it to the sauce to simmer with the heavy cream during the final thickening step. This ensures the chicken is cooked through and fully tender.
Explore More Instant Pot Chicken Recipes
The Instant Pot is a versatile tool for creating quick and delicious chicken meals. If you enjoyed this Butter Chicken recipe, be sure to check out some of our other favorite Instant Pot chicken dishes:
- Instant Pot Chicken Breast: Perfect for meal prep or a simple, healthy protein.
- Instant Pot Sweet and Sour Chicken: A quick take on a takeout favorite.
- Instant Pot Chicken Tacos: Easy shredded chicken for flavorful tacos.
- Instant Pot Teriyaki Chicken: Sweet and savory, great over rice.
- Instant Pot Chicken and Rice: A comforting one-pot meal.
- Instant Pot Chicken Cacciatore: Rustic Italian flavors made simple.
- Instant Pot Whole Chicken: Roast a whole chicken effortlessly.
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Instant Pot Butter Chicken Recipe
Kristen Chidsey
6
10 mins
5 mins
10-15 mins
30 mins
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Made with tender chicken and a richly spiced tomato sauce, this recipe for Instant Pot Butter Chicken delivers flavor with ease!
Video Guide
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup minced onion, optional
- 5 cloves garlic minced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¾ cup low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 15 ounces crushed tomatoes
- ¼ cup heavy cream
- Cilantro for serving
Instructions
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Turn your Instant Pot to the “Sauté” function and add 3 tablespoons of unsalted butter. Allow the butter to melt completely. Once melted, add ¼ cup of minced onion (if using) and sauté for 2-3 minutes, stirring frequently, until the onions have softened and become translucent. Next, add 5 cloves of minced garlic and 2 teaspoons of grated fresh ginger. Continue to sauté for one minute longer until fragrant.
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Stir in 1 tablespoon of tomato paste, 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of cumin, 1 teaspoon of paprika, ½ teaspoon of turmeric, and ½ teaspoon of salt. Sauté for 1-2 minutes, stirring constantly, until the spices become highly fragrant. Be very careful not to burn the spices or tomato paste, as this can make the sauce bitter. Turn the Instant Pot OFF by hitting the “Cancel” button.
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Pour in ¾ cup of low-sodium chicken broth. Using a sturdy spatula or wooden spoon, thoroughly scrape up any browned bits that may be stuck to the bottom of the inner pot. This deglazing step is crucial to prevent a “Burn” warning during pressure cooking and incorporates all the delicious caramelized flavors into your sauce. Add the 1 pound of chicken breasts or thighs (cut into 1-inch pieces) to the mixture, ensuring it’s submerged as much as possible, then top with 15 ounces of crushed tomatoes. Do not stir after adding the tomatoes.
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Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Set the Instant Pot to cook on “Manual” or “Pressure Cook” (depending on your model) on HIGH pressure for 5 minutes. (Adjust the time using the +/- buttons.)
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Once the pressure cooking time has elapsed, allow the pressure to release naturally for 10 minutes (NPR 10). After 10 minutes, carefully perform a quick pressure release (QPR) of any remaining pressure by turning the sealing valve to “Venting.” Once the float valve has dropped, you can safely open the lid.
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Return the Instant Pot to the “Sauté” function. (You may need to hit “Cancel” first, then “Sauté”).
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Stir in ¼ cup of heavy cream. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it has thickened to your desired consistency and the flavors have melded beautifully. The heavy cream will add a rich, creamy finish. Turn the Instant Pot OFF (hit “Cancel”).
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Serve your Instant Pot Butter Chicken warm, generously spooned over rice and accompanied by warm Naan bread. Garnish with fresh cilantro, if desired.
Equipment Needed
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Electric Pressure Cooker (6 or 8 quart)
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Sturdy Spatula or Wooden Spoon
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Grater (for fresh ginger)
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Sharp Knife and Cutting Board
Recipe Notes & Tips
To make Dairy-Free Butter Chicken: Simply substitute the unsalted butter with an equal amount of coconut oil and replace the heavy cream with full-fat canned coconut milk. The flavor profile will shift slightly but remain incredibly delicious.
When using an 8-quart Instant Pot: Some 8-quart models can be a bit more sensitive to liquid levels and may trigger a “Burn” warning with less liquid. To mitigate this, consider adding an additional ¼ cup of chicken broth at the deglazing step. We have successfully made this recipe many times in both 6-quart and 8-quart pots without issues, but it’s a good precaution.
Spices are Key: For the most vibrant and authentic flavor, ensure all your dried spices are fresh. Spices lose their potency over time, so if they are older than 6 months, consider replacing them. Using all the listed spices is crucial for the complete flavor profile.
To Cook Rice at the Same Time (Pot-in-Pot Method): For a truly one-pot meal, rinse 1 cup of long-grain white rice and place it in a heat-safe stainless steel bowl with 1 cup of water. After adding the chicken and crushed tomatoes to the Instant Pot, place a tall trivet over the chicken mixture. Carefully set the bowl of rice on the trivet. The 5 minutes of high pressure cooking for the Butter Chicken, followed by at least 10 minutes of natural pressure release, will perfectly cook the rice.
Storing Leftovers: Leftover Instant Pot Butter Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. It also freezes exceptionally well for up to one month. To reheat, thaw overnight in the fridge if frozen, then warm gently in 30-second intervals in the microwave or on the stovetop over low heat, stirring occasionally. We’ve had no issues with the cream separating upon freezing and reheating this recipe.
Nutrition Information (Per Serving)
Carbohydrates: 3g
Protein: 17g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 78mg
Sodium: 337mg
Potassium: 359mg
Fiber: 1g
Sugar: 1g
Vitamin A: 551IU
Vitamin C: 2mg
Calcium: 22mg
Iron: 1mg
Nutrition information is automatically calculated and provided as an approximation. It should be used as a guide only.
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This recipe was originally published in 2019 and updated in 2022 with a new video and enhanced details.