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4.67 from 3 votes

Instant Pot Butter Chicken

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings


  • Instant Pot or Similar Pressure Cooker


  • 2 tbsp unsalted butter
  • 1 tbsp fresh ginger finely mince
  • 5 cloves of garlic finely minced
  • 1 14-ounce can tomato sauce
  • 6 oz canned crushed tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp yellow curry powder
  • 1 tsp smoked paprika
  • 1/2 tsp granulated sugar
  • salt and black pepper as needed
  • 1 1/2 lb boneless and skinless chicken thighs roughly chopped into smaller pieces
  • 1 cup chicken broth
  • 1/2 cup heavy cream more as needed
  • chopped parsley for garnish
  • 4 servings basmati or jasmine rice
  • 4 servings naan optional
  • creme fraiche or sour cream optional


  • Turn your instant pot to the sauté setting. If the pressure cooker you are using does not have a sauté setting, sauté in a skillet on the stove over medium-high heat. (Please reference the manufacturer’s guide for detailed instructions on how to use your instant pot or pressure cooker.)
  • Add the butter and melt. Immediately add the ginger and garlic. Sauté for 30 seconds before adding the tomato sauce, crushed tomatoes, tomato paste, curry powder, paprika, sugar, and a heavy pinch of salt and black pepper. Stir in the chicken. If the liquid doesn't mostly cover the chicken, add chicken broth until it is mostly submerged.
  • Close the lid on your instant pot, and set to pressure cook on high for 7-10 minutes depending on your altitude (we cook for 10 minutes at 7220 feet above sea level). Let the instant pot naturally release for 5 minutes before carefully performing a quick release.
  • Turn the sauté setting back on and stir in the heavy cream. Season to taste with salt and black pepper and cook for 5-10 minutes or until the sauce has thickened slightly.
  • Serve the butter chicken over rice, sprinkled with parsley, and drizzled with creme fraiche or sour cream if desired. Use naan to soak up the sauce and enjoy!