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Instant Pot Butter Chicken

A silky, richly spiced butter chicken made in the Instant Pot for a weeknight-friendly, restaurant-style curry at home. Creamy tomato sauce, tender chicken, and a kiss of fragrant spices come together in one pot without fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 tsp cayenne pepper (optional, to taste)
  • 1 tsp paprika
  • 1 cup tomato puree or crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh cilantro, chopped (optional, for garnish)
  • 2 tbsp fresh lime juice (optional, for brightness)
  • 1 cup water or chicken broth, as needed
  • extra: basmati rice or naan for serving

Instructions
 

  • Season the chicken with a pinch of salt and pepper. Set the Instant Pot to sauté and melt the butter, then brown the chicken in batches until lightly golden. Remove and set aside.
  • In the same pot, add the onion and sauté until translucent and fragrant, about 3–4 minutes. Stir in garlic and ginger and cook for another minute.
  • Add garam masala, cumin, turmeric, cayenne (if using), and paprika. Stir to toast the spices for about 30 seconds, until fragrant.
  • Pour in tomato puree, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
  • Pour in the cream or coconut milk and add enough water or broth to create a thick, saucy consistency. Stir well.
  • Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
  • Open the lid and stir gently. Adjust salt and pepper to taste. If the sauce is too thick, whisk in a splash more cream or broth to reach your desired consistency.
  • Garnish with chopped cilantro and a squeeze of lime juice, if you like. Serve hot with steamed basmati rice or warm naan.