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+ servings
two small bowls with butter chicken and pita bread
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5 from 1 vote

Instant Pot Butter Chicken

A creamy chicken and tomato curry loaded with spices and butter. Make this in under 30 minutes!
Prep Time15 mins
Cook Time10 mins
Course: Entree
Cuisine: Indian, Indian American
Servings: 4 servings
Calories: 807kcal


  • Instant Pot


  • 2 lbs boneless chicken breasts
  • 1 onion
  • 4 garlic cloves
  • 1 tsp fresh ginger
  • 28 ounces tomato puree
  • 2 tbsp garam masala
  • 1 cup chicken broth
  • 1 tsp sugar
  • 4 tbsp butter
  • 1/2 tsp chili powder optional
  • 1 cup heavy cream
  • salt to taste
  • 2 tbsp fresh cilantro


  • Press the saute function on the instant pot and add some oil and 2 tbsp butter.
  • Add the onions and turmeric. Cook for 1-2 minutes.
  • Stir in the garlic and ginger and cook for an additional 30 seconds.
  • Add the chicken, tomato puree, sugar, salt, and water.
  • Close the lid and press the pressure cooker function. Set the timer for 5 minutes.
  • Once the 5 minutes are up, move the steam valve slowly and slowly release steam. Open the lid carefully.
  • Press the saute function, add the heavy cream and cook for an additional 40 seconds.
  • Check for seasoning, add the remaining butter and garnish with fresh cilantro, if desired.


  • Please read your instant pot manufacturer guide before using. 
  • Use a little bit of sugar to sweeten it up and a bit of chili spice to make it spicy. 


Calories: 807kcal | Carbohydrates: 25g | Protein: 53g | Fat: 56g | Saturated Fat: 27g | Cholesterol: 257mg | Sodium: 545mg | Potassium: 1514mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2543IU | Vitamin C: 28mg | Calcium: 118mg | Iron: 5mg