Instant Pot Indian Butter Chicken


I was gifted an instant pot for my birthday this past June and my life was forever changed. It makes delcious things and makes them amazingly fast. You don’t even have to remember to thaw your meat for dinner!

I have started cooking with it more often than not. There are so many benefits, which I’m sure I’ll touch base on in another post. For now I’ll leave you with this recipe from Two Sleevers for a super quick and easy butter chicken! If you have a rice cooker (another kitchen staple that is truly a MUST) this meal and clean up is easy peasy. My entire family loves it, including my toddler.

If you’re concerned about the spice, fear not. When made according to the recipe it isn’t spicy! However, if you like a good kick feel free to play with the spices as you get more comfortable.

Instant Pot Keto Indian Butter Chicken

Prep 5 mins∙ Cook 20 mins∙ Makes 4 servings + sauce∙ Source


  • 1 14- ounce can diced tomatoes
  • 5-6 cloves garlic, minced
  • 1-2 teaspoons minced ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
  • To finish:
  • 4 ounces butter cut into cubes (use coconut oil if dairy free)
  • 4 ounces heavy cream (use full-fat coconut milk if dairy free)
  • 1 teaspoon garam masala
  • 1/4-1/2 cup chopped cilantro

Instant Pot Directions

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It’s best to let the sauce cool just a little before adding the butter and the cream.

Dice the chicken and add it back into the sauce.

Serve over rice, or cauliflower rice if you’re wanting a grain free option. I also love adding garlic naan to the side. You can buy it at any grocery store in the bakery section.

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