# Instant Pot Butter Chicken | Authentic Indian Butter Chicken Recipe

Restaurant-quality butter chicken in under 30 minutes at home! This very popular Instant Pot Butter Chicken is super easy yet authentic and keto-friendly.

- Servings: 4 servings
- Total time: 25 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 1 14-ounce Canned Tomatoes
- 5 cloves Garlic
- 1 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- 0.5 teaspoons Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher 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)
- 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
- 0.25 cup chopped cilantro

## Instructions

1. Place all ingredients (except butter, cream, and 1 teaspoon garam masala) into an Instant Pot in the listed order, mixing the sauce well before placing chicken on top. If chicken is frozen, push it into the sauce slightly to defrost better.
2. Close the cooker and set for 10 minutes on high pressure, then let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
3. Open the pot and carefully remove the chicken; set it aside.
4. Blend together all the ingredients in the pot, preferably using an immersion blender.
5. Add the cut-up butter, cream, cilantro, and the remaining 1 teaspoon garam masala, then stir until well incorporated.
6. It's best to let the sauce cool a little before adding the butter and cream. Adding it to boiling sauce can make it thin. If this happens, refrigerate it to thicken.
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
8. Add the chicken back in and heat through. Break it into smaller pieces if needed, but do not shred it.
9. Serve over rice or zucchini noodles.
10. To use leftover sauce with cooked chicken, mix the chicken with gently heated sauce and simmer for a few minutes for flavors to meld. Add fresh cilantro on top.
11. For Paneer Makhani, defrost 1 cup of peas and 1 cup of paneer, then mix gently into the heated sauce and simmer for a few minutes for flavors to meld.

## Equipment

- Instant Pot
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
- STEAMER RACK / TRIVET
- KITCHENAID IMMERSION BLENDER

## Tips

- Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing.
- The garam masala is very important; consider making it homemade for a huge difference.
- No added water is needed as tomatoes and chicken release enough liquid.
- Let the sauce cool slightly before adding butter and cream to prevent thinning. If it thins, refrigerate to thicken.

## Source

- Original video: https://twosleevers.com/instant-pot-butter-chicken/
- Recipe page: https://www.cliprecipe.com/recipe/e7aaa97b-883f-4d3a-a3b8-4a04af792133
- Extracted: 2026-03-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt