Instant Pot Butter Chicken

Instant Pot Butter Chicken

Contributor: @stromcoffee☕️

  • 6 people
  • 15 minutes
  • 30 minutes


  • 3 lbs. chicken thighs (boneless and skinless)
  • 2 14 oz. cans diced tomatoes
  • 2 tsp. turmeric
  • 2 tsp. garam marsala
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 10 cloves garlic (minced)
  • 3 tsp. fresh ginger (minced)
  • 2.5 tsp. salt
  • 0.25 tsp. cayenne pepper (to taste)
  • For finishing sauce after cooking:
  • 2 tsp. garam masala
  • 4 oz. butter
  • 6 oz. heavy cream
  • 0.75 cup chopped cilantro


  1. Add diced to tomatoes to Pot
  2. Add minced garlic, minced ginger, and spices then mix
  3. Add chicken thighs slightly submerged into the liquid
  4. Set Instant Pot to high pressure for 10 minutes
  5. Remove the butter to let soften on the counter while the chicken cooks
  6. Let the pressure release naturally after cooking has finished, approx. 15 minutes
  7. Remove the chicken from the instant pot and set aside on a plate or dish
  8. Use a stick immersion blender to blend the liquid and ingredients remaining in the pot (it helps to tilt the pot slightly using an oven mitten)
  9. Add the remaining 2 tsp. garam marsala
  10. Cut up the butter and add to the pot
  11. Add the heavy cream
  12. Chop the cilantro and add
  13. Mix the ingredients to ensure the butter is completely melted and add the chicken back to the sauce

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