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Instant Pot Butter Chicken

A flavor-packed delight that is so quick and easy!

Serves: 4, Prep Time: 5 minutes, Total Time: 25 minutes.

Section 1: List Your Ingredients

Instant Pot Butter Chicken

  • 1 14-oz. canned tomatoes

  • 5-6 garlic cloves

  • 1-2 tsp. minced ginger

  • 1 tsp. turmeric

  • ½ tsp. cayenne pepper

  • 1 tsp. smoked paprika

  • 1 tsp. kosher salt

  • 1 tsp. garam masala

  • 1 tsp. ground cumin

  • 1 lb. boneless chicken thighs

Sauce Finish

  • 4 oz. coconut oil

  • 4 oz. full-fat coconut milk

  • 1 tsp. garam masala

  • ¼ -½ cup chopped cilantro


  1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the coconut oil, coconut milk 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.

  2. 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.

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

  4. Blend together all the ingredients, preferably using an immersion blender

  5. Add the oil, coconut milk, cilantro, and garam masala and stir until well incorporated.

  6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

  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 up into smaller pieces if you need but don't shred it. Serve over rice, or zucchini noodles.


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