Instant Pot Butter Chicken Recipe

4.94 from 87 votes

Instant Pot Butter Chicken in 30 minutes with fragrant spices, savory sauce and creamy butter.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Calories: 435kcal

In Instant Pot, add ingredients in exact order as listed above: onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.
Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
Open the lid, remove chicken onto a cutting board and cut into bite size pieces.
Press Sauté and add butter. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and whisk. Cook for a few minutes until sauce has thickened a bit. Press Cancel.
Return chicken to the pot, stir and serve over brown rice garnished with cilantro.

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
Newer Instant Pot models - add water: Some readers have reported getting a burn notice. I believe Instant Pots made after 2020 are more sensitive to heat. Add at least 1/2 of cold water before cooking then.

How to Make a Freezer Meal:

Instant Pot: In a gallon size Ziploc bag, add all ingredients (minus butter, water, cornstarch and cilantro). Make chicken breasts are separated with other ingredients. Let air out and reseal the bag. Freeze for up to 3 months in an upright position, so frozen blob fits into Instant Pot. Cook from frozen with 1 cup water for 30 minutes, Quick Release.
Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 1 cup water on Low for 8 hours or on High for 4 hours.
After cooking: Open the lid, add butter and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork. Pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.