YT Recipe

Instant Pot Butter Chicken

Instant Pot Butter Chicken is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by 365 Days of Slow and Pressure Cooking on YouTube.

Prep: 10 min | Cook: 22 min | Total: 40 min

Cost: $9.45 total, $2.36 per serving

Ingredients

  • 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces; partially frozen makes cutting easier)
  • 2 tablespoons Unsalted Butter (divided; 1 tbsp for sauté, 1 tbsp for finishing richness)
  • 1 tablespoon Vegetable Oil (neutral oil for sautéing)
  • 1 large Yellow Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 1 tablespoon Fresh Ginger (minced)
  • 1 tablespoon Garam Masala (spice blend)
  • 2 tablespoons Tomato Paste (concentrated flavor)
  • 1 teaspoon Salt (adjust to taste)
  • 1 cup Chicken Broth (low‑sodium preferred)
  • 1 can Tomato Sauce (15‑oz can, plain)
  • 1/2 cup Half‑and‑Half or Heavy Cream (warmed before adding to prevent curdling)
  • 1 tablespoon Cornstarch (mixed with equal water to form slurry)
  • 1 tablespoon Water (for slurry)

Instructions

  1. Prepare the Instant Pot

    Plug in the Instant Pot, press the “Sauté” function and allow it to heat up. Add the oil and 1 Tbsp butter; let the butter melt completely before proceeding.

    Time: PT2M

  2. Sauté Onion

    Add the chopped onion to the pot and stir continuously with a wooden spoon until the onion becomes translucent, about 3 minutes.

    Time: PT3M

  3. Add Garlic

    Stir in the minced garlic and sauté for 30 seconds; do not let it brown.

    Time: PT0.5M

  4. Add Chicken

    Add the bite‑size chicken pieces (partially frozen works best) to the pot and stir to coat with the aromatics.

    Time: PT2M

  5. Season and Add Liquids

    Sprinkle the garam masala, add the minced ginger, tomato paste, salt, chicken broth, and the can of tomato sauce. Stir everything together until well combined.

    Time: PT2M

  6. Pressure Cook

    Secure the Instant Pot lid, ensure the valve is set to “Sealing,” and select “Manual/Pressure Cook” on high pressure for 4 minutes.

    Time: PT4M

  7. Natural Pressure Release

    Allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.

    Time: PT10M

  8. Warm Cream

    While the pot is still on “Keep Warm,” gently warm the half‑and‑half (or heavy cream) in a microwave or small saucepan until just warm (not boiling).

    Time: PT2M

  9. Finish the Sauce

    Stir the warmed cream into the pot. In a small bowl, mix the cornstarch with water to create a slurry, then pour it into the sauce while stirring. Cook for another 2 minutes until the sauce thickens to a glossy consistency.

    Time: PT2M

  10. Serve

    Turn off the Instant Pot, ladle the butter chicken into a serving dish and enjoy with naan, rice, or flatbread.

    Time: PT1M

Nutrition Facts

Calories
350
Protein
30 g
Carbohydrates
12 g
Fat
20 g
Fiber
2 g

Dietary info: Gluten-Free, High-Protein

Allergens: Dairy

Last updated: April 20, 2026

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Instant Pot Butter Chicken

Recipe by 365 Days of Slow and Pressure Cooking

A quick, creamy Indian butter chicken made entirely in the Instant Pot. The recipe uses a simple sauté, a short pressure‑cook, and a finishing swirl of half‑and‑half (or heavy cream) for a rich sauce that pairs perfectly with naan or rice.

EasyIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
8m
Prep
20m
Cook
10m
Cleanup
38m
Total

Cost Breakdown

$9.45
Total cost
$2.36
Per serving

Critical Success Points

  • • Sauté onions until translucent
  • • Do not over‑cook garlic (30 seconds only)
  • • Pressure cook for exactly 4 minutes on high pressure
  • • Natural pressure release for 10 minutes
  • • Warm the cream before adding to prevent curdling
  • • Add cornstarch slurry and stir until sauce thickens

Safety Warnings

  • • Hot oil can cause burns – handle with care when sautéing butter and oil.
  • • Pressure cookers build high pressure – ensure the lid is locked and the valve is set to “Sealing” before cooking.
  • • Steam released during natural release is hot – keep face and hands away from the vent.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Butter Chicken in Indian cuisine?

A

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s when chefs at the Moti Mahal restaurant created a tomato‑cream sauce to use up leftover tandoori chicken. It quickly became a beloved comfort dish across India and the world, symbolizing the blend of smoky grilled flavors with a rich, buttery sauce.

cultural
Q

What are the traditional regional variations of Butter Chicken in Indian cuisine?

A

In North India, the classic version uses a tomato‑onion base with garam masala and cream. In Punjab, extra butter and a hint of fenugreek leaves (kasuri methi) are added. Some Southern adaptations replace cream with coconut milk for a dairy‑free twist.

cultural
Q

How is Butter Chicken traditionally served in India?

A

Butter Chicken is traditionally served hot, garnished with a drizzle of cream and fresh cilantro, alongside naan, roti, or steamed basmati rice. It is often accompanied by a side of cucumber raita to balance the richness.

cultural
Q

On what occasions is Butter Chicken commonly prepared in Indian culture?

A

Butter Chicken is a popular dish for family gatherings, festivals like Diwali and Eid, and restaurant menus because it appeals to a wide range of palates and can be made in large batches for celebrations.

cultural
Q

What other Indian dishes pair well with Butter Chicken?

A

Butter Chicken pairs beautifully with buttery naan, garlic naan, or fluffy basmati rice. Side dishes such as dal makhani, saag paneer, or a simple cucumber‑mint raita complement the rich sauce.

cultural
Q

What makes Butter Chicken special in Indian cuisine?

A

Its signature characteristic is the silky, tomato‑cream sauce enriched with butter and aromatic spices, creating a balance of sweet, tangy, and mildly spicy flavors that are both comforting and indulgent.

cultural
Q

What are the most common mistakes to avoid when making Butter Chicken in the Instant Pot?

A

Common errors include over‑cooking garlic (it turns bitter), not allowing a natural pressure release (which can cause the sauce to splatter), and adding cold cream directly to the hot sauce, which can cause curdling. Follow the timing and warming steps precisely for best results.

technical
Q

Why does this Butter Chicken recipe use a short 4‑minute pressure cook instead of a longer simmer?

A

A brief high‑pressure cook quickly tenderizes the chicken while preserving its juiciness, and the Instant Pot’s sealed environment intensifies the flavors without the need for a long simmer, making the dish ready in under 30 minutes.

technical
Q

Can I make Butter Chicken ahead of time and how should I store it?

A

Yes, you can prepare the sauce and chicken up to a day in advance. Store the cooked chicken and sauce (without cream) in an airtight container in the refrigerator for 3‑4 days. Reheat gently, then stir in warmed cream before serving.

technical
Q

What does the YouTube channel 365 Days of Slow and Pressure Cooking specialize in?

A

The YouTube channel 365 Days of Slow and Pressure Cooking focuses on creating flavorful meals using slow‑cooker and pressure‑cooker techniques, offering step‑by‑step tutorials that emphasize convenience, nutrition, and the versatility of these appliances.

channel
Q

How does the YouTube channel 365 Days of Slow and Pressure Cooking’s approach to Indian cooking differ from other Indian cooking channels?

A

365 Days of Slow and Pressure Cooking adapts traditional Indian recipes for modern appliances, simplifying complex techniques like braising and simmering into quick pressure‑cooker or slow‑cooker steps while preserving authentic flavors, unlike many channels that rely on stovetop or tandoor methods.

channel
More like this:Indian RecipesMain Course RecipesMore by 365 Days of Slow and Pressure Cooking

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