Instant Pot Butter Chicken Recipe (Stove Top Recipe Included)
This Instant Pot Butter Chicken Recipe is an easy, delicious, and extremely comforting weeknight meal that comes together in under 30 minutes! Tender, juicy chicken swimming in warm, buttery sauce, tastes perfect over rice or with naan bread! It's the perfect dinner on a busy evening, and one the entire family will ask for again and again!
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What do I need to make Instant Pot Butter Chicken?
This delicious, comfort food recipe comes together quickly with spices from the pantry and a few other items from the refrigerator. Here is what you will need to make Indian Butter Chicken in the Instant Pot:
- Chicken breasts, cut into bite-size pieces
- Greek yogurt
- Lime, juiced
- Garlic cloves, minced
- Yellow onion, diced
- Fresh ginger, minced or grated
- Garam masala
- Turmeric
- Cumin
- Red pepper flakes
- Cinnamon
- Tomato paste
- Water
- Brown sugar
- Full-fat coconut milk
- Butter
- Rice vinegar
- Optional for serving: rice, naan bread, chopped cilantro, red pepper flakes, jalapeno slices, lime wedges
Looking for more delicious Instant Pot recipes? Give these reader favorites a try!
Instant Pot Kung Pao Chicken | Easy Instant Pot Korean Beef | Instant Pot Chicken and Potatoes Recipe | Instant Pot Fried Rice with Vegetables
How do I make Instant Pot Butter Chicken ?
This Instant Pot chicken recipe is super easy to make. To make the process go quickly, gather all of your ingredients and measure them out.
Step 1: Sauté the chicken
Cube your chicken breasts into bite-size pieces (about ½ inch). The, toss them with the greek yogurt and lime juice and set aside. Turn your pressure cooker to "saute" and add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes and turn the pressure cooker off.
Step 2: Pressure cook the ingredients
Add the tomato paste, water and brown sugar, give it a stir to combine, close the lid, and flip the pressure cooker valve to "seal." Turn on the pressure cooker function and set it for 10 minutes on high. When finished, turn off the pressure cooker, manually release the pressure, and slowly remove the lid.
Step 3: Stir in remaining ingredients, serve and enjoy!
Stir in the coconut milk, butter, and rice vinegar. Continue to stir until the butter is melted. Serve over rice, with desired toppings, and/or with naan bread.
What's the best way to make Butter Chicken on the Stove Top?
This recipe converts very easily to making it on the stove top. So, if you do not have a pressure cooker, it's no problem to create this flavorful chicken dish on your stove.
Step 1: Sauté chicken, onion and spices in a Dutch Oven
Cube your chicken breasts into bite-size pieces (about ½ inch). Toss them with the greek yogurt and lime juice and set aside. In a dutch oven or a large pot over medium heat, add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes.
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Step 2: Add tomato paste and brown sugar, sauté until chicken is fully cooked
Add the tomato paste, water and brown sugar, give it a stir to combine, and continue to saute for another 5 minutes or until the chicken is fully cooked and the internal temperature reaches 165 degrees fahrenheit.
Step 3: Stir in remaining ingredients, serve and enjoy!
Turn the heat down to low, stir in the coconut milk, butter, and rice vinegar until the butter is melted. Serve over rice, with desired toppings, and/or with naan.
Instant Pot Butter Chicken Facts, Questions and Answers
CAN I MAKE THE INSTANT POT BUTTER CHICKEN RECIPE AHEAD OF TIME?
Yes! This is one of those recipes (much like chili!) that sometimes tastes better the second day, so I highly recommend making it ahead of time, or doubling the recipe so that you have leftovers.
To make ahead: Simply make the recipe as directed, allow it to cool, and place into a bowl, cover, and save in the fridge for about three days.
When ready to reheat: You can heat it over low heat on the stove top, until warmed throughout.
To freeze: simply make the recipe as directed and place into freezer-safe bags or containers leaving at least 3 inches of space at the top, seal, and freeze for up to three months.
Reheating from frozen: allow the butter chicken to thaw in the fridge overnight and reheat over low in a large pot over the stove until warmed throughout.
HOW DO I SERVE INSTANT POT BUTTER CHICKEN?
I recommend serving butter chicken in a deep dish, with rice, slices of lime, slices of fresh or pickled jalapeno, and topped with red pepper flakes.
CAN I ADD SALT TO THIS RECIPE?
I don't think you'll need to as the vinegar and lime juice give it a nice, salty, tangy taste. But if you would like to salt it feel free!
CAN I SUBSTITUTE THE TOMATO PASTE FOR CANNED TOMATOES?
You can, but it won't be as thick and it'll still taste great! I recommend draining the water from a can of tomatoes and using the entire 15 oz can.
CAN I USE SOMETHING OTHER THAN COCONUT MILK?
You can, feel free to use 1 cup of heavy cream in place of full fat coconut milk. Or you can use light coconut milk if you want to lighten this recipe up a tad.
Instant Pot Butter Chicken Recipe
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 4 chicken breasts cut into bite-size pieces (½ inch)
- ½ cup greek yogurt
- 1 lime juiced
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 inch fresh ginger minced or grated
- 1 tablespoon garam masala
- 2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon cinnamon
- 6 oz can tomato paste
- ¾ cup water
- 2 tablespoon brown sugar
- 15 oz can full-fat coconut milk
- 3 tablespoon butter
- 1 tablespoon rice vinegar
- Optional for serving: chopped cilantro red pepper flakes, jalapeno slices, lime wedges
Instructions
INSTANT POT (PRESSURE COOKER) INSTRUCTIONS
- Cube your chicken breasts into bite-size pieces (about ½ inch). Toss them with the greek yogurt and lime juice and set aside.
- Turn your pressure cooker to “saute” and add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes and turn the pressure cooker off.
- Add the tomato paste, water and brown sugar, give it a stir to combine, close the lid, and flip the pressure cooker valve to “seal.” Turn on the pressure cooker function and set it for 10 minutes on high. When finished, turn off the pressure cooker, manually release the pressure, and slowly remove the lid.
- Stir in the coconut milk, butter, and rice vinegar. Continue to stir until the butter is melted. Serve over rice, with desired toppings, and/or with naan.
STOVETOP INSTRUCTIONS
- Cube your chicken breasts into bite-size pieces (about ½ inch). Toss them with the greek yogurt and lime juice and set aside.
- In a dutch oven or a large pot over medium heat, add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes.
- Add the tomato paste and brown sugar, give it a stir to combine, and continue to saute for another 5 minutes or until the chicken is fully cooked and the internal temperature reaches 165 degrees fahrenheit.
- Turn the heat down to low, stir in the coconut milk, butter, and rice vinegar until the butter is melted. Serve over rice, with desired toppings, and/or with naan.
