Butter Chicken, or Murgh Makhani, is one of those dishes that feels fancy but is secretly super easy to make—especially when you use an Instant Pot. This version gives you that rich, creamy, restaurant-quality taste in a fraction of the time. The pressure cooker locks in flavor, tenderizes the chicken, and creates a velvety tomato-based sauce that’s pure magic. Serve it over rice or with warm naan for the ultimate comfort meal!
Instant Pot Butter Chicken
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
For the Chicken & Sauce
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp butter
- 1 tbsp oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cayenne pepper optional, for heat
- 1 tsp salt
- 1 14 oz can crushed tomatoes
- ½ cup heavy cream or coconut milk for a dairy-free option
- 2 tbsp unsalted butter for finishing
- 1 tsp sugar optional, to balance acidity
For Serving
- Cooked basmati rice or naan
- Chopped cilantro for garnish
Sauté the Aromatics
Set your Instant Pot to "Sauté" mode and melt the butter with the oil. Add the chopped onion and cook for about 3 minutes until soft. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Spices & Chicken
Sprinkle in the garam masala, cumin, coriander, smoked paprika, turmeric, cayenne, and salt. Stir for 30 seconds to toast the spices. Add the chicken pieces and coat them in the spice mixture.
Pressure Cook
Pour in the crushed tomatoes and stir everything together. Cancel the "Sauté" mode, close the lid, and set the Instant Pot to "Pressure Cook" (or "Manual") on high for 10 minutes. Once the timer beeps, allow a natural release for 5 minutes, then quick release any remaining pressure.
Finish the Sauce
Open the lid, switch back to "Sauté" mode, and stir in the heavy cream (or coconut milk) along with the extra butter. Let it simmer for a couple of minutes until the sauce thickens slightly. If needed, add a teaspoon of sugar to balance the flavors.
Serve & Enjoy
Ladle the butter chicken over basmati rice or serve with warm naan. Sprinkle fresh cilantro on top for an extra pop of flavor.
Pairings
- Rice: Classic basmati or fragrant jeera (cumin) rice
- Bread: Garlic naan or tandoori roti
- Side: Cucumber raita or a simple kachumber salad (tomato, onion, cucumber)
- Drink: A refreshing mango lassi or a cold Indian beer
FAQs
1. Can I use chicken breast instead of thighs?
Yes! Chicken breast works, but thighs are preferred since they stay juicier under pressure. If using breast, reduce the pressure cook time to 8 minutes to prevent drying out.
2. How can I make this dairy-free?
Swap the butter for coconut oil and the heavy cream for full-fat coconut milk. It still turns out rich and flavorful!
3. Can I make this spicier?
Of course! Add extra cayenne pepper or a chopped green chili when sautéing the onions.
4. How long does it keep?
Stored in an airtight container, it lasts 3–4 days in the fridge. It also freezes well for up to 3 months—just reheat on the stove with a splash of water or cream.
