Instant Pot Butter Chicken

Making butter chicken at home couldn’t be easier with this Instant Pot recipe.

And we’ve come to the final recipe of 2025 already! I can’t believe it’s been another full year of blogging - and I feel like I’ve mostly stuck to a pretty good schedule too. Sometimes my posts are a little behind on my schedule, but I’ve been posting twice a week all year. And there isn’t a better recipe to close out the year than an Instant Pot recipe and one for butter chicken. My older kids are obsessed with Tikka Masala and Butter Chicken right now and have been for a bit now. For good reason! I also love butter chicken. This recipe is one I have made a ton over the past few years. It’s such a solid recipe!

What You Need:

• 3 Tbsp. unsalted butter

• 2 tsp. fresh minced ginger

• 1 cup tomato puree

• 2 Tbsp. tomato paste

• 3 tsp. garam masala (found with other spices!)

• 1 Tbsp. ground coriander

• 1 tsp. ground cumin

• 1 tsp. chili powder

• 1 Tbsp. smoked paprika

• 1 tsp. turmeric

• 1 tsp. salt

• 2 lb. chicken thighs or breasts, cut into pieces

• 1 cup water

• 1 cup heavy cream

• 2 Tbsp. chopped parsley

Directions:

1. Turn the Instant Pot on saute and add butter. Melt your butter then add garlic and ginger.

2. Saute for about a minute until the garlic becomes aromatic.

3. Add tomato puree and tomato paste and stir.

4. Add garam masala, coriander, cumin, paprika, chili powder, turmeric, and salt to the pot. Stir and cook for 3 to 5 minutes.

5. Add chicken and water. Stir well, making sure your chicken is fully submerged.

6. Cover and set to seal. Cook on Poultry setting for 5 minutes.

7. Release pressure and uncover. Remove lid and set back to saute.

8. Add cream and simmer for 5 minutes, stirring occasionally.

9. Turn off heat and serve over rice with naan.

Recipe from Jo Cooks