This Instant Pot Butter Chicken is tender, juicy, and coated with a velvety sauce flavored with indian spices. It is one of my favorite quick weeknight dinner that will satisfy the whole family. It comes together in an instant pot in less than 15 minutes and even my toddlers love them.

A bowl of instant pot butter chicken coconut milk with jasmine rice.

Tender, juicy chicken paired with an incredibly flavorful sauce that’s a little sweet, a little spicy, and is quickly becoming a household favorite.

While there’s not actually butter in this butter chicken recipe, the use of ghee and coconut cream makes the sauce buttery, silky, and smooth.

Being a busy working mom of 2 wild young boys has definitely made me appreciate a quick dinner with minimal active cooking time. This is my kind of “fast food” that is rich in flavors, healthy and toddler aproved.

This Instant Pot Butter chicken will taste like you have been working in the kitchen all day. It is certainly a great way to impress your husband, in laws and guests, right?

It is also great for meal prep. You can double up the recipe and divide them in portions. Store in the fridge for up to 4 days, or freeze them for later!

Nothing like a long day and you have dinner waiting in the freezer already.

A bowl of flavorful spices from India

Ingredients Needed for Butter Chicken

How to Make Coconut Milk Butter Chicken

A bowl of instant pot butter chicken coconut milk with jasmine rice.

First, cut the chicken into 1- 2” cubes.

Then, mix 1 – 2 tbsp of arrowroot flour with 2 – 3 tbsp of water. (You may need extra arrowroot starch if using chicken breast). Mix the chicken in. Coating chicken in a little bit of starch can keep it from drying out in the cooking process.

Heat up 2 Tbsp of ghee butter in the instant pot (using the sauté function) then lightly sauté the garlic for a min or less (without the garlic turning dark brown).

step by step instruction on how to cook healthy dinner

Next, add the spices in, mix it in and let it cook for an additional 30 – 40 seconds.

Then, add the crushed tomatoes, ginger, and cubed chicken.

Now, seal the Instant Pot and cook on high pressure for 8 – 10 minutes.

Once done, quickly release the steam. Stir in coconut milk. Turn instant pot onto saute function and let the sauce cook down for additional 3 – 4 minutes.

No Instant Pot? No problem

a blue plate with Whole30 dinner that's dairy free and gluten free but very flavorful

Absolutely! It’s super easy too, it just takes a little longer to cook.

Just follow the same directions above for the Instant Pot but use the stovetop instead.

Bring the sauce to a boil, then simmer for 25 minutes or until chicken is cooked through.

The chicken is fully cooked when it hits an internal temperature of 165 F.

A bowl with jasmin rice and healthy whole30 instant pot butter chicken

Some Ideas You may Like to Serve this Butter Chicken

If you’re looking for a lighter option with more vegetabls, cauliflower rice is a great option.

You could also serve this Indian butter chicken with:

  • Naan bread
  • Basmati rice
  • Quinoa
  • A mix of veggies like broccoli, pea pods, cauliflower, asparagus

Honestly, you can serve this butter chicken with anything you love!

a bowl of Indian stew served with naan bread. It's keto, paleo and whole30

How to Store (Hint: This Make Great Leftovers)

Keep your leftover butter chicken stored in an air tight container in the fridge for 3 days.

Even better, you can freeze it too! That means this is a great meal prep recipe that you can double (or triple!) so you will always have something healthy on hand.

Seriously, no excuses.

What’s your favorite chicken recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A bowl of instant pot butter chicken coconut milk with jasmine rice.

A plate of keto butter chicken that is cooked in flavorful Indian Spiced sauce in the instant pot. It has cilantro on top for garnish.

Get the recipe:Instant Pot Butter Chicken {15 Minutes}

This Instant Pot Butter Chicken is tender, juicy and coated with a velvety Indian-spiced sauce. Ready in under 15 minutes, it is the perfect quick and healthy dinner for busy weekdays.
5 stars (4 reviews)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 2 lbs Chicken Thighs or breast boneless; skinless cubed
  • 2 tsp masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 – 2 tsp salt, or to taste
  • 1 – 2 tbsp arrowroot flour *
  • 3 -4 tbsp ghee or regular butter
  • 4 -5 cloves Garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 cup coconut milk, full fat or coconut cream
  • 1 14 oz can Crushed Tomato

Instructions 

  • First, cut the chicken into 1- 2” cubes.
  • Then, mix 1 – 2 tbsp of arrowroot flour with 2 – 3 tbsp of water. (You may need extra arrowroot starch if using chicken breast). You will want to let the chicken marinade in this while continuing with the next steps.
  • Heat up 3 – 4 Tbsp of ghee butter in the instant pot (using the sauté function) then lightly sauté the garlic for a min or less (without the garlic turning dark brown).
  • Next, add the spices in, and let it cook for an additional 30 – 40 seconds.
  • Then, add the crushed tomatoes, ginger, and the cubed chicken.
  • Now, seal the Instant Pot and cook on high pressure for 8 – 10 minutes.
  • Once done, quickly release the steam. Stir in coconut milk. Turn instant pot onto saute function and let the sauce cook down for additional 3 – 4 minutes.

Notes

1. *If using chicken breast, I recommend adding 2 tbsp arrowroot flour in the marinade as it keeps the breast meat more juicy and moist.
Serving: 1g, Calories: 347kcal, Carbohydrates: 15g, Protein: 29g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Cholesterol: 145mg, Sodium: 480mg, Fiber: 4g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

healthy dinner recipe