Instant Pot Butter Chicken {15 Minutes}
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.
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.
Ingredients Needed for Butter Chicken
How to Make Coconut Milk Butter Chicken
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).
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
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.
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!
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
Get the recipe:Instant Pot Butter Chicken {15 Minutes}
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
Equipment
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Wow…this is really delicious! A new favorite for sure!!!
Hi Heather!
We are so happy you loved this one as much as we do!
Enjoy 🙂
-Constance
I just made this to freeze for our pregnant daughter. It was delicious! I adjusted the spices for her taste, but that’s it! Thank you!
Hi Lynn!
We are so happy you gave this one a try! Hope you and your daughter love it as much as us!
Happy Cooking 🙂
-Constance
What are we supposed to do with the arrowroot? It says to mix it with water but then…. what?
Hi LL, thank you for pointing this out-I have now edited the recipe, sorry for the confusion. Once you mix the arrowroot flour with water- you will want to let the chicken marinade in that while continuing with the next steps. I hope you enjoy the recipe!
-Constance
So quick and flavorful! Everyone loved this one.
Wanted to love this recipe… and it was pretty good. But a few things knocked it down a few stars. First, when I read “ready in 12 min!” I was super stoked. The reality, it took more like hour to prepare and then cook, which I didn’t budget for.
Second, the recipe called for ghee but when following the directions (and quickly because my hungry kid crying in the background) nowhere does it say to add it. Just to sear the chicken in oil. So I added a few tbsp to the pot and hoped for the best.
It came out flavourful, but it was more of an Indian-spiced tomato sauce instead of a creamy sauce. Guess a lighter sauce is to be expected with it being Whole30!
All in all, I would make again, but would have to make a few adjustments.
Hi Andrea,
Thank you for the feedback! Sorry, it took longer than you expected and I am glad that it turned out flavorful for you.
Shuang