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+ servings

Instant Pot Indian Butter Chicken

Course Main Course
Cuisine Indian
Keyword Back to School, Chicken, Instant Pot, Weeknight Favorites
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People


  • 1 Tbl olive oil
  • ½ cup diced onion
  • 3 garlic cloves, minced
  • ½ Tbl grated fresh ginger
  • 2 pounds boneless skinless chicken breasts, cut into about 1-inch pieces
  • 2 cups peeled chopped russet, yellow or red potatoes
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp salt
  • ½ tsp paprika
  • 30 oz canned tomato sauce
  • 15 oz canned coconut milk
  • 1 to 2 tablespoons butter
  • Hot cooked rice for serving
  • Fresh chopped cilantro, for garnish


  • Add the oil to the insert of the Instant Pot. Press Saute function (ensure temp is set to normal). Add the onions and cook, while stirring, until they start to soften and become translucent. Add the garlic and ginger and cook for 15 seconds.
  • Add the chicken and cook, stirring often, 1-2 minutes.
  • Stir in the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. 
  • Lock the lid and make sure the valve is set to closed. Select the Manual or Pressure Cook button and set to 7 minutes. 
  • After the cooking time is finished, quick release the pressure and remove the lid.
  • Add the butter and  stir. Serve over rice garnished with fresh cilantro, if desired.