Instant Pot Butter Chicken



15 min


55 min



Instant Pot Butter Chicken

Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.

We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Butter Chicken recipe.


  • 3 tbsp butter
  • 1 large onion , chopped
  • 3 cloves garlic
  • 1 tbsp grated ginger
  • 3 tbsp tomato paste
  • 2 tsp garam masala , divided
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 680-mL bottle passata
  • 8 skinless boneless chicken thighs , cut in bite-sized pieces
  • 1/2 cup 35% cream
  • 2 tbsp chopped cilantro , optional


  • Press Sauté button, on Normal. Melt butter in the Instant Pot insert, then add onion, garlic and ginger. Cook, stirring often, until softened, about 4 min.
  • Add tomato paste, 1 tsp garam masala, coriander, cumin and salt. Cook until fragrant and tomato paste starts to sizzle, about 1 min. Add passata, then scrape up and stir in any browned bits on bottom of pot. Bring to
    a simmer and cook until thickened slightly, about 5 min. Press Cancel button, then stir in chicken.
  • Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 10 min (will take about 9 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, 2 to 3 min.
  • Open lid, then press Sauté button, on Normal. Cook, stirring often, until sauce thickens, about 5 min. Stir in remaining 1 tsp garam masala and cream. Sprinkle with cilantro. Serve over cooked basmati rice or with naan.

Nutrition (per serving)

  • Calories
  • 222,
  • Protein
  • 20 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 593 mg.

Editor’s Note

Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.