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5 from 3 votes

Instant Pot Butter Chicken Punjabi-style

Instant Pot Butter Chicken is a delicious way to make this restaurant favorite. Try this (slightly) lightened version that's full of flavor and spice!
Prep Time10 minutes
Cook Time8 minutes
Additional Time15 minutes
Total Time33 minutes
Course: Instant Pot
Cuisine: Indian
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 lb. chicken breasts cut into bite-sized pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tbsp. fresh ginger grated or store-bought ginger garlic paste
  • 1 tbsp. curry paste
  • 2 tsp. garam masala
  • 1 tsp. salt
  • 1 cup tomato sauce or crushed tomatoes
  • ½ cup heavy whipping cream
  • 4 tbsp. butter

Yogurt Marinade

  • ¼ cup Greek Yogurt
  • 1 lemon juiced
  • ½ tsp. salt

Instructions

  • Marinate Chicken: Begin by combining your marinade ingredients in a bowl. Stir well and add in cubed chicken pieces. Allow to marinate in the fridge for at least an hour.
  • Turn on your Instant Pot to saute setting-- add butter, marinated chicken pieces, onions, garlic, fresh ginger, curry paste, garam masala, cumin, and salt.
  • Saute for 5 minutes, stirring constantly to make sure the spices don't burn.Once the onions are soft and translucent, turn off your Instant Pot.
  • Stir well and then add tomato sauce. Do not stir. (The tomato sauce can sometimes cause the Instant Pot to have a "burn warning." To avoid this, add the tomato sauce to the middle of the butter chicken sauce and don't let the tomato touch the sides).
  • Cook on High Pressure setting, for 8 minutes.
  • Allow to vent using natural release.
  • Add ½ cup of heavy cream. Stir to combine.
  • Serve with warm naan bread or over rice.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 13g | Protein: 40g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1497mg | Fiber: 2g | Sugar: 6g