Butter Chicken Instant Pot: The Lazy Genius’s Dinner Hack

You want restaurant-quality butter chicken but refuse to babysit a simmering pot for hours. The Instant Pot hears you. This gadget turns a 45-minute marinade-and-simmer circus into a 20-minute one-pot miracle.

No, it’s not magic—just science and a borderline unhealthy love of butter. Skeptical? Your taste buds won’t be.

This recipe delivers creamy, spicy, lick-the-bowl goodness without the takeout guilt. And yes, it’s easier than convincing your cat to take a bath.

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Why This Recipe Works

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Butter chicken usually demands patience. Not here.

The Instant Pot pressure-cooks chicken into tenderness while infusing it with spices and tomato richness. The result? Juicy meat, velvety sauce, and zero babysitting. Plus, you skip the endless stirring and splattered stovetop. It’s like cheating, but everyone wins.

Pro move: The sauce thickens perfectly every time.

No awkward cornstarch slurry moments. Just dump, cook, and pretend you’re a culinary genius.

Ingredients You’ll Need

  • 1.5 lbs boneless chicken thighs (because breasts dry out, and we’re not savages)
  • 1 cup plain yogurt (Greek works, but regular keeps it tender)
  • 2 tbsp garam masala (the spice MVP)
  • 1 tbsp grated ginger (fresh, not the sad powdered stuff)
  • 3 cloves minced garlic (or 4 if you hate vampires)
  • 1 can (14 oz) tomato sauce (not pasta sauce—keep it simple)
  • 1 cup heavy cream (this is butter chicken, not water chicken)
  • 4 tbsp butter (see above re: naming conventions)
  • Salt and cayenne pepper (to taste, unless you fear flavor)

Step-by-Step Instructions

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  1. Marinate the chicken. Mix yogurt, 1 tbsp garam masala, ginger, garlic, and a pinch of salt. Coat the chicken and let it sit for 15 minutes (or overnight if you’re fancy).
  2. Sauté the spices. Use the Instant Pot’s sauté function to melt butter.

    Add remaining garam masala and cayenne, stirring for 30 seconds until fragrant. This wakes up the spices—don’t skip it.


  3. Brown the chicken. Add the marinated chicken (discard extra marinade) and sear for 2 minutes per side. No need to cook through; the pressure cooker handles that.
  4. Pressure cook. Pour in tomato sauce, seal the lid, and cook on high pressure for 10 minutes.

    Quick-release the steam unless you enjoy playing with fire.


  5. Finish with cream. Stir in heavy cream, simmer on sauté mode for 2 minutes, and taste. Add salt if needed. Congrats, you’ve just outdone most Indian takeout spots.

How to Store Leftovers (If They Exist)

Store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.

Reheat gently—microwaving turns the cream into a sad, separated mess. Pro tip: Freeze portions for future you, who will definitely forget to meal prep.

Why This Recipe Rules

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  • Time-saving: 20 minutes vs. 2 hours. Your couch misses you.
  • One-pot cleanup: Fewer dishes = happier relationships.
  • Customizable: Like it spicier?

    Add more cayenne. Extra lazy? Use pre-minced garlic (we won’t judge).


Common Mistakes to Avoid

  • Overcooking the chicken. 10 minutes under pressure is plenty.

    Any longer, and you’re making rubber.


  • Using low-fat cream. This isn’t the time for dieting. Go full-fat or go home.
  • Skipping the marinade. Sure, you can, but then it’s just spicy tomato chicken. Sad.

Swaps and Substitutions

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  • Chicken: Tofu or chickpeas for a vegetarian twist (but let’s be real, it’s not the same).
  • Dairy-free: Coconut milk instead of cream, but expect a slight sweetness.
  • Spice level: Swap cayenne for paprika if you’re heat-averse.

    Live a little.


FAQs

Can I use chicken breasts?

Technically, yes. But thighs stay juicier under pressure. If you insist on breasts, reduce cooking time to 8 minutes.

Why quick-release vs. natural release?

Quick-release stops overcooking.

Natural release keeps cooking the chicken, and nobody wants dry meat. Science.

Can I make this without an Instant Pot?

Sure, but then it’s just regular butter chicken. The stovetop version takes twice as long and requires actual effort.

Is garam masala replaceable?

Not really.

It’s the flavor backbone. IMO, buy a jar—it lasts forever and upgrades 100 other dishes.

Final Thoughts

This Instant Pot butter chicken is the ultimate weeknight hero. Rich, fast, and foolproof.

It’s the recipe you’ll make when you’re tired, hungry, and morally opposed to dishes. FYI, it also impresses dates. You’re welcome.

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