This recipe for Instant Pot butter chicken is so flavorful and easy to make. The pressure cooker seals in all the flavor, so you can even skip marinating the meat. This recipe is a family favorite and tastes like what you’d get an an Indian restaurant, but it’s even better. I really should have called this recipe: Better Butter Chicken.
Over the past couple days, I’ve eaten butter chicken for breakfast, lunch and dinner… and I haven’t even gotten tired of it. And now that it’s all gone, I actually really miss it…
Is it weird that I miss food when it’s gone? I have this thing that I do when I’m eating where I take foreverrr to eat the last bite of what’s on my plate because I know when I finish, it’s gone. Roby has a funny thing he does too: he saves the best thing on his plate for last. He like, sets it to the side of his plate. What’s HILARIOUS is when other friends/family members think that he just doesn’t like whatever it is that he set aside and ask if they can eat it. He always says yes because he’s the nicest person ever – then I usually end up laughing like some crazy person because I KNOW. LOL. I’m literally laughing as I write this… I’m the worst, I know.
Okay, silly story aside – the cool thing about this recipe for butter chicken is that you can make it in a jiffy by using an Instant Pot, an electronic pressure cooker (yes, I use words like “jiffy” IRL). You can use the Instant Pot like a slow cooker if you want, but why would you? That’s like asking if you want to eat dinner in 15 minutes or 8 hours…
Make this with a big batch of my Paleo Naan, or if you have my eBook – make my Coconut Flour Naan. Oh, oh! And if you have my eBook you can also serve this with jeera cauli rice, dairy-free cucumber raita, potato pakoras (as a side or app!) and for dessert, GULAB JAMUN.
Don’t have an Instant Pot? Here’s how to make Butter Chicken using a regular ol’ pot.
PS did you watch until the veryyyy end of my YouTube video? Roby (my husband/hot tech guy) makes a cameo ?
- 1 ½ pounds skinless chicken thighs, cut into quarters
- 2 tablespoons ghee, grassfed butter or fat of choice
- 1 onion, diced
- 5 garlic cloves, minced
- 1-inch knob ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 (15 ounce) can tomato sauce
- 2 green bell peppers, chopped in large pieces
- ½ cup heavy cream or 1 cup coconut cream if dairy-free
- Pinch of dried fenugreek leaves (kasoori methi)
- Cilantro for garnish, optional
- Press the sauté button on the Instant Pot, and add the ghee and onions to the pot. Stir-fry the onions for 8-10 minutes or until the onions begin to brown.
- Add the garlic, ginger and chicken. Stir-fry the chicken for 5-6 minutes or until opaque (no longer transparent), then add the spices and give everything a good mix. Stir in the tomato sauce.
- Secure the lid, close the pressure valve and cook for 8 minutes at high pressure. Make sure the steam valve is closed.
- Allow the pressure cooker to complete the cooking cycle, and open the vent to quick release any remaining pressure.
- Press the saute button, add the bell pepper and cook it for a minute, or until the bell pepper softens to your liking.
- Stir in the cream and fenugreek leaves.
- Garnish with cilantro if desired, then serve.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry
Hi Ashley — It was getting late tonight and I needed to figure out something for dinner. I toyed with takeout, but couldn’t stand the thought of it, so I checked your site for a quick recipe. I had everything I needed to make your Instant Pot Butter Chicken and it has become an “instant” (ha!) favorite for my family. My 11 y/o said it tastes like something you would get at a really good Indian restaurant in London. High praise indeed. Thanks for saving dinner! p.s. I even put the chicken in half frozen b/c I didn’t have time to thaw it all the way and it turned out great — fully cooked and very tender.
Hi Rebecca!! I’m so glad you made this over takeout!! Thanks so much for letting me know how it turned out 🙂 Also, your 11-year-old’s compliment totally made my day 🙂
Did you use coconut cream from jarred coconut milk or coconut manna in a jar, or those small cans that actually say coconut cream?
I use coconut cream from a can. If you find a can that’s just coconut cream you can use that or you can buy a full-fat can of coconut milk and put it in the fridge overnight then scoop the cream that settles on top and use that. Hope that helps!
Just made this today Ash. As with everything else, excellent. I made mine with cauliflower rice and a side of karela stirfry also from here. Never had that veggie before but WOW… love it. Mighty healthy too.
https://www.instagram.com/paleo_tomek/
Awesome!! And I love the pics 🙂
These look amazing! love that they are pretty healthy too.
Thanks!!
If I make it with chicken breast, how many minutes in the instant pot?
I make your original recipe for this all the time and I am so very excited to see you updated it for the Instant Pot! Thank you!
Awesome!! 🙂 Hope you love this version just as much!
mmm it is soo good. And I love love love using my instant pot!
happy to hear that, Xenia! 🙂
This was super easy to make and really rich, flavorful and delicious. My husband was also a huge fan. Definitely will repeat this one in the future! I used chicken breast meat instead of thigh and they were still flavorful and not too dry at all. Also: extra star for Instant Pot recipe!! That is my favorite kitchen tool of all time and I get excited every time you post recipes for it – thank you!!
Happy to hear that!! Thanks so much for letting me know how it turned out 🙂 And I’ll keep working on more Instant Pot recipes!
Hi Ashley,
Wow!!!!!
I just bought the Instant Pot because of this recipe and your Carne Guisada recipe. You’ll be happy to know that I bought it through your referral link and it just arrived yesterday. Your butter chicken was my maiden voyage with IP and the results were AMAZING!! My wife said, “OMG!! That’s better than any Indian food dish we’ve ever had out!!”. This dish is so rich with many layers of flavor!! I’m glad I took the time to find the fenugreek leaves…..I believe it makes a big difference. Your butter chicken definitely earned “keeper” status.
The only minor thing I would have changed is the texture of the bell pepper. They ended up a little overcooked. However, I’m pretty sure that was my bad because I misunderstood the directions for natural release and ended up cooking it a tad longer than I should have. Next time, I’m trying quick release!!
Thanks for the review, Mickey!! I’m so happy to hear that you and your wife liked my recipe 🙂 If you prefer crisper veggies, you can cook the dish without them, then once it’s done add the bell pepper in and set the IP to manual for 1 minute to soften them a bit.
Perfect!! That’s exactly inline with what I was thinking for the next go round 🙂 I will probably try the IP Carne Guisada recipe next.
Hi, the dish looks amazing. I am going to try it real soon.
Quick question though, why did you say the dish was dairy free ? did you mean, I can replace the ghee/butter with oil ?
Hi, technically, it’s only lactose-free but yes, you can replace the ghee with oil! Hope you enjoy it!
Ok, that makes sense. I’m allergic to the protein in the milk and dairy in any form makes me break out in hives. I’m always looking for dairy free recipes.
I love ur site btw, many awesome recipes 🙂
Hi, I followed the recipe to a “T” but the bottom ingredients scorched in the pot. Luckily, I noticed before I’d mixed all the burnt bits into the sauce. The sauce tasted good, but I’d like to avoid scorching in the future. What’s the secret?
Hi Staci, did you have all the ingredients ready to go? When it comes to cooking Indian food in the Instant Pot, I always have everything ready, that way if something looks like it’s about to burn, I’m able to go to the next step. For example, I suggest getting all your spices together because if you add them one by one, then they may begin to burn. Anyway, I hope that helps!
Hi Ashley!
No need to marinate the chicken on this one? I’m a HUGE fan of your regular butter chicken recipe 🙂 And I got an Instant Pot a couple of weeks ago and have been using it almost every other day.
Thanks!
Hi Dinis! Nah… I feel like if I’m taking the lazy route (Instant Pot) I’m not going to marinate the chicken lol and honestly, I don’t think you’ll notice the difference. I hope you love the recipe! 🙂
This is so, so, so good! Reminds me of my mom’s butter chicken. The chicken is so soft and creamy. All of Ashley’s recipes remind me of my mom’s food and that is meant as the highest compliment. I’m so glad I can now recreate these recipes and feed them to my toddler (who loved the butter chicken by the way!)
Thanks, Fatima!! And having someone tell me that my recipes taste like their mom’s is definitely the best compliment I can get 🙂 So glad you and your little one love the recipe!
I made a chicken in the InstantPot last night and it was rather bland, with quite a bit of it left. I thought it might work for this recipe tonight, so I stripped the chicken, threw in the pieces, and yes it was delicious. I set it for 5 minutes. It was a bit dry, so if I ever use precooked chicken again I might just cook it for 4 or 3 minutes. I have also made your other Butter Chicken recipe, they are both fabulous. But I do love using the InstantPot whenever possible. This was very easy, thank you.
Awesome! Love that you made this with leftover chicken 🙂
Hey Ashley,
I’m a 26 y.o single guy, health nut and super lazy when it comes too cooking. I wasn’t sure if an Instant pot is a good enough investment over a regular slow cooker. Your blog sold me on it and I’m ordering one right away.
PR, you won’t be disappointed! It’s worth every penny! I use my IP every single day – from steaming my hard-boiled eggs in the mornings to making quick dinners at night. You might as well donate that slow cooker of yours 😉
Hi the tomato sauce …..do you mean pasata / Tin of tomatoes ..
Or do you mean ketchup?
Waiting for my instant pot to arrive and just wanted to make sure I had ingredient. Also the fenugreek , can you use powder version?
Can’t wait to try your recipes they look amazing. 🙂
Hi Lisa, here’s a link to the tomato sauce that I use. I’ve also added this to the list of ingredients in the recipe. As for the fenugreek – use dried fenugreek leaves, not powdered seeds. The seeds have a bitter taste compared to the leaves. Hope that helps and hope you love the dish! 🙂
Canned tomato sauce is different than canned tomatoes. I think tomato sauce is a typically American style preparation that is not readily available overseas. I may be wrong, but your term pasata/tinned tomatoes and confusion about ketchup implies to me that you do not live in the US. Having an English husband and having traveled/lived overseas, I know that ketchup is often called tomato sauce outside the US, but in the US the two are very different and almost never used interchangeably.
Tomato sauce is a thin, smooth, seasoned tomato sauce that is more like a simple cream of tomato soup – to me canned tomato sauce is a bit like a rather watered down, anemic version of a spaghetti/pasta sauce. It’s not sweet and thick like ketchup, though it’s pureed that smoothly. There’s more seasoning than just canned tomatoes. The can I have next to me lists tomato puree, sea salt, onion powder, garlic powder, citric acid as ingredients. If not available in your area, pureed canned/tinned tomatoes (or puree whole canned tomatoes yourself) with added onion powder and garlic powder, salt to taste should work. Hope that helps.
I would absolutely love a recipe for Chicken/Mutton biriyani on the instant pot.
Oh, that’s a good idea – I’ll have to experiment!
I’m already excited !!
Hi, thank you for this recipe! The butter chicken turned out great, and I have a whole packet of fenugreek leaves so I plan to make this often! At first I thought there was a lot of sauce, but then I started eating it – yum. It won’t last long.
I used boneless chicken breasts, cut into bite-sized pieces. I cooked for 9 minutes on Manual in my new instant pot, and I think I will try 7 or 8 minutes next time.
Hi Marilyn, I’m so glad you liked the dish!! 🙂 Thanks for letting me know how it turned out for you!
Tried this recipe last night, and it was fantastic! And, the best part is how easy it was to prepare! I have made butter chicken before – which took 4 times as long – and the results were not nearly as good. Thanks for the recipe, and please continue posting Instant Pot recipes!
That’s great to hear!! So happy you liked the recipe, Lisa 🙂 And I will definitely keep posting Instant Pot recipes!
I made this last night for my family and it was DELICIOUS! I didn’t have enough coconut cream, so I subbed half of it for regular cream. It was even better this morning after the flavors had time to really do their magic. Thank you for posting this!
Heidi, I’m so glad you liked the dish!! And yes, Indian food makes the best leftovers! Thanks for letting me know how it turned out for you 🙂
Made this curry last night, very good, one of the better ones I have made without a kitchen full of pots, pans and bowls. Also not too spicy (I used Kashmiri chili powder in place of the cayenne). The naan was a bit gooey as I do not think I cooked it enough on the second side but worth another try. I also made cauliflower rice which was very good. Now we need IP recipes for Korma, KeemaDosa etc 🙂
Dave, I’m so glad you liked the recipe!! Thanks for letting me know how it turned out for you 🙂 As for the naan – here’s a FAQ that might help: https://myheartbeets.com/commonly-asked-questions-paleo-naan/
This is great! I just made it, but I prefer to cook vegetarian – so I used chickpeas and cauliflower instead. I cooked the chickpeas in my IP right before making this recipe.
In step 3 I stirred the spices with the onion/garlic/ginger mixture for about 2 mins. Then I added the tomato sauce. I was worried it would be a bit dry since I know chicken would add some moisture, so I added some of the liquid from the chickpeas. I wish I had paid better attention, but somewhere between ½ to 1 cup. Then I added about a cup of the chickpeas and half a cut up cauliflower. I cooked it on manual for 6 minutes and then did a quick release. Perfect!
Laura, I love that you converted this to be a vegetarian butter “chicken” recipe! I’m going to try your version when my brother comes to visit as he’s a vegetarian and loves butter chicken sauce!
I love this recipe! I tried it today and it turned out perfect! Thank you for sharing!
Nicki, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Can I use coconut milk instead of cream…I don’t have time to freeze it and scoop the cream out as I already started cooking
We did that. Still was yummy. Got the cream to make it again today.
Thanks for the great Instant Pot recipes! Your butter chicken was our first dish using it; we fell in love with our appliance. The Amazon links are appreciated, too:-)
So glad you like the recipes, Jen!! Can’t wait to hear what else you try 🙂
Hi! I made this dish for the first time. I was looking forward to it but it came out sweet. I wonder if I used the wrong coconut cream? I used Goya cream of coconut and followed everything else according to the recipe. Any suggestions? Tastes more like a Thai curry chicken 🙂 TIA!!
Hi Jocy, I haven’t tried that brand of coconut cream – did it have sugar listed in the ingredients? It shouldn’t have tasted sweet…
Oh no! It has 22g sugar!! I didn’t know there were different types of coconut cream. I’ll try again another time. On a positive note, I was able to fix it up a bit and use as a Thai chicken curry which the hubby really liked! thanks!
Can you sub shrimp with this recipe in the instant pot?
Shannon, shrimp quicks very quickly, so you’ll need to adjust the cooking time. Here’s a guide from Instant Pot on cooking seafood.
That a recipe is a keeper and will be in my regular rotation ! Incredible flavors that taste as if you’ve worked all day! Loved it, as did my husband 🙂 Can’t wait to make it for my Indian friends and My Indian in-laws !
Kristen, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Hi Ashley- I’m making this in the instant pot for the first time after making the stove top version a dozen times at least. I’m curious, why no Kashmiri chili powder in this version? Thanks!!
Hi Nicole, I figured more people would have cayenne in their spice cabinets – you can use Kashmiri chili instead if you want. Kashmiri chili is more like a combo of paprika + cayenne – it’s not as spicy. Cayenne is spicy, so when I use it I just use less of it. Hope that answers your question!
Hi Ashley,
I LOVE this recipe!!!! I made it last night with your paleo naan recipe and am having leftovers for lunch today. I just downloaded your cookbook and am looking forward to making more of your recipes! My questions is where can I order some of the spices listed in the cookbook? I live on an island in Alaska so I can’t just run to the store to find them. Although I just happen to have all but the fenugreek for this one but would like to try it with next time.
Mary, I’m so happy to hear that! I hope you love all of the recipes in my cookbook just as much 🙂 Does amazon deliver where you live? If so, I suggest ordering from there – you can find a list of spices on my website here: https://myheartbeets.com/cooking-indian-food/
hi ashley
wondering if you have used the instant pot you have mentioned in your cooking and if u recommend the product. thanks
Hi Munpreet! Yes, I have it and love it! Definitely recommend it – I also suggest looking up the Instant Pot for Indian cooking Facebook group, it has a lot of great tips!
Ashley – just got my first instant pot on Black Friday – only purchase I actually made on that day. Regardless, the product arrived yesterday and I made your Butter Chicken dish and absolutely fab. Great recipe … next up, Goat Curry! Cheers!
Hi Nirav! So happy to hear that you liked the butter chicken! Thanks for letting me know how it turned out 🙂 Can’t wait to hear what you think of the goat curry!
Hi there- came across your page after I bought my Instant pot and this was my first recipe. it was easy and absolutely amazing!! Can’t wait to try more of your recipes!! Thanks
Hi Rina! Glad you found my blog 🙂 Thanks for letting me know how it turned out for you! Can’t wait to hear what you think of any other recipes that you try!
This is one of our families favorite IP recipes! Thank you for sharing. I might try the sloppy joes tonight! 5 stars for sure!
Hi Kristen! Thanks for letting me know how you guys like the recipe 🙂 Can’t wait to hear what you think of the sloppy joes!
Amazing! Will double it next time!
Awesome! Glad to hear that 🙂
I’m a total Instant Pot newbie (and a newbie to Indian cooking as well!). I don’t even know what coconut cream is. Is there something more common that I can substitute? Or does it make a big difference and I should find it?
You can use full-fat canned coconut milk – they sell it at Whole Foods, Trader Joes and pretty much any grocery store!
Just plain delicious! and so easy! I used coconut milk instead of cream but I can’t imagine this tasting any better than it already does! 🙂 THANK YOU!
So happy to hear that! 🙂 Glad you liked it!
I made this last night with full-fat coconut milk (I didn’t have coconut cream.). It was delicious and so easy. I’m looking forward to having some of the leftover butter chicken for my lunch on this snowy day. Thanks for the great recipe!
Hi Kath! I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
How would I be able to adapt the recipe for young ones who are not the used to so much spice?
You can leave out the cayenne – that should do it!
This recipe is beyond amazing! I would like to double it. Can I just double all ingredients and cook for the same amount of time, or are there adjustments I need to make first?
Thank you for a wonderful recipe!
I made this with fresh organic tomatoes instead of the tomato sauce and it was excellent. One of my new favorites. My husband loves it too.
I have an Aroma rice/multi cooker and that worked. Thanks for teaching me how to use it.
I’m so glad you liked it, Grace! And yum – fresh organic tomatoes – sounds delicious!
I made this last night and loved it! Thank you for the recipe. I can not wait to try the Saag next.
Karrie, I’m so glad you loved it! Thank you for letting me know how it turned out for you 🙂
This was so amazing! 4 kids (ages 7-13) ate their food in 10 mins flat. Kept asking for more … I don’t think there can be a better advertisement for how good this was! Thank you for this easy and amazing recipe. I added regular cream for coconut cream and omitted the bell pepper.
Prashant, that’s so great to hear! I’m so happy your kiddos loved the dish so much! Thank you for letting me know how it turned out for you 🙂
I have 6 lbs of chicken. Can I quadruple everything? Do I have to adjust cooking time? I see other people have asked about doubling the recipe but I didn’t see an answer about cooking time. THANK YOU!
Ashley – This was my first instant pot recipe and OMG – so good! Thank you! I did reduce the amount of coconut cream to our taste and still – wow!
Lisa, I’m so glad you liked it! 🙂
Is the time different of using chicken breasts?
You can cook it for less time if using chicken breasts but it’ll be fine if you keep the time the same too.
Hi there. The coconut cream that I found is in a box and is solid. Is that how it’s supposed be added or do I add water and put through sieve like the box says? I’ve never cooked with this before. Thank you!
Hi Lisa, yup solid coconut cream is great – no need to add water! Just measure out a cup’s worth (or however much you want) and add it to the dish.
This was fabulous. Just recently got an IP and this has been one of the first recipes I’ve tried. Didn’t have fenugreek leaves on hand and was only able to find coconut milk, but it certainly didn’t seem to harm the dish. Full of flavour! Thank you so much!
I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
One of my first Instant Pot meals and I am IN LOVE! This was so delicious and easy, even for a total newbie! Both my girls loved it, as did my husband. Inserved it iver jasmine rice for my family and cauliflower rice for me. Perfection!
So happy to hear that you and your family liked the butter chicken! Thanks for letting me know how it turned out for you all 🙂
This was my first attempt at using the Instant Pot and it is AMAZING!! I grew up with curries and never had the patience to wait for the flavors to set in. In 30 minutes, I have a meal that reminds me of my childhood…..I didn’t use the coconut cream so it’s not as thick, but that’s how my family used to make it. Thank you!
Sabri, I’m so happy to hear that! Thanks for letting me know how this turned out for you 🙂
I have made this twice in my new Instant Pot, and I’m going to make it again tonight. We LOVE it!
I was serving 9 people for Christmas Eve and wanted to double the recipe but was afraid that would be too much for the Instant Pot. So I used your recipe, sauteeing the onions, then garlic, ginger, spices and chicken in a skillet. Then I put everything in my 6-quart slow cooker with the pepper and tomato sauce and cooked it on Low for 5 hours. Stirred in the coconut milk and fenugreek leaves and left it on Warm for about 30 minutes. It was loved by all!
Hi, I received an Instant Pot for Christmas and had no idea what to do with it, because I’d never heard of the thing. I started poking around looking for recipes and found this one – it was my first time using the Instant Pot. Aside from your blessedly clear instructions for using the pot, the recipe itself turned out absolutely delicious. I’m on my third day of eating it and the leftovers are just as good as the first day. I am a happy, happy girl and will definitely be making this again. Thank you for sharing!
Jennie, I’m so glad you found my website! Thanks so much for leaving a comment and letting me know how it turned out for you 🙂
This recipe is right up my alley and I can’t wait to make it! Am I missing something though? I can’t find the Pin option so I can save the recipe.
Hi Yvonne! If you hover over the image the pin button should show up! lmk what you think of this when you make it!
What happens if you accidentally add the coconut cream too soon?
You’ll just need to add more at the end 🙂 The flavor may be a bit diluted, but it’ll still be good!
Can you double the amount of chicken — and keep everything else the same? That is, more chicken, less sauce …
I can’t wait to try this recipe! My daughter is allergic to coconut so please recommend a substitute for the coconut cream.
Hi Kavita, you can use heavy cream – I would use less of it though.
Can i use a slow cooker instead of a electronic pressure cooker
Looks delicious! However if you add butter or ghee it is not completely dairy free.
I have had butter chicken at some pretty good Indian restaurants, so that is my qualification. I gotta say I was so
pleased how this came out. It was better than any I’ve tasted before. Thank you so much for this recipe. You can bet I will be trying more.
Thank you so much, Albert! I’m so happy to hear that you liked the recipe and can’t wait to hear what you think of any others you try from my blog!
Hi Ashley,
I wonder if you have a suggestion for garam masala without cinnamon? I can’t have cinnamon. I suppose I can make my own blend and put in more nutmeg and omit the cinnamon but I’d love any ideas you have. I also cannot eat tomatoes. I was going to try it with pumpkin instead. I will let you know how it turns out.
I would definitely suggest making your own blend – I don’t have a north Indian garam masala recipe on the blog, but you can use any recipe and just omit the cinnamon. It won’t taste exactly the same, but should be close enough 🙂 As for trying this with pumpkin – please do let me know how that turns out!
I’m making this tonight, and curious if you ever doubled the recipe. Is that doable, and if so, how should I adjust the cooking time? Thanks!
Best. Butter. Chicken. Ever.
My wife and two boys (8 and 12) could not get enough!
Thank you!
Michael, I’m so happy to hear that your whole family liked this recipe! Especially your two kiddos!
My two boys devoured this tonight! This was so good. I can see me making this weekly when I am in a pinch for time. So easy and delicious. Next time I make it with chickpeas! Thank you!
That’s great to hear! I’m so glad you and your boys liked the recipe 🙂
I made this and it’s tasty, but… where’s the butter? Two tablespoons of butter does not butter chicken make.
There usually isn’t a ton of actual butter or ghee in butter chicken – it’s usually the cream. You can add more butter if you’d like though.
Hi there. I have three boys with hearty appetites, so I’d like to double the recipe for dinner tonight. I’m new to the IP world. How would I adjust the time? Thanks!
Hi Jody, the time you set will be the same but it will just take longer to reach pressure. Hope you all love the recipe!
Just made this recipe! Best one ever! Thank you!!! It will be a family favourite!
Thanks, Caroline! So happy to hear that 🙂
I’m planning to make this recipe tonight. I don’t see a “poultry” setting on my new IP. Suggestions? Thanks!
Hi Faye, you can set it on Manual for 15 minutes 🙂
Thank you! My meat/stew setting worked. Set it to 15 minutes. Everyone LOVED this meal!
Awesome, happy to hear that!
I’m so curious about increasing the yield. I think there is room in my pot to double the recipe. Suggestions on increasing yield? Ratio with spices/ timing?
Just double the recipe – but keep the time setting the same. The pot will just take longer to reach pressure. Hope that helps!
Hi
Can I use a normal pressure cooker? I see on the instapot instructions you say it will set to 15 minutes. Would I let my pressure cooker wistle or make the noise for 15 minutes? Because it will take some time for the pressure to build up, so would it be 15 minutes after closing the lid? Or 15 minutes after it starts to whistle?
The Instant Pot time are for when the pot reaches pressure. 🙂
Very disappointed with this dish. Found it to be flavorless despite significantly ramping up the spices.
Hi Sue, sorry to hear that you didn’t like it! Just curious, are you using old spices? Fresh spices really do make a difference.
Do you have the nutritional information for this recipe?
I hope you are still answering questions on this. 🙂 I used the Paprika app to save this recipe and would like an idea of how many servings this makex. That way I can scale the recipe up or down.
This recipe turned out great and will likely be a staple given how quickly it can be made. The chicken turns out perfectly cooked. The spice level is quite good in this dish. Tastes great on it’s own or on a bed of rice.
That’s great to hear! I’m glad you liked it!
Delicious recipe! My family raves about it. My local supermarket sells boneless skinless chicken thighs in 3lb packages. I experimented with using the whole package, keeping the rest of the recipe the same and it worked out great. There was still plenty of sauce, and it was nice to have a good amount of leftovers for almost no extra work. Just a suggestion!
Shannon, thank you! I’m so happy to hear that your family likes the recipe 🙂 Thanks for letting me know how this turned out for y’all!
Hi I was wondering what spices to add to add some heat (spice) to it?
You can add cayenne to taste – that’ll make it spicy
Awesome recipe! Thank you so much for sharing. I especially love how simple the ingredients are.
Glad you liked it!
Can I double this in the Instant Pot, or would I need to make two separate batches? Cooking for 9 people… ugh. Thanks!
Would it work to double the recipe to serve as a main course at a dinner party?
This is the 2nd time Ive made this recipe and the first time was pretty good but this time I added 3/4 teaspoon of chilli powder and a little extra hit of cayenne pepper and it came out perfect!!
Glad to hear that you like the recipe!
I used coconut milk because I couldn’t find coconut cream at the grocery store and it turned out great.
My gf was shocked at how good it was and couldn’t believe that I made it so thanks 😉
We can’t wait to do it again.
That’s so great to hear! Thank you for letting me know how the butter chicken turned out for you 🙂
This was our first Instant Pot recipe and it was brilliant! First Indian food made at home, too. The kids had thirds and I’m glad that we doubled the recipe.
The flavors and consistency were restaurant quality. More so due to the heat rather than the less spicy stuff found on buffets. Simply gorgeous tastes and color from a relatively easy recipe.
My adjustments were based on what was available compared to the recipe. I substituted yellow and red peppers for green and the added a jalapeño for a little more heat. Only had one small can of coconut cream, so I used plain yogurt as an adder.
Can’t wait to try your other recipes! On mobile with this review and can’t get the stars to go to 5 Stars for some reason. Definitely a 5 Star recipe!
Steve, I’m so happy to hear that you liked this recipe! Thank you so much for letting me know how it turned out for you and your family 🙂 I can’t wait to hear what you think of anything else that you try!
The video says cook for 15 minutes with green pepper already added, but the written recipe says 8 minutes without green pepper. Does anyone know what gives the best result? Thanks!!
Hi Joy, I have updated the written recipe but haven’t had time to update the video. I suggest following the written recipe. I also add the bell pepper at the end now so that it doesn’t get too soft. Hope that helps!