Butter Chicken Instant Pot Recipe


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 at an Indian restaurant, but it’s even better!

Instant Pot Butter Chicken by Ashley of MyHeartBeets.com

“I have made this recipe multiple times and it has always turned out and is always delicious! I usually double it in my instapot so we can have lots of leftovers. (In fact I am making it right now!) It is absolutely my go-to recipe for Butter Chicken! Thank you so much for sharing!”


This is the best Butter Chicken! And it’s so easy to make!

Instant Pot Butter Chicken, also known as murgh makhani, is restaurant-quality. It’s one of the most popular recipes on my blog and with good reason. This butter chicken dish is the perfect blend of tomato flavor, creaminess, and masala.

Over the past couple of days, I’ve eaten butter chicken for breakfast, lunch, and dinner… and I haven’t gotten tired of it. And now that it’s all gone, I actually miss it! Trust me, this dish is so good that you’re going to want to put this on your weekly dinner menu rotation.

It’s so simple to make this restaurant-style dish right at home. The instant pot simplifies the cooking process so much that you can have this done from prep to plate in thirty minutes, and a good chunk of that time is hands-off. Amazing, right? That’s less time than it takes to get takeout.

Butter Chicken by Ashley of MyHeartBeets.com

What do I serve with this Indian Butter Chicken Instant Pot Recipe?

You can serve butter chicken with any Indian flatbread or with rice. Here are a few options:

And here are some options for sides that work well with butter chicken:

And if you are planning to make the butter chicken for a dinner party, check out my blog post about throwing an Indian Dinner Party. 🙂

Can I make Pressure Cooker Butter Chicken without an Instant Pot?

Don’t have an Instant Pot? Here’s how to make Stovetop Butter Chicken using a regular ol’ pot. And if you want to try and switch things up, give this meatless version a try: Butter Chickpeas (Vegan)!

Paleo Butter Chicken by Ashley of MyHeartBeets.com

Instant Pot Butter Chicken Recipe

Butter Chicken by Ashley of MyHeartBeets.com

Instant Pot Butter Chicken Recipe

This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There’s one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it’s distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either amazon or my local Indian grocery store.
4.9 from 165 reviews
Pin Recipe Print Recipe
Servings 5
Cuisine Indian


  • 2 tablespoons ghee
  • 1 onion diced
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 ½ pounds skinless and boneless chicken thighs cut into quarters


Add later:

  • 2 green bell peppers chopped into medium-sized chunks/squares
  • ¼ cup heavy cream or full-fat coconut milk adjust to preference
  • 1 teaspoon crushed dried fenugreek leaves kasoori methi
  • Cilantro garnish


  • Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
  • Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
  • Add the spices and give everything a good mix.
  • Stir in the tomato sauce.
  • Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Press the sauté button, add the bell peppers and cook until they soften to your liking.
  • Stir in the cream and fenugreek leaves.
  • Garnish with cilantro if desired, then serve.



  • I have made a few adjustments to update this recipe (2021). My original recipe (in my cookbook) called for ½ cup of heavy cream, but I now think ¼ cup is enough. Feel free to add more heavy cream if you’d like. I have also reduced the cook time. 


Serving: 1servingCalories: 327kcalCarbohydrates: 7gProtein: 28gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 177mgSodium: 600mgPotassium: 513mgFiber: 2gSugar: 2gVitamin A: 803IUVitamin C: 41mgCalcium: 51mgIron: 2mg
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!

Looking for more Indian Instant Pot Recipes? Try these!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Violet says

    5 stars
    This is one of our absolute favorite recipes and one we keep going back to over the years. The dried fenugreek leaves are definitely worth the trouble to find and it adds so much! 🙂 We’re making this tonight!

  2. Debbie says

    5 stars
    I have made this recipe multiple times and it has always turned out and is always delicious! I usually double it in my instapot so we can have lots of leftovers. (In fact I am making it right now!) It is absolutely my go-to recipe for Butter Chicken! Thank you so much for sharing!

  3. Bill Foonman says

    5 stars
    Ashley, I really enjoy your recipes and although I am not Indian, I was fortunate enough to live in different parts of the world where traditional Indian food was readily available, (enough to convince me to attend cooking courses in India) I do have a question.

    In the Butter Chicken and Chicken Tikka Masala recipes, where “heavy cream” is called for, I have tried substituting whole evaporated milk for the cream — to cut down on the calories — and although this is not a traditional ingredient, I was surprised at how good the finished dishes turned out, with no noticeable difference in flavor or consistency.

    I was wondering if you have tried this substitution in any of your recipes and if so, have you found a major difference in the finished dishes?

    • Ashley - My Heart Beets says

      Bill, I’m so glad you’re enjoying my recipes! Also, love that you took cooking courses in India 🙂 I typically use heavy cream or coconut cream – I’ll have to try that substitution; thank you for sharing!

  4. Tejal Patel says

    Hello I’m going to be making this for a dinner party and also I’m a first time IP user. Can this be made for 20 people in the IP or do I need to do it in batch? TIA

  5. Paula Harris says

    5 stars
    I have referred so many people to your site. This butter chicken is the bomb. I have a section in my cupboard just for “India” spices. I love that I live in SD where to can go to so many different
    grocery stores. Love your recipes. Tnanks for sharing your gift of cooking with us

      • Amrita says

        5 stars
        We broke in my new Instant Pot with this recipe, so yummy!

        My husband isn’t a fan of thighs – could we swap out for chicken breast meat? Would you change the cook time?


        • Ashley - My Heart Beets says

          Amrita, woohoo! Glad to hear you broke in the IP! I actually haven’t made this using chicken breast – but I think it’d be fine. I’d probably keep the same cook time but do a natural release so as not to cause the meat to toughen up. If you try, please report back!

  6. Erin Clancy says

    5 stars
    After making this recipe countless times, I finally am leaving a review.

    This is the BEST butter chicken. We make double batches, we freeze, we give away, we can’t get enough. I bought Ashley’s cookbook based on this recipe (great book, btw!).

    Lately I am sensitive to nightshades (aka everything yummy in the world including tomatoes) so we don’t make it as much, but it is a family and friends favorite. Thank you, Ashley!

  7. Gigi says

    I made this yesterday for dinner and it was perfect. I followed the recipe as is and didn’t require any changes. Thank you for such an easy recipe.

  8. Stella says

    5 stars
    This is the best butter chicken recipe I have ever made. No substitutions, just awesomeness. Indian cuisine at a new level for sure.

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