9 Creamy & Flavorful Instant Pot Butter Chicken Recipes

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Imagine the aroma of spices wafting through your kitchen as you prepare a rich, creamy butter chicken in your Instant Pot. It's a dish that can bring warmth and comfort to any meal, but there's more than just one way to make it. From a classic recipe to innovative twists, there's a version for every taste. Let's explore these nine creamy and flavorful recipes that promise to elevate your cooking game.

Key Takeaways

• Classic Instant Pot Butter Chicken features tender chicken in a rich, creamy tomato sauce with aromatic spices for deep flavor.
• Creamy Coconut Butter Chicken offers a delightful twist with coconut milk, creating a velvety texture and subtle sweetness.
• Butter Chicken with Spinach adds nutritional benefits by incorporating fresh spinach into the creamy sauce, enhancing both flavor and healthiness.
• Spicy Instant Pot Butter Chicken elevates the dish with additional heat from red chili powder, perfect for those who enjoy a spicy kick.
• Healthy alternatives like Butter Chicken with Cauliflower Rice provide a low-carb option while maintaining the dish's delicious flavors and creamy texture.

Classic Instant Pot Butter Chicken

Instant Pot Butter Chicken is a delicious and creamy dish that brings the rich flavors of Indian cuisine right to your kitchen. This recipe is perfect for busy weeknights, as it requires minimal prep time and can be cooked in a fraction of the time it would take using traditional methods.

The Instant Pot not only speeds up the cooking process but also infuses the chicken with an incredible depth of flavor that will leave your taste buds dancing. This classic recipe uses tender chicken thighs simmered in a luscious sauce made from tomatoes, butter, and a mix of aromatic spices.

Serve it over fluffy basmati rice or with warm naan bread for the ultimate comfort meal. Whether you're a seasoned cook or trying your hand at Indian cuisine for the first time, this Instant Pot Butter Chicken will surely impress.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 5 tablespoons butter
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Set your Instant Pot to the sauté mode and heat the vegetable oil. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
2. Add the chicken thighs to the pot, along with the crushed tomatoes, garam masala, cumin, coriander, turmeric, chili powder, and salt. Stir well to coat the chicken in the spices. Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before opening the valve to release any remaining pressure.
3. After removing the lid, stir in the butter and heavy cream until the sauce is well combined and creamy. If desired, use an immersion blender to blend the sauce to your desired consistency. Serve hot, garnished with fresh cilantro.

Extra Tips:

For a more intense flavor, marinate the chicken in yogurt and spices for a few hours or overnight before cooking. This not only enhances the taste but also helps to tenderize the chicken.

You can adjust the spice levels according to your preference by adding more or less chili powder. Additionally, if you prefer a thicker sauce, you can simmer it on the sauté setting for a few minutes after adding the cream. Enjoy your homemade Butter Chicken!

Creamy Coconut Butter Chicken

Creamy Coconut Butter Chicken is a delightful twist on the traditional butter chicken, bringing a rich and velvety coconut flavor to the dish. This recipe is perfect for those who love a creamy texture and a hint of sweetness, all while still enjoying the classic spices that characterize Indian cuisine. The Instant Pot makes it incredibly easy to prepare, allowing you to infuse all the flavors in a fraction of the time it would take using traditional cooking methods.

This dish isn't only quick to make but also incredibly satisfying. Serve it over a bed of fluffy basmati rice or with some warm naan bread to soak up the delicious sauce. The creamy coconut milk pairs beautifully with the spices, creating a comforting meal that's perfect for a weeknight dinner or a special occasion.

Ingredients:

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons butter
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Fresh cilantro, for garnish

To cook the Creamy Coconut Butter Chicken, start by setting your Instant Pot to the sauté function. Add the butter and once it melts, add the chopped onions and sauté until they become translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

Next, add the chicken pieces and sauté until they're lightly browned. Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder, mixing well to coat the chicken evenly with the spices.

Pour in the crushed tomatoes and coconut milk, ensuring that everything is well combined. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for 5-10 minutes, then carefully switch to quick release to release any remaining pressure.

Stir the chicken in the sauce before serving, and garnish with fresh cilantro.

Extra Tips: For an even richer flavor, you can marinate the chicken in yogurt and spices for a few hours or overnight before cooking. This won't only enhance the taste but also tenderize the chicken.

Additionally, feel free to adjust the spice levels according to your preference, adding more chili powder for heat or more coconut milk for creaminess. Enjoy your delicious Creamy Coconut Butter Chicken!

Butter Chicken With Spinach

Butter Chicken with Spinach is a delightful twist on the classic Indian dish, blending creamy tomato sauce and aromatic spices with the nutritional benefits of fresh spinach. This comforting recipe is perfect for a busy weeknight dinner, as it can be prepared quickly in your Instant Pot. The rich flavors meld beautifully, creating a dish that's both hearty and healthy, making it an excellent choice for those looking to incorporate more greens into their meals.

To make this recipe, you'll need some staple ingredients that come together to create a mouthwatering sauce. The addition of spinach not only enhances the nutritional value but also adds a vibrant color to the dish, making it as visually appealing as it's delicious. Serve this Butter Chicken with Spinach over steamed rice or with warm naan bread for a complete meal that the whole family will love.

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 2 tablespoons butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Set your Instant Pot to the sauté function and melt the butter. Add the chopped onions and sauté until they're translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the chicken pieces to the pot and sprinkle with garam masala, turmeric, cumin, salt, and pepper. Stir well to coat the chicken with the spices. Pour in the crushed tomatoes and coconut milk, mixing everything together.
3. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then perform a quick release for any remaining pressure.
4. Open the lid and stir in the chopped spinach, allowing it to wilt in the warm sauce. Adjust seasoning if necessary, and garnish with fresh cilantro before serving.

Extra Tips:

To enhance the flavors of your Butter Chicken with Spinach, consider marinating the chicken pieces in yogurt and spices for a few hours before cooking. This not only tenderizes the meat but also infuses it with additional flavor.

You can also experiment with different greens like kale or Swiss chard if you want to switch things up. For a bit of heat, add some red chili flakes or fresh green chilies during the cooking process. Enjoy your delicious and nutritious meal!

Spicy Instant Pot Butter Chicken

Spicy Instant Pot Butter Chicken is a delightful twist on the classic Indian dish that combines tender chicken with a rich, creamy, and spicy tomato sauce. Cooking this dish in an Instant Pot not only saves time but also allows the flavors to meld beautifully, resulting in a dish that's both satisfying and full of flavor.

Whether you're serving it over rice or with naan, this spicy version will surely become a favorite at your dinner table.

The key to achieving the perfect balance of spices is to marinate the chicken beforehand. This allows the spices to penetrate the meat, ensuring every bite is packed with flavor.

Once cooked, the butter chicken can be garnished with fresh cilantro and served hot, making it an ideal meal for any occasion.

Let's explore the ingredients and cooking instructions for this delicious Spicy Instant Pot Butter Chicken.

Ingredients:

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon red chili powder (adjust for spice level)
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk or heavy cream
• Salt, to taste
• Fresh cilantro, for garnish

Cooking Instructions:

Begin by seasoning the chicken pieces with salt and a blend of the spices (garam masala, turmeric, cumin, and red chili powder) in a bowl.

Set aside to marinate for at least 30 minutes while you prepare the rest of the ingredients.

In the Instant Pot, select the 'Sauté' function and heat the vegetable oil.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Next, add the marinated chicken to the pot and cook for 5-7 minutes until lightly browned.

Pour in the crushed tomatoes and coconut milk or heavy cream, stirring to combine.

Close the lid of the Instant Pot, ensuring the valve is set to sealing.

Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.

Once the cooking cycle is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.

Stir well before serving and garnish with fresh cilantro.

Extra Tips:

For an even spicier kick, consider adding a couple of chopped green chilies or a dash of cayenne pepper to the chicken marinade.

Also, if you prefer a thicker sauce, you can blend a portion of the cooked mixture before serving or simmer the sauce on the sauté setting after releasing the pressure.

Remember to taste and adjust the seasoning before serving, as the spice levels can vary based on personal preference.

Enjoy your homemade Spicy Instant Pot Butter Chicken!

Butter Chicken With Cauliflower Rice

Butter chicken with cauliflower rice is a delicious and healthy twist on the traditional Indian dish. The rich, creamy sauce, filled with aromatic spices, pairs perfectly with the light, low-carb cauliflower rice, making it an excellent choice for those looking to enjoy a flavorful meal without the extra carbs.

The Instant Pot makes it easy to achieve tender chicken and a perfectly blended sauce, while the cauliflower rice cooks quickly, allowing you to have dinner on the table in no time.

This recipe isn't only nutritious but also incredibly satisfying. It brings a delightful combination of flavors and textures that will leave you coming back for more. Whether you're hosting a dinner party or simply treating yourself to a comforting meal, this butter chicken with cauliflower rice is sure to impress.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• Salt, to taste
• 1 head of cauliflower, riced
• Fresh cilantro, for garnish

Cooking Instructions:

1. Set your Instant Pot to sauté mode and add the olive oil. Once heated, add the chopped onion, cooking until softened. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
2. Add the chicken thighs to the pot, followed by garam masala, cumin, turmeric, paprika, crushed tomatoes, and coconut milk. Stir well to combine, ensuring the chicken is coated with the sauce. Close the lid and cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes before performing a quick release.
3. While the chicken is cooking, prepare the cauliflower rice by ricing the cauliflower head in a food processor or using a box grater. In a separate skillet, sauté the riced cauliflower with a splash of olive oil over medium heat until tender, about 5-7 minutes. Season with salt to taste.
4. Once the chicken is cooked, shred it using two forks and stir it back into the sauce. Serve the butter chicken over a bed of cauliflower rice and garnish with fresh cilantro.

Extra Tips:

For a creamier texture, you can blend the sauce before adding the chicken back in. Additionally, feel free to adjust the spice levels according to your preference by adding more or less of the spices.

If you want a bit of heat, consider incorporating diced green chilies or cayenne pepper. This dish pairs well with naan for dipping, or you can enjoy it on its own for a low-carb meal!

Dairy-Free Butter Chicken

Butter chicken is a beloved dish known for its creamy texture and rich flavors. However, for those who are dairy-sensitive or following a dairy-free lifestyle, it's entirely possible to enjoy this classic dish without compromising on taste. By substituting traditional dairy ingredients with coconut milk and other plant-based alternatives, you can create a delicious dairy-free butter chicken that's just as satisfying and flavorful.

In this recipe, we'll use the Instant Pot to make the cooking process quick and easy. The pressure cooker helps to infuse the spices and flavors into the chicken while keeping it tender and juicy. Get ready to enjoy a comforting meal that everyone can savor!

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (14 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• Salt, to taste
• Fresh cilantro, for garnish

Cooking Instructions:

1. Set your Instant Pot to the sauté mode and add the coconut oil. Once melted, add the chopped onions and sauté until they become translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the chicken pieces to the pot, followed by the garam masala, cumin, coriander, turmeric, and paprika. Mix well to coat the chicken with the spices. Pour in the coconut milk and crushed tomatoes, then season with salt to taste. Stir everything together, ensuring the chicken is submerged in the sauce.
3. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then switch to a quick release to remove any remaining pressure. Open the lid carefully, stir the butter chicken, and adjust seasoning if necessary.

Extra Tips:

For a thicker sauce, you can blend a portion of the cooked chicken with the sauce using an immersion blender before serving.

Additionally, feel free to add vegetables like spinach or bell peppers for extra nutrition. Serve your dairy-free butter chicken over basmati rice or with gluten-free naan for a complete meal. Enjoy!

Instant Pot Butter Chicken Tacos

Instant Pot Butter Chicken Tacos combine the rich, creamy flavors of traditional butter chicken with the convenience of a taco. This dish is perfect for a quick weeknight meal, offering a delicious twist on both Indian cuisine and Mexican fare. The Instant Pot allows for a hands-off approach, letting the spices and chicken meld together beautifully while you prepare your taco toppings.

To make these flavorful tacos, you'll need tender chicken simmered in a spiced tomato-cream sauce, all wrapped in warm tortillas. The combination of ingredients creates a satisfying meal that's sure to please the whole family. Serve with fresh toppings like cilantro, diced onions, and a squeeze of lime to elevate the flavors even more.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 cup onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

To prepare your Instant Pot Butter Chicken Tacos, start by selecting the sauté function on your Instant Pot. Add the olive oil, then sauté the onion, garlic, and ginger for about 3-4 minutes until fragrant and translucent.

Stir in the garam masala, turmeric, and cumin, cooking for another minute to release the spices' flavors. Add the chicken thighs, crushed tomatoes, salt, and pepper, stirring to combine. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.

Once the cooking time is complete, allow for a natural release for 10 minutes before switching to a quick release to release any remaining pressure.

Once the pressure is fully released, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir in the heavy cream. Allow it to simmer for a few minutes to thicken slightly.

To assemble the tacos, warm the tortillas and fill them with the butter chicken mixture, garnishing with fresh cilantro and a squeeze of lime.

Extra Tips: For a spicier kick, feel free to include diced green chilies or cayenne pepper to the sauce. You can also swap the heavy cream for coconut milk for a dairy-free version.

Consider adding toppings like avocado, jalapeños, or sour cream for added texture and flavor. Make sure to serve your tacos immediately for the best taste and freshness!

Butter Chicken Pasta

Butter Chicken Pasta combines the rich, creamy flavors of traditional butter chicken with the comforting texture of pasta, making for a delightful meal that's bound to please everyone at the dinner table. This dish takes the classic Indian flavors and reimagines them in a way that's both familiar and exciting. Perfect for a weeknight dinner or a special occasion, Butter Chicken Pasta is a fusion dish that brings together the best of both worlds.

The Instant Pot makes this recipe remarkably easy, allowing you to create a flavorful butter chicken sauce in no time. The pressure cooking method guarantees that the chicken remains tender and juicy while infusing the pasta with aromatic spices. With just a few simple steps, you can whip up this delicious dish that's both comforting and indulgent.

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (15 oz) tomato sauce
• 1 cup heavy cream
• Salt to taste
• 8 oz pasta (penne or fusilli works well)
• Fresh cilantro for garnish (optional)

Cooking Instructions:

Start by setting your Instant Pot to the sauté mode. Add the olive oil and let it heat up. Once hot, add the chopped onion, garlic, and ginger, stirring until the onion becomes translucent.

Next, add the chicken pieces to the pot and sprinkle with garam masala, cumin, turmeric, and paprika. Stir well to coat the chicken in the spices. Cook for about 5 minutes until the chicken is lightly browned.

Once the chicken is ready, pour in the tomato sauce and stir to combine. Close the lid of the Instant Pot and verify that the valve is set to sealing. Cook on high pressure for 8 minutes. When the timer goes off, perform a quick release of steam.

Open the lid and stir in the heavy cream, allowing the sauce to thicken slightly. Meanwhile, cook the pasta separately according to package instructions. Drain and mix the cooked pasta into the butter chicken sauce until well coated. Serve hot and garnish with fresh cilantro if desired.

Extra Tips:

For added depth of flavor, consider marinating the chicken in yogurt and spices for a few hours before cooking.

You can also adjust the level of spice by adding more or fewer spices according to your taste. If you prefer a lighter version, substitute heavy cream with coconut milk or Greek yogurt.

Finally, feel free to add vegetables like spinach or bell peppers for extra nutrition and color!

Instant Pot Butter Chicken Bowls

Instant Pot Butter Chicken Bowls are a delicious and convenient way to enjoy the rich flavors of traditional butter chicken in a bowl format. This recipe combines tender pieces of chicken simmered in a creamy, spiced tomato sauce, served over a bed of fluffy rice. The Instant Pot makes the cooking process quick and easy, allowing you to savor this Indian classic without spending hours in the kitchen.

Perfect for weeknight dinners or meal prep, these butter chicken bowls aren't only satisfying but also customizable. You can add your favorite vegetables or serve it with naan bread on the side for a complete meal. With just a few simple ingredients and minimal prep time, you'll have a flavorful dish ready to serve in under an hour.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Instructions:

Start by setting the Instant Pot to the sauté function. Add the olive oil and let it heat up before adding the chopped onion. Sauté the onion for about 3-4 minutes until it's translucent.

Stir in the garlic and ginger, cooking for another minute until fragrant. Next, add the chicken thighs to the pot, and season them with garam masala, cumin, turmeric, and paprika. Mix everything well so that the chicken is coated with the spices.

Pour in the crushed tomatoes and coconut milk, then stir to combine. Close the lid of the Instant Pot, ensuring it's sealed properly, and set it to cook on high pressure for 10 minutes.

Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure. Open the lid, shred the chicken using two forks, and stir everything together. Serve the butter chicken over a bed of cooked basmati rice, garnished with fresh cilantro.

Extra Tips:

For an extra flavor boost, consider marinating the chicken in yogurt and spices for a few hours before cooking.

You can also adjust the level of heat by adding red chili powder or cayenne pepper according to your taste preferences. If you want to make this dish even heartier, feel free to add vegetables like peas or spinach during the last few minutes of cooking.

Enjoy your delicious Instant Pot Butter Chicken Bowls!

Frequently Asked Questions

Can I Freeze Leftover Instant Pot Butter Chicken?

Yes, you can freeze leftover Instant Pot butter chicken. Just cool it completely, transfer to airtight containers, and store in the freezer. When you're ready, thaw it overnight before reheating for a delicious meal.

What Side Dishes Pair Well With Butter Chicken?

Imagine dining in a royal banquet hall; you'd want sides that shine. Pair your butter chicken with fluffy naan, fragrant basmati rice, roasted vegetables, or a crisp cucumber salad. They'll elevate your meal beautifully!

How Do I Store Leftover Butter Chicken?

To store leftover butter chicken, let it cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to three days. For longer storage, freeze it in portioned containers.

Is Butter Chicken Spicy or Mild?

Butter chicken is typically mild, with a creamy, rich flavor. However, you can adjust the spice level according to your taste by adding more chili or using different ingredients. It's all about your preference!

Can I Use Chicken Thighs Instead of Breasts?

Yes, you can definitely use chicken thighs instead of breasts! Thighs tend to be more flavorful and juicy, making your dish even better. Just guarantee they're cooked through for the best results. Enjoy your cooking!