Instant Pot Butter Chicken

Butter Chicken
Butter Chicken

Butter chicken is by far one of my favourite Indian dishes.

I thought it was an easy dish to make until I made it in the Instant Pot. Now I am convinced it is one of the simplest, satisfying family meals.

One thing I love is doing a meal with the PIP (Pot in Pot) method. This is basically just stacking one dish on top of the other in the instant pot and cooking it all at the same time.

Here we are going to cook the rice and the butter chicken at the same time. All you need to do this is:

  • A recipe that cooks 2 dishes in the same amount of time
  • A heat proof dish that will fit in the instant pot
  • A trivet to hold the heat proof dish above whatever is cooking in the Instant Pot liner

If you do not have an Instant Pot, but do have a stovetop pressure cooker, you can still make this recipe. Simply cook for 2 minutes less.

Instant Pot Butter Chicken and Rice

ServingsPrep TimeCook TimeDownload
4 Servings10 minutes 35 minutesPrint / Save Recipe


  • The “Cook Time” includes time to come up to pressure, cook, and come down from pressure.
  • This recipe freezes really well.
  • Feel free to add some cayenne to the spices for extra kick.


For the Rice

  • 1 Cup Rice (I like Jasmine or Basmati), rinsed
  • 1 Cup Water
  • 1 Tablespoon Oil
  • 1/4 Tsp Salt

For the Butter Chicken

  • 2 Tablespoons Butter
  • 4 Cloves Minced Garlic
  • 2 Tsp Minced Ginger
  • 1 Tsp Garam Masala
  • 1 Tsp Cumin Seeds
  • 1 Tsp Tumeric
  • 1 Tsp Paprika
  • 1 Tsp Kosher Salt
  • 1 (14 oz) Can Diced Tomatoes
  • 60 ml (1/4 Cup) Water
  • 1.5 lb (About 3 breasts or 6 thighs) Chicken Diced
  • 1 Tsp Garam Masala
  • 2 Tablespoons Butter
  • 60 ml (1/4 Cup) Heavy Cream
  • 60 ml (1/4 Cup) Unsweetened Coconut Milk


  1. Select SAUTE (NORMAL) on the Instant Pot and allow it to heat up.
  2. Add Butter and let it melt.
  3. Add Garlic and Ginger and saute, while stirring, for 1 minute.
  4. Add Garam Masala, Cumin Seeds, Tumeric, Paprika, and Kosher Salt. Saute while stirring for 30 seconds. Watch that it does not burn.
  5. Add Tomatoes and Water. Scrape the bottom of the pot well to make sure there are not bits stuck.
  6. Add diced chicken.
  7. Press CANCEL to stop the heating.
  8. Place a trivet into the pot.
  9. Place the RiceWaterOil, and Salt in an oven proof dish that fits into the Instant Pot
  10. Place dish onto the trivet.
  11. Close the lid and seal it.
  12. Select PRESSURE COOK (HIGH) and set the time for 10 MINUTES.
  13. Allow the pot to NATURAL RELEASE.
  14. Once pressure is released, open the pot and remove the rice dish and trivet. Then remove the chicken pieces from the sauce.
  15. Use an immersion blender (or other blender) to carefully blend the sauce that is in the Instant Pot.
  16. Add Garam Masala, butter, heavy cream, coconut milk and chicken to the sauce.
  17. Select SAUTE (LOW) and heat until sauce and chicken is heated through.
  18. Fluff the rice.
  19. Serve chicken and sauce over the rice.

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