Instant Pot Butter Chicken with Creamy Tomato Sauce
Tender chicken simmered in a rich, spiced tomato and butter sauce made effortlessly in the Instant Pot for a comforting dinner. This indian ready in about 35 minutes blends unsalted butter, medium, finely chopped yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless chicken thighs
- 3 tbsp unsalted butter
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 14 oz canned tomato sauce
- 1/2 cup heavy cream
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Set the Instant Pot to sauté mode and melt 3 tbsp unsalted butter. Add 1 medium finely chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onion is soft and fragrant.
- Step 2: Stir in 2 tsp garam masala, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook spices for 1 minute to release aromas.
- Step 3: Add 1 lb cut boneless chicken thighs and 14 oz canned tomato sauce. Stir to coat chicken evenly. Cancel sauté mode.
- Step 4: Seal the Instant Pot lid and cook on high pressure for 8 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Step 5: Stir in 1/2 cup heavy cream and 1 tsp salt. Set to sauté mode and simmer for 3 minutes until sauce thickens slightly.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Butter Chicken with Creamy Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Instant Pot Butter Chicken with Creamy Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Instant Pot Butter Chicken with Creamy Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Butter Chicken with Creamy Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Butter Chicken with Creamy Tomato Sauce?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
