Instant Pot Butter Chicken Easy Meal Recipe

You’ve made butter chicken before, but you’ve never made it like this. I’m about to show you the one secret that changes everything for this Instant Pot Butter Chicken Easy Meal. It’s the difference between a good weeknight curry and a restaurant-quality dish you’ll crave. Forget long simmering and complicated steps. We’re getting deep, complex flavor in a fraction of the time, perfect for when you want something impressive but don’t have hours to spare, like with this simple lemon garlic butter chicken.

Ready to find out what it is? Let’s get cooking.

Recipe Overview

Here’s everything you need to know at a glance before we dig into the secrets.

• Cuisine: Indian Food
• Category: Main Course
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 15 minutes
• Total Time: 30 minutes (active time)
• Servings: 4-6

The Secret Ingredient That Makes All the Difference

I’ve tested this for years. The game-changer isn’t more cream or butter.

It’s raw, unsalted cashews. You’ll blend them right into the sauce. They don’t make it taste like nuts. Instead, they create an unbelievable, velvety texture that clings to the chicken.

They also act as a natural thickener, so you get a rich, luxurious sauce without relying on tons of dairy or flour. This is the pro move for that signature silkiness.

Why This Method is Better (My Pro-Tips)

Most recipes tell you to cook the chicken in the sauce. We’re not doing that. We’re building layers of flavor.

First, we use the sauté function to bloom the spices and create a flavor base, called a “bhuna.” This step is non-negotiable. It wakes up the spices and toasts the tomato paste, giving the curry its deep, reddish color and robust taste.

Second, we use a quick yogurt marinade, but with a twist. Adding a bit of the spice mix to the marinade itself means flavor penetrates the chicken from the inside out, a technique that also works wonders for quick-cooking dishes like garlic butter chicken bites.

The “Upgraded” Ingredient List

Gather these. Quality matters, especially with the spices.

Recipe

Instant Pot Butter Chicken Easy Meal Recipe

Make Instant Pot Butter Chicken Easy Meal Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 15 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The “Upgraded” Ingredient List

• For the Yogurt Marinade: 1.5 lbs boneless, skinless chicken thighs, cut into chunks 1/2 cup plain, full-fat yogurt 1 tbsp ginger-garlic paste 1 tsp Kashmiri red chili powder (or 1/2 tsp paprika + 1/2 tsp cayenne) 1/2 tsp turmeric 1 tsp salt
• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup plain, full-fat yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder (or 1/2 tsp paprika + 1/2 tsp cayenne)
• 1/2 tsp turmeric
• 1 tsp salt
• For the Sauce: 3 tbsp butter 1 large onion, finely chopped 1 tbsp ginger-garlic paste 1 tbsp tomato paste 1 tbsp garam masala 2 tsp ground cumin 2 tsp ground coriander 1 (14 oz) can crushed tomatoes 1/4 cup raw, unsalted cashews 1 cup water or chicken broth 1 tsp sugar 1/2 cup heavy cream Fresh cilantro, for garnish
• 3 tbsp butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 (14 oz) can crushed tomatoes
• 1/4 cup raw, unsalted cashews
• 1 cup water or chicken broth
• 1 tsp sugar
• 1/2 cup heavy cream
• Fresh cilantro, for garnish

The Pro-Method (Step-by-Step)

1

Marinate: Mix all marinade ingredients with the chicken. Let it sit for at least 15 minutes, or up to overnight in the fridge.

2

Sauté the Aromatics: Set your pressure cooker to “Sauté.” Add the butter. Cook the onion until soft and golden. Add the ginger-garlic paste and tomato paste. Cook for 1 minute until fragrant.

3

Bloom the Spices: Add the garam masala, cumin, and coriander. Stir constantly for 30 seconds. This is the “bhuna.” Turn off sauté.

4

Build the Sauce: To the pot, add the crushed tomatoes, raw cashews, water or broth, sugar, and 1 tsp salt. Scrape up any browned bits from the bottom.

5

Pressure Cook: Secure the lid. Cook on High Pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.

6

Blend and Finish: Carefully use an immersion blender to puree the sauce right in the pot until completely smooth. This is key for that silky texture.

7

Add Chicken & Cream: Stir in the marinated chicken and any juices. Set to “Sauté” again and simmer for 5-7 minutes, until the chicken is cooked through. Turn off heat, stir in the heavy cream.

8

Rest and Serve: Let it sit for 5 minutes. The sauce will thicken slightly. Garnish with cilantro and serve with warm naan bread.

Notes

Enjoy your homemade Instant Pot Butter Chicken Easy Meal Recipe!

Nutrition Information

Calories: ~480

Protein: 28g

Fat: 35g (Saturated

Carbohydrates: 15g

Fiber: 3g

Sugar: 8g

Did You Make This?

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• For the Yogurt Marinade:
  • 1.5 lbs boneless, skinless chicken thighs, cut into chunks
  • 1/2 cup plain, full-fat yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder (or 1/2 tsp paprika + 1/2 tsp cayenne)
  • 1/2 tsp turmeric
  • 1 tsp salt
• For the Sauce:
  • 3 tbsp butter
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tomato paste
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 (14 oz) can crushed tomatoes
  • 1/4 cup raw, unsalted cashews
  • 1 cup water or chicken broth
  • 1 tsp sugar
  • 1/2 cup heavy cream
  • Fresh cilantro, for garnish

The Pro-Method (Step-by-Step)

Follow this order. It’s designed for maximum flavor.

1. Marinate: Mix all marinade ingredients with the chicken. Let it sit for at least 15 minutes, or up to overnight in the fridge.
2. Sauté the Aromatics: Set your pressure cooker to “Sauté.” Add the butter. Cook the onion until soft and golden. Add the ginger-garlic paste and tomato paste. Cook for 1 minute until fragrant.
3. Bloom the Spices: Add the garam masala, cumin, and coriander. Stir constantly for 30 seconds. This is the “bhuna.” Turn off sauté.
4. Build the Sauce: To the pot, add the crushed tomatoes, raw cashews, water or broth, sugar, and 1 tsp salt. Scrape up any browned bits from the bottom.
5. Pressure Cook: Secure the lid. Cook on High Pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.
6. Blend and Finish: Carefully use an immersion blender to puree the sauce right in the pot until completely smooth. This is key for that silky texture.
7. Add Chicken & Cream: Stir in the marinated chicken and any juices. Set to “Sauté” again and simmer for 5-7 minutes, until the chicken is cooked through. Turn off heat, stir in the heavy cream.
8. Rest and Serve: Let it sit for 5 minutes. The sauce will thicken slightly. Garnish with cilantro and serve with warm naan bread.

Common Mistakes & How to Fix Them

Even pros run into issues. Here’s how to solve them.

Problem: The sauce tastes acidic or tinny from the tomatoes. Fix: You didn’t cook the tomato paste and spices long enough in the butter. Don’t rush the “bhuna” step. The sugar also balances acidity, so don’t skip it.

Problem: The chicken is dry or tough. Fix: You likely used chicken breasts or overcooked it. Thighs are more forgiving. Also, simmering the chicken in the finished sauce (Step 7), not under pressure, keeps it tender.

Problem: Sauce is too thin. Fix: Let it simmer on “Sauté” with the lid off for a few extra minutes after adding the cream. It will reduce and thicken perfectly.

Variations for the Adventurous Cook

Mastered the base recipe? Try these pro swaps.

For a smoky flavor, add 1/2 tsp of smoked paprika with the dried spices. You can also finish the dish with a drizzle of kasuri methi (dried fenugreek leaves) crushed between your palms.

Make it vegetarian by swapping the chicken for 2 cans of drained chickpeas and 1 large cubed potato. Cook under pressure for 3 minutes instead. Use veggie broth.

If you want a brighter, tangier kick, stir in 1 tablespoon of dried mango powder (amchur) at the very end with the cream.

Nutrition Notes

This is a rich, indulgent dish. Here’s a rough breakdown per serving (based on 6 servings).

• Calories: ~480
• Protein: 28g
• Fat: 35g (Saturated: 16g)
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 8g

Your Pro-Level Questions Answered

These are the questions I get from cooks who want to level up.

Can I make this without an immersion blender?

Yes, but it’s a bit more work. Let the sauce cool slightly, then carefully blend it in batches in a standard countertop blender. Return it to the pot before adding the chicken. Never blend hot liquids in a sealed blender.

My garam masala is old. Does it matter?

Absolutely. Dried spices lose their power. If your garam masala doesn’t smell fragrant when you open the jar, it’s time for a new one. Fresh, high-quality spices are the backbone of great Indian food.

Can I freeze the leftovers?

You can, but the dairy can sometimes separate when reheated. For best results, freeze the sauce (with chicken) before adding the cream. Thaw, reheat, and then stir in fresh cream.

A Few Final Secrets

Here’s how to make this dish truly unforgettable every single time.

Warm your serving bowls. It keeps the curry hot longer. Toast your store-bought naan bread in a dry skillet for a minute to make it taste fresh-made.

Finally, always taste and adjust at the end. Need more salt? A pinch more garam masala? A squeeze of lemon? Make it yours. That’s the real secret of a great cook. If you love the convenience of this one-pot wonder, you should definitely try our creamy one pot chicken orzo next.

Now you have all my secrets. I want to hear how it turned out for you. Did the cashew trick blow your mind? What variation did you try? Share your results and rate this recipe in the comments below—let’s talk food!