Instant Pot Butter Chicken

Isn’t butter chicken just the most wonderful sounding name for a recipe? Today’s Instant Pot Butter Chicken has all of the comforting, soul-satisfying flavor any recipe with the word “butter” in it promises. Unlike other authentic Indian butter chicken recipes you’ve seen, it’s also a butter chicken recipe that’s EASY, healthy, and made with ingredients you can find at any grocery store. I’ve even snuck in a full serving of veggies to make it a true one-pot meal!

Instant Pot Butter Chicken. An easy, healthy recipe for the famous Indian butter chicken that anyone can make! Recipe uses easy to find ingredients like coconut milk and tomato, plus cauliflower to make it a true all-in-one meal.

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I have been smitten with Indian food ever since my post-college roommate and I spent a month traveling India after we graduated, especially the rich, saucy curries like authentic Indian butter chicken.

I first made this easy spin on an authentic Indian butter chicken recipe to surprise my roomie/former India travel buddy when she came to visit us, it has since become one of my favorite weeknight dinners.

With its simplicity to make, fab flavor, and ability to be enjoyed with one the best Indian foods around (naan bread!), creamy butter chicken recipe is a perfect choice for casual dinners at home and for when you want to surprise friends with something fresh and different.

If you aren’t familiar with butter chicken ingredients, imagine tender, falling-apart morsels of chicken in a creamy, mildly spiced curry sauce so delicious, you catch yourself running a finger along the edge of the bowl to make sure you don’t miss a drop.

Butter chicken is not spicy in the sense of being “hot;” rather it is fully flavored with layers of Indian spices and ingredients like ginger, tomato, curry, and coconut milk.

Instant Pot Butter Chicken. One of THE BEST healthy Instant Pot recipes and Instant Pot chicken recipes! Made with coconut milk, cauliflower, and other easy to find ingredients.

While we were in India, my roomie and I took a cooking class, where I quickly realized that part of the reason Indian food tastes so incredible is that it takes ALL DAY to make.

There are whole spices to toast and grind, sauces to simmer, and bread to bake. The process is fun for an afternoon class while in India but impractical for day-to-day life at home, especially at 6:30 p.m. when the line between eating real food for dinner and eating chips + wine for dinner becomes alarmingly thin.

Enter: the Instant Pot.

(If you are in the market, this is the Instant Pot model I have and used to make this butter chicken recipe, and I love it!)

Instant Pot Butter Chicken with creamy coconut milk sauce. An easy and healthy Instant pot chicken recipe.

How to Make the Best Butter Chicken Recipe (Fast and Easy!)

I’ve been loving making Instant Pot recipes Indian, because the pressure cooker consolidates flavors in a way that mimics the effect of all-day stovetop cooking. This Instant Pot Chicken Tikka Masala and this Instant Pot Lentil Curry have become a favorites of both mine and of many of yours too, so I wanted to explore making more Instant Pot Indian recipes.

I’ve also been loving making Instant Pot recipes with chicken, both Instant Pot chicken breasts and Instant Pot chicken thighs. Because the Instant Pot doesn’t lose moisture during cooking, it means recipes like this Instant Pot Chicken and Rice turn out perfectly tender every time. (More recipes can be found here: 15 Healthy Instant Pot Recipes!)

One of the best Instant Pot recipes - Instant Pot Butter Chicken with cauliflower.

Whenever I’m creating a recipe, it’s important to me that you can find the ingredients at your neighborhood grocery store. If I can’t easily locate an ingredient near my house in Milwaukee, you won’t see it in one of my blog recipes, with very few exceptions. (The only one that comes to mind in recent memory is the paneer in this Paneer Tikka Masala…which I ended up finding at an Indian grocery store located two miles from my house. WHO KNEW.)

Thus, this Instant Pot Butter Chicken, while perhaps not the most authentic Indian butter chicken recipe in the land, will be one of the easiest butter chicken recipes you’ll find, starting with the ingredients.

What’s in Butter Chicken Sauce?

  • I made this Instant Butter Chicken with coconut milk (look for it in the Asian food section of your grocery store), tomato sauce, and two spice blends, curry powder and garam masala.
  • My grocery store carries both blends, but if you can’t find them, Amazon has several options, and Trader Joe’s and Whole Foods sell them too.

How Can I Make Easy Instant Pot Butter Chicken Healthy?

  • In my usual style, this is also an healthy Instant pot recipe!
  • I added cauliflower to the mix to make it half chicken/half veggie. I love the way the cauliflower breaks down and absorbs the butter sauce’s flavor. The cauliflower mimics the texture and appearance of the chicken too, so you almost don’t realize you are eating vegetables.

Can I Make this a Vegetarian Instant Pot Recipe or a Vegan Instant Pot Recipe?

  • Yes! You can try omitting the chicken and using all cauliflower or explore some of my other vegetarian Instant Pot recipes, such as this healthy Instant Pot Cauliflower Mac and Cheese.
  • To make vegan, use full fat coconut milk in place of the half and half, a vegan buttery substitute for the butter, and an unsweetened coconut milk-based yogurt in place of the Greek yogurt.

Can I Make this Butter Chicken with Frozen Chicken?

  • Yes! You can use frozen chicken and even frozen cauliflower florets. Your Instant Pot will take longer to come to pressure before the cooking time begins, but the dish will still be delicious.

Can I Make this Slow Cooker Butter Chicken Instead?

  • While you can experiment, making this in the slow cooker will cause the recipe to be more liquidy. I would suggest cutting back on the amount of tomato sauce and only stir in the amount of coconut milk or half and half until you have a butter chicken sauce with your desired consistency.
  • To make butter chicken in a slow cooker, step-by-step: Sauté the onions and spices in a skillet on the stove (instead of in the Instant Pot), then transfer to a slow cooker that is lightly coated with nonstick spray.
  • Add the cauliflower, tomato sauce, and chicken, making sure the chicken is coated with the sauce. Cover and cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 6 hours, until the chicken is cooked through. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out.
  • When the chicken is done, cut into bite-sized pieces, then return to the slow cooker and stir in with the half and half. Let cool a few minutes, then stir in the Greek yogurt.

Can I Make this Butter Chicken on the Stovetop?

  • Yes! I have not yet tested this but think this recipe could be made in a Dutch oven using the following steps. If you try it, I’d love to hear how it goes.
  • Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in a Dutch oven over medium high. Sauté until golden on all sides, about 5 minutes. Remove from the pan and set aside.
  • Add additional 1 tablespoon olive oil. Sauté the onions and spices until the onion is softened. Stir in the tomato sauce, cauliflower, and sautéed chicken.
  • Bring the sauce to a gentle simmer. Partially cover the pot then let cook, keeping the sauce at a gentle simmer, until the chicken is cooked through and the cauliflower is tender, about 15 minutes. Stir in the half and half. Let cool a few minutes, then stir in the Greek yogurt as directed.

One of the best healthy Instant Pot recipes. Indian Instant Pot Butter Chicken. Made with coconut milk, cauliflower, and other easy ingredients.

I hope this Instant Pot Butter Chicken inspires some fresh flavors and brings a taste of adventure to your kitchen. Even if you’ve never cooked (or eaten!) Indian food, I think you’ll be surprised and refreshed by the way something as simple trying a new recipe can transport you from the comfort of your own table.

Recommended Tools to Make Instant Pot Butter Chicken

 

Instant Pot Butter Chicken. An easy, healthy recipe for the famous Indian butter chicken that anyone can make! Recipe uses easy to find ingredients like coconut milk and tomato, plus cauliflower to make it a true all-in-one meal.
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Instant Pot Butter Chicken

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Instant Pot Butter Chicken. An easy, healthy recipe for Indian butter chicken made with easy to find ingredients. Delicious and not too spicy!

Ingredients

  • 1 tablespoon coconut oil
  • 1 small yellow onion — diced (about 1 cup)
  • 4 cloves minced garlic — about 4 teaspoons
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 3/4  teaspoon kosher salt
  • Splash of water or low sodium chicken broth
  • 1 28-ounce can tomato sauce
  • 1 small cauliflower — or 1/2 large head, cut into florets (about 4 1/2 cups)
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy free)
  • 1/2 cup half-and-half — or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce
  • 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free
  • Prepared brown rice — quinoa, or naan, for serving
  • Chopped fresh cilantro — for serving

Instructions

  1. Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash or water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck on bits so that you don't trigger a burn warning. 

  2. Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.

  3. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.

  4. Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.
  • To make in the slow cooker (not tested, but this is my best estimate—some readers have tried and did report that the sauce ended up being thinner): Sauté the onions and spices in a skillet on the stove, then transfer to a slow cooker that is lightly coated with nonstick spray. Add the cauliflower, tomato sauce, and chicken, making sure the chicken is coated with the sauce. Cover and cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 6 hours, until the chicken is cooked through. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, cut into bite-sized pieces, then return to the slow cooker and stir in with the half and half. Let cool a few minutes, then stir in the Greek yogurt. (Note that the sauce may be a thinner consistency when made in the slow cooker.)
Course: Main Course
Cuisine: Indian
Keyword: Easy Instant Pot Dinner, Instant Pot Butter Chicken, Instant Pot Indian Recipe

Nutrition Information

Amount per serving (1 (of 6), about 1 1/2 cups butter chicken and sauce, plus 1/2 cup prepared brown rice) — Calories: 439, Fat: 14g, Saturated Fat: 7g, Cholesterol: 92mg, Carbohydrates: 42g, Fiber: 7g, Sugar: 9g, Protein: 39g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Instant Pot Butter Chicken. An easy, healthy recipe for the famous Indian butter chicken that anyone can make! Recipe uses easy to find ingredients like coconut milk and tomato, plus cauliflower to make it a true all-in-one meal. #wellplated #instantpot #butterchicken #easy #healthy #indian

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

112 comments

  1. I’ve never made butter chicken before…but this looks and sounds delicious! :)

  2. Love your recipes!  Quick question.  For this recipe, can  I cut up the chicken breast and put it in the instant pot; rather than cutting the chicken breast after it has been cooked?

  3. I think I’m in love with you.

  4. Hi Erin..sadly l don’t own an instant pot. Can this be done in a crockpot?

  5. How would you adapt the recipe to remove the cauliflower? My husband loves Indian food but hates cauliflower.

    • Traci, you can leave it out or add an extra chicken breast. I hope you both enjoy it! If you’d like to add some veggies, you can stir in peas or baby spinach at the end.

    • My husband isn’t a big cauliflower fan either. I just kept the recipe the same but served mine over cauliflower rice for me. :) Delicious recipe, Erin. Thank you!

  6. Wow your butter chicken looks and sounds delicious, Erin! I love that you made it in the instant pot! :)

  7. Hi, I don’t have an instant pot. Can this be made on the stovetop and/or oven

  8. The second you posted this, I knew I had to make it and HOLY YUM. This is going to be a regular. The leftovers are so tasty too!

  9. We just made this tonight!  Sooo good!!  Even my super picky husband gobbled it up ??.  Thanks!

  10. I’ve been waiting to make this since you posted the recipe! I just made it,  and my only regret is I didn’t make more of it! It was hard to just have one serving! Excellent recipe, thank you so much!

  11. I made the Buttered Chicken and even a few of my husbands coworkers that are Indian couldn’t believe I made it homemade!!

  12. Hi, sounds delicious. Any idea how much sodium in the recipe? Trying to keep a low(ish) sodium diet. Also, how do you determine all the nutritional info? Do you need a special machine or just add up the info from the various ingredients? Thanks!

    • Dave, you can calc the nutrition (including any extra fields like sodium you like) for free at myfitnesspal.com. That’s why I use! I’ve heard good things about a site called Spark People too.

  13. Amazing dish – my family loved it! We will make this over and over with cheers and seconds. Thank you!

  14. The flavor of this was excellent. I only used cauliflower as I cannot eat chicken. 12 minutes (I should have known) was too long for just cauliflower. How long would you suggest?

    • Sarah, I’m afraid it might be a bit of an experiment at first! I didn’t have an issue with cauliflower being overcooked, but it was also mixed with the chicken so that might have changed things. How overcooked was it? I’d use that as a gauge and adjust. You can look for other cauliflower recipes for reference too.

  15. Made this recipe last night! I put a bag of frozen cauliflower instead of fresh and it turned out perfect! Will be adding to the rotation- thanks erin!

  16. I made this in the slow cooker and I liked but didn’t love it. On the plus side it was extremely easy and pretty nutritious. I used an entire cauliflower and threw in a bag of peas at the end for color in the absence of cilantro. Strike one – I cooked my chicken on low for 4 hours which ended up being too long and the chicken dried out. Strike two – as you warned us, it could be more liquid. I don’t have an instantpot to compare texture/viscosity but I did find it a little too “wet,” like an Indian soup. I ate the whole thing anyway for lunches and dinners :). I think it’s really hard to replicate Indian as a home cook but I appreciate the simplicity of this recipe. It was worth a try!

    • Alison, thanks for reporting back on the slow cooker version. If you try it in the Instant Pot at some point, I’d love to hear how it goes!

  17. In this recipe you cut up the chicken after it’s cooked. One of your replies is so the chicken doesn’t dry out. In the butter chicken recipe you cut up the chicken before you cook it. What’s the difference.

    • Pierre, this is an adaptation for the Instant Pot, so I find that it’s better/easier to leave the chicken whole. Some stovetop versions might call for cutting it first, but this is a twist for the pressure cooker.

  18. This recipe is ridiculously good and easy.!

  19. Hi, sounds delicious. I will trying tomorrow:))

  20. This looks spectacular. Can it be doubled? I’m new to the Instant Pot game and am not sure what kind of flexibility it allows.

    • Jade, I’ve never tried doubling! If you have an 8 quart Instant Pot, you could experiment with 1.5 times the recipe, but to be 100% safe, I”d make the recipe per the quantities here.

  21. Elizabeth M Smith Reply

    So easy and so delicious!! Everyone in my family agreed on giving it a Top 10 rating.

  22. Ridiculously good. A++++++

    This was my first recipe that I ever made in my instant pot.  I was a little nervous but was able to follow the directions verbatim.  My husband loved the dish.  Says he could eat this every week.

  23. Wow … i tried this yesterday and it came out soo well. I say this with greatest compliment…. i can’t imagine a non Indian making AMAZing indian food ! i have tried making Butter chicken and tikka masala from recipes i have received from my Indian friends . nothing have even come close to this.
    what a keeper !

  24. Do you have your own recipe for the naan bread too?  
    Thanks,

  25. Awesome!  That’s what it was!  MY husband has been to Northern India 3x on a mission trip and absolutely loves Indian food.   We have a really good Indian restaurant about 20 min. from our house, so while out, I stopped by and ordered some naan bread to go and then went home and made this.  Was he ever surprised – and loved it!  And I love my Instapot so it’s a win/win!  I found a grill pan on Amazon so I’m going to give the non-oven naan bread recipes a try that are on some of the Indian youtube channels.  Thanks for an awesome Instapot recipe, Erin!

  26. hi, nice recipe looking yummy and delicious. butter chicken is my all-time favorite dish .you have cut the chicken after cooking. I will try this

  27. This was amazing, and even better, my whole family loved it! My 8 year old (super picky) said it’s super yummy and he likes how I “baked” it, my six year old kept going on and on about how good it smelled the whole time I was cooking, and hubby said it’s good to go in our regular dinner rotation. Thank you!

  28. Great recipe.  I made this tonight and substituted sliced zucchini(it’s that time of year) for the cauliflower .  It was fantastic!  I sliced the zucchini into approximately 1/4 inch slices to keep it from over cooking and it cooked perfectly.  Yummy! 

  29. I tried this recipe for my first time using my new Instant Pot. It was fabulous, our guests raved. I even forgot to add the butter, and it made no difference. Makes a lot, too! Four people pigged out on this, plus we had enough to freeze for another meal for two or three people. I’ll definitely be making this again.

  30. Can this be cut in half?

    • Hi Amy, I’ve only tested this quantity in my Instant Pot, so I can’t say for certain. There should still be enough liquid to come to pressure, so if you do give it a try, I’d love to hear how it goes.

  31. 28 oz. of tomato paste? Didn’t know they even made them that big. :( I will have to look I guess. This looks delicious!

  32. Saralee M Czajkowski Reply

    The flavors!! The textures!! The spices!! All on point! So quick and easy to make too!

  33. Hello, I was wondering if I am able to make this in a deep skillet?

  34. I doubled this recipe and tried to make it in the instant pot. It kept not coming up to pressure, even though the gasket ring was in place and it was on seal for the pressure. Eventually put it into a dutch oven and cooked in the oven and it tastes great. I had cleaned off the bottom after cooking the onions and spices but the tomato sauce seems to have burned. Not sure if this was because I hadn’t used enough stock to deglaze with or if there’s just a problem in doubling the recipe.

    Once again the taste was really good. Thanks for the recipe!

    -Todd

    • Todd, thanks for giving it a try and leaving your notes about doubling! I’m glad to hear it still came out delicious in the dutch oven.

      • I had the same problem, but without doubling. I did use chicken thighs instead of breasts… and I am not sure what size instant pot you use (I have the 6 quart). It also seems like too little liquid for 2 lbs of chicken? Any advice on avoiding the burn trigger would be great!

        • Hi Kristin, I have the 6 quart. My advice for avoiding the burn is to make sure you get all the stuck on bits off the bottom of the pot before sealing it and bringing it up to pressure. The recipe has worked great for me and other readers as written, but I know it’s disappointing to run into problems, so I hope it goes better next time!

  35. I used 1/ 2 frozen chicken breasts and frozen cauliflower my instant pot did not pressurize but turned on for 12 mins. Didn’t cook the chicken. Did it again using the more setting finally pressurized and cooked it. Wasted alot of time and am wondering if this is normal. Sorry new at the instant pot Recipe though once it was finally cooked was delicious. Would like to do it again but nervous haha

    • Hi Tracy, I didn’t encounter that issue when I made the recipe, so I can’t say for certain. I would do an online search to see if you can troubleshoot that particular problem! I’m glad to hear it still turned out delicious.

  36. I really enjoyed this recipe as I love Indian food! Including the cauliflower to bulk it up and get some veggies in is such a great idea. I’ve struggled at times with chicken in the instant pot (it can dry out easily), but the cook time on this was perfect, and dicing it after cooking helped retain the moisture.. The Indian flavors are spot on, especially given how quick the recipe is to prepare. I also love that it uses a reasonable number of ingredients to achieve great flavors. Great job, Erin!

  37. I have had a hard time finding a good Butter Chicken recipe for either the Instant Pot or the Slow cooker – often it comes out wet and flavorless, and terribly soupy. I wonder if it has something to do with the tomatoes that I use (usually canned diced or crushed tomatoes). Could you be more specific about the brand/type of Tomato Sauce that you use?
    I look forward to trying out this recipe!

    • Hi! As long as you make sure it’s tomato *sauce*, not diced or crushed tomatoes, it should work out fine! I hope you enjoy!

  38. I just made this tonight and I wasn’t sure about it at first because I don’t eat that much Indian food but after my first helping, I can’t stop eating it! It’s really good!! And it was pretty easy to make!

  39. Valerie Gillilan Reply

    I’ve made Butter chicken at home before and it never had much flavor compared to the spice packets you can buy at the store. Well, goodbye, spice packets! This is wonderful and not too much heat. Will make this over and over again. Thank you!

  40. I’m making this for dinner right now. I didn’t read all the way through the recipe and cut up my raw chicken. Uggh!! Would the cook time change with the chicken cut up? Thanks!

  41. I really appreciated the simplicity of this dish after making stovetop Tikka masala last month– the spices needed and in what order was a bit stressful for a first time maker!
    I subbed cayenne pepper for the chili pepper and sour cream for the yogurt and only one 15oz can of tomato sauce +water to get 28oz, my husband says it’s delicious. We also blended the sauce while the chicken was being cut up so it was smoother.
    I’m looking forward to trying an instapot variation on the tikka masala I made now!

  42. Erin’s recipe is near perfect. I love the fact she sneaks in the cauliflower. I chose to to cook this on the stove top. (Shame on me. I don’t own an InstaPot) The recipe works great on the stove top.

    Small side note: I live in a large Indian community (Farmington, Michigan) and the Butter Chicken here is a bit more spicy. I add 2-3 chopped thai peppers to give the recipe a bit more kick.

  43. Can I use curry paste? yellow or red? Thanks!!

  44. I am making the stovetop version of the butter chicken and I saw at the last minute you use olive oil instead of coconut oil. I already put the coconut oil lol. Does it matter which one you use?

  45. I love Butter Chicken. The recipe calls for 1 teaspoon chili powder. Is that the same chili powder that you use in Southwest Chili, or is it Chili Powder like Cayenne ? Thanks

  46. This was so so yummy and also, my husband was genuinely shocked there was cauliflower in it :) first time making one of your recipes and I’ll definitely be back for more!

  47. Erin, this is such a fantastic dish, it’s so flavourful!  I add large chunks of carrots and potatoes, too.  Thank you, for posting so many easy, tasty recipes!  

  48. This looks so yummy and would love to make it, I don’t own an insta pot, but have a stove top pressure cooker I love, can I make it in that…what do you think?? Thanks

    • Hi Ann, I don’t have experience using a stovetop pressure cooker, so I can’t say for certain, but it should work. If you decide to give it a try, I’d love to hear how it goes.

  49. My husband hates the smell and flavor of all yogurt. Do you think it will hide well in the sauce, or is there a substitute you could recommend? (Note: I will be making this on a stove top, if that matters) :-)

    • Hi Amy, sour cream would work! The taste of the yogurt doesn’t stand out—it’s more for texture and creaminess. The real flavor is the spice.

  50. Another winner, Erin! This was delicious! I was a little skeptical of using the chicken breasts instead of thighs but they worked out great following your directions cook them whole. I really enjoyed the cauliflower in it; I served it in a bowl over sauteed spinach and with a side of naan. Loved it!

  51. This tastes so great!  Loved it. I made it with coconut oil vs butter. I added crushed red pepper to spice it up.  I did have difficulty cooking it.  Even though I added chicken stock to the onion mixture, I still got a burn indicator 2 times!  It was so annoying.  The tomato sauce was burned to the bottom.  I just took the chicken breasts out, stirred and scraped the tomato sauce and put the chicken back.  I must say it was the only 2nd cook in my instant pot.  I will definitely make this again, but I will have to thing on how to keep it from burning.  Thanks for the recipe!

    • Natalie, I’m so glad you enjoyed it! Making sure nothing is stuck to the bottom of the Instant Pot before you try to seal it is key to making sure you don’t get a burn indicator. I hope next time you give it a try it goes better!

  52. Hi , thank you for the recipe, I just made it and for some reason the sauce had more of the tomato flavor and didn’t taste like the butter chicken sauce I tried in an Indian restaurant, I’m not sure why. Anyway, probably, my fault.

    • Hi GG, I’m sorry to hear the recipe wasn’t to your taste. Not every butter chicken recipe tastes the same, but I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  53. First recipe in my new Instant Pot Ultra 8 qt that I purchased today. Very easy recipe to follow and so quick to throw together. It tasted delicious, but I did had to add some more salt when I served it. I guess that is a good thing as it is easier to add salt to taste rather than it just be too salty. I will make this again for sure. I am sure that when this is made in a restaurant it is much richer and not as healthy. This recipe seems to be pretty healthy and I like that.

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