This Instant Pot Butter Chicken is a fast and easy family dinner perfect for babies through adults. The chicken is tender, the flavors robust but mellow, and the method is so easy.
If you love Chicken Tikka Masala, you will love this incredibly flavorful (yet mild) Indian chicken recipe. The combination of shredded chicken and tomatoes with just enough cream and butter to add richness really is something special—and it’s a wonderful way to share flavors with the kids.
The shredded chicken is incredibly tender, making it easy for babies and toddlers to chew. It was one of my go-to chicken recipes when my kids were little because we all loved it.
We love to have this Butter Chicken with basmati rice, naan or pita bread, and a simple veggie side.
Why This Recipe Works
With a hands-off method, this Butter Chicken cooks while you go about your day. And creates the yummiest, most tender chicken that is easy for all ages to enjoy.
(You may also like my Pan-Seared Chicken, Lemon Broccoli Pasta, and Pizza Rolls.)
Table of Contents
Ingredients You Need
To make this Instant Pot Butter Chicken recipe, you’ll need to have the following ingredients on hand and ready to go.
- Chicken thighs: These cook quickly in the recipe and are seriously moist and tender—which makes it very easy for babies and toddlers to chew and enjoy.
- Crushed fire-roasted tomatoes: This is a more flavorful version of diced tomatoes, which works well in this mix of ingredients. Just be sure they don’t have chiles in them! (You can also use regular crushed tomatoes if that’s what you find at the store.)
- Garam masala: This adds the classic flavor you’ll be expecting from butter chicken. Look for it near other spices at the store. If you don’t see it or don’t have it, use cumin instead.
- Ginger and garlic: You can use ground, dried ginger and garlic, or grate frozen ginger, peel and all, on a microplane.
- Butter and cream: We stir these into the cooked chicken to add flavor and richness. You can omit the butter and use coconut milk instead of cream to make this dairy-free.
- Rice: Use any variety of cooked rice you prefer. You can also use fully cooked rice from the store to save a step.
- Lime, cilantro, cucumbers, and naan bread, optional for serving
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Step-by-Step Instructions
Here’s a preview of how to make this Instant Pot Butter Chicken so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mince the garlic and grate the ginger with a microplane.
Step 2. Add the spices, chicken, and tomatoes to the Instant Pot.
Step 3. Remove the cooked chicken from the sauce and shred.
Step 4. Melt butter and cream into the sauce. Add the chicken. Serve.
Featured Review
“Love this recipe! I’ve made it once a week for the last two years at least. So easy, and a huge hit with kids and adults alike. Freezes well. Only mod I make is instead of butter and heavy cream I throw in a can of coconut milk. Yum!!!”
—Steph
TIP: Keep a knob of fresh ginger in a zip top storage bag in the freezer and grate it with a microplane frozen, skin and all, to make grating easier and to never waste fresh ginger—it won’t go bad before you have a reason to use it again!
Frequently Asked Questions
Butter chicken (also known as “murgh makhani”) is one of the most popular Indian dishes that you can find all over the world. It has flavors similar to tikka masala, is laced with cream and butter, and is actually easy to make at home. It was originally created by Kundan Lal Gujral as a way to soften leftover chicken.
This recipe here is a somewhat simplified (and less spicy) version of the original that’s family-friendly…and super delish.
The easiest way to thicken this Butter Chicken is to simmer it for a few minutes when you add the cream and the butter. (Though to be honest, the first time I made this I actually forgot to do that step and it was still delicious!)
You sure can! You’ll simply combine the ingredients in the slow cooker as you would in the Instant Pot and slow cook for longer. See the Notes section of the recipe below for the information.
If you can’t find or don’t have garam masala, you can use cumin for a less authentic, but still delicious option.
How to Store
Store any leftover instant pot Butter Chicken in an airtight container and reheat to serve. You can also freeze this in a freezer bag for up to 6 months.
Best Tips for Success
- To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
- Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
- Pureeing the sauce, either with an immersion blender or in a regular blender, makes the sauce smooth and eliminates large pieces of tomatoes—which many kids may prefer.
- Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
- Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Instant Pot Butter Chicken
Ingredients
- 14.5 ounce can fire-roasted crushed tomatoes (without chili peppers)
- 1 tablespoon grated fresh ginger (from about 1 1/4-inch piece)
- 2 garlic cloves (minced; or 1 teaspoon garlic powder)
- 1 teaspoon garam masala
- 1 teaspoon kosher salt (optional)
- 1 pound boneless skinless chicken thighs (trimmed)
- 2 tablespoons unsalted butter (cut into cubes)
- ¼ cup heavy cream
- 2 cups fully cooked rice
- Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional
Instructions
- Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the Instant Pot.
- Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
- When cooking is complete, press "cancel" and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
- Remove the cooked chicken from the pot and chip with a pair of kitchen scissors, or shred with two forks.
- Stir in the butter and cream. Return the chicken to the pot.
- Serve over rice with plain yogurt, chopped or thinly sliced cucumbers, lime juice, cilantro, and/or naan bread as desired.
Equipment
Notes
- If you don’t have or can’t find garam masala, you can use cumin. (It will have a less distinctly Indian flavor, but it will still be good!)
- To make this dairy-free, omit the butter and use full fat canned coconut milk in place of the cream.
- If you can only find diced fire-roasted tomatoes, you can puree the sauce smooth in Step 4 right before you add the chicken back in.
- Feel free to double the recipe to make a larger portion (or to ensure leftovers!)
- Pureeing the sauce, either with an immersion blender or in a regular blender, makes the sauce smooth and eliminates large pieces of tomatoes—which many kids may prefer.
- Serve over your favorite type of rice. Basmati rice is particularly good. You can make the rice ahead of time, or cook it while the chicken is cooking.
- Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
- Store any leftovers in an airtight container and reheat to serve.
- SLOW COOK IT: Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using), in a slow cooker. Add the chicken. Cover and cook on Low for 6-8 hours or until the chicken is tender and cooked through. Remove the chicken and shred it, then cover to keep warm. Stir in the butter and cream, then stir in the shredded chicken.
Nutrition
Recipe shared with permission from Houghton Mifflin Harcourt. This post was first published November 2019.
The ease of this recipe is incredible—perfect for parents of little ones. I had my 2.5 year old help with the steps up until adding the chicken—always an awesome bonus when a recipe makes it easy to incorporate little helpers. The notes are so helpful and thoughtful. I only had salted butter, so I should have cut back on the added salt (turned out a bit salty but I’m confident it was my issue not the recipe—just adding in case relevant to others). Really good flavor, but what I appreciate most about this one and so many of the Yummy Toddler Food recipes is that it feels like Amy thought about how to make it as simple as possible. Thank you for another thoughtful and yummy recipe!
I’m so glad to hear that!
Hi Amy, this recipe sounds perfect. I really want to make it tonight but don’t have any cream or coconut milk. I do have some full fat Greek style yoghurt, I’m thinking adding some of this may add the fat content that the cream provides? I know it won’t be identical but I’m thinking it’ll help the sauce keep a similar consistency? Maybe add more milk or liquid to stop it thickening to much? You’ve added so many alternative options, so I’m sorry to ask another question!
Hi- I would make it and just skip the part about adding the cream and then top with the yogurt. I wouldn’t stir it in, just add it on top to each serving since I’m not sure whether it might separate a little or not. Should be delish though!
This recipe ticked all the boxes for us: easy to make, delicious and toddler approved. So glad I ran across your instagram! This recipe will definitely be in our routine. Thanks for sharing!
Would this work ok with frozen chicken breasts? Do you think more cooking time in the instant pot?
I’ve done it with frozen thighs for the same time and it’s great. For breasts, which are usually thicker, I would do 12 minutes to be safe. Enjoy it!
Very easy to make but didn’t taste like butter chicken to my fiancé and I. Kind of just tastes like pasta sauce with ginger in it. We do eat authentic butter chicken so that might be the issue. My toddler didn’t love it but had a few bites.
Highly recommend. My 14 month old devoured this whole batch in like 4 days. And it took 5 min to prep. This is going to be a go to recipe, for sure
So glad to hear that!
Both my picky toddler and husband love this recipe! I double the garlic but otherwise follow the directions. Sooo good!! This is the second time I’ve made it this week haha!
I’m so glad!
One of our new favorite go-to dinners! Definitely a great addition to our dinner rotation. Thank you!’
We love this recipe! I’m new to using my pressure cooker, do I have to adjust the cooking time if the chicken is frozen?
The cook time for frozen is the same. It will take a little longer to heat up to pressure cook, but otherwise it’s the same!
This recipe was a hit at my house! My 9 month old son LOVED it along with my husband and I. Literally craving this again.
Just wondering if you have any tips on how to not get the “burn notice” while cooking this in an instant pot? It’s happened to me several times, and I end up having to scoop everything into a pot and cook on the stovetop anyways (still delicious, but not too convenient!) any tips would be great!
You could add 1/4-1/2 cup water if that’s happening.
Do you know if this works with skin on thighs? Thank you!
Yes, it’s the same if there’s skin on.
I keep forgetting to review this but Amy knocked it out of the park on this one! It’s subtle enough for little taste buds but so yummy for adults. I doubled the recipe this time and I did 4 teaspoons of garam masala because I like a little extra spice and my kids didn’t notice! The best thanks again!
My 1 year old, husband and self all enjoyed this recipe!!! The chicken was delicious! I made with basmati rice. This meal will become a staple in our household!
Highly recommend giving this a try. My almost 4 year old said “two thumbs up!” The hubs and I loved it as well.
Love it. My not-at-all picky 6 yo enjoyed it, my very picky 2 yo says “I yuv it.” Only edit was to add a little more cream to amplify the buttery creamy flavor/texture. Otherwise it’s absolutely a great introduction to these flavors. Highly recommend.