Experience the rich, aromatic flavors of India with this incredibly easy Instant Pot Indian Butter Chicken and Potato Curry! This hearty, satisfying meal brings all the warmth and deliciousness of traditional Indian cuisine to your table, prepared entirely from start to finish in your Instant Pot. Forget lengthy cooking times and complicated steps – this recipe is designed for maximum flavor with minimal effort, making it perfect for busy weeknights or special family dinners.
For a long time, perfecting an Instant Pot Indian-style curry recipe has been a culinary quest of mine. Today, I am absolutely thrilled to share the culmination of that journey with you: a truly exceptional Instant Pot Indian Butter Chicken and Potato Curry that promises to become a staple in your home.
My family and I adore Indian food. While I make no claims of 100% authenticity in my home kitchen, the vibrant flavors and comforting aromas of Indian cuisine make it one of our most cherished homemade dinner options. There’s something uniquely inviting about a well-spiced curry that fills the house with an irresistible fragrance.
The layers of flavor! The enchanting aroma that lingers in the air!
And, of course, the indispensable presence of warm, fluffy flatbread to scoop up every last drop of that savory sauce. How can anyone possibly resist such a delightful culinary experience?
Explore More Indian-Inspired Dishes from Our Kitchen
Over the years, our love for Indian flavors has led to several beloved recipes. Here’s a quick look at a few of our favorites, offering a taste of the diverse and delicious world of Indian-style cooking:
- Chicken Curry in a Hurry
- Instant Pot Indian Vegetable Rice
- Pressure Cooker OR Stovetop Coconut Chicken Curry
- Indian Butter Chicken
- Chicken Tikka Masala
The Magic of the Instant Pot for Indian Cuisine
One of my greatest discoveries has been just how beautifully Indian food adapts to the pressure cooker. As a devoted fan of both Indian cuisine and the incredible efficiency of the Instant Pot, this realization has been a game-changer. The pressure cooker excels at infusing deep flavors and tenderizing ingredients rapidly, making it an ideal tool for dishes like this butter chicken and potato curry.
My classic Indian Butter Chicken recipe has long been a monumental family favorite – truly, one of my personal all-time top dishes. It’s the kind of reliable, comforting meal we turn to frequently on those hectic weeknights when time is short but a delicious, homemade dinner is a must. The convenience of preparing such a flavorful meal with minimal fuss cannot be overstated.
Understanding Butter Chicken: More Than Just Butter
If you’re new to Indian Butter Chicken (also known as Murgh Makhani), its name can be a little deceiving. Contrary to what “butter” might imply, this dish isn’t typically swimming in copious amounts of butter. I know, for some, that might sound slightly disappointing, but trust me, the flavor profile is anything but!
Instead, the magic of butter chicken lies in succulent pieces of chicken cooked in a rich, vibrant tomato-based sauce, generously seasoned with an aromatic blend of traditional Indian spices. While a few tablespoons of butter and often a touch of cream are traditionally added at the end for an unparalleled richness and silky texture, the dish’s depth comes from its spice foundation and slow-cooked components. This combination of tang from tomatoes, warmth from spices, and creaminess gives it its signature indulgent character, hence the beloved name.
Mel’s Signature Instant Pot Butter Chicken and Potato Curry Twist
My rendition of this Instant Pot Indian Butter Chicken recipe takes a slightly unconventional approach – let’s be honest, it’s not entirely traditional, and I embrace that! In my version, I’ve opted to replace the heavy cream with lighter, flavorful coconut milk, offering a subtle tropical hint and a dairy-free alternative. The addition of butter becomes optional, allowing you to control the richness to your preference. And perhaps the most significant departure (and one I absolutely adore) is the inclusion of hearty potatoes, which soak up all the incredible flavors and add wonderful substance to the curry.
The outcome? A spectacularly delicious dish that, while perhaps less “butter chicken” in the strictest sense, is undeniably a fantastic “Mel’s way of making an Indian butter-chicken-curry-mashup.” It combines the best elements of a classic with a comforting, wholesome twist.
- That chicken! So incredibly tender, practically melting in your mouth.
- Those potatoes! Perfectly cooked, absorbing all the aromatic spices, adding a satisfying heartiness.
- The flavor! A warm, robust, and beautifully balanced symphony of spices that will tantalize your taste buds.
And, of course, the unbeatable ease of preparation and cooking, all thanks to the marvel that is the Instant Pot (or any other electric or stovetop pressure cooker!). This recipe truly streamlines the process, delivering complex flavors without the complex cooking.
Demystifying Indian Spices for Home Cooks
I understand that venturing into Indian-style recipes can feel a bit daunting, especially if your spice rack doesn’t typically feature the full array of traditional Indian spices. However, don’t let that deter you! Many grocery stores now offer bulk spice sections, which are fantastic for buying just a pinch or two of a new spice without committing to a large, expensive bottle you might not use regularly. It’s a great, economical way to experiment and expand your culinary horizons.
Alternatively, if you’re lucky enough to have a generous neighbor who loves to cook (like me!), don’t hesitate to ask if you can borrow a small amount from their spice cabinet to try out a recipe. (If you’re my neighbor, consider my spice cabinet always open for lending!)
Adaptability: Stovetop and Slow Cooker Considerations
While this particular recipe has been specifically developed and perfected for the Instant Pot, I believe its components would transition well to other cooking methods. I haven’t personally tested this exact recipe in a slow cooker or on the stovetop, which is why specific directions aren’t included in the recipe card below. However, based on the ingredients and typical cooking times, here are my educated guesses for adapting it:
- **Stovetop:** After sautéing the aromatics and chicken, add all remaining ingredients (except butter and cilantro). Bring to a simmer, then reduce heat, cover, and let it simmer gently for about 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
- **Slow Cooker:** Sauté the onions, garlic, and ginger in a separate pan before transferring them to the slow cooker insert with the chicken, potatoes, spices, tomato sauce, and coconut milk. Cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is tender and potatoes are soft.
In either case, add the optional butter at the very end, stirring until melted, and garnish with fresh cilantro before serving.
I truly hope you fall in love with this Instant Pot Indian Butter Chicken and Potato Curry as much as we have. For me, it embodies the very definition of comfort food – especially when served alongside warm homemade or store-bought flatbread. It’s a complete, satisfying, and deeply flavorful meal that will undoubtedly earn a permanent spot in your recipe collection. Enjoy every single bite!
Perfect Pairings: What to Serve With This Delicious Curry
To make your Instant Pot Indian Butter Chicken and Potato Curry a complete and unforgettable meal, consider these classic and complementary side dishes:
- Fluffy Rice: Serve over a bed of hot, cooked white or brown rice. Basmati rice is particularly excellent for soaking up the rich curry sauce.
- Fresh Flatbread: A must-have for any Indian meal! Accompany your curry with warm, soft flatbread or Naan. These are perfect for scooping up the sauce and tender chicken.
- Light Vegetables: Balance the richness of the curry with a simple side of roasted broccoli, steamed green beans, or sweet peas. Their freshness adds a lovely contrast.
One Year Ago: From-Scratch Vanilla Pudding Cake
Two Years Ago: S’Mores Hershey Kiss Blossom Cookies
Three Years Ago: Chocolate Covered Strawberries Tuxedo-Style
Four Years Ago: Cinnamon and Sugar Breadstick Twists
Five Years Ago: Taco Enchiladas with Cornmeal Crepes
Instant Pot Indian Butter Chicken and Potato Curry
Pin
Rate
Ingredients
- 1 tablespoon olive oil or ghee
- ½ cup diced white, red or yellow onions
- 3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
- ½ tablespoon grated fresh ginger or ginger paste (see note)
- 2 pounds boneless skinless chicken breasts, (see note if using chicken thighs), cut into about 1-inch pieces
- 2 cups peeled, chopped russet, yellow or red potatoes (about 283 grams)
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon paprika
- 2 cans (15-ounces each) tomato sauce
- 1 (15-ounce) can reduced fat coconut milk
- 1 to 2 tablespoons butter, optional (but delicious)
- Hot, cooked rice for serving
- Fresh, chopped cilantro, for garnish
Instructions
-
Add the olive oil or ghee to the insert of your Instant Pot and select the “Saute” function. Adjust the temperature to “Normal” if your model allows. Add the diced onions and cook, stirring frequently, for 2-3 minutes until they soften and become translucent. Next, add the minced garlic and grated ginger, cooking for just 10-20 seconds until fragrant, being careful not to burn them.
-
Add the cut chicken pieces to the pot. Stir and cook for 1-2 minutes, just enough to slightly sear the chicken pieces. This step helps to lock in flavor but isn’t meant to fully cook the chicken.
-
Now, incorporate the peeled and chopped potatoes, ground coriander, garam masala, turmeric, salt, paprika, tomato sauce, and coconut milk into the Instant Pot. Stir all the ingredients thoroughly until well combined, ensuring the spices are evenly distributed throughout the sauce and chicken.
-
Secure the lid on the Instant Pot and make sure the sealing valve is in the “Closed” or “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes on HIGH pressure. The Instant Pot will automatically begin building pressure and then start the countdown.
-
Once the 6-minute cooking cycle is complete, carefully perform a quick release of the pressure by turning the valve to the “Venting” position. If you notice excessive bubbling or spurting through the valve, immediately close it, wait for 10 minutes to allow the pressure to naturally release slightly, and then attempt the quick release again. Once the pressure is fully released and the float valve drops, remove the lid.
-
Stir in the optional butter, allowing it to melt completely and blend into the curry, adding a lovely richness. If you prefer a thicker curry, refer to the “Thickness” note below for instructions. Serve this hearty curry hot over cooked rice, generously garnished with fresh chopped cilantro for a burst of fresh flavor.
Notes
Using Chicken Thighs: If you prefer the richer flavor and more tender texture of chicken thighs, feel free to substitute them for the chicken breasts. When using chicken thighs, increase the Instant Pot cooking time by 5-6 minutes to ensure they are thoroughly cooked and fork-tender.
Adjusting Curry Thickness: This curry will naturally thicken a bit as it cools. However, if you desire a significantly thicker consistency immediately after cooking, prepare a cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2-3 tablespoons of cold water until smooth. Turn the Instant Pot back to the “Saute” function. Add the cornstarch slurry to the curry, whisking constantly, and allow it to cook until the mixture visibly thickens and begins to bubble, usually within a minute or two.
Stovetop or Slow Cooker Adaptations: While this recipe is optimized for the Instant Pot, it can be adapted. For stovetop, after sautéing aromatics and chicken, add remaining ingredients and simmer, covered, for 15-20 minutes or until chicken and potatoes are tender. For slow cooker, sauté aromatics separately, then combine all ingredients (except butter/cilantro) in the slow cooker and cook on LOW for 5-6 hours or HIGH for 2-3 hours. Add butter and cilantro at the end for both methods.
Recommended Products
Recipe Source: This recipe was lovingly inspired by a wonderful recipe found at Heartbeets Kitchen, which was kindly shared by a reader named Sheree. My own extensive experimenting over several months helped to refine and perfect this Instant Pot butter chicken and potato curry fusion.