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Instant Pot Indian Butter Chicken

Cooking your favorite Indian dish just got so much easier! This Instant Pot Indian butter chicken makes a great weeknight meal. Only 2 spices, 10 minutes of prep, and 10 minutes in the pressure cooker! Plus, we’ve made a few healthier modifications for your healthy family!
Course Main Course
Cuisine Indian
Keyword Instant Pot Indian Butter Chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 579kcal


  • 13 1/2 ounce coconut milk, unsweetened
  • 6 ounce tomato paste, canned
  • 1 tablespoon ginger root, fresh
  • 4 clove garlic
  • 2 tablespoon curry powder
  • 1 tablespoon garam masala spice
  • 1/2 teaspoon salt
  • 1 cup green beans
  • 2 cup cauliflower, florets
  • 1/2 medium onion
  • 1/2 pound chicken breast
  • 1 none cooking spray
  • 2 tablespoon butter, unsalted
  • 1/2 cup Greek yogurt, plain


  • In a small bowl, whisk together a can of light coconut milk, tomato paste, grated fresh ginger, minced garlic, spices, and salt.
  • Cut green beans and cauliflower into bite-sized pieces. Dice onion into small pieces. Cut chicken into small cubes.
  • Spray the inside of the Instant Pot with cooking spray. Layer onion, then veggies, then chicken. Pour the coconut-spice mixture over the top and agitate just a little so it evenly coats everything. Cube the butter and sprinkle on top.
  • Close the lid of the Instant Pot and make sure the vent is sealed. Push "manual" and make sure high pressure is selected, then set the time to 10 minutes.
  • Once done cooking, press "Cancel" to turn off the heat, then open the vent to do a quick release of the pressure.
  • Add Greek yogurt and mix well. The bottom may have a layer of cooked sauce, so just avoid scraping this if you do not want to mix it in.
  • Serve with brown rice and/or naan. Enjoy!


Calories: 579kcal | Carbohydrates: 57g | Protein: 26g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 60mg | Sodium: 392mg | Fiber: 7g | Sugar: 9g