Instant Pot Butter Chicken (Creamy, Low-Carb): The 20-Minute Weeknight Flex You’ll Crave

Skip the takeout, keep the flavor, and watch your weeknight sanity come back from the dead. This Instant Pot Butter Chicken is rich, glossy, restaurant-level good—without the sugar bomb or the all-day simmer. We’re talking creamy, low-carb, and done fast enough that you’ll question why you ever chopped onions for 45 minutes.

It’s bold, buttery, perfectly spiced, and the sauce? Absolute velvet. If your taste buds had a bucket list, this would be top three.

Why This Recipe Works

This version leverages the Instant Pot to melt spices into the sauce and tenderize chicken in a fraction of the usual time.

Pressure cooking intensifies aromatics and tomato richness, then a quick finish with cream and butter brings that signature silkiness. Using boneless, skinless thighs keeps things juicy and forgiving—aka no dry chicken, ever. Plus, it’s low-carb by design: no added sugar, just balance from tomatoes, butter, and a touch of cream.

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch chunks
• 2 tablespoons ghee or butter
• 1 tablespoon neutral oil (avocado or light olive)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1.5 teaspoons paprika (sweet, not smoked)
• 1 teaspoon ground cumin
• 1/2–1 teaspoon cayenne, to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (14–15 oz) can tomato sauce or crushed tomatoes (no sugar added)
• 1/2 cup water or low-sodium chicken broth
• 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
• 3 tablespoons butter, cut into pieces
• 1 tablespoon lemon juice
• Fresh cilantro, chopped, for garnish
• Optional low-carb sides: cauliflower rice, sautéed greens, or roasted veggies

How to Make It – Instructions

1. Prep the chicken. Pat chicken dry and season with a pinch of salt and pepper.

   This small move helps browning and flavor—worth it.

2. Sauté aromatics. Set Instant Pot to Sauté (High). Add oil and ghee/butter. Cook onion for 4–5 minutes until soft and lightly golden.

   Stir in garlic and ginger; cook 30–45 seconds until fragrant.

3. Bloom the spices. Add garam masala, coriander, paprika, cumin, cayenne, salt, and pepper. Stir for 30 seconds to wake everything up. If the pot looks dry, splash a tablespoon of water to prevent scorching.
4. Build the sauce base. Pour in tomato sauce and water/broth.

   Stir to combine and scrape up any browned bits (deglazing = flavor + no burn notice).

5. Add chicken. Nestle the chicken pieces into the sauce. Don’t pile them too high; spread them for even cooking.
6. Pressure cook. Seal the lid. Cook on High Pressure for 6 minutes.

   Allow a natural release for 5 minutes, then quick release the rest.

7. Finish creamy. Switch to Sauté (Low). Stir in heavy cream and butter until the sauce is silky. Simmer 2–3 minutes to thicken slightly.

   Add lemon juice and adjust salt/cayenne to taste.

8. Garnish and serve. Top with chopped cilantro. Serve over cauliflower rice or with sautéed greens for a low-carb plate that still slaps.

Storage Instructions

• Fridge: Store in an airtight container up to 4 days. Flavor actually improves on day two—science and magic collab.
• Freezer: Freeze up to 3 months.

  Cool completely, portion, and freeze. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop or in the microwave. If sauce thickens too much, loosen with a splash of water or cream.

  Avoid boiling to keep the cream smooth.

What’s Great About This

• Fast, legit flavor: Pressure cooking extracts spice depth quickly. No overnight marinades or day-long simmering required.
• Low-carb without compromise: The sauce is naturally rich, so you won’t miss the sugar or starch. Your macros will thank you.
• Weeknight-friendly: 20–30 minutes start to finish, minimal chopping, and one pot.

  Cleanup is almost smugly easy.

• Flexible ingredients: Chicken thighs are forgiving; breasts work too with minor tweaks. Cream can be swapped for coconut cream if needed.
• Make-ahead gold: Tastes even better the next day. Meal prep that doesn’t feel like punishment.

Pitfalls to Watch Out For

• Burn notice drama: Failing to deglaze after sautéing onions/spices can trigger it.

  Scrape the bottom well when adding tomato and liquid.

• Curdled sauce: Boiling after adding cream can split it. Keep it at a gentle simmer once the dairy is in.
• Under-seasoning: Tomatoes can mute salt. Taste after pressure cooking and again after adding cream; adjust salt and lemon for pop.
• Dry chicken (rare but possible): If using breasts, cut into larger chunks and reduce pressure time to 5 minutes with 5-minute natural release.
• Too thin or too thick: If thin, simmer 3–5 minutes after adding cream.

  If thick, add a splash of broth or water to reach that luxurious coat-the-spoon texture.

Recipe Variations

• Dairy-Free: Use coconut oil instead of ghee and full-fat coconut cream instead of heavy cream and butter. Add an extra 1/2 teaspoon garam masala to balance the coconut sweetness.
• Extra Low-Carb/Keto: Keep cayenne high, use heavy cream, and serve with cauliflower rice or roasted broccoli. Butter is your friend here—don’t be shy.
• Veggie Boost: Add a handful of spinach after pressure cooking; stir until wilted.

  You can also add cauliflower florets before pressure cooking for a heartier bowl.

• Mild & Kid-Friendly: Skip the cayenne and cut garam masala to 2 teaspoons. Stir in an extra tablespoon of butter for sweet, mellow richness.
• Restaurant-Style Smoky Touch: Stir in 1/2 teaspoon kasuri methi (dried fenugreek leaves) with the cream. It’s the quiet secret behind that “why is this so good?” moment.
• High-Protein Swap: Use chicken breast and add 1/2 cup Greek yogurt after pressure cooking (off heat) for extra protein and tang.

  FYI: whisk yogurt first and temper with hot sauce to prevent curdling.

FAQ

Can I make this with chicken breast instead of thighs?

Yes. Cut breasts into larger chunks, pressure cook for 5 minutes, and do a 5-minute natural release. Be careful not to overcook; breasts lean dry if pushed too far.

Is butter chicken actually spicy?

It’s more warm and aromatic than fiery.

The heat level comes from cayenne and paprika—reduce or omit cayenne for mild, or double it if you like to live dangerously.

What can I use instead of heavy cream?

Full-fat coconut cream is the best dairy-free swap. You’ll get similar richness with a hint of coconut. Or try half-and-half for a lighter version, though the sauce won’t be as plush.

How do I avoid a watery sauce?

Use tomato sauce instead of diced tomatoes, and don’t add extra liquid beyond the recipe.

After pressure cooking, simmer briefly to tighten it up before adding cream.

Does this freeze well?

Absolutely. Freeze in portions up to 3 months. Thaw overnight and reheat gently with a splash of water or cream to revive that silky texture.

What should I serve this with to keep it low-carb?

Cauliflower rice, roasted cauliflower, sautéed spinach, or zucchini noodles.

If you’re not strict low-carb, steamed basmati or warm naan is obviously elite.

Can I make it without an Instant Pot?

Yep. Use a Dutch oven: sauté as directed, simmer covered on low for 20–25 minutes, then finish with cream and butter. Stir occasionally to prevent sticking.

In Conclusion

This Instant Pot Butter Chicken delivers big-restaurant flavor with a weeknight timeline and low-carb macros.

It’s creamy, comforting, and wildly dependable, the kind of recipe that makes you look like you tried harder than you did (we won’t tell). Make it once, and it becomes a repeat player in your rotation. Fast, forgiving, and absurdly good—pretty much the trifecta, IMO.