Creamy Instant Pot Butter Chicken Recipe with Rice and Naan

There’s just something magical about the aroma of spiced tomato sauce, simmering with tender chunks of chicken, swirling together with cream and butter. The first time I made Creamy Instant Pot Butter Chicken with Rice & Naan, the kitchen filled with this intoxicating scent—like the best corner Indian restaurant, but right in my tiny apartment. You know, it’s the kind of meal that makes you pause and close your eyes with the very first taste, feeling the warmth and comfort in every bite.

I remember being knee-high to a grasshopper, watching my aunt stir a big pot of butter chicken on the stovetop, her bangles jingling with every swirl. I’d sneak pieces of naan when she wasn’t looking and dip them into the sauce, burning my tongue but not caring one bit. Years later, after one too many takeout orders, I stumbled upon the idea of making this classic at home—especially in the Instant Pot (dangerously easy, by the way). I wish I’d known sooner how quickly you can whip up something this good without spending hours over the stove.

My family’s reaction? Well, let’s just say I caught my husband scraping the pot with the last sliver of naan, and my kids tried to barter for extra servings. Honestly, I can’t blame them. This creamy Instant Pot butter chicken has become our go-to for busy weeknights, lazy Sundays, or whenever we need a little comforting pick-me-up. It’s the kind of dish you serve at potlucks, bring to new parents, or just make because you’re craving something special after a long day.

I tested this recipe so many times (in the name of research, of course), and it’s now a staple for family gatherings, meal trains, and gifting to friends. Every bite feels like a warm hug—creamy, spicy, and rich without being heavy. If you’re a fan of Indian flavors and want something truly reliable, you’re going to want to bookmark this Creamy Instant Pot Butter Chicken with Rice & Naan recipe right now.

Why You’ll Love This Creamy Instant Pot Butter Chicken Recipe

After cooking my way through dozens of butter chicken recipes (some messy, some bland, some just plain complicated), I can say with confidence: this one is the real deal. Here’s why you’ll keep coming back for more:

• Quick & Easy: The Instant Pot does the heavy lifting, so you get deep, slow-cooked flavor in under 45 minutes. No standing over a bubbling sauce for hours, just set it and get your rice and naan ready!
• Simple Ingredients: You won’t need to hunt down specialty spices. Everything here is available at your local grocery store, and some are probably already in your cabinet.
• Perfect for Any Occasion: Whether it’s a cozy weeknight, a festive family dinner, or a potluck with friends, this dish fits right in. It reheats like a dream, too.
• Crowd-Pleaser: Kids, picky eaters, spice lovers—everyone raves about the creamy, mildly spiced sauce. It’s rich without being too heavy, and the chicken is always tender.
• Unbelievably Delicious: The sauce is silky, the chicken is juicy, and the leftovers are even better the next day (if you have any left!).

What sets my version apart? I use a blend of Greek yogurt and heavy cream for the sauce—giving it that luscious texture without being overly rich. A touch of smoked paprika adds depth, and finishing with a knob of butter after pressure cooking is my secret for glossy, restaurant-style sauce. Plus, the rice cooks hands-off while the chicken simmers, and you can warm naan in the oven or on a skillet for that classic pairing.

It’s not just about taste—it’s about memories and moments. This recipe delivers comfort in a bowl, the kind that makes you sigh contentedly after every spoonful. It’s approachable for home cooks of all levels but feels special enough for guests. If you want an easy, authentic-tasting meal that’ll earn you major kitchen cred, this is the one. Promise.

What Ingredients You Will Need

This creamy Instant Pot butter chicken recipe with rice and naan brings together simple, everyday ingredients to create flavors that feel anything but ordinary. No exotic shopping trips required—just a grocery list that’s as friendly as your favorite neighbor and as flexible as you need. Here’s what you’ll need:

• For the Butter Chicken:
  • Boneless, skinless chicken thighs (1.5 lbs / 680 g), cut into bite-sized pieces (I prefer thighs for juiciness, but chicken breasts work too)
  • Greek yogurt (1/2 cup / 120 g), plain and full-fat (helps tenderize the chicken)
  • Lemon juice (2 tbsp / 30 ml), freshly squeezed
  • Ginger-garlic paste (2 tbsp / 30 g) or equal parts fresh minced ginger and garlic
  • Garam masala (2 tsp / 6 g)
  • Ground cumin (1.5 tsp / 4 g)
  • Turmeric powder (1/2 tsp / 1.5 g)
  • Smoked paprika (1 tsp / 3 g; or regular paprika)
  • Kosher salt (1.5 tsp / 9 g)
  • Neutral oil (2 tbsp / 30 ml; like canola or avocado oil)
  • Unsalted butter (3 tbsp / 42 g)
  • Yellow onion (1 medium, finely chopped)
  • Crushed tomatoes (1 can, 14 oz / 400 g)
  • Heavy cream (1/2 cup / 120 ml; or coconut cream for dairy-free)
  • Sugar (1.5 tsp / 6 g; balances acidity)
  • Fresh cilantro (for garnish, optional)
• For the Rice:
  • Basmati rice (1.5 cups / 285 g), rinsed well
  • Water (2 cups / 480 ml)
  • Kosher salt (1/2 tsp / 3 g)
  • Bay leaf (1, optional for aroma)
• For Serving:
  • Naan bread (store-bought or homemade, 4 pieces)
  • Melted butter (for brushing naan)

Ingredient Tips: I like using Patak’s garam masala—super fragrant and reliable. Fresh ginger and garlic make a difference, but store-bought paste works in a pinch. For a lighter version, swap half the cream with milk. And if you need gluten-free naan, there are decent options in most health food aisles. Want it spicier? Toss in a pinch of cayenne!

Equipment Needed

You don’t need a fancy setup to create restaurant-style butter chicken at home—just a few trusty tools, and you’re set!

• 6- or 8-quart Instant Pot (or any electric pressure cooker)
• Mixing bowls (for marinating and sauce prep)
• Sharp chef’s knife & cutting board
• Wooden spoon or silicone spatula (for sautéing and stirring)
• Fine mesh sieve (for rinsing rice)
• Measuring cups & spoons
• Small saucepan (if you prefer to cook rice on the stove)
• Baking sheet or skillet (for warming naan)

If you don’t have an Instant Pot, a stovetop pressure cooker works too—just adjust cooking times. I’ve made this with both plastic and glass mixing bowls; glass cleans up easier with curry. For naan, a hot cast iron skillet gives those perfect charred spots, but a regular non-stick pan is fine. And if you’re on a budget? Thrift stores are goldmines for basic kitchen gear. Just give your Instant Pot sealing ring a good sniff—curry aromas tend to linger!

How to Make Creamy Instant Pot Butter Chicken with Rice & Naan

1. Marinate the Chicken (10 minutes, or up to overnight):
   In a large bowl, combine 1.5 lbs (680 g) chicken thighs, 1/2 cup (120 g) Greek yogurt, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 g) ginger-garlic paste, 1 tsp (3 g) garam masala, 1/2 tsp (1.5 g) turmeric, 1/2 tsp (1.5 g) salt, and 1/2 tsp (1.5 g) smoked paprika. Mix well to coat every piece. Cover and refrigerate for at least 10 minutes (overnight is even better for deeper flavor).
2. Prep the Rice:
   Rinse 1.5 cups (285 g) basmati rice under cold water until the water runs mostly clear. Set aside.
3. Sauté Aromatics (5 minutes):
   Set the Instant Pot to “Sauté” mode. Add 2 tbsp (30 ml) oil and 1 tbsp (14 g) butter. Toss in 1 chopped yellow onion and cook, stirring, until soft and golden (about 3-4 minutes). If the onions stick, add a splash of water.
4. Build the Sauce:
   Stir in 1.5 tsp (4 g) ground cumin, 1 tsp (3 g) garam masala, 1 tsp (3 g) smoked paprika, and 1.5 tsp (6 g) sugar. Cook for 30 seconds until fragrant. Pour in 1 can (14 oz / 400 g) crushed tomatoes. Scrape up any brown bits from the bottom—this prevents a burn notice!
5. Add the Chicken:
   Add the marinated chicken (with all its juices) to the pot. Stir well to coat in sauce. Cancel “Sauté” mode.
6. Pressure Cook (8 minutes):
   Seal the Instant Pot lid, set to “Manual” or “Pressure Cook” for 8 minutes. Make sure the steam valve is set to sealing. (It’ll take about 10 minutes to come to pressure.)
7. Cook the Rice:
   While the chicken cooks, add rinsed rice, 2 cups (480 ml) water, 1/2 tsp (3 g) salt, and a bay leaf to a saucepan. Bring to a boil, cover, and simmer on low for 12 minutes. Turn off heat and let it steam.
8. Quick Release & Finish the Sauce:
   Carefully vent the pressure (use a kitchen towel to shield your hand from steam). Open the lid, stir in 1/2 cup (120 ml) heavy cream and 2 tbsp (28 g) butter. Taste and adjust salt if needed. The sauce should be silky and orange-red. If it’s too thick, add a splash of hot water.
9. Warm the Naan:
   Brush 4 pieces of naan with melted butter. Warm on a skillet for 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
10. Serve:
    Spoon fluffy rice into bowls, ladle generous portions of butter chicken on top, and sprinkle with chopped cilantro. Serve hot with warm naan for scooping up sauce.

Troubleshooting: If your sauce seems too runny, use “Sauté” mode to simmer uncovered for a few minutes. Forgot to marinate overnight? Even 10 minutes gives good flavor. Taste as you go—my grandma always said, “The cook’s spoon is the best judge!”

Cooking Tips & Techniques for Success

Even the best recipes need a few pro tricks. Here’s what I’ve learned after many rounds of Instant Pot butter chicken adventures (and, let’s be honest, a few near-disasters):

• Don’t Skip the Marinade: Even a short soak in yogurt and spices makes the chicken extra tender. If you have time, let it marinate overnight. The difference in flavor is wild.
• Layer Spices: Sautéing the spices with onion and butter blooms their flavor. If you add them raw, the sauce can taste flat. Trust me, this step makes a big difference.
• Deglaze Thoroughly: Always scrape the bottom after adding tomatoes. If you get a “burn” warning, it’s usually because bits are stuck down there. A quick scrape solves it.
• Use Thighs for Juiciness: Chicken thighs stay tender and juicy under pressure, while breasts can get dry. If you use breasts, reduce the pressure cook time to 6 minutes.
• Adjust Creaminess: If you like a lighter sauce, swap half the heavy cream for milk or coconut milk. For extra richness, add a little more butter at the end.
• Rice Timing: Cooking rice on the stove while the chicken is in the Instant Pot saves time and keeps everything hot. You can make rice in the Instant Pot beforehand if you prefer, but I’ve found the flavors are best this way.
• Keep Naan Warm: Stack naan in a clean kitchen towel to keep them soft and pliable for serving.
• Consistency: If your sauce is too thick, add a splash of hot water or cream. Too thin? Simmer with the lid off for a few minutes.

One time, I forgot to deglaze and set off the burn notice three times in a row—don’t be like me! Taste and tweak as you go, and remember, butter chicken is pretty forgiving. If you love more heat, add a pinch of cayenne during sautéing. If you want ultra-smooth sauce, give it a quick blitz with an immersion blender before adding the cream. Cooking is about enjoying the process—mistakes just mean more learning (and usually more naan for scooping up sauce while you wait!).

Variations & Adaptations

One of the best things about creamy Instant Pot butter chicken is how easy it is to adapt. Here are some of my favorite tweaks for every craving and dietary need:

• Dairy-Free: Swap Greek yogurt for coconut yogurt in the marinade and use coconut cream instead of heavy cream. The result is a slightly sweeter, ultra-silky sauce—hard to tell it’s dairy-free.
• Vegetarian: Substitute the chicken with cubed paneer or extra-firm tofu. Press tofu dry and marinate as you would chicken. Cook for just 3-4 minutes under pressure, so it stays soft.
• Low-Carb: Serve over cauliflower rice or with keto-friendly naan. Use almond milk in place of cream for a lighter touch.
• Spicy Version: Add 1-2 chopped green chilies or a pinch of cayenne to the onion sauté for serious heat lovers.
• Seasonal Veggies: Stir in peas, spinach, or roasted cauliflower at the very end for a veggie boost—my kids love when I sneak in extra color!
• Stovetop: No Instant Pot? Sauté everything in a Dutch oven, cover, and simmer on low for 25-30 minutes until the chicken is tender.

My go-to twist is the paneer version for Meatless Mondays—it’s just as creamy and satisfying, and the leftovers are fabulous tucked into wraps the next day. Don’t be afraid to make this recipe your own—who knows, maybe you’ll stumble on something you wish you’d discovered years ago, too.

Serving & Storage Suggestions

This creamy Instant Pot butter chicken is best served piping hot, ladled generously over fluffy basmati rice and with warm, buttery naan on the side. For a pop of color and freshness, sprinkle with chopped cilantro or thinly sliced green onions.

If you’re going for a full spread, add a side of cucumber raita, a crisp salad, or some pickled onions. Mango lassi or a chilled beer pairs perfectly with the mild spice of the sauce.

Leftovers store beautifully—just let the butter chicken cool, then transfer to an airtight container and refrigerate for up to 4 days. I actually think the flavors deepen and get even better as they sit. Rice can be stored separately in the fridge for 3 days. To freeze, portion the cooled butter chicken into freezer-safe bags or containers (leave some room for expansion) and freeze for up to 2 months.

Reheat gently in the microwave or on the stovetop, adding a splash of water or cream to loosen the sauce as needed. Naan is best fresh, but you can freeze leftovers and toast them straight from the freezer. Trust me, you’ll be sneaking spoonfuls straight from the fridge at midnight (it’s that good).

Nutritional Information & Benefits

Each serving of creamy Instant Pot butter chicken with rice and naan comes in around 650 calories (depending on cream and naan size), with about 32g protein, 18g fat, and 75g carbohydrates. If you’re looking to lighten things up, opt for coconut milk or half-and-half in the sauce, and serve with brown rice or cauliflower rice.

Chicken thighs provide iron and B vitamins, while the tomato-based sauce is rich in vitamin C and lycopene. Using Greek yogurt adds a protein boost and probiotics, and spices like turmeric and ginger offer anti-inflammatory properties.

This recipe is naturally gluten-free if you skip the naan or use a GF version. Allergens to watch for: dairy (yogurt, cream, butter) and gluten (naan). My personal philosophy? Food should nourish body and soul—so I love that this recipe packs in comfort and nutrition without feeling heavy or fussy.

Conclusion

Creamy Instant Pot butter chicken with rice and naan isn’t just a recipe—it’s a comforting ritual, a reliable dinner for busy nights, and a dish guaranteed to put a smile on everyone’s face. The sauce is luscious, the chicken is tender, and the whole meal feels like a treat without the restaurant bill or hassle.

Feel free to swap in your favorite proteins, play with spice levels, or make it dairy-free—this recipe is all about what works for you. I love serving it for family movie nights, quick dinners with friends, and even meal prepping for the week. Honestly, it’s one of those “once you try it, you’ll crave it forever” kind of meals.

I’d love to hear how your butter chicken turns out. Leave a comment below, share your tweaks, or tag your Pinterest-worthy creations! There’s nothing better than seeing this recipe become part of your own family traditions. Happy cooking, and may your kitchen always smell this good!

Frequently Asked Questions (FAQs)

Can I make this creamy Instant Pot butter chicken ahead of time?

Absolutely! The flavors actually improve as the sauce sits. Store in the fridge for up to 4 days and reheat gently before serving.

Is this recipe spicy?

It’s mild as written, perfect for families and spice-sensitive eaters. For more heat, add fresh chilies or a pinch of cayenne during cooking.

Can I use chicken breasts instead of thighs?

Yes, but reduce pressure cooking time to 6 minutes, as breasts cook faster and can dry out. Thighs stay juicier, but both work well!

What can I use instead of heavy cream?

Coconut cream or full-fat coconut milk makes a great dairy-free swap. You can also use half-and-half or evaporated milk for a lighter version.

How do I freeze leftovers?

Let the butter chicken cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of cream if needed.

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