Instant Pot Butter Chicken with Rice Recipe Easy Creamy Dinner

Picture this: the kitchen fills with the warm aroma of cumin, tomato, and a hint of garam masala, swirling together in a cloud so inviting, it practically pulls you closer. The first time I made Instant Pot Butter Chicken with Fluffy Basmati Rice, I remember the vibrant colors—deep orange sauce bubbling away, flecks of cilantro, and perfectly steamed rice on the side. I was instantly hooked. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my mom would cook butter chicken the old-fashioned way—hours over the stove, coaxing flavor out of every spice. Let’s face it, I loved every bite, but busy weeknights call for a shortcut, right? One rainy Saturday, I decided to try the Instant Pot version, hoping for the same soul-warming comfort without all the fuss. Well, let me just say, my family couldn’t stop sneaking tastes from the pot (and I can’t really blame them). Even my picky eater nephew asked for seconds—dangerously easy to love!

Honestly, this recipe brings pure, nostalgic comfort with every mouthful. It’s perfect for potlucks, cozy dinners, or just brightening up your Pinterest board with its creamy, dreamy look. I wish I’d stumbled on this combo of quick pressure cooking and classic flavor years ago. After testing it more times than I care to admit (in the name of research, of course), it’s become a staple for family gatherings, gifting, and anything that calls for a warm hug in a bowl. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you ask me, Instant Pot Butter Chicken with Fluffy Basmati Rice is the gold standard for easy creamy dinners. I’ve made it for weeknights, holiday gatherings, and even impromptu dinner parties—every single time, it’s a hit. Years of tweaking and tasting have gone into this version, so you get my best tried-and-true tips baked right in.

• Quick & Easy: Ready in under 40 minutes, start to finish. Perfect for busy evenings or those days you just can’t face takeout.
• Simple Ingredients: Nothing fancy required. Odds are, you’ve got the main ingredients right in your pantry.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, a cozy lunch, or a celebration, this dish fits the bill.
• Crowd-Pleaser: Kids adore the creamy sauce, adults love the layered spices, and leftovers disappear fast.
• Unbelievably Delicious: The sauce is rich and velvety, the chicken ultra-tender, and the rice so fluffy it practically floats off the fork.

What makes this Instant Pot Butter Chicken different? Well, I use a splash of cream at the end for an ultra-silky finish, and blend the tomato base for a smooth texture—no chunky bits. The seasoning is balanced, not overwhelming, and the cooking method keeps the chicken juicy (never dry!). It’s my personal best version, honed through dozens of batches.

This isn’t just another butter chicken—it’s comfort food, reimagined for the modern kitchen: healthier, faster, but just as soul-soothing. Perfect if you want to impress guests without breaking a sweat, or simply turn a regular dinner into something memorable. Honestly, after the first bite, you’ll understand why this recipe keeps turning up at my table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and there’s plenty of room for easy swaps if you need them.

• For the Butter Chicken:
  • 1 ½ lbs (680g) boneless, skinless chicken thighs (cut into bite-sized pieces; thighs stay juicier, but breasts work too)
  • 2 tbsp unsalted butter (adds rich flavor)
  • 1 tbsp neutral oil (like canola or avocado, for sautéing)
  • 1 large onion (finely chopped; yellow or white)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated; or 2 tsp ground ginger)
  • 2 tsp garam masala (I love [Everest] brand for authentic flavor)
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder (adjust for heat preference)
  • 1 tsp paprika (for color and subtle sweetness)
  • 1 can (14 oz / 400g) crushed tomatoes (I prefer [Mutti] brand for smooth texture)
  • ½ cup (120ml) heavy cream (or coconut cream for dairy-free)
  • 1 tbsp tomato paste (for depth)
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • ½ tsp sugar (balances acidity)
  • ¼ cup (60ml) water or chicken broth (for a silkier sauce)
  • ¼ cup (60g) plain Greek yogurt (optional; adds tang and creaminess)
  • Fresh cilantro (for garnish)
• For the Fluffy Basmati Rice:
  • 1 ½ cups (300g) basmati rice (rinse well for best texture)
  • 2 cups (480ml) water
  • ½ tsp salt
  • 1 tsp butter or oil (optional, for extra fluffiness)

If you need substitutions, you can swap chicken thighs for breasts, use coconut milk for cream, or opt for dairy-free yogurt. For a low-carb version, serve the butter chicken with cauliflower rice. In summer, fresh tomatoes work if you have them—just blend until smooth. Honestly, the ingredients are so forgiving, you can tweak as needed and still get a delicious result.

Equipment Needed

You don’t need fancy gadgets for this Instant Pot Butter Chicken with Rice recipe, just a few kitchen basics:

• Instant Pot (6-quart is perfect; any pressure cooker works)
• Fine mesh strainer (for rinsing rice)
• Chef’s knife and cutting board (for prepping chicken and veggies)
• Measuring cups and spoons (accuracy matters!)
• Wooden spoon or spatula (for sautéing, and scraping the bottom of the pot)
• Blender or immersion blender (for pureeing the sauce—optional but recommended)
• Small bowl (for mixing yogurt, if using)
• Serving bowls and rice paddle

If you don’t have an Instant Pot, a stove-top pressure cooker or a heavy-bottomed pot works—just adjust cooking times. I’ve tried this with a regular rice cooker for the basmati rice, and it’s just as fluffy. Maintenance tip: always clean the sealing ring and vent on your pressure cooker to avoid lingering odors. Budget-wise, most tools are kitchen staples—no need for anything fancy.

Preparation Method

1. Prep the Chicken: Cut 1 ½ lbs (680g) boneless, skinless chicken thighs into bite-sized pieces. Pat dry with paper towels for better browning.
2. Rinse the Rice: Place 1 ½ cups (300g) basmati rice in a fine mesh strainer. Rinse under cold water until the water runs clear—this removes excess starch and gives you fluffier rice.
3. Sauté Aromatics: Set Instant Pot to ‘Sauté’ mode. Add 2 tbsp butter and 1 tbsp oil. Once melted and hot, add the chopped onion. Sauté for 3-4 minutes until translucent. Add garlic and ginger, cooking for another 1 minute (smells amazing!).
4. Add Spices: Stir in garam masala, cumin, coriander, chili powder, paprika, salt, pepper, and sugar. Cook for 1 minute to bloom the spices—don’t skip this, it makes a world of difference.
5. Add Tomato Base: Pour in the crushed tomatoes and tomato paste. Scrape the bottom of the pot to deglaze—avoids the dreaded burn notice!
6. Blend Sauce (Optional): If you want a silky-smooth sauce, transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth, then return to the pot.
7. Add Chicken & Yogurt: Stir in chicken pieces and Greek yogurt. Add ¼ cup water or broth if needed. Mix everything together.
8. Pressure Cook: Close the lid, set to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ for 8 minutes. (Trust me, this keeps the chicken tender!)
9. Cook the Rice: While the chicken cooks, combine rinsed rice, 2 cups water, ½ tsp salt, and 1 tsp butter in a separate pot or rice cooker. Simmer for 15 minutes, covered, then let stand for 5 minutes before fluffing with a fork.
10. Release Pressure: When Instant Pot beeps, let it naturally release for 5 minutes, then quick release. Be careful—steam is hot!
11. Finish the Sauce: Open lid, set pot back to ‘Sauté.’ Stir in ½ cup cream. Simmer for 2-3 minutes to thicken slightly. Taste and adjust salt or sugar if needed.
12. Garnish & Serve: Sprinkle fresh chopped cilantro over the butter chicken. Serve hot over fluffy basmati rice.

Preparation notes: If sauce seems too thin, simmer an extra 5 minutes with lid off. If chicken isn’t tender, let it rest a few more minutes in the hot sauce. The best sensory cue? When the sauce is glossy and the chicken breaks apart with a fork, you’re ready!

Cooking Tips & Techniques

After making Instant Pot Butter Chicken with Rice more times than I can count, I’ve picked up some tricks that really help. Here’s what I’ve learned (sometimes the hard way):

• Browning is Key: Don’t rush the sauté step. Browning the onions and spices adds layers of flavor that you just can’t get by dumping everything in at once.
• Deglaze the Pot: Always scrape up any browned bits after adding tomatoes—this keeps the Instant Pot happy and burn-notice free.
• Blending the Sauce: A quick puree makes the sauce restaurant-quality. If you skip it, expect a more rustic texture (still tasty though).
• Natural Pressure Release: Giving the pressure a few extra minutes to release keeps the chicken moist. Quick release can make it tough, especially if overcooked.
• Rice Fluffing: Don’t peek at the rice until it’s fully cooked and rested. Fluff gently with a fork for cloud-like grains.
• Timing and Multitasking: Start the rice as soon as the pressure builds in the Instant Pot. That way, everything finishes at the same time—no frantic juggling.
• Consistency: If sauce is too thick, add a splash of broth. Too thin? Simmer with lid off for a few minutes.
• Personal Fails: Once, I forgot to rinse the rice and ended up with a gummy mess. Another time, I added cream too soon and it split. Lesson learned: patience pays off!

Follow these tips and you’ll get restaurant-worthy butter chicken and rice with none of the stress. It’s honestly foolproof if you stick to the steps.

Variations & Adaptations

This Instant Pot Butter Chicken with Rice recipe is super flexible. Here are a few ways to switch things up:

• Low-Carb/Keto Version: Swap basmati rice for cauliflower rice. Use coconut cream instead of dairy cream. Still creamy, still delicious!
• Vegetarian: Replace chicken with cubed paneer or extra-firm tofu. Cook for just 3 minutes under pressure—so it doesn’t get rubbery.
• Spicy Lovers: Add an extra teaspoon of chili powder or a diced green chili. Serve with a side of pickle for a fiery kick.
• Seasonal Twist: In summer, toss in a handful of fresh peas or spinach right after pressure cooking. Adds color and a light veggie crunch.
• Allergen-Friendly: Use coconut milk and coconut yogurt for dairy-free. Skip nuts if garnishing, and check labels for hidden allergens.

My personal favorite? Paneer butter masala with a splash of lime juice—so tangy and rich! You can easily adjust the spice level for kids, or use leftover sauce as a dip for naan. Honestly, the base recipe is so versatile, you can make it your own every time.

Serving & Storage Suggestions

Instant Pot Butter Chicken with Rice tastes best served hot, right out of the pot. Spoon the creamy chicken over a bed of fluffy basmati rice, sprinkle with fresh cilantro, and add a wedge of lime if you like. Presentation-wise, a sprinkle of paprika or a swirl of cream on top makes it Pinterest-perfect!

Pair it with warm naan, roasted vegetables, or a simple cucumber salad. For drinks, I like a cool mango lassi or iced chai—adds a fun, festive touch.

Storing leftovers? Let everything cool to room temperature before transferring to airtight containers. Butter chicken keeps in the fridge for up to 4 days, rice for 2-3. Both freeze well—just thaw overnight and reheat gently in the microwave or on the stovetop, adding a splash of water or cream to refresh the sauce. Flavors deepen as it sits, so leftovers might taste even better the next day!

Nutritional Information & Benefits

Here’s a quick look at the nutrition for Instant Pot Butter Chicken with Rice (per serving, approx.):

• Calories: 480
• Protein: 28g
• Carbs: 36g
• Fat: 21g
• Fiber: 3g

Chicken is a lean protein, and the tomatoes add antioxidants like lycopene. Basmati rice is lower glycemic than other white rice varieties. You can make it gluten-free by skipping naan, and dairy-free by swapping the cream and yogurt for coconut alternatives. Allergens include dairy and possible traces of nuts if you garnish; always check ingredient labels.

From a wellness point of view, this recipe is hearty but balanced. I’ve found it satisfying enough to keep me full for hours, and it’s easy to tweak for lighter or richer meals depending on your mood.

Conclusion

Instant Pot Butter Chicken with Fluffy Basmati Rice is one of those recipes you’ll come back to again and again. It’s fast, comforting, and packed with flavor—honestly, it just hits the spot every time. Whether you stick to the classic or try out a new variation, you’ll end up with a dish that feels like a little celebration.

I love how easy it is to customize—make it spicy, keep it mild, swap out ingredients for dietary needs, and it still tastes incredible. Every time I cook this up, it reminds me of family gatherings, laughter, and the simple joy of sharing good food.

If you give this recipe a try, let me know in the comments what you think! Got your own twist? Share your adaptation or post a photo (I love seeing your creations). Bookmark it, pin it, and enjoy every creamy bite—because you deserve dinners that feel special, even on a regular Tuesday.

FAQs

Can I make Instant Pot Butter Chicken with Rice dairy-free?

Absolutely! Use coconut milk or cream, and swap Greek yogurt for a plant-based yogurt. The result is just as creamy and flavorful.

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken thighs. Just increase pressure cooking time by 2-3 minutes. The sauce will still turn out rich and delicious!

How do I avoid the burn notice in my Instant Pot?

Always deglaze the pot after sautéing by scraping up any browned bits. Make sure there’s enough liquid before sealing the lid.

Can I use brown rice instead of basmati?

Sure thing! Brown rice takes longer to cook—about 22-25 minutes. Start it first or use the Instant Pot’s pot-in-pot method if you want everything ready together.

What’s the best way to reheat leftovers?

Microwave on medium power, or reheat on the stovetop with a splash of water or cream. Stir gently until hot—taste improves as it sits!

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