Pressure Cooker Butter Chicken | CookOS

Pressure Cooker Butter Chicken

Name: Pressure Cooker Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 medium onion, chopped; 1.5 lbs chicken breast, cut into bite-sized pieces; salt, to taste; black pepper, to taste; 1 tsp ground cumin; 1/2 tsp red pepper flakes; 2 cloves garlic, minced; 1 tbsp garam masala; 2 tbsp butter; 3 tbsp tomato paste; 1/2 lemon, juiced; 1 cup chicken broth; 1/2 cup heavy cream; cooked rice, for serving; fresh cilantro, for garnish

Pressure cooker butter chicken is an Indian-style dish where bite-sized chicken breast cooks quickly in a rich, creamy tomato-based sauce infused with garam masala and aromatic spices. The pressure cooker cuts traditional cooking time significantly while keeping the chicken tender.

🌍Indian 🏷️Butter chicken 🏷️Chicken 🏷️Easy recipe 🏷️Weeknight dinner Comfort food

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

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Ingredients

1 tbsp vegetable oil
1 medium onion, chopped
1.5 lbs chicken breast, cut into bite-sized pieces
salt, to taste
black pepper, to taste
1 tsp ground cumin
1/2 tsp red pepper flakes
2 cloves garlic, minced
1 tbsp garam masala
2 tbsp butter
3 tbsp tomato paste
1/2 lemon, juiced
1 cup chicken broth
1/2 cup heavy cream
cooked rice, for serving
fresh cilantro, for garnishoptional

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Instructions

1
Set your pressure cooker to sauté mode and add the oil. Once hot, add the chopped onion and cook until softened.
2
Add the chicken pieces and season with salt and pepper.
3
Stir in the ground cumin, red pepper flakes, minced garlic, and garam masala until the chicken is coated.
4
Add the butter, tomato paste, and lemon juice. Stir everything together.
5
Pour in the chicken broth and stir to combine, scraping up any bits from the bottom of the pot.
6
Cancel the sauté function. Secure the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
7
Once the cooking time is complete, perform a quick release of the pressure and carefully remove the lid.
8
Stir in the heavy cream until the sauce is smooth and creamy.
9
Serve the butter chicken over a bed of cooked rice and garnish with fresh cilantro, if desired.

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Tips & Notes

Pro tips

Mince garlic finely and add it with the onions so it doesn't burn; burnt garlic creates a bitter taste in the creamy sauce.
Use natural or quick pressure release based on preference; natural release (10 minutes) yields a slightly thicker sauce, while quick release stops cooking immediately.
Stir in butter at the end after pressure is released to preserve its rich flavor and prevent it from breaking down during high heat.
Cut chicken into uniform bite-sized pieces so they cook evenly and remain tender rather than dry.

Substitutions

Butter → ghee (adds nuttier flavor and higher smoke point)
Ground cumin → cumin seeds (toast first, adds texture and aroma)
Red pepper flakes → 1 tsp Kashmiri chili powder (milder heat, deeper color)

Storage & make-ahead

Store in an airtight container for up to 3 days refrigerated; reheat gently on the stovetop, adding water if the sauce has thickened.

Equipment

pressure cooker or Instant Pot

Common Questions

Can I use chicken thighs instead of breast?

Yes. Thighs add more flavor and stay juicier, though you may need an extra 2–3 minutes of pressure cooking for full tenderness.

How long does pressure cooker butter chicken take?

About 20–25 minutes total, including pressure build and release time. Active cooking under pressure is roughly 8–10 minutes.

Can I make this ahead?

Yes. Store in an airtight container for up to 3 days in the fridge; reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens.