Instant Pot Butter Chicken

A super easy, full-flavoured Butter Chicken recipe for your instant pot!


  • 2 lbs West Side Beef  boneless, skinless Chicken Breasts
  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 TBSP ginger, minced
  • 1/2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 2 teaspoons chili powder
  • Large pinch of salt
  • 1 6-ounce can of  tomato paste
  • 1 (14-ounce) can stewed tomatoes
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 can full-fat coconut milk


  1. In your instant pot, heat the coconut oil on the saute function. Once hot, add the onion and cook until it begins to soften, about 5 minutes.
  2. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
  3. Add chicken, and top with a can of tomatoes. Stir to combine. Scatter the butter pieces over the top. Cover and cook on “Meat/Stew” for 39 minutes.
  4. When the chicken is done, remove it onto a cutting board and let cool slightly, cut it into bite-size pieces. Return to the instant pot and stir in the coconut milk. Enjoy warm over jasmine rice, quinoa, and/or with naan. Garnish with fresh cilantro. Enjoy!