Experience the rich, aromatic flavors of India with this incredibly easy and utterly delicious Instant Pot Indian Butter Chicken and Potato Curry! This hearty dish comes together effortlessly in your pressure cooker, making it perfect for busy weeknights without compromising on authentic-inspired taste.
For quite some time, I’ve been dedicated to perfecting an Indian-style curry recipe that leverages the speed and convenience of the Instant Pot. Today, I am thrilled to share with you the result of that culinary journey: a flavorful, comforting, and remarkably easy Instant Pot Indian Butter Chicken and Potato Curry. It’s a dish that brings the soul-warming essence of Indian cuisine right to your dinner table, start-to-finish in a single pot!
My family and I have a deep appreciation for Indian food. While my homemade renditions may not always be 100% authentic, they consistently rank among our absolute favorite meals. There’s something truly captivating about the intricate blend of spices, the rich aromas that fill the kitchen, and, of course, the indispensable presence of soft, warm flatbread to scoop up every last drop of that incredible sauce. It’s a symphony of flavors that is simply irresistible.
Why the Instant Pot is Your Best Friend for Indian Curry
If you’re a fan of Indian cuisine, you’ll be delighted to know that these vibrant flavors translate exceptionally well to the pressure cooker. The Instant Pot, or any electric pressure cooker, is a game-changer for dishes like curry. It significantly reduces cooking time while achieving a depth of flavor and tenderness that usually requires hours of simmering. The high-pressure environment tenderizes the chicken and potatoes beautifully, allowing them to fully absorb the rich, aromatic spices in a fraction of the time. This means you can enjoy a complex, slow-cooked taste with weeknight speed, making it an ideal solution for busy schedules.
I’ve explored various Indian-inspired recipes over the years, and many of them thrive in the pressure cooker. Here are a few family favorites you might enjoy:
- Chicken Curry in a Hurry
- Instant Pot Indian Vegetable Rice
- Pressure Cooker OR Stovetop Coconut Chicken Curry
- Classic Indian Butter Chicken
- Authentic Chicken Tikka Masala
Understanding Butter Chicken: Murgh Makhani Explained
The original Indian Butter Chicken, known as Murgh Makhani, is a beloved dish famous for its incredibly rich and creamy tomato-based sauce. The name can be a bit deceiving for those unfamiliar with it; it’s not actually “loaded” with butter. Instead, butter is used strategically to build depth and flavor, along with heavy cream, giving the sauce its characteristic velvety texture and luxurious mouthfeel. Succulent pieces of chicken are simmered in this aromatic sauce, which typically features a blend of ginger, garlic, tomatoes, and a distinct mix of Indian spices like garam masala, cumin, and coriander.
My existing Indian Butter Chicken recipe has been a huge hit with my family, becoming a frequent go-to for quick and satisfying weeknight dinners. It captures the essence of those classic flavors, which is what inspired this Instant Pot version. The goal was to bring that same deliciousness into an even more convenient format, and I truly believe this recipe achieves that and more.
My Twist on a Classic: Instant Pot Indian Butter Chicken and Potato Curry
My version of Instant Pot Indian Butter Chicken with potatoes takes a slightly unconventional, yet incredibly delicious, path. While not strictly authentic to traditional Murgh Makhani, it’s a delightful adaptation that caters to different preferences and dietary considerations. I’ve opted to replace the heavy cream with coconut milk, offering a lighter, dairy-free alternative that still delivers a wonderful creaminess and subtle tropical note. The inclusion of butter is optional, allowing you to control the richness to your liking, though a tablespoon or two certainly adds a wonderful depth.
Perhaps the most significant (and highly adored!) addition to this recipe is potatoes. I simply adore how potatoes soak up the vibrant spices and become wonderfully tender in Indian dishes, providing a hearty and comforting element to the curry. The result is a truly spectacular dish – less “butter chicken” in the purist sense, and more a “Mel’s way of making an Indian-inspired butter-chicken-curry-mashup” that you’ll crave again and again.
Every element shines: the chicken emerges incredibly tender, falling apart with ease; the potatoes are perfectly cooked, absorbing all the robust and warm flavors of the sauce; and the overall taste is rich, aromatic, and deeply satisfying. And the best part? It all comes together with remarkable ease and speed, thanks to your trusty Instant Pot!
Tips for Success: Sourcing Spices and Pressure Cooker Versatility
Embarking on Indian-style recipes might seem a bit daunting if you don’t typically stock a wide array of spices. However, it’s easier than you think! Many grocery stores now feature bulk spice bins, which are fantastic for buying just a pinch or two of new spices like garam masala, turmeric, or coriander without committing to a large, expensive bottle. This allows you to experiment and discover your favorites without waste. Alternatively, don’t hesitate to reach out to a friend or neighbor – you might be surprised who has a well-stocked spice cabinet ready to share!
While this recipe is specifically designed for the Instant Pot, its robust flavor profile suggests it would adapt well to other cooking methods. Although I haven’t personally tested it in a slow cooker or on the stovetop, here are some hypothetical suggestions if you wish to try: for a stovetop version, simmer the curry for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. For a slow cooker, cooking on low for 5-6 hours should yield similar tender results. Remember to adjust liquid levels as needed.
I truly hope this Instant Pot Indian Butter Chicken and Potato Curry becomes a cherished staple in your home. It perfectly embodies what I consider ultimate comfort food, especially when paired with warm homemade or store-bought flatbread for dipping – absolutely delicious!
What to Serve With This Flavorful Curry
This Instant Pot Indian Butter Chicken and Potato Curry is a complete meal on its own, but pairing it with a few simple sides can elevate your dining experience:
- Fluffy Rice: Serve hot over perfectly cooked white or brown rice to soak up all the incredible sauce. Basmati rice is an excellent choice for its fragrant aroma.
- Warm Flatbread: Essential for scooping! Offer homemade flatbread, soft Naan, or even store-bought pita bread.
- Crisp Vegetables: A side of roasted broccoli, steamed green beans, or a handful of fresh peas can add a lovely textural contrast and a boost of nutrients.
- Cooling Raita: A simple yogurt-based raita with cucumber and mint can provide a refreshing counterpoint to the rich curry.
- Fresh Cilantro: A sprinkle of fresh, chopped cilantro as a garnish adds brightness and a final touch of herbaceous flavor.
Looking for more delicious ideas from our archives? Check out these past favorites:
One Year Ago: From-Scratch Vanilla Pudding Cake
Two Years Ago: S’Mores Hershey Kiss Blossom Cookies
Three Years Ago: Chocolate Covered Strawberries Tuxedo-Style
Four Years Ago: Cinnamon and Sugar Breadstick Twists
Five Years Ago: Taco Enchiladas with Cornmeal Crepes
Instant Pot Indian Butter Chicken and Potato Curry
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Ingredients
- 1 tablespoon olive oil or ghee
- ½ cup diced white, red or yellow onions
- 3-4 medium cloves garlic, finely minced or pressed through a garlic press (about 2 teaspoons)
- ½ tablespoon grated fresh ginger or ginger paste (see note)
- 2 pounds boneless skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces
- 2 cups peeled, chopped russet, yellow or red potatoes (about 283 grams)
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon salt (I use coarse, kosher salt)
- ½ teaspoon paprika
- 2 cans (15-ounces each) tomato sauce
- 1 (15-ounce) can reduced fat coconut milk
- 1 to 2 tablespoons butter, optional (but delicious)
- Hot, cooked rice for serving
- Fresh, chopped cilantro, for garnish
Instructions
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Add the oil to the insert of the Instant Pot and select the Saute function (adjusting temperature to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, about 2-3 minutes. Stir in the garlic and ginger and cook for another 10-20 seconds until fragrant.
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Add the chicken pieces and cook, stirring frequently, for 1-2 minutes to lightly sear the exterior.
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Next, add the chopped potatoes, all the spices (coriander, garam masala, turmeric, salt, and paprika), tomato sauce, and coconut milk. Stir all the ingredients well to combine.
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Secure the lid on the Instant Pot and ensure the steam release valve is set to the closed (sealing) position. Select the Manual or Pressure Cook button and set the cooking time to 6 minutes on high pressure. The Instant Pot will automatically begin to pressurize and cook.
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Once the cooking time is complete, carefully perform a quick release of the pressure (move the valve to the venting position). If it bubbles or spurts significantly, close the valve, wait 10 minutes, and then try releasing the pressure again slowly. Once all pressure is released, remove the lid.
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Stir in the optional butter, if using, and continue stirring until it is completely melted and incorporated into the curry. For a thicker curry, see the note below. Serve this delicious curry hot over cooked rice, garnished with fresh chopped cilantro if desired.
Notes
Using Chicken Thighs: If you prefer boneless, skinless chicken thighs instead of breasts, add an additional 5-6 minutes to the pressure cooking time to ensure they are perfectly tender.
Thickening the Curry: This curry will naturally thicken slightly as it cools. If you prefer a richer, thicker sauce for serving, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2-3 tablespoons of cold water until smooth. Turn the Instant Pot to the Saute function. Pour in the cornstarch slurry and whisk constantly until the curry mixture thickens and begins to bubble.
Stovetop or Slow Cooker Adaptation: While this recipe was developed specifically for the Instant Pot, it is likely adaptable to other cooking methods. For stovetop preparation, after sautéing, simmer the curry for 15-20 minutes, or until chicken and potatoes are tender. For a slow cooker, cook on low for 5-6 hours. Please note these are suggestions and not tested instructions.
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Recipe Inspiration: This recipe was inspired by a delightful recipe from Hearbeets Kitchen, generously shared by a reader, Sheree. I’ve combined their excellent foundation with my own extensive experimentation over several months to create this perfected Instant Pot butter chicken and potato curry.