---
title: Instant Pot Butter Chicken (Murgh Makhani)
author: Urvashi Pitre (TwoSleevers)
servings: 4
prep_time: 10m
cook_time: 10m
tags:
  - dinner
  - instant-pot
  - indian
  - chicken
  - curry
  - keto
source: TwoSleevers
---

Place cut @boneless skinless chicken thighs{1.5%lbs} (cut into bite-sized pieces) into the #electric pressure cooker{} inner pot.

Add canned @diced tomatoes{14%oz} (with juices), minced @garlic{5%cloves}, grated @fresh ginger{1%tbsp}, @ground turmeric{1%tsp}, @ground cumin{1%tsp}, @garam masala{1%tbsp}, @smoked paprika{1%tsp}, @ground cayenne pepper{1/2%tsp}, and @kosher salt{1%tsp}.

Stir to coat chicken thoroughly in the tomato-spice mixture. Do not add water (chicken and tomatoes release plenty of liquid).

Secure the pressure cooker lid and cook on High Pressure for ~cook{10%minutes}.

Allow pressure to release naturally for ~{10%minutes}, then quick release any remaining steam. Remove lid.

Using a #slotted spoon{}, transfer cooked chicken pieces to a clean bowl.

Using an #immersion blender{}, blend the sauce remaining in the pot until completely smooth and velvety.

Turn on Sauté mode on Low. Stir in cubed cold @unsalted butter{4%tbsp}, @heavy cream{1/2%cup}, and crushed @dried fenugreek leaves (kasoori methi){1%tsp}. Simmer sauce until thickened, about ~simmer{3%to 5%minutes}.

Return chicken to the sauce and warm through. Serve with warm @basmati rice{} or @garlic naan{}.\n