Instant Pot Butter Chicken (Dairy Free)

This flavorful butter chicken is dairy free and so easy to make in your instant pot. Serve over rice to take advantage of every drop of the creamy tomato-based sauce.

Update: This recipe was originally published in 2020 and has been republished with all new photos.

Butter Chicken or Murgh Makhani is an Indian dish originally created in the 1950’s. It’s one of the most popular type of curries with a very rich flavor and texture. Traditional butter chicken includes marinating the chicken in yogurt and using plenty of butter and heavy cream.

I set out to capture the incredible flavor of this dish while keeping it dairy free and quick. I am a busy mom and at the end of the day I crave speedy dinner solutions. The version I’m sharing here today tastes like it took more effort than it did. It’s truly an easy weeknight meal!

We’re using the Instant Pot here. An Instant Pot is a type of pressure cooker that can give you tender chicken with very little cook time. It’s one of my favorite kitchen gadgets for good reason! It means less mess, less time, and less prep.

The finished dish is filled with amazing spices but it’s not actually burn-your-mouth-spicy! It has a lot of flavor but very little heat so the whole family can enjoy it. You’ll want to lick that tomato based sauce right off your plate and I promise to avert my eyes if you do. Plus you won’t believe how incredible this smells as it cooks. Serve over rice and get ready to hear rave reviews from whoever is lucky enough to score a plate.

Craving more curry flavor? Try my Easy Chicken Curry or Healthy Curry Chicken Salad.

Instant Pot Butter Chicken Ingredients

• Olive or avocado oil: A little oil is necessary to sauté the onion. You can also use ghee or coconut oil if you prefer.
• Onion: I recommend a white or yellow onion.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Chicken breasts: I use boneless skinless chicken breasts in this recipe. You can use boneless skinless chicken thighs if you prefer.
• Canned crushed tomatoes: Canned crushed tomatoes quickly help us achieve the texture and strong tomato flavor we want for the perfect sauce.
• Canned unsweetened coconut cream: You can use canned coconut milk or coconut cream for this recipe. They’re made from the same ingredients but coconut cream will have a higher fat content (less water) which works best for a rich sauce like the one we’re creating here. After opening the can do not stir it. The solidified cream will be on the top. Scoop it out and add it to your sauce.
• Seasonings: The spices that give this dish that big flavor are likely all available in your grocery store. If you don’t typically prepare Indian dishes at home garam masala might be new to you. It’s actually a blend of spices such as cumin, cardamon, cloves, and cinnamon. The brand you find may also have nutmeg or cloves – every brand is a little different.

How to Make Instant Pot Butter Chicken

Turn your Instant Pot to the sauté setting. Sauté the diced onion. Stir in the minced garlic and sauté until golden brown. Once done press the cancel button to stop sautéing.

Add chicken pieces, crushed tomatoes, water, and seasonings. Stir to combine.

Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes. Carefully release the steam once done and remove the lid.

Scoop 1/2 cup of the solidified cream from the top of a can of coconut milk or coconut cream. Stir into your butter chicken. Garnish with chopped cilantro and a drizzle of coconut milk (optional) when serving. Ladle over white rice or cauliflower rice to take full advantage of the creamy sauce.

Coconut Cream vs Coconut Milk

You can use canned coconut cream or canned full fat coconut milk in this delicious recipe. Both are made with the same ingredients (coconut, water, and sometimes guar gum) but coconut cream is made with less water. This means its thicker with a stronger flavor. That extra creaminess works best with our butter chicken sauce so it’s my preference.

If you use coconut milk instead and see it’s solidified on top that’s the cream! Just scoop that out and use it! But if you open the can and the milk isn’t solidified on top (it could have been shaken or stirred already) and it has a thick milky consistency you’ll want to use more. I’d recommend using at least 3/4 cup instead of just 1/2. (I’ve used 1 full cup of the stirred coconut milk with no problem before.) Your sauce won’t be as thick because of the higher water content but otherwise there isn’t much of a difference.

Do not use the coconut milk found in a carton, jug, or box. These contain a lot more water than the canned kind and will not help create a creamy sauce. They’ll actually just thin the sauce out further.

Whichever you choose to use, make sure it’s unsweetened and full fat (meaning it won’t say lite on the can).

How to Store Leftovers

Want to enjoy this dairy free butter chicken the next day or later in the week? This flavorful dish makes great leftovers because the flavors actually build over time. This means it’s truly perfect for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat the chicken in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

How to Serve Instant Pot Butter Chicken

Ladle over white rice, brown rice, or basmati rice. If low carb opt for cauliflower rice. This recipe makes a lot of sauce and using naan bread to sop it all up is one of the very best things on earth. Garnish with chopped cilantro and a drizzle of coconut milk (optional) when serving. If you’re wanting a vegetable side I recommend my Air Fryer Frozen Green Beans, Garlic Green Beans, or Easy Roasted Broccoli.

Share the Love: