Description
This Instant Pot Butter Chicken is a flavorful, creamy, and easy-to-make paleo, Whole30, and keto-friendly recipe featuring tender chicken cooked with aromatic spices, tomato sauce, and coconut milk. Perfect for a quick weeknight dinner, it delivers rich Indian-inspired flavors without the hassle, using your Instant Pot for pressure cooking convenience.
Ingredients
Butter Chicken Ingredients
- 2 tablespoons ghee
- ½ white onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 (14 ounce) can tomato sauce
- 1 (13.5 ounce) can unsweetened full fat coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1.5 teaspoons coriander
- 1.5 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Cilantro to garnish
Instructions
- Prepare aromatics: Set the Instant Pot to “sauté” mode and add the ghee. Once melted and hot, add the minced garlic, minced ginger, and diced onion. Cook for about 3 minutes until the onion softens, stirring occasionally to prevent burning.
- Add chicken and spices: Add the diced chicken pieces, tomato sauce, coconut milk, lemon juice, and all the spices (garam masala, smoked paprika, turmeric, coriander, cumin, salt, chili powder, cinnamon, black pepper) into the pot. Stir well to combine all ingredients evenly.
- Pressure cook: Place the lid on the Instant Pot and set the valve to “sealing”. Cook on manual high pressure for 10 minutes to allow flavors to meld and chicken to cook thoroughly.
- Release pressure and serve: Once cooking is complete, carefully perform a quick release by turning the valve to venting. Open the lid, give the butter chicken a gentle stir, and garnish with fresh cilantro. Serve hot over basmati rice, cauliflower rice, roasted vegetables, or mashed cauliflower, as preferred.
Notes
- Boneless, skinless chicken thighs can be substituted for chicken breasts for a more tender and juicy texture.
- Shake the can of coconut milk well before opening to incorporate the solid and liquid parts. If separated, use an immersion blender or a fork to mix the coconut milk until smooth for best consistency.
