Creamy, delicious Instant Pot butter chicken recipe is the perfect comfort food for cold winter days. This recipe is a perfect blend for a family that has both keto and non-low carb eaters. For keto, have the instant pot butter chicken in a bowl with a nice side of broccoli or your favorite low carb vegetable. If you have carb lovers, simply serve it over rice or with naan.
Ingredients for Instant Pot Butter Chicken:
Set the Instant Pot to saute on medium. Add the butter/ghee and when it starts to foam, add the garlic and ginger. Stir together and cook about 1-2 minutes.
Add the diced tomatoes, cumin, garam masala, coriander, smoked paprika, turmeric, cayenne, and salt. Mix together and cook 3-5 minutes. Add the chicken, stirring all together until well combined.
Lock the lid, set the steam valve to seal, and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick release.
Using a slotted spoon, remove the chicken from the Instant Pot and set aside in a bowl. Pour the sauce into a blender and puree until smooth. (Alternately, you can use an immersion blender.)
Set the Instant Pot on saute and add the sauce and chicken back to the pot. Pour in coconut cream (or heavy cream depending on your preference) and mix well. Sprinkle in the xanthan gum and simmer 2-3 minutes to thicken.
Serve in a bowl and top with cilantro.
If you like flavorful chicken dishes, you might like this chicken paprikash recipe.
Instant Pot Butter Chicken
- Prep Time: 5 min
- Cook Time: 3 min+natural release
- Total Time: 20
- Yield: 6 bowls 1x
- Category: Chicken
- Method: Instant Pot
- Cuisine: Indian
Ingredients
5 tablespoons of unsalted butter or ghee
2 tablespoons finely diced fresh ginger
6 cloves garlic, minced
1 cup water
1 (14.5 ounce) can diced tomatoes with juices
2 teaspoons ground cumin
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 teaspoon sea salt
2 pounds boneless, skinless chicken thighs, cut into 2-inch cubes
1 cup full-fat coconut cream (or heavy cream)
½ teaspoon xanthan gum for thickening (optional)
¼ cup chopped fresh cilantro
Instructions
Set the Instant Pot to saute on medium. Add the butter/ghee and when it starts to foam, add the garlic and ginger. Stir together and cook about 1-2 minutes.
Add the water, diced tomatoes, cumin, garam marsala, coriander, smoked paprika, turmeric, cayenne, and salt. Mix together and cook 3-5 minutes. Add the chicken, stirring all together until well combined.
Lock the lid, set the steam valve to seal, and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick release.
Using a slotted spoon, remove the chicken from the Instant Pot and set aside in a bowl. Pour the sauce into a blender and puree until smooth. (Alternately, you can use an immersion blender.)
Set the Instant Pot on saute and add the sauce and chicken back to the pot. Pour in coconut cream (or heavy cream depending on your preference) and mix well. Sprinkle in the xanthan gum and simmer 2-3 minutes to thicken.
Serve in a bowl and top with cilantro.
Keywords: Chicken, butter chicken, Instant Pot, Keto, low-carb
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