Instant Pot Butter Chicken


Instant pot butter chicken is my go-to chicken curry recipe because it is super easy to make and flavorful. Butter chicken happens to be one of my favorite dishes but then…I love all Indian food. What I don’t like about most restaurants when eating out is the added flour. This can be very hard, especially if you live a gluten-free life, and I end up not eating many of the foods. I find that there is no need to add the extra flour in dishes that can do without it. I bet you’ll agree. Those hidden ingredients end up negatively impacting your health.

A side note: you can also easily substitute butter for coconut oil to make this recipe dairy-free.

Instant Pot Butter Chicken

Low carb butter chicken is one of my favorite dishes...well...because I love butter.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Entrées
Cuisine: Indian
Keyword: dairy free, gluten free, keto, low carb, paleo
Servings: 12 people
Calories: 441kcal
  • 3 lb chicken breast
  • 42 oz diced tomatoes, liquid drained
  • 15 cloves garlic
  • 1 large yellow or white onion
  • 12 oz coconut milk
  • 12 oz butter
  • 1 inch ginger, fresh, minced
  • 3 tsp turmeric
  • 1 1/2 tsp chilli powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 1/2 tbsp garam masala
  • 3 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup cilantro, chopped
  • Drain the liquid from the chicken breast and chop them into small pieces and set aside.
  • Chop onion, garlic, and ginger and set asided.
  • Heat a pan on the stove and add 1 tbsp of avocado oil and sauteé garlic, onion, and ginger until brown.
  • Then add the chicken pieces, sauteéd onion, garlic, ginger, all the spices, coconut milk. and tomatoes.
  • Close the lid and set it to manual high-pressure cook time for 10 minutes.
  • Meanwhile, you can prepare rice or cauliflower rice. ( you can find this recipe in "Side dish")
  • Once the chicken in the instant pot is done let the pressure release by moving the gauge on the top.
  • Serve garnished with fresh cilantro and enjoy!
***In order to make this recipe completely dairy-free - you can easily substitute butter for coconut oil. 
You can easily sauteé everything in the instant pot as well. I just find it easier to do it on the stove. 
Serving: 12people | Calories: 441kcal | Carbohydrates: 3g | Protein: 33g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 147mg | Sodium: 387mg | Potassium: 420mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU
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Hi, I’m Ruby

Occasionally, I will twist traditional recipes with a touch of health, and at other times, I’m seized by a spark of creativity that inspires brand-new culinary delights. I love making healthier versions of flavorful dishes. I invite you to savor these incredibly sophisticated recipes!

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