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.
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Course: Entrées
Cuisine: Indian
Keyword: dairy free, gluten free, keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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: 12peopleCalories: 441kcalCarbohydrates: 3gProtein: 33gFat: 30gSaturated Fat: 20gCholesterol: 147mgSodium: 387mgPotassium: 420mgFiber: 3gSugar: 2gVitamin A: 25IU
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Hi! I’m Ruby

Sometimes I tweak traditional recipes, and sometimes, I get bit by the creative bug and whip up new and unique ones. I’ve had the opportunity to try various cultural dishes from the quarters of France to the mountains of Iceland, to the islands of Greece to the food trucks of New York City. They’re all full of flavor, and I like to create healthier versions of these dishes while keeping the flavor intact. Enjoy these oh, so delicious recipes!


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