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Instant Pot Butter Chicken: Paleo, Whole30, Keto, Easy Recipe

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4 from 6 reviews

This Instant Pot Butter Chicken recipe is a flavorful, paleo, Whole30, and keto-friendly dish that combines tender chicken in a rich, spiced tomato and coconut milk sauce. Ready in just 30 minutes, it’s an easy and healthy meal perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons ghee
  • ½ white onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 pounds boneless, skinless chicken breasts, diced in 1-inch pieces
  • 1 (14 ounce) can tomato sauce
  • 1 (13.5 ounce) can unsweetened full fat coconut milk
  • 1 tablespoon lemon juice

Spices

  • 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

Garnish

  • Cilantro to garnish

Instructions

  1. Sauté Aromatics: Set the Instant Pot to ‘sauté’ mode and melt the ghee. Add the minced garlic, minced ginger, and diced onion to the pot. Cook for about 3 minutes, stirring occasionally, until the onions have softened and become fragrant.
  2. Add Chicken and Sauce: Add the diced chicken pieces into the pot along with the tomato sauce, unsweetened full-fat coconut milk, lemon juice, and all the spices (garam masala, smoked paprika, turmeric, coriander, cumin, salt, chili powder, cinnamon, and black pepper). Stir everything well to combine the ingredients into a uniform mixture.
  3. Pressure Cook: Secure the Instant Pot lid and set the valve to ‘sealing.’ Select manual high pressure and cook for 10 minutes. Once the cooking cycle completes, perform a quick release to release the steam immediately.
  4. Serve: Open the lid, stir the butter chicken gently, and garnish with fresh cilantro. Serve hot over basmati rice, cauliflower rice, roasted vegetables, or mashed cauliflower for a delicious meal.

Notes

  • Use full-fat coconut milk for the creamiest texture and richest flavor.
  • Adjust the chili powder amount to control the heat level according to your preference.
  • This recipe is perfect for meal prep and stores well in the refrigerator for up to 4 days.
  • For a thicker sauce, sauté uncovered for a few minutes after pressure cooking to reduce the liquid.
  • Ghee can be substituted with butter if not following a strict paleo or Whole30 diet.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Paleo

Find it online: https://iamstarved.com/instant-pot-butter-chicken-paleo-whole30-keto-easy-recipe/