Description
This Instant Pot Butter Chicken recipe is a flavorful, easy-to-make dish that fits perfectly into Paleo, Whole30, and Keto diets. Combining tender chicken, fragrant spices, and creamy coconut milk, it offers a rich and satisfying meal ready in just 30 minutes. The use of an Instant Pot makes cooking fast and convenient without sacrificing depth of flavor.
Ingredients
Butter Chicken Base
- 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
- Sauté aromatics: Set the Instant Pot to “sauté” mode and add the ghee into the pot. Once melted and hot, add in the minced garlic, ginger, and diced onion. Cook for about 3 minutes until the onion has softened and the mixture is fragrant.
- Add chicken and spices: Add the diced chicken pieces along with the tomato sauce, coconut milk, lemon juice, and all the spices (garam masala, smoked paprika, turmeric, coriander, cumin, salt, chili powder, cinnamon, and black pepper). 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. Once the cooking cycle finishes, perform a quick release of the pressure.
- Serve: Open the lid carefully, stir the butter chicken, and serve it hot. It pairs wonderfully over basmati rice, cauliflower rice, roasted vegetables, or mashed cauliflower. Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, increase the chili powder or add cayenne pepper.
- Using boneless skinless chicken thighs instead of breasts can add more moisture and tenderness.
- This recipe can easily be made dairy-free by using ghee or coconut oil and coconut milk as per ingredients.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- If you want a thicker sauce, set the Instant Pot to sauté after cooking and simmer for a few minutes to reduce the sauce to your preferred consistency.
