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4.86 from 7 votes

Paleo Instant Pot Butter Chicken

This quick and easy Paleo Instant Pot Butter Chicken is so creamy and packed with flavor from the combination of delicious spices. Pair it with cauliflower rice for a great low carb, keto meal! 
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Main Course
Cuisine: Indian
Servings: 8 servings
Calories: 339kcal
Author: Jean Choi


  • 2 tbsp ghee or coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 inch fresh ginger minced
  • 2 lb chicken thighs cut into 2 inch pieces
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 15 oz can of tomato sauce
  • 1/2 cup full-fat coconut milk
  • Lime juice for garnish
  • Cilantro or parsley for garnish


  • Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."
  • In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside. 
  • Add onion, garlic, and ginger and cook stirring for 3-4 minutes until the onions are translucent. 
  • Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned. 
  • Add tomato sauce and stir together.
  • Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes. 
  • Once it beeps to a finish, let the pressure release naturally for 10 minutes. 
  • Open the lid and stir in coconut milk. 
  • Garnish with lime juice and parsley or cilantro, and serve over cauliflower rice!


Serving: 1serving | Calories: 339kcal | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 745mg | Potassium: 447mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2.1mg | Calcium: 55mg | Iron: 1.7mg