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Instant Pot Butter Chicken served with rice and naan
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4.91 from 11 votes

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

This quick and easy keto butter chicken recipe is creamy, comforting, and packed with flavor!  An under-30-minute recipe made in your Instant Pot. Enjoy with cauliflower rice for low-carb, or rice & naan for an authentic, delicious meal! 
Prep Time2 minutes
Cook Time15 minutes
Pressurizing Time10 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Indian
Keyword: dairy free butter chicken, instant pot butter chicken, keto butter chicken
Servings: 4 servings
Calories: 322kcal
Author: Jean Choi

Ingredients

  • 2 tbsp ghee or coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 inch fresh ginger minced
  • 2 lb chicken thighs or chicken breasts, 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 or heavy cream, if you aren't dairy free
  • Cilantro or parsley for garnish

Instructions

  • 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 to the Instant Pot 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. 
  • Pour in 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. 
  • Manually release rest of the pressure, open the lid, and stir in coconut milk. 
  • Garnish this keto butter chicken with parsley or cilantro, and serve with rice, naan, or cauliflower rice!

Video

Notes

Expert Tips

  • Frozen Chicken: If using frozen chicken, the Instant Pot will take a bit longer to come to pressure, but the result will still be delicious! 
  • Stovetop Method: Prepare the chicken as instructed in Step 2. Heat a large skillet over medium-high heat and follow Step 3. Add the chicken to the pan and saute for 5 minutes, until mostly browned. Pour in the canned tomato sauce and stir. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes. Stir in the coconut milk, then serve with garnish and enjoy! 
  • Dairy: This is dairy free butter chicken, but if you’re okay with dairy, feel free to substitute my dairy free alternatives for regular dairy. 

Serving Tips

  • I typically like to enjoy this dish with basmati rice and/or naan. If you are making Whole30 or keto butter chicken, you can serve it with cauliflower rice. 
  • Some other great sides are roasted veggies, saag, or a yogurt sauce (raita).

Storage Tips

  • Store leftover keto butter chicken in an airtight container in the fridge for up to 4 days.
  • To freeze, cool completely. Then, add your leftovers to a freezer-safe container and store them in the freezer for up to 3 months! Defrost overnight in the refrigerator and reheat on the stovetop or microwave. 

Nutrition

Serving: 1serving - makes 4 | Calories: 322kcal | Carbohydrates: 7g | Protein: 28g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 719mg | Potassium: 507mg | Fiber: 2g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg