Easy Instant Pot Butter Chicken – Low Carb & Keto Friendly

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Tender chicken cooked in the instant pot with a creamy, spicy, tomato sauce. This instant pot butter chicken is a low carb and keto-friendly dish and goes perfectly well with cauliflower rice.

Instant pot butter chicken is a popular Indian dish and it does not use cornstarch to thicken the sauce. It is very easy to thicken the sauce, just set your Instant pot to saute after pressure cooking, which will thicken the sauce beautifully. If you don’t have Instant Pot I would highly recommend you to get one, it is one of the must-have kitchen appliances. It makes your job easier and you can make delicious dinner and lunch in a short period.

Can I Use Chicken Breasts To Make This Instant Pot Butter Chicken?

Sure, you can use it, but I prefer to use chicken thighs. Because the dark meat in the chicken thighs adds the extra flavor to the recipe and more importantly the meat is moist and tender.
The short answer is yes, BUT the dark meat gives this recipe so much more flavor, and it is even more moist and tender. I highly recommend using dark meat if you can.

If you are not on a low-carb diet you can serve this dish on a bowl of basmati rice. If you follow a low carb diet then, cauliflower rice or zoodles can be a perfect fit for this dish.

What Are The Ingredients Needed To Make This Instant Pot Keto Butter Chicken?

• Diced Onion
• Minced cloves Garlic
• Butter
• Boneless Skinless Chicken thighs
• Chicken broth
• Sugar-Free Tomato sauce
• Tomato paste
• Red curry paste
• Garam masala
• Ground ginger
• Salt
• Smoked paprika
• Heavy cream
• Cilantro to garnish

How To Make Keto Butter Chicken In The Instant Pot?

• Set your instant pot on Saute mode and add onion, butter, and garlic. Saute for 5 minutes or until the onions are tender. Press off to stop the saute.
• Add tomato sauce, red curry paste, chicken broth, and tomato paste into the instant pot. Spray some garam masala, ground ginger, salt, and smoked paprika. Whisk in till combines well.
• Add the chicken to the pot, lock the lid, turn the pressure valve to seal. Set the IP to HIGH Pressure for 7 minutes.
• Once the timer goes off do a natural release for 5 minutes and then turn the valve on top to venting to release the remaining steam out of the instant pot.
• Remove the lid and with the help of a slotted spoon remove the chicken from the sauce and set it aside on a plate.
• Add the heavy cream to the pot. Puree the sauce using an immersion blender until smooth.
• On Saute mode, stir the sauce while simmering for about 7 to 10 minutes or until the sauce thickens. Turn Off saute.
• Put the chicken back into the instant pot, stir and mix with sauce. Garnish with cilantro. Serve hot.

More Delicious Instant Pot Recipes

• Keto Instant Pot Lemon Butter Chicken
• Instantpot Chicken Adobo – Low Carb & Keto Friendly
• Keto Greek Chicken – Instant Pot + Slow Cooker Instructions
• Keto Instant Pot Blueberry Muffins 

Slow Cooker Butter Chicken - Cream & Dairy Free | Low Carb

Yield: 8

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

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Ingredients

• 2 lbs boneless skinless chicken thighs (cut into large cubes)
• ½ tsp cumin
• ½ tsp ground coriander
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• 14.5 oz tomato sauce (1 can)
• 13.5 oz coconut milk (full fat; 400 mL)
• 1 tsp garam masala
• 1 tsp tandoori masala

Before Serving

• 3 tbsp almond flour
• 1 tsp lemon juice
• ¼ tsp salt (or adjust to taste)

Instructions

1. In your crockpot add tomato sauce, coconut milk, and all the spices - garam masala, tandoori masala, cumin, ground coriander, onion powder, garlic powder, and salt. Stir to combine.
2. Stir in the boneless, skinless chicken thighs (cut into cubes).
3. Cook on low for 5 hours or high for 3 hours.
4. Just before serving, stir in the almond flour, and lemon juice, and adjust the salt to taste.
5. Serve with rice and steamed broccoli. This makes a fantastic meal prep lunch, and you can freeze the leftovers!

Freezer Crockpot Meals

1. Combine all ingredients in a gallon-sized freezer bag, 1.5 L reusable silicone freezer bag, or storage container.
2. Squeeze out as much air as possible and freeze for up to 3 months.
3. Thaw completely before cooking as directed above.

Freezer Lunch Portions

1. Portion out the butter chicken with rice (or quinoa) and steamed vegetables into freezer-safe meal prep containers.
2. Cool completely, then freeze for up to 3 months.
3. Thaw completely before reheating in the microwave until steaming hot.

Nutrition Information:

Yield: 8
Amount Per Serving:Calories: 348Saturated Fat: 13gUnsaturated Fat: 21gCholesterol: 143mgSodium: 793mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 32g

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