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keto instant pot butter chicken

Instant Pot Keto butter Chicken

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 394 kcal

Ingredients
  

  • 2 cups diced Onion
  • 5 minced cloves Garlic
  • 4 tbsp Butter
  • 2 lb Chicken thighs boneless, skinless, cut into bite-size pieces
  • 1/2 cup Chicken broth
  • 15 ounces sugar-free Tomato sauce
  • 3 tbsp Tomato paste
  • 2 tbsp Red curry paste
  • 2 tsp Garam masala
  • 1 1/2 tsp Ground ginger
  • 1 tsp Salt
  • ½ tsp Smoked paprika
  • 1/2 cup Heavy cream
  • Cilantro garnish

Instructions
 

  • 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.

Notes

Nutrition Info: Carbohydrates: 9g, Protein: 20g, Fat: 30g, Saturated fat: 12g, Cholesterol: 146mg, Fiber: 2g