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Whole30 Instant Pot Butter Chicken

This rich and flavorful butter chicken is made in the Instant Pot for a quick meal that tastes like its been cooking all day.
Course Main Course
Cuisine Indian
Keyword dairy free, instant pot, low carb, paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 553kcal
Author Sara

Ingredients

Seasoning Mixture

  • 1 tsp Salt
  • 2 Tbls Garam Masala
  • 1 tsp Cumin
  • 1 Tbls Chili Powder
  • 1 Cinnamon Stick
  • 1/4 tsp Cayenne Pepper optional

Butter Chicken

  • 2 lbs Chicken Thighs boneless; skinless cubed
  • 1 can Coconut Milk full fat
  • 14.5 oz. Can of Tomato Sauce
  • 2 Tbls Ghee
  • 2 Tbls Lemon Juice
  • 3 cloves Garlic minced
  • 1 Tbls Fresh Ginger grated
  • 1 Tbls Tapioca Starch optional to thicken**
  • 2 Tbls Fresh Cilantro chopped

Instructions

  • Mix all the spices together in a small bowl
    Use kitchen shears to cut chicken into cubes
    Place all the ingredients (except the cilantro and tapioca starch) in the Instant Pot and use manual mode
    Hit 'Pressure Cook' button (high pressure) and set the time to 15 minutes. Seal the lid and close the steam valve
  • Once the timer goes off, carefully release the steam and remove the lid. Remove the cinnamon stick and discard
  • To thicken the mixture, combine 1 Tbls of Tapioca starch with 1 Tbls water and whisk. Pour that into the Instant Pot with the cooked chicken and turn to saute mode. This will bring the mixture to a slight boil and will thicken the sauce
    Once thickened, turn IP off and serve with cauliflower rice. Top with fresh cilantro

Nutrition

Calories: 553kcal | Carbohydrates: 9g | Protein: 28g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 161mg | Sodium: 915mg | Potassium: 762mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1509IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 5mg