Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) - Quick & Easy! - What Great Grandma Ate
Main Dish • Chicken
Serving size: Servings: 4 servings
Prep time: 2 mins
Cook time: 15 mins
Already have Recipe Keeper?
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
Directions
- 1. Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."
- 2. 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.
- 3. Add onion, garlic, and ginger to the Instant Pot and cook stirring for 3-4 minutes until the onions are translucent.
- 4. Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.
- 5. Pour in tomato sauce and stir together.
- 6. Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.
- 7. Once it beeps to a finish, let the pressure release naturally for 10 minutes.
- 8. Manually release rest of the pressure, open the lid, and stir in coconut milk.
- 9. Garnish with parsley or cilantro, and serve with rice, naan, or cauliflower rice!
