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Overhead shot of a plate with cauliflower rice, topped with the Instant Pot Butter Chicken, garnished with chopped fresh parsley with a spoon, atop a marble kitchen counter.

Instant Pot Butter Chicken

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5 from 1 review
  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Description

With a depth of flavors coming from both a marinade and a sauce, this Indian-inspired Instant Pot Butter Chicken recipe uses chicken thighs and is keto-friendly, low-carb, nut-free, egg-free, coconut-free, gluten-free, and grain-free. Made in an Instant Pot, it can be prepped the night before or the day of, and then cooked in under 40 minutes.

Ingredients

Chicken and Marinade:

  • 1 1/2 lbs boneless and skinless chicken thighs
  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1 tbsp (15mL) lemon juice

Sauce:

Garnish:

  • 1 tbsp chopped fresh parsley

Instructions

  1. Chicken and Marinade: Slice chicken thighs into 1 ½-inch cubes.
  2. In a mixing bowl, mix all marinade ingredients together. Add cubed chicken. Cover with a lid or foil, transfer to the refrigerator, and let marinate for at least 30 minutes, or, if possible, overnight.
  3. Sauce: Select Sauté setting on Instant Pot and select medium heat. Once display says “hot,” add 2 tbsp (1 oz) butter and stir to coat the bottom of pot. Add marinated chicken thighs and onion and cook for about 3-4 minutes to sear. Then, select Cancel setting (turn off) on Instant Pot.
  4. Excluding heavy cream, add all remaining sauce ingredients, including remaining 2 tbsp (1 oz) butter. Stir to combine. Screw on lid, making sure the valve is closed. Select Manual setting (pressure cook on high pressure) on Instant Pot. Cook for 10 minutes before quick releasing pressure.
  5. Remove lid then transfer cooked chicken thighs to a bowl. Using an immersion blender, pulse sauce until smooth or, alternatively, carefully transfer sauce from Instant Pot pot to blender then pour sauce back into Instant Pot. Select Sauté setting, select medium heat, pour in heavy cream, and cook until sauce has thickened, about 8-10 minutes. Add chicken back in to warm through.
  6. Final Steps: Serve chicken with chopped fresh parsley on its own or atop steamed cauliflower rice.

Recipe Notes:

Using Frozen Chicken Thighs: You can do this, but be aware that frozen chicken will not marinate nearly as well as thawed chicken. I personally wouldn’t use frozen chicken for this particular recipe, but it will still work.

Net Carbs: Per serving, this recipe contains 5.6 grams of net carbs. The serving size is approximately 6 ounces of chicken with sauce and the recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Size Of Instant Pot: I personally use a 6 qt Instant Pot, but you can also make this in an 8 qt. Regardless of the size of Instant Pot you use, do not change the cook time. That will remain the same.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Store in an airtight container in the freezer for up to 3 months. To reheat, allow to thaw in the refrigerator overnight, then microwave until warmed through.

Find it online: https://realbalanced.com/recipe/instant-pot-butter-chicken/

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