This Instant pot butter chicken is going to be your new favourite instant pot recipe. It is low carb, gluten free, dairy free and will be ready to serve in 30 minutes.
Butter chicken is one of my favourite meals ever and my slow cooker butter chicken is one of my most popular recipes.
I have always been a fan of slow cooker recipes but recently I purchased a multicooker (which is practically the same as an instant pot) and I decided that I needed to adapt my butter chicken recipe to suit my multicooker.
Table of Contents
RECIPE FEATURES
Gluten & dairy free - suitable for people with gluten & dairy intolerances.
30 Minute Meal - this recipe takes 30 minutes to make and is super easy to make.
Packed full of flavour - you can't beat the amazing flavour of this recipe.
Made with fresh wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
What is an Instant Pot
An Instant Pot is a pressure cooker, slow-cooker, rice cooker, and yogurt maker all in one machine.
Instant Pot is an actual brand and what I own, however your can purchase multi cookers from many other brands, but they can differ in the functions that they offer.
The best thing that I am loving about my Instant Pot is that I can make my slow cooker recipes in a much quicker time using the pressure cooker function AND the quality is still the same!
Take low carb butter chicken for example!
Previously my slow cooker butter chicken recipe would take around 5 hours to cook in my slow cooker. Using an instant pot or multicooker speeds up the process and it takes around 30 minutes.
INGREDIENTS YOU NEED
- Coconut oil
- Garlic
- Yellow onion
- Coconut milk (coconut cream also works)
- Tomato paste
- Garam masala
- Curry powder
- Ginger powder
- Chili powder
- Sea salt and black pepper
- Chicken thighs (or breasts)
- Parsley
HOW TO MAKE
First you need to set your Instant Pot/Multicooker to saute and add the coconut oil, garlic and onion and saute for 2 minutes until the onion has become translucent, then Turn off the saute function.
Then add the spices (garam marsala, curry powder, ginger powder, chili, salt and pepper) chicken, coconut milk and tomato paste.
Lock the lid in place and turn the pressure valve to seal it. Select the manual/high pressure/poultry function for 10 minutes
When done, allow the pressure to release naturally (should take around 10 minutes), then vent to immediately release any remaining pressure.
Then switch back to the saute function (with the lid off) for 3 minutes to thicken up the sauce a little.
Finally add some parsley and serve with your favourite side.
All done in 30 minutes.
Looking for other low carb dinner recipes? Try these:
Zucchini Pasta with Tuna & Tomato Sauce
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Instant Pot Butter Chicken (Low Carb)
This Instant pot butter chicken is going to be your new favourite instant pot recipe. It is low carb, gluten free, dairy free and will be ready to serve in 30 minutes.
Ingredients
- 2 tablespoon coconut oil
- 3-4 cloves garlic, crushed
- 1 small yellow onion, diced
- 1 + ¾ cups coconut milk
- ¾ cup organic tomato paste
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- ½ teaspoon ginger powder
- ½ teaspoon chili powder (add more if you like it hotter)
- Sea salt and black pepper, to taste
- 1.25kg (2.75 lbs) chicken thighs (or breasts), cut into small pieces
- Parsley, to serve
Instructions
- Saute - First you need to set your Instant Pot/Multi Cooker to saute and add the coconut oil, garlic and onion and saute for 2 minutes until the onion has become translucent. Make sure you keep stirring during this step. Turn off the saute function.
- Pressure Cook - Then add the spices (garam marsala, curry powder, ginger powder, chili,
salt and pepper) chicken, coconut milk and tomato paste. Lock the lid in place and turn the pressure valve to seal it. Select the manual/high pressure/poultry function for 10 minutes. When done, allow the pressure to release naturally (should take around 10 minutes), then vent to immediately release any remaining pressure. - Saute - Then switch back to the saute function (with the lid off) for 3 minutes to thicken up the sauce a
little. Finally add some parsley and serve with your favourite side.
Notes
- You can use coconut cream instead of coconut cream if you are wanting a thicker consistency.
- I like to serve with quinoa or rice and steamed veggies
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 89mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 6g
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Kayla
I love this recipe!! However, as soon as my pot gets to pressure, I get the burn notice!!! I have to depressive my pot, give it a good stir and pressurize again. Any tips?
Vanessa Vickery
Hi Kayla, is your pot new? I used to get that notice when I first started using my Instant Pot.