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 tbl coconut oil
- 4 cloves garlic crushed
- 1 onion diced
- 1 3/4 cups coconut milk
- 3/4 cup tomato paste
- 2 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp ginger powder
- 1/2 tsp chili powder add more if you like it hotter
- Pinch Sea salt and black pepper to taste
- 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 alittle. 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
Serving: 1serveCalories: 501kcalCarbohydrates: 9gProtein: 28gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 153mgSodium: 324mgPotassium: 712mgFiber: 2gSugar: 4gVitamin A: 536IUVitamin C: 7mgCalcium: 38mgIron: 4mg
Tried this recipe?Let us know how it was!