Instant Pot Butter Chicken is tender chicken cooked in a creamy, spicy, tomato-based sauce. This version uses no cornstarch so it is low carb, and keto.
- 2 cups Onion diced
- 5 cloves Garlic minced
- 4 tablespoons Butter
- 2 pounds Chicken thighs boneless, skinless, cut into bite-size pieces
- 1/2 cup Chicken broth
- 15 ounces Tomato sauce no added sugar
- 3 tablespoons Tomato paste
- 2 tablespoons Red curry paste
- 2 teaspoons Garam masala
- 1 1/2 teaspoons Ground ginger
- 1 teaspoon Salt
- ½ teaspoon Smoked paprika
- 1/2 cup Heavy cream
- Cilantro garnish
Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute.
Add the chicken broth, tomato sauce, red curry paste, and tomato paste to the pot. Sprinkle in the garam masala, ground ginger, salt, and smoked paprika and stir everything together.
Add the chicken to the liquid and lock the lid in place. Turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.
Note: You can skip the immersion blender if you don’t have one, it just gives the sauce a smoother texture. Still delicious either way!
Calories: 394kcal | Carbohydrates: 9g | Protein: 20g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 146mg | Sodium: 761mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1455IU | Vitamin C: 8.9mg | Calcium: 47mg | Iron: 1.8mg