Instant Pot Butter Chicken Recipe

A Twitter friend recommended this recipe and said it was one that was a frequent meal in her house. I had some frozen chicken breasts and everything on hand (shocking!) so I gave it a try.

Here is the recipe I used:

Instant Pot Butter Chicken

Prep Time20 minutes

Cook Time25 minutes

Pressurize15 minutes

Total Time1 hour

Servings4 servings

Calories430kcal

Net Carbs:9.5g

This Instant Pot butter chicken recipe is a keto and electric pressure cooker adaptation of the popular Indian murgh makhani dish. This low carb curry has tender chicken thighs in a smooth and creamy sauce infused with coconut milk, tomato, and aromatic spices. To make it on the stovetop instead, see Butter Chicken Recipe

Ingredients

  • 1 1/2 pounds boneless skinless fresh chicken thighs
  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 15 ounce can unsalted plain tomato sauce
  • 13.5 ounce can coconut milk (regular full-fat, not light versions; I use the Goya brand)
  • 1/3 cup plain 5% fat greek yogurt (use whole milk yogurt or high fat like 5% so it does not curdle; I use the Fage brand)
  • 3 tablespoons chopped fresh cilantro (I use both stems and leaves)
  • 2 tablespoons salted butter

Spices:

Instructions

  • Add chopped onions, garlic, tomato sauce, coconut milk, yogurt, and all spices to the pressure cooker pot (I use a 6-quart Instant Pot). Stir until well-mixed.
  • Pat the chicken thighs dry with paper towels. Trimming off and discarding excess fat, cut the meat into 1-inch chunks. Add them to the pot, stirring until coated with sauce.
  • Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick pressure release.
  • Uncover and turn on the saute mode for medium heat. Boil until the liquid thickens to your desired consistency with a smooth appearance, stirring occasionally to prevent sticking to the bottom of the pot. I prefer a stew-like consistency, which takes about 15 minutes of boiling.
  • Turn off the saute setting. Stir in butter and two-thirds (2 tablespoons) of chopped cilantro until the butter is melted. Serve into bowls, and garnish with remaining cilantro (1 tablespoon).
  • Butter Chicken goes great with low carb sides like cauliflower rice or creamed spinach. Leftovers taste just as good the next day; simply reheat in the microwave.

It smelled really good while it was cooking! But I am partial to Indian flavors.

It took a little longer than I would have liked, so if we weren’t in a quarantine with all the free time in the world right now, I’d probably save this recipe for a weekend dinner. You had to prep, then sauté, then pressure cook it, then sauté again.

The chicken was cooked perfectly, the sauce thickened up nicely. I bet it will be even better the next day as a leftover!

I served it on top of cauliflower rice (the frozen Green Giant kind that has peas, carrots and green onions in it).

Overall, I liked it a lot. I liked the flavors , I liked the meal as a whole. Next time I think I would add some leafy greens (spinach or kale) and maybe top it with a dollop of plain greek yogurt? It needed a little bit of something but I couldn’t quite put my finger on it. But I liked it a lot.

QUESTION: Have you made something like this? Favorite recipe?

4 Responses

  1. I printed out two IP Butter Chicken recipes to try during StayAtHome.
    One cooks the rice in a bowl above the chicken.
    I’ll let you know how they turn out.

    And I should also tell you that the Big Mac bowl you posted months ago is on constant repeat here. I’ll need to add cabbage or coleslaw mix to our next grocery delivery so we can have it again.

    1. Oh interesting! Definitely let me know how that works.
      I LOVE that Big Mac Bowl. Thanks for the reminder. It’s been about a month since we did it. I will make it again soon! I love it.

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