Deliciously Easy Instant Pot Butter Chicken (Keto)
This Instant Pot Butter Chicken is a low-carb, keto-friendly dish that's bursting with flavor and ready in minutes.
Equipment
- Instant Pot
- - Mixing bowls
- Knife
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 2 tbsp butter unsalted
- 1 cup heavy cream
- 0.5 cup tomato sauce
- 0.25 cup onion finely chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 0.5 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro garnish
Instructions
- Begin by washing your chicken thighs and pat them dry. Cut each thigh into bite-sized pieces and set aside.
- Set your Instant Pot to sauté mode. Add the butter and let it melt. Add chopped onions, garlic, and ginger, stir until golden.
- Season chicken pieces with salt, pepper, garam masala, cumin, and turmeric. Toss well to coat evenly.
- Add seasoned chicken into the Instant Pot. Stir well to combine with the aromatic mixture.
- Pour in tomato sauce and mix thoroughly, letting it cook for about 2 minutes. Add heavy cream and stir constantly.
- Secure the lid of the Instant Pot. Press the manual or pressure cook setting for 10 minutes.
- Once done, allow pressure to release naturally for 10 minutes before opening the lid. Stir and garnish with cilantro.
Notes
Store leftover butter chicken in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before serving.