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.

bowl of Instant Pot Low Carb Butter Chicken

Instant Pot Butter Chicken

Instant Pot Butter Chicken (Chicken Makhani) is a recipe Melinda and I have been working on for awhile. Whenever we have a girls’ night out you’ll find us at our favorite Indian restaurant with an order of vegetable samosas, butter chicken, and garlic naan. With the start of the new year we wanted an Instant Pot version of our favorite dinner AND we wanted it to be low carb and keto (bye,bye vegetable samosas and garlic naan! We’ll miss you!) 

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!How to make Instant Pot Low Carb Butter Chicken

Instant Pot Butter Chicken is naturally low carb so we didn’t have to make any changes. Though a lot of recipes add cornstarch to thicken their butter chicken sauce it isn’t necessary. Setting your Instant Pot to saute after it has finished pressure cooking, will thicken the sauce up perfectly! If you are new to using an Instant Pot check out our post on How to Use an Instant Pot .

How to Make Instant Pot Butter Chicken:

  1. 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.
  2. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Look the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. 
  3. When the timer goes off do a quick release and let all of the steam out of the pressure cooker.
  4. Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
  5. Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
  6. Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
  7. Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.

Can I Use Chicken Breast Instead of Chicken Thighs?

The short answer is yes, BUT the dark meat gives this recipe so much more flavor, and it is even more moist and tender. I highly recommend using dark meat if you can.

Instant Pot Low Carb Butter Chicken that is keto

When your butter chick is ready serve it over Instant Pot Basmati Rice (if you aren’t eating low carb) or cauliflower rice, zoodles, or all on it’s own, if you are eating low carb.

What Do I Serve With Instant Pot Butter Chicken?

Low Carb options:

  • Cauliflower Rice
  • Zucchini Noodles
  • Sauted yellow squash

Other options:

  • Basmati Rice

What You Will Need to Make Instant Pot Butter Chicken:

  • Instant Pot – You’ll need an Instant Pot or similar pressure cooker to make this recipe.
  • Garam Masala – This delicious blend of spices can be found at your local grocery store or on Amazon.

black bowl of Instant Pot Low Carb Butter Chicken

Want More Instant Pot Recipes?

INSTANT POT BUTTER CHICKEN
Like this recipe? Pin it to your NAME board!

Follow Home. Made. Interest. on Pinterest

Servings: 8
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins

Instant Pot Butter Chicken

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.
bowl of Instant Pot Low Carb Butter Chicken
Print Recipe
4.24 from 21 votes

Ingredients

  • 2 cups Onion, diced
  • 5 cloves Garlic, minced
  • 4 tablespoons Butter
  • 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces
  • 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

Instructions

  • 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, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and 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.
  • Enjoy!

Notes

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!

Nutrition

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
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: Indian
Keyword: instant pot chicken, instant pot recipe, low carb dinner, pressure cooker recipe
Nutrition Facts
Instant Pot Butter Chicken
Amount Per Serving
Calories 394 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g60%
Cholesterol 146mg49%
Sodium 761mg32%
Potassium 551mg16%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 20g40%
Vitamin A 1455IU29%
Vitamin C 8.9mg11%
Calcium 47mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.