Prep time: 10 mins | Cook time: 22 mins | Total time: 32 mins | Servings: 8
You’ll love the lip-smacking flavour of this Instant Pot Butter Chicken. Low carb and keto-friendly juicy chicken in a perfectly thickened creamy, spicy, tomato-based sauce.
INGREDIENTS
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2 c. Onion, diced
5 cloves Garlic, minced
4 tbsp Butter
2 lbs Chicken thighs, boneless, skinless, cut into bite-size pieces
1/2 c. Chicken broth
15 oz. Tomato sauce, no added sugar
3 tbsp Tomato paste
2 tbsp Red curry paste
2 tsp Garam masala
1 1/2 tsp ground ginger
1 tsp Salt
½ tsp Smoked paprika
1/2 c. Heavy cream
Cilantro, garnish
HOW TO MAKE INSTANT POT BUTTER CHICKEN
Step 1: To “Saute”, set your Instant Pot. Add in the butter, onion, and garlic, then saute for about 5 minutes until the onions are soft. To cancel the saute mode, press the OFF button.
Step 2: To the pot, add the chicken broth, tomato sauce, red curry paste, and tomato paste and sprinkle with garam masala, ground ginger, salt, and smoked paprika. Stir well.
Step 3: To the liquid, add the chicken, then seal the lid. Set to High Pressure and cook for 7 minutes.
Step 4: Natural release the pressure for about 5 minutes once the timer goes off, then turn the valve to venting to release the rest of the steam.
Step 5: With the lid off, take the chicken out of the pot using a spoon and set it aside.
Step 6: To the pot, add in the heavy cream and puree the sauce with an immersion blender until smooth.
Step 7: Again, set the Instant Pot to “Saute” mode. While simmering stir the sauce and simmer for about 7 to 10 minutes until thickened.
Step 8: Turn the saute off. To the sauce, add the chicken back, stir, and garnish with cilantro.
Note:
If an immersion blender is not available, you can skip the step but it is still recommended for a smoother texture.
NUTRITION FACTS:
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
Ingredients
- 2 c. Onion, diced
- 5 cloves Garlic, minced
- 4 tbsp Butter
- 2 lbs Chicken thighs, boneless, skinless, cut into bite-size pieces
- 1/2 c. Chicken broth
- 15 oz. Tomato sauce, no added sugar
- 3 tbsp Tomato paste
- 2 tbsp Red curry paste
- 2 tsp Garam masala
- 1 1/2 tsp ground ginger
- 1 tsp Salt
- ½ tsp Smoked paprika
- 1/2 c. Heavy cream
- Cilantro, garnish
Instructions
Step 1: To “Saute”, set your Instant Pot. Add in the butter, onion, and garlic, then saute for about 5 minutes until the onions are soft. To cancel the saute mode, press the OFF button.
Step 2: To the pot, add the chicken broth, tomato sauce, red curry paste, and tomato paste and sprinkle with garam masala, ground ginger, salt, and smoked paprika. Stir well.
Step 3: To the liquid, add the chicken, then seal the lid. Set to High Pressure and cook for 7 minutes.
Step 4: Natural release the pressure for about 5 minutes once the timer goes off, then turn the valve to venting to release the rest of the steam.
Step 5: With the lid off, take the chicken out of the pot using a spoon and set it aside.
Step 6: To the pot, add in the heavy cream and puree the sauce with an immersion blender until smooth.
Step 7: Again, set the Instant Pot to “Saute” mode. While simmering stir the sauce and simmer for about 7 to 10 minutes until thickened.
Step 8: Turn the saute off. To the sauce, add the chicken back, stir, and garnish with cilantro.
Notes
If an immersion blender is not available, you can skip the step but it is still recommended for a smoother texture.
