Keto Butter Chicken in the Instant Pot

Name: Keto Butter Chicken in the Instant Pot
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 serving
Ingredients: 2 cups onion; 5 cloves garlic; 4 tablespoons butter; 2 pounds chicken thighs; 1/2 cup chicken broth; 15 ounces tomato sauce; 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

User Reviews

4.6

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
8
Calories
394 kcal
Course
Main Course
Cuisine
Indian

Keto Butter Chicken in the Instant Pot

Benson Grant

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Keto Butter Chicken is a low-carb dish made in the Instant Pot to give you perfectly tender chicken and a rich, creamy sauce flavored with warm, aromatic spices.

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Ingredients

Servings

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

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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 broth to the pot and use a spatula or spoon to scrap up any burned bit off of the bottom. Make to to get it nice and clean this will help prevent the burn warning.
Add the 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. See note #1
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.

Notes

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 Information

Show Details

Calories 394kcal (20%) Carbohydrates 9g (3%) Protein 20g (40%) Fat 30g (46%) Saturated Fat 12g (60%) Cholesterol 146mg (49%) Sodium 761mg (32%) Potassium 551mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1455IU (29%) Vitamin C 8.9mg (10%) Calcium 47mg (5%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 394 kcal

% Daily Value*

Calories	394kcal	20%
Carbohydrates	9g	3%
Protein	20g	40%
Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	146mg	49%
Sodium	761mg	32%
Potassium	551mg	12%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1455IU	29%
Vitamin C	8.9mg	10%
Calcium	47mg	5%
Iron	1.8mg	10%