Keto Butter Chicken in the Instant Pot
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
8
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Calories
394 kcal
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Course
Main Course
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Cuisine
Indian
Keto Butter Chicken in the Instant Pot
Description
Keto Butter Chicken in the Instant Pot combines diced onions, garlic, and butter sautéed to soften the aromatics before adding a tomato sauce enriched with red curry paste, tomato paste, and warm spices including garam masala, ground ginger, and smoked paprika. Boneless, skinless chicken thighs cook under high pressure, ensuring tender and flavorful meat. After cooking, the chicken is removed, and heavy cream is blended into the sauce to create a smooth, creamy consistency. Garnishing with cilantro adds a fresh note to this rich dish.
The spices provide warmth without heat, while the creamy tomato sauce creates a luscious coating for the chicken. The Instant Pot approach accelerates cooking while developing depth of flavor and tender texture.
This dish can be served with low-carb sides to stay within Keto guidelines or enjoyed whenever a richer, spiced chicken entree is desired. The sauce’s smooth texture pairs well with cauliflower rice or steamed vegetables.
The original notes mention that pureeing the sauce with an immersion blender is optional. Skipping this step results in a chunkier sauce but still yields a satisfying meal.
Ingredients
- 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
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 pureeing the sauce if you prefer a chunkier texture; the dish remains flavorful either way.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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