Keto Instant Pot Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course
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Cuisine
Indian
Keto Instant Pot Butter Chicken
Description
Keto Instant Pot Butter Chicken starts with searing diced chicken breast in oil within the pot, then cooking aromatics like garlic and fresh ginger alongside turmeric, cinnamon, garam masala, and smoked paprika to build flavor. Tomato paste and broth form the base for pressure cooking, which quickly tenderizes the chicken while infusing spices throughout.
After pressure cooking, the sauce is finished by whisking in heavy cream, mascarpone, and butter, creating a velvety texture and luxurious mouthfeel. The cooking process and ingredients produce a warm, mildly spiced dish balancing creaminess and herbaceous notes from fresh cilantro garnish.
This butter chicken pairs with cauliflower rice to keep it low-carb and complements the creamy sauce well. It suits meal prepping, with leftovers that store safely for days or can be frozen for extended use.
Macros correspond to the butter chicken alone, so be mindful to adjust nutritional values based on accompanying dishes or serving sides.
Ingredients
- 2 pounds chicken breast diced
- ½ cup chicken stock
- ½ cup water
- ¼ cup butter softened and divided
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ⅓ cup mascarpone cheese
- 4 cloves garlic minced
- 1 teaspoon ginger grated, fresh
- 1 teaspoon Turmeric ground
- ¼ teaspoon ground cinnamon
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- ¼ cup cilantro divided, fresh
- 2 tablespoons mild flavored oil
- salt to taste
- black pepper to taste
Instructions
- Turn the Instant Pot to the sauté setting. Add the oil and chicken to the pot and sear the chicken for a few minutes, then remove. Sauté the ginger and garlic in half the butter for about 20 seconds, careful not to burn it! Then add in all the spices and allow to toast for another 20 seconds, while stirring.
- Pour in the water, chicken stock, tomato paste and add the chicken back in. Scrape up the brown bits on the bottom of the pot. Set the Instant Pot to pressure cook for 10 minutes, then quick release the pressure.
- Remove the chicken and set aside. Stir in the heavy cream, mascarpone cheese and the rest of the butter, then whisk to combine. Add the chicken back in and turn the Instant Pot back onto the sauté setting. Cook for 7-10 minutes, uncovered, stirring often.
- Once the cauliflower rice is cooked, serve with the chicken and sauce over the top. Garnish with fresh cilantro and enjoy! Store leftovers in the fridge for a few days or freeze.
Notes
- Nutrition information pertains to the butter chicken only; adjust if serving with sides or additions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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