Instant Pot Keto Butter Chicken – A Creamy, Comforting Low-Carb Favorite
Butter chicken is one of those dishes that feels luxurious without trying. It’s rich, warm, and comes together beautifully in the Instant Pot. This keto version keeps all the classic flavor while cutting the carbs, so you can enjoy it any night of the week.
The sauce is silky and deeply spiced, and the pressure cooker makes the chicken incredibly tender. If you’ve been craving takeout-level butter chicken at home, this is your new go-to.
Instant Pot Keto Butter Chicken - A Creamy, Comforting Low-Carb Favorite
Ingredients
Method
- Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Season with a pinch of salt and pepper.Set aside.
- Sauté aromatics: Turn the Instant Pot to Sauté (Normal). Add ghee. When melted, add onion and cook 3–4 minutes until softened.Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Bloom the spices: Add garam masala, cumin, coriander, paprika, turmeric, and cayenne. Stir for 20–30 seconds to release their oils. Don’t let them burn.
- Build the sauce base: Stir in tomato paste and cook 1 minute.Add chicken broth to deglaze, scraping up browned bits with a wooden spoon. This prevents a burn notice.
- Add the chicken: Stir in the chicken and 1 teaspoon salt. Make sure pieces are coated and mostly submerged.
- Pressure cook: Cancel Sauté.Seal the lid and set to Pressure Cook (Manual) on High for 6 minutes. The pot will take a few minutes to come to pressure.
- Quick release: When the timer ends, carefully quick release the pressure. Open the lid and stir.
- Finish the sauce: Switch back to Sauté (Low).Stir in heavy cream and butter until the sauce is silky. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt and heat.For extra richness, whisk in the Greek yogurt off heat.
- Optional smooth sauce: For a restaurant-style texture, remove the chicken with a slotted spoon and blend the sauce with an immersion blender. Return chicken to the pot.
- Serve: Garnish with chopped cilantro. Spoon over cauliflower rice or pair with sautéed spinach or zucchini noodles.
Why This Recipe Works
Pressure cooking locks in flavor and tenderizes the chicken fast, so you get slow-simmered taste in a fraction of the time. The spice blend blooms in ghee, giving a deep, restaurant-style aroma. Heavy cream and butter create a velvety sauce that feels indulgent but fits into a low-carb lifestyle.
Tomato paste provides a concentrated tang without adding too much liquid, which keeps the sauce thick and satisfying. And since it’s all made in one pot, cleanup is easy.
What You’ll Need
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (thighs stay juicy)
- 2 tablespoons ghee (or butter)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons tomato paste
- 1/2 cup unsalted chicken broth
- 1/2 cup heavy whipping cream
- 3 tablespoons butter (added at the end for richness)
- 1/2 cup full-fat plain Greek yogurt (optional, for extra tang and creaminess)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon turmeric
- 1/4–1/2 teaspoon cayenne pepper (to taste)
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cauliflower rice or sautéed greens, for serving (keto-friendly)
How to Make It
- Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Season with a pinch of salt and pepper.
Set aside.
- Sauté aromatics: Turn the Instant Pot to Sauté (Normal). Add ghee. When melted, add onion and cook 3–4 minutes until softened.
Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Bloom the spices: Add garam masala, cumin, coriander, paprika, turmeric, and cayenne. Stir for 20–30 seconds to release their oils. Don’t let them burn.
- Build the sauce base: Stir in tomato paste and cook 1 minute.
Add chicken broth to deglaze, scraping up browned bits with a wooden spoon. This prevents a burn notice.
- Add the chicken: Stir in the chicken and 1 teaspoon salt. Make sure pieces are coated and mostly submerged.
- Pressure cook: Cancel Sauté.
Seal the lid and set to Pressure Cook (Manual) on High for 6 minutes. The pot will take a few minutes to come to pressure.
- Quick release: When the timer ends, carefully quick release the pressure. Open the lid and stir.
- Finish the sauce: Switch back to Sauté (Low).
Stir in heavy cream and butter until the sauce is silky. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt and heat.
For extra richness, whisk in the Greek yogurt off heat.
- Optional smooth sauce: For a restaurant-style texture, remove the chicken with a slotted spoon and blend the sauce with an immersion blender. Return chicken to the pot.
- Serve: Garnish with chopped cilantro. Spoon over cauliflower rice or pair with sautéed spinach or zucchini noodles.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days.
The flavors deepen overnight, so it’s great for meal prep. Reheat gently on the stovetop over low heat or in the microwave at 50–60% power to prevent the sauce from separating. For freezing, cool completely, then freeze up to 3 months.
Thaw in the fridge and reheat slowly, adding a splash of broth or cream if needed.
Benefits of This Recipe
- Keto-friendly and satisfying: High in protein and fat, low in carbs, and incredibly filling.
- One-pot convenience: Less mess, more flavor, and dinner is ready fast.
- Customizable heat: Adjust cayenne to match your spice comfort level.
- Meal prep hero: Reheats well and tastes even better the next day.
- Restaurant taste at home: Deep, layered spices with a creamy finish.
What Not to Do
- Don’t skip deglazing: Leaving browned bits stuck can trigger a burn notice.
- Don’t add cream before pressure cooking: Dairy can curdle under pressure. Stir it in after.
- Don’t overcook the chicken: Six minutes at high pressure is enough for thigh pieces.
- Don’t use low-fat swaps: Low-fat dairy tends to split; stick with heavy cream and full-fat yogurt.
- Don’t skimp on spice blooming: That quick cook in ghee brings out essential flavor.
Variations You Can Try
- Extra buttery: Stir in an additional tablespoon of butter at the end for a richer finish.
- Coconut cream version: Replace heavy cream with full-fat coconut cream for a dairy-light option with a subtle coconut note.
- Low-heat, kid-friendly: Skip cayenne and use sweet paprika only.
- Spicy garlic: Add 1 extra clove garlic and 1/2 teaspoon chili flakes with the spices.
- Paneer swap (keto vegetarian): Substitute chicken with cubed paneer. Pressure cook only 1 minute, or stir paneer in after pressure cooking and simmer to warm through.
- Tomato boost: Add 2 tablespoons diced tomatoes (well drained) with the broth for more tang while keeping carbs in check.
FAQ
Can I use chicken breasts instead of thighs?
Yes.
Cut boneless, skinless breasts into similar-sized pieces and pressure cook for 4–5 minutes on High. Be careful not to overcook, as breasts dry out faster than thighs.
How can I thicken the sauce without adding carbs?
Simmer on Sauté to reduce, or blend part of the onions and sauce with an immersion blender. Both methods keep it keto-friendly without thickeners.
Is tomato paste okay for keto?
In moderate amounts, yes.
Tomato paste is concentrated, so you use less and keep overall carbs low while still getting deep tomato flavor.
Can I make this without an Instant Pot?
Use a Dutch oven on the stovetop. Sauté onions, garlic, and ginger; bloom spices; add chicken and broth; then simmer covered for 20–25 minutes until tender. Stir in cream and butter at the end.
What can I serve this with on keto?
Cauliflower rice is the classic pick.
You can also serve it over sautéed spinach, roasted cauliflower, or with zucchini noodles for a lighter option.
How do I prevent the dairy from splitting?
Add cream and yogurt after pressure cooking and keep heat low while finishing the sauce. Avoid boiling once dairy is added, and reheat gently.
Can I double the recipe?
Yes, as long as you don’t exceed the Instant Pot’s max fill line. Keep the same cook time.
Allow a bit more time for the pot to come to pressure.
Wrapping Up
This Instant Pot Keto Butter Chicken is all about bold spice, creamy sauce, and weeknight ease. It’s reliable, customizable, and tastes like it came from your favorite restaurant. Keep it in your rotation for comforting dinners that fit your goals and please everyone at the table.
Garnish with cilantro, spoon over cauliflower rice, and enjoy the kind of meal that makes leftovers a bonus.
