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4.86 from 14 votes
Instant Pot Butter Chicken Low Carb and Keto
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Instant Pot Butter Chicken

12 12 12
WW Freestyle: 11
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Instant Pot Butter Chicken - Tender, yogurt-marinated chicken cooked in the most glorious tomato based sauce.
Course: Dinner
Cuisine: Indian
Servings: 6 servings
Calories: 365

Ingredients

FOR THE YOGURT MARINADE

  • 1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces
  • 1/2 cup plain yogurt
  • 4 cloves garlic, minced
  • 1/2 tablespoon finely minced ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon (or to taste) chili powder
  • salt, to taste

FOR THE TOMATO GRAVY

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon finely minced ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon (or to taste) sweet paprika
  • 1/2 cup low sodium chicken broth or water
  • 1 can (14 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 3/4 cup heavy cream

Instructions 

  • In a large mixing bowl, combine cut up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for 15 minutes.
  • Set the Instant Pot to Sauté.
  • Heat olive oil in the instant pot; add in the onions and cook for 2 minutes.
  • Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.
  • Add in the chicken and cook for 2 minutes.
  • Pour in the chicken broth, diced tomatoes, and tomato paste.
  • Stir; then, lock the Instant Pot lid in place; turn the pressure valve to seal it.
  • Set to 8 minutes on HIGH PRESSURE.
  • When the timer goes off, do a quick release.
  • Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
  • Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly.
  • Serve over basmati rice or cauliflower rice.

Notes

COOK’S NOTES
  • In place of the heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add in more butter at the end, and stir the sauce until butter has melted. Then, serve. 
  • Please use a can of diced tomatoes and not tomato sauce. Also, do not drain it. You’ll need the liquid. 
  • If you are getting the burn notice on the Instant Pot, I advise to add more water or chicken broth. 
 
WW FREESTYLE POINTS: 11 
To lower points down to 6, use Half & Half in place of Heavy Cream. 
Nutrition Facts
Instant Pot Butter Chicken
Amount Per Serving
Calories 365 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 158mg53%
Sodium 312mg13%
Potassium 624mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 25g50%
Vitamin A 1005IU20%
Vitamin C 10.3mg12%
Calcium 110mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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