Instant Pot Butter Chicken Recipe (Low Carb & Keto-Friendly)

Tender, yogurt-marinated chicken cooked in the most glorious tomato based sauce. This wonderful Butter Chicken recipe is rich, it’s creamy, super tasty, and incredibly quick to make in the Instant Pot! 

Skip Indian take-out tonight and make this restaurant-style Instant Pot Butter Chicken right at home. Prepared with fragrant spices and food pantry ingredients, this Butter Chicken is quick, very easy to make, and packed with flavor.

There is a reason Butter Chicken (Murgh Makhani) is one of the most popular Indian dishes around – it’s just SO GOOD! And glory be, it’s also LOW CARB and KETO-friendly! I meaaaan, is this a sign or IS THIS a sign? Word. 

For those who like their curries fairly mild, this really is the ideal Indian dish. It is one of our favorites and I hope you’ll love it, too. 

HOW TO MAKE BUTTER CHICKEN IN THE INSTANT POT

This recipe involves marinating the chicken in a spiced yogurt marinade, first, and then making the buttery Makhani sauce. 

• We are going to start with cutting up our chicken thighs into pieces and marinate it in a yogurt sauce for about 15 to 20 minutes. You can also leave it in the marinade for 2 hours or overnight, if you like.

• While the chicken is marinading, work on the Makhani sauce; press the Sauté button on your Instant Pot, heat a bit of olive oil, and stir in the onions. Cook for a couple minutes, then stir in some butter, garlic, minced ginger, a variety of spices, and the chicken. Cook for 2 more minutes, then, add in tomato paste, and a can of diced tomatoes. 

• Lock the Instant Pot lid in place and 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. 

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. 

HOW TO STORE LEFTOVERS

• Store completely cooled Butter Chicken in an airtight container and refrigerate for up to 5 days. 

HOW TO FREEZE 

• Store completely cooled Butter Chicken in an airtight container or freezer bags; freeze for up to 3 months. 

MORE INSTANT POT CHICKEN RECIPES

ENJOY!

Instant Pot Butter Chicken

Instant Pot Butter Chicken – Tender, yogurt-marinated chicken cooked in the most glorious tomato based sauce.

Course: Dinner

Cuisine: Indian

Keyword: butter chicken, instant pot chicken thighs recipe, instant pot dinner ideas

Servings: 6 servings

Calories: 365 kcal

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

1. 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.

2. Set the Instant Pot to Sauté.

3. Heat olive oil in the instant pot; add in the onions and cook for 2 minutes.

4. Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.

5. Add in the chicken and cook for 2 minutes.

6. Pour in the chicken broth, diced tomatoes, and tomato paste.

7. Stir; then, lock the Instant Pot lid in place; turn the pressure valve to seal it.

8. Set to 8 minutes on HIGH PRESSURE.

9. When the timer goes off, do a quick release.

10. Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.

11. Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly.

12. Serve over basmati rice or cauliflower rice.

Recipe 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*

Total Fat 24g 37%

Saturated Fat 11g 55%

Cholesterol 158mg 53%

Sodium 312mg 13%

Potassium 624mg 18%

Total Carbohydrates 10g 3%

Dietary Fiber 2g 8%

Sugars 4g

Protein 25g 50%

Vitamin A 20.1%

Vitamin C 12.5%

Calcium 11%

Iron 14.2%

* Percent Daily Values are based on a 2000 calorie diet.