Paleo Instant Pot Butter Chicken Recipe with gluten-free dairy-free coconut milk cream for Paleo, Keto and Whole30 diets.
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5 from 39 votes

Paleo Instant Pot Butter Chicken

Paleo Instant Pot Butter Chicken with gluten-free dairy-free full-fat coconut milk. This Keto and Whole30 Instant Pot Butter Chicken recipe is easy and takes 10 minutes cook time. Use chicken thighs or breasts for the most easy flavorful Paleo Whole30 Instant Pot recipe plus tips on what to make with extra butter chicken sauce ! 
Course Main Dish
Cuisine American, Indian
Keyword Paleo Instant Pot Butter Chicken
Prep Time 5 minutes
Cook Time 10 minutes
Natural Release Time for Instant Pot 10 minutes
Total Time 15 minutes
Servings 5 people
Calories 363kcal
Author ChihYu

Ingredients

  • 2 +2 tbsp ghee , dairy-free clarified butter
  • 10 garlic cloves , peeled
  • 1 tbsp fresh ginger root
  • 2 to 3 large shallots
  • 2 lbs chicken thighs , boneless & skinless (alt. Chicken breasts)
  • Two 14 oz. diced fire roasted tomatoes , canned
  • ¼ cup full fat coconut milk , canned
  • Cilantro , garnish, optional
  • Salt and pepper to taste

Instant Pot Butter Chicken Dry Spice Seasonings:

  • 1 tbsp garam masala powder
  • 2 tsp smoked paprika alt. sweet paprika
  • 1.5 tsp coriander powder
  • 2 tsp turmeric powder

Instructions

  • Prep: Roughly chop garlic cloves, ginger, and shallots. Combine ingredients under “Dry Spice Seasonings” in one bowl. Set aside.
  • Instant Pot: Press Saute function - add 2 tbsp ghee. When the oil is melted, add chopped garlic, ginger, and shallots. Season with pinch of salt. Saute until fragrant (about 2-3 mins). Add Dry Spice Seasonings. Give a quick saute to slightly warm up the spices (about 10 seconds). Turn off Saute function.
  • Add 2 cans (28 oz.) of fire roasted tomato and scrape the bottom of the pot to ensure that nothing is stick to the bottom. Add chicken and cover the sauce over each pieces. Seal the lid and valve. Press Manual - 10 minutes. When done, natural release until the valve drops (should take about 10 mins).
  • Scoop out the chicken. Add ¼ cup full-fat coconut milk and 2 tbsp ghee. Puree the sauce using an immersion blender until creamy smooth.* Dice the chicken to bite sizes and add them back to the sauce pot. Give it a stir and garnish with chopped cilantro. Serve the butter chicken over slightly cooked cauliflower rice or mashed (sweet) potatoes.

Video

https://youtube.com/watch?v=fQiWaVsJoKc%3Frel%3D0%22width%3D%22560%22height%3D%22315%22frameborder%3D%220%22allowfullscreen%3D%22allowfullscreen%22%3E%3C

Notes

You can also pour the sauce into a blender and blend until creamy smooth.
Tip: After the sauce is blended to creamy smooth (before adding the chicken back to the pot), ladle some extra chicken butter sauce aside for  Healthy Shakshuka
Stove-top users: Follow the same cooking method/steps above. I recommend using a large size Dutch oven (or heavy bottom stock/soup pot). Adjust the stove-top cook time (it will be longer than 10 minutes). Cook over medium to medium-low heat. Cover with a lid and stir-often. Cook until the chicken is completely cooked through. You can either pre-slice the chicken to bite-size chunks prior to cooking (this will ensure them cook through faster) OR follow the Instant Pot directions above (dice them afterwards).

Nutrition

Calories: 363kcal | Carbohydrates: 3g | Protein: 35g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 203mg | Sodium: 165mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9% | Vitamin C: 3.8% | Calcium: 3.1% | Iron: 14.1%