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Keto Dinner | Instant Pot Butter Chicken

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Instant Pot Butter Chicken is tender chicken cooked in a creamy, spicy, tomato-based sauce. This version uses no cornstarch so it is low carb, and keto.

Instant Pot Butter Chicken (Chicken Makhani) is a recipe Melinda and I have been working on for awhile. Whenever we have a girls’ night out you’ll find us at our favorite Indian restaurant with an order of vegetable samosas, butter chicken, and garlic naan. With the start of the new year we wanted an Instant Pot version of our favorite dinner AND we wanted it to be low carb and keto (bye,bye vegetable samosas and garlic naan! We’ll miss you!) 

Tender, yogurt-marinated chicken thighs 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.

Instant Pot Butter Chicken

Ingredients:

  • 1 1/2 teaspoons Ground ginger
  • 1 teaspoon Salt
  • ½ teaspoon Smoked paprika
  • 1/2 cup Heavy cream
  • Cilantro, garnish
  • 15 ounces Tomato sauce, no added sugar
  • 3 tablespoons Tomato paste
  • 2 tablespoons Red curry paste
  • 2 teaspoons Garam masala
  • 2 cups Onion, diced
  • 5 cloves Garlic, minced
  • 4 tablespoons Butter
  • 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces

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Instructions:

  1. First, Set your Instant Pot to saute and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press off  to cancel the saute.
  2. Second, Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to high pressure for 7 minutes.
  3. Next, When the timer goes off do a natural release for 5 minutes and then turn the valve on top to venting to let the remaining steam out of the pressure cooker.
  4. Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
  5. Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
  6. Set the Instant Pot to saute and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn off saute.
  7. Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.
  8. Enjoy!

Notes:

  • Note: You can skip the immersion blender if you don't have one, it just gives the sauce a smoother texture. Still delicious either way!



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