This Whole30 instant pot butter chicken couldn’t be easier to make. It’s Paleo, gluten-free, keto and takes under 30 minutes from start to finish. This low carb, dairy-free, and totally delicious Indian inspired dish is a simple recipe but packs a ton of flavor and only has a cook time of 10 minutes in the instant pot. It’s a great recipe for meal prep or for getting dinner on the table quick.
I love butter chicken. Love it. It’s traditionally made with dairy products, so to make this Whole30 and paleo version, we’ve had to swap it out for coconut milk. So while this won’t be an exact replication of butter chicken, it is a great alternative for those who eat Whole30, dairy-free and gluten-free that was inspired by the real Indian dish.
The flavor is rich and buttery, and while it uses many spices, it is not spicy. Typically made on the stovetop, butter chicken in the instant pot will be your go-to method after you make this. It’s all contained in one pot, very little hands on time so you’re not standing over the stove, and only takes 30 minutes from start to finish.
Whole30 Instant Pot Butter Chicken Ingredients
To make this recipe, I prefer to use chicken breasts because when diced, they keep their shape better when pressured cooked than thighs do. Thighs tend to shred when cooked in the instant pot because thighs are so much more tender and juicy. That being said, if you don’t mind that the chicken may shred instead of staying diced, thighs do tend to absorb more flavor than chicken breasts. You can use either, depending on your preference.
You’ll also need half of an onion, minced ginger, minced garlic and a can of tomato sauce. A can of unsweetened, full fat coconut milk and a little bit of ghee are also called for. The only other ingredients are a handful of different spices. Those spices are what make up a bulk of the ingredient list.
There’s a few spices that may not be so common if you haven’t cooked much Indian food before, such as garam masala, coriander and turmeric but they are easily found at almost all grocery stores or Amazon. All of the spices and the canned items in the butter chicken are also available for a discount online from Thrive Market, which is where I get pretty much all of my pantry goods and staples.
How to Make This Whole30 Butter Chicken Recipe
This Whole30 and low carb butter chicken recipe really could not be easier to make. There’s only 3 simple steps. It’s a quick and easy process, and keeping it all contained to one pot in the instant pot makes clean up as simple as the cooking process!
You’ll first start by heating the ghee with the instant pot on sauté mode. Once it’s hot, just throw in the minced garlic, minced ginger and diced onion. Saute these together quickly, just for a few minutes, until the onion has softened and the garlic and ginger is fragrant.
At this point, you’ll add in the diced chicken pieces, tomato sauce, lemon juice and canned coconut milk. Give it a quick stir, and then add the spices into the instant pot. Once all of the spices are in, stir it well to combine them with the chicken, tomato sauce and coconut milk.
Put the lid onto your instant pot, and cook the butter chicken on manual high pressure for 10 minutes. Make sure the valve on the lid is set to “sealing”. It will take about 10 minutes for the instant pot to come to pressure before the cook time will start to count down. Once the cook time is finished, do a quick release of the valve to let off the steam. Then simply remove the lid from the instant pot, give it a stir and serve your Whole30 butter chicken.
Serving and Storing Instructions
For serving the instant pot butter chicken and keeping it Whole30, you can add it alongside of cauliflower rice or broccoli rice, cauliflower mash or mashed potatoes. It’s also great with roasted vegetables such as broccoli or a baked potato. If you’re not keeping it low carb or Whole30, basmati rice and naan are always a great choice to enjoy all of that buttery rich sauce with.
To store your butter chicken, first let it cool completely. Then you can either store it all together in a large container with an air tight lid, or portion it out into individual meal prep containers for using the leftovers as lunches, or just quicker reheating. The chicken is good in the refrigerator for up to 4 days.
You can reheat the Whole30 butter chicken in the microwave for a few minutes, or dump it into a small skillet over medium-high heat on the stovetop. This can also be frozen, but the coconut milk may separate. If that happens, just stir the sauce really well to reincorporate it together.
Other Gluten Free and Whole30 Instant Pot Chicken Recipes You’ll Love:
- Instant Pot Whole Chicken
- Instant Pot Chicken Drumsticks
- Instant Pot Sweet and Sour Chicken
- 5 Minute Chicken Meatballs & Marinara
- Instant Pot Cashew Chicken
- Tandoori Chicken Drumsticks
- Instant Pot Hawaiian BBQ Chicken
Instant Pot Butter Chicken: Paleo, Whole30, Keto, Easy
This Whole30 instant pot butter chicken couldn’t be easier to make. It’s Paleo, gluten-free, keto and takes under 30 minutes from start to finish. This low carb, totally delicious Indian inspired dish is a simple recipe but packs a ton of flavor and only has a cook time of 10 minutes in the pressure cooker. It’s a great recipe for meal prep or just for a quick family friendly weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Chicken
- Method: Instant Pot
- Cuisine: American (Indian Inspired)
- Diet: Gluten Free
Ingredients
- 2 tablespoons ghee
- ½ white onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 pounds boneless, skinless chicken breasts, diced in 1-inch pieces
- 1 (14 ounce) can tomato sauce
- 1 (13.5 ounce) can unsweetened full fat coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1.5 teaspoons coriander
- 1.5 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Cilantro to garnish
Instructions
- Set the instant pot to “sauté” mode and add the ghee into the pot. Once melted and hot, add in the minced garlic, ginger and diced onion. Cook for about 3 minutes until the onion has softened
- Add in the diced chicken pieces, tomato sauce, coconut milk, lemon juice and all spices. Stir well to combine
- Place the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 10 minutes. Once finished, do a quick release. Serve over basmati rice, cauliflower rice, roasted vegetables or mashed cauliflower
Notes
- Boneless, skinless chicken thighs diced into 1-inch pieces can be used in place of chicken breasts
- Make sure to shake the can of coconut milk really well to incorporate the solid part with the liquid. Depending on the brand and temperature it’s stored at, they may separate. If the coconut milk is not smooth when you open the can, use an immersion blender or fork to mix the solid back in with the liquid
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jenny says
Perfect dinner. Whole family enjoyed
FanFan says
Really tasty and simple! Thanks for the recipe.
paleobailey says
I’m so happy you enjoyed! Thank you!!
MJ says
I’ve made this dish multiple times and it has become a go-to for my husband and me!
Susan says
Great recipe. I followed the recipe exact except for two things. I subbed regular paprika for the smoked but added a quarter tsp of smoked in addition. And I made it on the stovetop. The ingredients are in perfect proportion.
Katherine Marler says
I love this recipe but I get a burn warning almost every time I cook it. Do you have any advice?
paleobailey says
Hello! I’ve never had that issue with this recipe, so these are just suggestions, but you can use a bit more ghee or oil when sautéing the onions, and then don’t saute them as long (to prevent them from sticking to the bottom where the sensors are), that or, add a bit of water to the sauce to thin it out a bit. At the end once it’s done cooking you can put it on saute mode to steam off the water and thicken the sauce again
Hannah says
Could I put the coconut milk in after cooking? I can’t do dairy and my husband prefers cream instead if coconut milk. I wondered if I could split it up and add do coconut milk in one and heavy cream in the other.
paleobailey says
I think that would be just fine!
Stacia says
I have tried several different IP and stovetop butter chicken recipes, and this one is hands down the best. Plus, it was the easiest to make too!
paleobailey says
This is SO great to hear! Thank you so much for giving it a try, and taking the time to leave a review! I so, so appreciate you!
Kerri says
Just wondering if you can clarify size of cans for tomatoes and coconut milk
paleobailey says
Yes absolutely! Sorry about that! It’s 13.5 oz can coconut milk, and 14.5 oz cans diced tomatoes 🙂
Kerri says
Thanks so much for the fast reply! It’s on the menu for supper tonight
Kerri says
Thanks so much for the fast reply! It’s on the menu for supper tonight!
Julie says
I made this tonight and it is so good. Took it to my mothers house as my brother and sister in law are in town and I have to say everyone raved and had two helpings! It makes more than you think it will-plenty of leftovers for tomorrow and I’m not mad about that
paleobailey says
Oh this is SO great to hear!! Thank you so much, Julie. I appreciate you taking the time to come back and let me know! <3 - B
Steph E. says
Awesome recipe! My husband and I love Indian food, and this totally hit the spot but was much cheaper, faster AND healthier than going out or ordering in. Definitely on my rotation now.
paleobailey says
I’m so happy to hear this! Thank you so much for letting me know!
Callie says
We loved this recipe! It really was so quick to make and so easy.This will be a weeknight go-to!
paleobailey says
So happy to hear this! Thank you so much!!