Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy

• servings: 4 servings
• active time: 2 minutes
• total time: 27 minutes

Ingredients

2 tbsp ghee (or coconut oil)

1 medium onion (chopped)

4 garlic cloves (minced)

1 inch fresh ginger (minced)

2 lb chicken thighs (or chicken breasts, cut into 2 inch pieces)

1 tsp garam masala

1 tsp chili powder

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp sea salt

1/4 tsp ground black pepper

1 15 oz can of tomato sauce

1/2 cup full-fat coconut milk (or heavy cream, if you aren't dairy free)

Cilantro or parsley (for garnish)

Directions

Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."

In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside.

Add onion, garlic, and ginger to the Instant Pot and cook stirring for 3-4 minutes until the onions are translucent.

Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.

Pour in tomato sauce and stir together.

Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.

Once it beeps to a finish, let the pressure release naturally for 10 minutes.

Manually release rest of the pressure, open the lid, and stir in coconut milk.

Garnish this keto butter chicken with parsley or cilantro, and serve with rice, naan, or cauliflower rice!

Nutrition

• Serving Size: 1 serving - makes 4
• Calories: 322 kcal
• Total Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 148 mg
• Sodium: 719 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 28 g