Skip to content

Instantly share code, notes, and snippets.

What would you like to do?
Instant Pot Butter Chicken

Instant Pot Butter Chicken

Serves four.


  • 1 (14-ounce) can diced tomatoes (do not drain)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground paprika
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken thighs
  • 4 ounces butter, cut into cubes (or ½ cup coconut oil)
  • ½ cup heavy (whipping) cream or full-fat coconut milk
  • ½ cup chopped fresh cilantro


  1. In the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. (~15min)
  4. Add the butter, cream, and cilantro. Stir until well incorporated.
    • Optional: add ¼ teaspoon of xanthan gum to thicken up the sauce.
  5. Serve over cauliflower rice, zucchini noodles, etc.


Based on this


keto, recipe, indian, instantpot

Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment