Keto Butter Chicken: Your Instant Pot Guide to a Delicious Low-Carb Indian Delight

Experience the rich, creamy, and aromatic flavors of traditional Butter Chicken, perfectly adapted for your low-carb, keto lifestyle. This delightful dish, made effortlessly in your Instant Pot, promises exceptionally tender chicken bathed in a luscious sauce infused with warm, fragrant spices.

For years, my friend Melinda and I have cherished our girls’ nights out, often culminating in a feast at our favorite Indian restaurant. The star of our order was always the Butter Chicken, accompanied by irresistible vegetable samosas and warm garlic naan. As we embarked on a new year with renewed health goals, we yearned for a way to enjoy our beloved Indian flavors without straying from our low-carb and keto commitments. The solution? Crafting a homemade, Instant Pot version of Chicken Makhani that delivers all the authentic taste while perfectly fitting our dietary needs. (Sadly, that meant bidding farewell to the samosas and naan for a while – they are dearly missed!)

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Why Keto Instant Pot Butter Chicken?

In the culinary landscape of the ketogenic diet, where wholesome fats are embraced and carbohydrates are carefully managed, discovering a dish that offers both deep comfort and strict compliance can often feel like a culinary quest. Enter our Keto Butter Chicken – a beacon of flavor and health. This Indian butter chicken recipe is not only brimming with essential protein and healthy fats, but it also captivates with the exquisite aromatic spices and the luxuriously smooth texture that have cemented Indian cuisine as a global favorite.

What makes this recipe truly exceptional for a keto lifestyle is its inherent low-carb nature. Traditional Butter Chicken recipes, often called Chicken Makhani, are naturally rich and flavorful without relying on high-carb thickeners. This means we didn’t have to make any drastic modifications to adapt it for keto. While many conventional recipes might call for cornstarch to achieve a thicker sauce, we’ve found this step to be entirely unnecessary. The Instant Pot’s sauté function, activated after the pressure cooking cycle, expertly reduces and thickens the sauce to a perfect, velvety consistency, making it ideal for a low-carb diet. This method ensures your sauce is rich, clings beautifully to the chicken, and keeps your carb count precisely where you need it.

Choosing to prepare Keto Butter Chicken in the Instant Pot adds another layer of brilliance to this already fantastic dish. The pressure cooker dramatically cuts down on cooking time, transforming what could be a lengthy process into a quick weeknight meal. The sealed environment of the Instant Pot infuses the chicken with every nuanced spice and flavor, resulting in incredibly tender, fall-apart chicken that simply melts in your mouth. This isn’t just a meal; it’s an experience of robust, authentic Indian flavors, made accessible and health-conscious for your busy life. It’s the perfect blend of convenience, taste, and dietary adherence, proving that eating well doesn’t mean sacrificing deliciousness.

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

Essential Ingredients You’ll Need

Crafting the perfect Keto Butter Chicken requires a careful selection of ingredients that build layers of flavor and contribute to its iconic creamy texture. Here’s a closer look at what you’ll need and why each component is vital:

• Chicken Thighs – We highly recommend using boneless, skinless chicken thighs, cut into uniform bite-sized pieces. Dark meat offers superior flavor and remains incredibly moist and tender under pressure cooking, providing a perfect balance of fat and protein for your keto macros.
• Tomato Base – The foundation of our luscious sauce comes from both unsweetened tomato sauce and concentrated tomato paste. Ensure your tomato sauce has no added sugars to keep this dish strictly keto-friendly. These ingredients provide the essential tang and deep umami notes.
• Curry Paste – Red curry paste is a secret weapon, delivering a powerful blend of warm, aromatic spices in one convenient scoop. It’s a flavor powerhouse that saves you from needing a dozen individual spices.
• Bold Spices – No Indian-inspired dish is complete without a medley of vibrant spices. Garam masala brings a complex, warming profile; ground ginger adds a zesty kick; smoked paprika contributes a subtle smokiness and rich color; and salt is crucial for enhancing all other flavors. These spices elevate the sauce to an extraordinary level.
• Aromatics – Freshly diced onion and minced garlic are sautéed at the beginning of the cooking process. This step is fundamental, as it builds an aromatic base that deepens the overall flavor profile of the butter chicken.
• Healthy Fats – Generous amounts of butter and rich heavy cream are indispensable for achieving the signature creamy, velvety texture and luxurious mouthfeel of authentic butter chicken. These healthy fats are key for a satisfying keto meal.
• Chicken Broth – A small amount of chicken broth helps to thin the sauce to the right consistency and, more importantly, prevents the dreaded “burn” warning on your Instant Pot by providing enough liquid for proper pressure buildup and circulation.
• Fresh Cilantro – This is primarily a garnish, adding a bright, fresh finish to the rich dish. If cilantro isn’t to your taste, feel free to omit it.

How to Master Keto Butter Chicken in the Instant Pot:

Achieving restaurant-quality Keto Butter Chicken at home is simpler than you think, thanks to the magic of the Instant Pot. Follow these step-by-step instructions for a flawless, flavorful meal:

Step 1 – Sauté Aromatics: Begin by setting your Instant Pot to the SAUTE function. Add the butter to the inner pot and allow it to melt. Once melted, add the diced onion and minced garlic. Sauté for approximately 5 minutes, stirring occasionally, until the onions become tender and translucent, and the garlic is fragrant. This step builds the foundational flavors of your sauce. Once complete, press OFF to cancel the sauté function.

Step 2 – Deglaze the Pot: Pour the chicken broth into the Instant Pot. Immediately use a sturdy spatula or wooden spoon to scrape the bottom of the pot thoroughly. This crucial step dislodges any browned bits that may have stuck during sautéing, which helps prevent the dreaded “burn” warning during pressure cooking and adds extra flavor to your sauce.

Step 3 – Layer Remaining Ingredients: Carefully add the bite-sized chicken pieces to the pot. Then, layer in the tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika. Stir gently to combine the ingredients, ensuring the chicken is submerged in the liquid and spices.

Step 4 – Pressure Cook: Secure the Instant Pot lid in place and ensure the pressure release valve is set to the SEALING position. Select the HIGH PRESSURE cooking setting and set the timer for 7 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.

Step 5 – Natural Release: Once the pressure cooking cycle is complete and the timer goes off, allow the Instant Pot to perform a natural pressure release for 5 minutes. This allows the internal temperature and pressure to decrease gradually, helping the chicken to remain incredibly tender and absorb more flavor. After 5 minutes, carefully flip the pressure valve to the VENTING position to release any remaining steam. Once the float valve drops, it’s safe to open the lid.

Step 6 – Remove Chicken: Gently remove the lid. Using a slotted spoon or tongs, carefully transfer the cooked chicken pieces from the pot to a separate bowl and set them aside. This prevents the chicken from breaking apart while you work on the sauce.

Step 7 – Cream and Blend the Sauce: Pour the heavy cream into the Instant Pot with the remaining sauce. For a silky-smooth, restaurant-quality texture, use an immersion blender to carefully puree the sauce directly in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer the sauce to a regular blender (use caution with hot liquids) or simply embrace a slightly chunkier sauce.

Step 8 – Thicken the Sauce: Return the Instant Pot to the SAUTE setting. Stir the sauce continuously while it simmers for 7-10 minutes, or until it visibly thickens to a rich, creamy consistency. Keep stirring to prevent scorching. Once thickened, press OFF to cancel the sauté function.

Step 9 – Combine and Serve: Add the reserved cooked chicken back into the thickened sauce. Stir everything together gently, ensuring the chicken pieces are thoroughly coated in the luxurious sauce. Serve your Keto Instant Pot Butter Chicken immediately over your favorite low-carb accompaniment, garnishing with fresh cilantro for a burst of color and herbaceous flavor.

Frequently Asked Questions About Keto Butter Chicken

Can I Use Chicken Breast Instead of Chicken Thighs?

While you certainly can use boneless, skinless chicken breast, we strongly recommend sticking with chicken thighs for this recipe. Dark meat (thighs) naturally offers a richer flavor profile and remains significantly more moist and tender after pressure cooking. This also helps you maintain a better macro ratio of healthy fats to protein, which is often crucial for a successful keto diet. If you do opt for chicken breast, be mindful that it may cook slightly faster and could be prone to drying out if overcooked.

Is Keto Butter Chicken Spicy?

Traditionally, Butter Chicken is not known for being overly spicy; it’s more about a complex interplay of warm, aromatic spices that create a rich and deeply flavored sauce with a very mild underlying heat. The spice level in this recipe will largely depend on the specific red curry paste you choose, as different brands can vary in intensity. If you prefer a bit more kick, you can easily customize the heat by adding a pinch of cayenne pepper or a dash of red chili flakes during the sautéing step. For those who prefer it even milder, start with less curry paste and adjust to taste.

How can I thicken the sauce without carbs?

Many conventional butter chicken recipes resort to cornstarch or flour as thickening agents, which are not suitable for a low-carb or keto diet. Fortunately, our recipe uses a natural and effective method to achieve a perfectly thick and creamy sauce without any added carbs. The key is the Instant Pot’s SAUTE function after the pressure cooking is done. By simmering the sauce on sauté mode for 7-10 minutes, you allow the excess liquid to reduce and evaporate, naturally concentrating and thickening the sauce to a luscious consistency. Additionally, the heavy cream and tomato paste contribute to its natural richness, eliminating the need for any starchy thickeners. This method ensures your sauce is smooth, flavorful, and perfectly keto-compliant.

Can I make this dairy-free?

Absolutely! Adapting this recipe to be dairy-free is quite simple. Replace the butter with a high-quality dairy-free butter alternative or coconut oil. For the heavy cream, use full-fat canned coconut milk (the thick cream from the top of the can is best) or a suitable dairy-free heavy cream substitute. These alternatives will help you maintain the creamy texture and rich flavor while keeping the dish completely dairy-free, making it accessible for those with lactose intolerance or dairy allergies.

Is this recipe suitable for meal prepping?

Yes, Keto Butter Chicken is an excellent candidate for meal prepping! It reheats beautifully, and the flavors often deepen overnight. Prepare a large batch and divide it into individual portions with your favorite low-carb sides for quick and easy meals throughout the week. Be sure to check our storage and reheating tips below for best practices.

Perfect Keto Pairings: What Do I Serve With Keto Butter Chicken?

The rich, creamy sauce of Keto Butter Chicken pairs wonderfully with a variety of low-carb accompaniments that perfectly complement its complex flavors without adding unnecessary carbohydrates. Here are some fantastic suggestions:

• Cauliflower Rice: This is a classic keto staple and for good reason. It’s light, absorbs the creamy sauce beautifully, and provides a texture similar to traditional rice. Simply steam or sauté riced cauliflower until tender.
• Zucchini Noodles (Zoodles): A fantastic vegetable-based alternative to pasta. Lightly sauté zucchini noodles until al dente, then serve them as a bed for your butter chicken. They add freshness and a slight crunch.
• Sautéed Yellow Squash: Cubed or sliced yellow squash, quickly sautéed until tender-crisp, makes a simple and delicious side that complements the Indian spices.
• Instant Pot Spaghetti Squash: Another excellent vegetable “noodle” option. Cook spaghetti squash in your Instant Pot, then shred the strands and serve them as a neutral base for the flavorful sauce.
• Keto Naan Bread: If you miss the bread for dipping, there are fantastic keto-friendly naan recipes available that can satisfy that craving. Look for recipes using almond or coconut flour for a delicious, dippable accompaniment.
• Steamed Green Beans or Asparagus: For a simple, vibrant green side, quickly steam or roast some green beans or asparagus until tender-crisp.
• Creamed Spinach: A rich and savory side that adds more healthy fats and complements the butter chicken’s creamy texture.

Storing and Reheating Your Instant Pot Butter Chicken

One of the many advantages of this Keto Butter Chicken recipe is how well it stores and reheats, making it perfect for meal prep or enjoying leftovers throughout the week. Proper storage ensures the dish remains delicious and safe to eat.

Refrigerator: Once your butter chicken has cooled completely to room temperature, transfer it to an airtight container. It can be safely stored in the refrigerator for 3 to 5 days. Ensure it’s fully cooled before refrigerating to prevent bacterial growth.

Freezer: For longer storage, this dish freezes beautifully. Allow the butter chicken to cool entirely, then transfer it into a freezer-safe, airtight container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Label the container with the date for easy tracking.

Reheating: When it’s time to enjoy your stored butter chicken, reheat it gently to preserve its creamy texture and flavor. You can reheat it on the stovetop over low to medium heat, stirring frequently, or in the microwave in short intervals, stirring between each. As the sauce warms, it might appear a little thicker. To restore its luscious creaminess, add a splash of extra heavy cream or a pat of butter during reheating. This brings the sauce back to its original consistency and enhances its richness.

Note: If you are reheating frozen keto butter chicken, we highly recommend transferring it to the refrigerator to thaw for 24 hours before reheating. This gradual thawing process makes reheating quicker and helps maintain the quality and consistency of the sauce and chicken, giving you the best possible results.

Explore More Keto Instant Pot Recipes

The Instant Pot is a game-changer for anyone on a keto or low-carb diet, offering speed and convenience without sacrificing flavor. If you loved this Keto Butter Chicken, you’ll be thrilled to discover more delicious and easy keto recipes designed for your electric pressure cooker. Expand your low-carb meal repertoire with these fantastic options:

• Instant Pot Sausage and Kale Soup
• Pressure Cooker Pulled Pork
• Instant Pot Cabbage Roll Soup
• Instant Pot Buffalo Chicken Dip
• Creamy Asparagus Soup {Instant Pot & Stove Top}
• Instant Pot Collard Greens
• Instant Pot Spaghetti Squash
• Keto Instant Pot Cabbage Rolls

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Servings:
8

Prep Time:
10 mins

Cook Time:
22 mins

Total Time:
32 mins

Keto Butter Chicken in the Instant Pot

Created By:
Kat Jeter & Melinda Machado

Keto Butter Chicken is a low-carb dish made in the Instant Pot to give you perfectly tender chicken and a rich, creamy sauce flavored with warm, aromatic spices.

Print Recipe

4.61 from 63 votes

Ingredients

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

Instructions

1. 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. Add the chicken broth to the pot and use a spatula or spoon to scrap up any burned bit off of the bottom. Make to to get it nice and clean this will help prevent the burn warning.
3. Add the tomato sauce, red curry paste, and tomato paste to the pot. Sprinkle in the garam masala, ground ginger, salt, and smoked paprika and stir everything together.
4. Add the chicken to the liquid and lock the lid in place. Turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
5. 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.
6. Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
7. Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth. See note #1
8. Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
9. Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.

Notes

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

Nutrition

Calories: 394kcal,
Carbohydrates: 9g,
Protein: 20g,
Fat: 30g,
Saturated Fat: 12g,
Cholesterol: 146mg,
Sodium: 761mg,
Potassium: 551mg,
Fiber: 2g,
Sugar: 5g,
Vitamin A: 1455IU,
Vitamin C: 8.9mg,
Calcium: 47mg,
Iron: 1.8mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course:
Main

Cuisine:
Indian