Keto Butter Chicken – Instant Pot

I only recently tried butter chicken after seeing so many posts and comments raving about it. I have also never been a huge fan of Indian food so I was a bit reluctant. Well, that has changed. It was a huge hit with my husband so it will definitely be a regular on our dinner table. If you haven’t yet made the investment in an electric pressure cooker/Instant Pot, this is worth making the leap.

There are many things to like about this recipe – it’s quick, it’s easy, its inexpensive, and it’s made in the Instant Pot (pressure cooker) so cleanup is pretty easy too. Living in an RV, these are all things I look for in recipes. I did try a couple of different versions of this and I am going to combine the two to make it as easy as possible. The key is really in the spices and you may need to invest in a few new ones if you haven’t done much Indian cooking. Give it a try and let me know what you think!

A few tips:

I love to use avocado oil. It has a very high smoke point so you don’t have to worry about it burning and it is now readily available at most grocery stores including Costco and Sam’s Club.
If you want more or less spice, just adjust the amount of cayenne pepper.
To make this really easy I use frozen riced cauliflower. I just pop it in the microwave for a few minutes and it’s ready.
Do not skimp on the butter! And – use a good quality butter. I always use Kerrygold.
I had a hard time finding the garam masala since we were in a very small town at the time I first tried it. It is a very important ingredient and adds so much depth to the flavor.

2 tbsp avocado or coconut oil
1 lb. boneless chicken breasts or thighs, cut into bite-sized pieces
1 small onion, chopped
4-6 cloves of garlic minced
1 tsp fresh grated ginger (or powdered)
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1/4 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper
2 tbsp tomato paste
1/2 cup cream
1 stick butter (4 oz)
Lime and fresh cilantro for garnish

Instructions

Set Instant Pot to the saute setting. Add the avocado oil. Add the Onions, garlic, and ginger and saute until onions are soft.
Coat the chicken with the spices, toss and then add to the Instant Pot and saute until lightly browned. Add tomato paste and stir.
Seal lid and pressure cook for 10 minutes. Allow pressure to release naturally.
Once pressure is released, open lid and add cream and butter.
Garnish with a squeeze of lime and fresh cilantro and serve over cauliflower rice.