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Instant Pot Butter Chicken: Paleo, Whole30, Keto, Easy – Whole Kitchen Sink

If you’re looking to spice up your weeknight dinner routine with a dish that is both comforting and packed with flavour, look no further than Instant Pot Butter Chicken. This version caters to those following Paleo, Whole30, and Keto lifestyles, while not sacrificing the rich creaminess and aromatic spices that make this dish a favourite among many. Let’s dive into how you can whip up this easy and delectable meal using an Instant Pot.

What Makes This Butter Chicken Special?

Traditionally, butter chicken is known for its rich tomato sauce and buttery creaminess. However, this recipe takes a healthier twist by replacing dairy and refined ingredients with nutritious alternatives. Packed with protein and flavour, this dish aligns perfectly with your dietary goals without compromising on taste.

Ingredients You Will Need

For the Chicken Marinade:

• 900g (2 lbs) boneless, skinless chicken thighs (or breasts)
• 1 cup coconut yoghurt (ensure it’s unsweetened for Whole30)
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp salt
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (adjust for heat preference)
• Juice of 1 lemon
• 4 cloves garlic, minced
• 1 inch piece of fresh ginger, grated

For the Sauce:

• 2 tbsp coconut oil or ghee (for Paleo)
• 1 onion, finely chopped
• 400g (14 oz) canned tomatoes, crushed or diced
• 1 cup coconut cream (for creaminess)
• Fresh coriander for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken with the marinade ingredients: coconut yoghurt, spices, garlic, ginger, and lemon juice. Cover and let it marinate in the fridge for at least 1 hour, or overnight if possible to enhance the flavours.

2. Sauté the Onions: Set the Instant Pot to the ‘Sauté’ function. Add coconut oil or ghee. Once melted, add the chopped onions and sauté until they’re soft and golden.

3. Add the Chicken: Pour the marinated chicken into the Instant Pot with the onions. Sauté for a few minutes until the chicken is lightly browned.

4. Add Tomatoes and Pressure Cook: Stir in the canned tomatoes and mix well. Secure the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Ensure the valve is set to sealing.

5. Release the Pressure: Once the cooking time is up, allow for a natural pressure release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.

6. Finish the Sauce: Open the lid and stir in the coconut cream, allowing it to meld into the sauce. Check the seasoning and adjust if necessary.

7. Serve: Serve the Butter Chicken garnished with fresh coriander. Pair it with cauliflower rice or a side of steamed vegetables for a perfect low-carb, Whole30, or Paleo meal.

Tips for Success

• Batch Cooking: This Butter Chicken keeps well in the fridge and can be frozen, making it great for meal prep.
• Spice Adjustments: Feel free to adjust the spices according to your palate. Add more cayenne for heat or more coconut cream for creaminess.
• Serving Suggestions: While cauliflower rice is a fantastic low-carb alternative, you could also use spiralised vegetables or a simple salad for a refreshing side.

Conclusion

Instant Pot Butter Chicken is a fantastic way to satisfy your cravings for a rich and creamy dish without the guilt of traditional recipes. By using wholesome ingredients, this recipe aligns with various dietary preferences, including Paleo, Whole30, and Keto. Quick, easy, and full of flavour, it’s a dish that can transform your dinner table. Gather your ingredients, fire up the Instant Pot, and get ready to enjoy a deliciously healthy meal that everyone can savour!

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