Whole30 Instant Pot Butter Chicken

This Instant Pot Butter Chicken is a quick and easy Whole30 compliant take on the classic Indian dish that is made in less than 30 minutes using your favorite pressure cooker but tastes like it simmered all day! You’ll love this rich and comforting dish. Crock pot instructions also included.

Originally published on March 8, 2020. Last updated on May 29, 2021.

Instant Pot Whole30 Butter Chicken

This Instant Pot Whole30 Butter Chicken Curry combines my love of quick and easy instant pot meals with my love of flavor and spice easily found in Indian cooking! With only 7 minutes of pressure cooking needed this is one of the fastest and simplest weeknight recipes you can find!

This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.

How To Make Instant Pot Butter Chicken Curry

This paleo Butter Chicken Recipe is incredibly easy! *Full instructions below in the recipe card. Once you toast the spices over sauté mode you will add everything but the coconut milk to your pressure cooker. Cook on high pressure for 7 minutes. Then stir in the coconut milk and serve! Truly a simple and satisfying healthy comfort food meal.

How To Make Butter Chicken Curry in the Crock Pot

Making slow cooker butter chicken is so easy! *Full instructions below in the recipe card. You will use a skillet to toast the spices and then add everything but the coconut milk to the crockpot and cook on low for 6-8 hours.

Can I Make Healthy Butter Chicken Dairy Free?

Yes, this recipe already uses coconut milk in place of the traditional cream so all you have to do is swap out the ghee for refined coconut oil. Make sure it’s refined to eliminate any added coconut flavor.

Instant Pot Butter Chicken Coconut Milk

Coconut milk is used in this recipe in place of cream. What I’m often asked is, “But does it taste like coconut?” And the answer is no IF you use the brand of coconut milk I recommend. Not all canned coconut milks are the same, some are thinner and some are thicker. Some are sweeter and more coconuty and some are more neutral. The one I’ve linked to is both thick, creamy and neutral in flavor so your finished dish doesn’t taste like coconut.

Do I Need To Have Garam Masala To Make This?

Yes, garam masala is a non-negotiable ingredient for this dish. It simply isn’t the same without it and there aren’t any substitutions for it.

Are Chicken Tikka Masala and Butter Chicken The Same?

No, these are two different Indian dishes. Some of the main differences are that Butter Chicken is a saucier dish of less spice and no onions than Chicken Tikka Masala.

Butter Chicken also known as Murgh Makhana was originally created in Northern India. It’s as a saucy dish meant to keep leftover chicken from drying out. Whereas Chicken Tikka Masala is said to have been created in Glasgow, Scotland as an Indian adaptation. Both dishes are still loved throughout Europe today.

Should I Get An Instant Pot?

I get asked this question a lot! And while I have included Crock Pot Instructions for this recipe my answer to this question is YES! I can’t say enough good things about my Instant Pot! I’ve been obsessed from day one. My Instant Pot makes my life and meal time so much easier with the added bonus of meats coming out more tender and everything coming out more flavorful because of the pressure that packs flavor into food. It’s the ideal way to make recipes like this Whole30 Chicken Curry.

More Healthy Instant Pot Recipes:

• Instant Pot Taco Soup
• Instant Pot Chicken Wings
• Instant Pot Pork Tenderloin with Balsamic Glaze
• Instant Pot Beef and Broccoli
• Korean Beef

Pin this recipe for later!

Did you enjoy this recipe?

I’d love for you to give it a star rating ★ below and leave a comment.

Don’t want to miss a thing?
Sign up here to have recipes and cooking tips sent right to your inbox!

Instant Pot Butter Chicken Curry

★★★★★ 5 from 15 reviews

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: 6 servings 1x
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: Indian

Print Recipe

Pin Recipe

---

Description

This Instant Pot Butter Chicken is a quick and easy Whole30 compliant take on the classic Indian dish that is made in less than 30 minutes using your favorite pressure cooker but tastes like it simmered all day! You’ll love this rich and comforting dish. Crock pot instructions also included.

---

Ingredients

Scale 1x2x3x

• 1/4 cup ghee (to make dairy free replace the ghee with 1/4 cup refined coconut oil) *If not Whole30, you can also use butter or vegan butter if preferred.
• 10 cloves garlic, minced
• 2 Tablespoons fresh ginger, grated
• 1 Tablespoon curry powder
• 2 teaspoons garam masala
• 2 teaspoons unrefined sea salt
• 1 teaspoon smoked paprika
• 1/4 teaspoon freshly cracked black pepper
• 2 cups strained tomatoes (I always use these)
• 1/4 cup water
• 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup full fat unsweetened coconut milk (my favorite coconut milk that has a mild taste)
• chopped cilantro leaves for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

Instant Pot Instructions:

1. Add the ghee, garlic, ginger, curry powder, garam masala, salt, smoked paprika and black pepper to your cold Instant Pot. Then turn the pot to Sauté mode and sauté the ghee and spices for 5 minutes while stirring.
2. Deglaze the Instant Pot with the strained tomatoes and water and thoroughly scrap up any bits stuck to the bottom of the pot.
3. Add the cut up chicken to the pot and stir into the sauce.
4. Lock the lid, set the steamer valve to sealing and select pressure cook / manual on high for 7 minutes.
5. After the cooking is compete, quick release the pressure then remove the lid.
6. Stir in the coconut milk. Taste and add more salt if desired.
7. Serve over cauliflower rice (or basmati rice if not doing a Whole30) topped with cilantro. Enjoy!

Crockpot Instructions:

1. To a cold skillet on the stove top, add the ghee, garlic, ginger, curry powder, garam masala, salt, smoked paprika and black pepper. Turn the skillet to medium-low heat and sauté the spices for 5 minutes while stirring. Then transfer the spice mixture to the crockpot.
2. Add the strained tomatoes and cut chicken and stir, cover with the lid and slow cook on low for 6-8 hours.
3. Remove the lid once cooked and stir in the coconut milk, taste and add more salt if desired.
4. Serve over cauliflower rice (or basmati rice if not doing a Whole30) topped with cilantro. Enjoy!

---

Keywords: whole30 butter chicken, paleo butter chicken, whole30 chicken curry, healthy butter chicken,

Recipe Card powered by