Paleo Instant Pot Butter Chicken
Paleo Instant Pot Butter Chicken with gluten-free dairy-free full-fat coconut milk. This Keto and Whole30 Instant Pot Butter Chicken recipe is easy and takes 10 minutes cook time. Use chicken thighs or breasts for the most easy flavorful Paleo Whole30 Instant Pot recipe plus tips on what to make with extra butter chicken sauce!
Paleo Instant Pot Butter Chicken with gluten-free dairy-free full-fat coconut milk. This Keto and Whole30 Instant Pot Butter Chicken recipe is easy and takes 10 minutes cook time. Use chicken thighs or breasts for the most easy flavorful Paleo Whole30 Instant Pot recipe plus tips on what to make with extra butter chicken sauce!
- salt and pepper to taste
- 2 large shallots
- 2 tbsp ghee (dairy-free clarified butter)
- 10 cloves (peeled)
- 1 tbsp fresh ginger root
- 2 lbs chicken thighs (boneless & skinless (alt. chicken breasts))
- two 14 oz. diced and fire roasted tomato (canned)
- â¼ cup full fat coconut milk (canned)
- cilantro (garnish optional)
- 1 tbsp garam masala powder
- 2 tsp smoked paprika (alt. sweet paprika)
- 1.5 tsp coriander powder
- 2 tsp turmeric powder
- Carbohydrate 5.95044372716922 g
- Cholesterol 0 mg
- Fat 0.222559215412374 g
- Fiber 0.463632319125092 g
- Protein 0.898587769873239 g
- Saturated Fat 0.040057418927 g
- Serving Size 1 1 people (223g)
- Sodium 21.0314573598252 mg
- Sugar 5.48681140804412 g
- Trans Fat 0.0472065492423743 g
- Calories 27 calories
Step-by-step
- Prep: Roughly chop garlic cloves, ginger, and shallots. Combine ingredients under “Dry Spice Seasonings†in one bowl. Set aside.
- Instant Pot: Press Saute function - add 2 tbsp ghee. When the oil is melted, add chopped garlic, ginger, and shallots. Season with pinch of salt. Saute until fragrant (about 2-3 mins). Add Dry Spice Seasonings. Give a quick saute to slightly warm up the spices (about 10 seconds). Turn off Saute function.
- Add 2 cans (28 oz.) of fire roasted tomato and scrape the bottom of the pot to ensure that nothing is stick to the bottom. Add chicken and cover the sauce over each pieces. Seal the lid and valve. Press Manual - 10 minutes. When done, natural release until the valve drops (should take about 10 mins).
- Scoop out the chicken. Add ¼ cup full-fat coconut milk and 2 tbsp ghee. Puree the sauce using an immersion blender until creamy smooth.* Dice the chicken to bite sizes and add them back to the sauce pot. Give it a stir and garnish with chopped cilantro. Serve the butter chicken over slightly cooked cauliflower rice or mashed (sweet) potatoes.
Garam masala does the heavy lifting in this sauce, providing the characteristic warmth and aroma that defines the dish without requiring a sprawling spice cabinet. Cooking whole cuts of meat directly in the pressure cooker creates tender poultry while simultaneously infusing the surrounding tomatoes and aromatics with rich protein juices. Strategic storage and thoughtful ingredient modifications stretch your grocery budget further.
- Freeze the blended sauce in airtight glass containers for up to three months before adding the poultry to prevent the meat from turning stringy during long-term storage.
- Thaw frozen sauce overnight in the refrigerator, then bring it to a gentle simmer on the stove before stirring in freshly cooked diced meat.
- Substitute canned full-fat coconut milk with unsweetened almond milk blended with one tablespoon of coconut oil per cup to reduce saturated fat while maintaining mouthfeel.
- Puree the sauce directly in the pot using an immersion blender held at a forty-five-degree angle to prevent air pockets from splashing hot liquid.
Leftover sauce separates cleanly upon reheating when kept in a sealed container below 40 degrees Fahrenheit for up to four days. Reintroducing diced chicken to the gently warmed sauce preserves the tenderness of the poultry without overcooking the protein.
