Instant Pot Butter Chicken (Low FODMAP, Paleo, Whole30)

a bowl of Instant Pot Butter Chicken garnished with chopped parsley

If you’ve ever made butter chicken in the Instant Pot and just thought “Meh,” you’ve never tried THIS Instant Pot Butter Chicken! Boasting the perfect, creamy consistency and bursting with delicious, savoury flavour, this Instant Pot Butter Chicken is also easy to make as well as low FODMAP, Paleo and Whole30 compliant.

The Road to Perfect Instant Pot Butter Chicken

I had never tried Indian cuisine until college, when a good friend introduced me to it. My roommates and I went with her to an Indian restaurant one night. She helped us figure out what to order as the dishes were new to the majority of us. As it was almost 20 years ago, I don’t particularly recall what we ordered; however, I do remember feeling absolutely gobsmacked. I had been missing out on such amazing tasting food for so long.

After that pivotal foodie experience, I started going to Indian restaurants frequently, and while I’ve tried many different dishes over the years, my favourite is definitely butter chicken. I would willingly bathe in butter chicken, it’s so good.

I’ve made butter chicken on the stove top, and when I got an Instant Pot, I tried making it in that, too. I was usually disappointed with the outcome.

It would turn out too watery, bland, and/or not have the right amount of fat content (It’s butter chicken, for heaven’s sake. Add some butter!). Sometimes, the sauce might contain the right blend of seasonings, but the chicken wouldn’t taste seasoned at all. When the chicken is bathed in a heavily seasoned sauce, you’d think it wouldn’t matter whether or not the chicken was seasoned. To my palate, it does.

an overhead shot of Instant Pot butter chicken in a brown pottery bowl next to a spoon and a bowl of parsley

Additionally, chicken breasts are very temperamental when it comes to Instant Pot cooking. You have to treat them just right, or they come out chewy and overcooked. Chicken thighs are a bit more forgiving, and a number of butter chicken recipes say you can use either breasts or thighs, but texturally, chicken breasts taste more authentic to me.

As you can see, to me, butter chicken = serious business. After trying a number of different recipes and being repeatedly disappointed, I began to question whether it was even worth making butter chicken in the Instant Pot.

Then, I started this blog and became inspired to write my own Instant Pot Butter Chicken recipe. I tweaked and tested it for many months until I figured out how to get all of the elements – chicken texture, sauce consistency, flavour, and fat content – just right. Also, it was important to me that it was low FODMAP, so it couldn’t contain any onion or garlic, two very common ingredients in Indian cooking.

This challenge was epic – EPIC – but I’m pretty pleased with the results, and I hope you will be, too.

Low FODMAP, Paleo and Whole30 Butter Chicken

As mentioned above, this recipe is written to be low FODMAP, Paleo and Whole30 compliant. You’ll also want to serve the butter chicken over a starch fitting your dietary requirements. I suggest some serving options at the end of this post.

Necessary Equipment

The equipment I use to make this Instant Pot Butter Chicken includes:

instant pot butter chicken in a pottery bowl in front of a bowl of chopped parsley

Instant Pot Butter Chicken: Ingredients & Tips for Success


I wrote this recipe to work with 2 large chicken breasts that are each about 1/2 lb. If you end up using smaller chicken breasts, reduce the cooking time to 6 minutes instead of 7.

To start, I dry the chicken breasts with paper towels. This helps the marinade better adhere to the chicken. I then put them in a small mixing bowl.


This marinade is key to getting great flavour for your butter chicken. A minimum of 2 hours prior to cooking but ideally the night before, in another small bowl or a measuring cup, I whisk together the following marinade ingredients:

  • Garlic-infused olive oil – to get garlic flavour without using actual garlic, which keeps this recipe low FODMAP.
  • Garam masala – this is a premade spice mix found in most grocery stores in North America. The spices in garam masala typically include ground coriander, cumin, ginger, cardamom, cinnamon, cloves, bay leaf, and black pepper, all of which are low FODMAP according to Monash University’s Low FODMAP Diet App (although, be sure to check the label to ensure no high FODMAP ingredients have been added). These spices are commonly used in Indian cooking, and using a pre-made spice mix that includes them all makes things so much easier. I haven’t created my own recipe for garam masala yet but may in the future. Meanwhile, check out my low FODMAP homemade Italian, Taco and Pumpkin Pie Spice seasoning mix recipes.
  • Ground coriander – Although it is already in the garam masala, I add additional ground coriander to get my desired flavour.
  • Paprika
  • Turmeric
  • Cayenne – the recipe calls for 1/2 tsp of cayenne. You can increase or decrease this amount depending on how spicy you’d like your butter chicken. By North American standards, on a scale of 1-5, I would consider 1/2 tsp of cayenne to be spice level of 1.
  • Salt and pepper

I pour the marinade over the chicken breasts. Then, I use tongs to slather the chicken in marinade until fully coated. If you do this with your hands, the marinade will stain them red.

I cover the bowl with plastic wrap and place it in the refrigerator for a minimum of 2 hours but preferably overnight.

A pottery bowl of Instant Pot Butter chicken with a bowl of basmati rice and a bowl of chopped parsley


To add oniony flavour to the butter chicken without the onion, I finely chop the dark green leaves of a leek, which Monash University deems low FODMAP in quantities of up to 2/3 cup. We’re only calling for 1/2 cup for the whole recipe, so we’re well below the tolerable amount.

I also grate 1 tbsp of fresh ginger root to add to this recipe, which is FODMAP free (woot!). Ginger is an ingredient common to Indian cooking, and I coarsely grate it in lieu of mincing as I keep it frozen until I’m ready to use it. I always end up with way more ginger than I can use before it goes bad, so I keep it in the freezer. I peel the part I want to use with a vegetable peeler and then grate it as it is too hard to mince or chop while frozen.

Sauté & Deglaze

When I’m ready to start cooking, I hit the Sauté button on the Instant Pot and add another 2 tbsp of garlic-infused olive oil to the pot (2 tbsp in the marinade and 2 tbsp in the pot to sauté). Once the display reads “Hot,” I add the leek and ginger and sauté them for 2 minutes. Then, I hit “Cancel” on the Instant Pot and pour in 1/2 cup of low FODMAP chicken bone broth (I use Imagine Chicken Bone Broth, which is low FODMAP AND Paleo/Whole30 compliant – woot!). If needed, I scrape the bottom of the bowl clean with a plastic spoon and add the 14 oz can of diced tomatoes (with their juice!) to the pot.

Instant Pot Butter Chicken Magic: Add Chicken AND Marinade to the Pot

So, here’s where you need to be careful. Recipes that call for marinades typically tell you to discard the marinade after the marinating time is up. That is not the case here, so don’t discard it. Don’t YOU DARE. We are going to add both the chicken and the marinade to the pot, but in a very specific way to maximize the amount of flavour while not adding any additional spices.

To cast this magical spell, follow these steps very carefully:

  1. Remove the bowl containing marinated chicken breasts from the refrigerator.
  2. Remove and discard plastic wrap.
  3. Using tongs, place the chicken breasts on a small plate.
  4. Using the very best spatula you possess, scrape every last bit of marinade from the bowl that held the chicken breasts to the Instant Pot.
  5. Stir the contents of the Instant Pot so that the spices mix in nicely.
  6. Gently place the chicken breasts on top of the tomatoes, ensuring they aren’t touching the bottom of the pot. If you have to push more tomatoes towards the center of the pot to achieve this – do it.
  7. Using your spatula, scrape the marinade left on the plate the chicken was just resting on into the pot. Don’t worry about stirring this in – the amount is very minimal.

Once you’ve performed these crucial steps, take a deep breath and relax. You did it. I couldn’t be more proud.

Then, close the lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 7 minutes.

Once the cooking cycle completes, quick release the pressure. Open the lid.

Blend – Chop – Add Fat

Once the cooking is done, I place the chicken breasts on a chopping board. I return to the Instant Pot and carefully blend the remaining contents together using an immersion blender. For my particular blender and the amount of liquid in the pot, this can get kind of splatty, so if this is the case for you as well, blend it slowly.

After blending, I set the Instant Pot aside so that the liquid can cool for a few minutes, and while it’s cooling, I chop my chicken breasts into bite sized pieces (about 1″ or so). I allow the liquid to cool before adding the coconut cream and ghee so that it doesn’t get too runny.

Once my chicken is chopped, I return to the pot and add the fat components – coconut cream and ghee – and stir until well blended. Then, I add the chopped chicken back to the pot and stir to coat in the creamy, luscious sauce. At that point, this Instant Pot Butter Chicken is ready to serve!

Serving Options

This Instant Pot Butter Cchicken is yummiest when served over a neutrally-flavoured starch. As I am not a strict Paleo eater, I personally eat it over basmati rice. If you wish to keep this Paleo, Whole30 and low FODMAP, I recommend serving it over my Instant Pot “Garlic” Mashed Potatoes recipe (low FODMAP option). This is when two Instant Pots come in handy. If you’re not concerned with FODMAPs, cauliflower rice is also a great Paleo/Whole30 compliant option.

a bowl of instant pot butter chicken with Instant Pot Butter Chicken Low FODMAP Paleo Whole30 at the top and at the bottom
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Instant Pot Butter Chicken (Low FODMAP, Paleo, Whole30)

  • Author: Gail
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This easy Instant Pot Butter Chicken boasts delicious flavour and the perfect, creamy consistency. It’s also low FODMAP, Paleo and Whole30.


  • 2 large boneless, skinless chicken breasts (about 1 lb total)


  • 2 tbsp garlic-infused olive oil
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp cayenne (more or less depending on your desired heat level)
  • 1 tsp salt
  • ¼ tsp ground black pepper



  1. A minimum of 2 hours prior to cooking (but preferably the night before), dry chicken breasts with paper towels and place in a small mixing bowl. In another small bowl or measuring cup, whisk together marinade ingredients and pour marinade over chicken breasts. Using tongs (and not your hands as the marinade will stain them red), flip chicken breasts as much as necessary to fully coat in the marinade. Cover bowl with plastic wrap and refrigerate until ready to cook.
  2. When ready to cook, finely-chop leek leaves and grate ginger. Hit the “Saute” button on the Instant Pot Pressure Cooker and add 2 tbsp garlic-infused olive oil. Once the display on the Instant Pot reads “Hot,” add leek and ginger and saute for 2 minutes, stirring frequently. 
  3. Hit “Cancel” on the Instant Pot. Add chicken bone broth and scrape the bottom of the pot clean with a plastic spoon. Add canned tomatoes with their juice to the Instant Pot.
  4. Follow these instructions very carefully: Remove bowl of marinated chicken breasts from the refrigerator. Remove and discard plastic wrap from the bowl. Using tongs, place chicken breasts on a small plate. Using a spatula, scrape every last bit of marinade from the bowl into the Instant Pot and stir to combine with everything else in the pot. Place chicken on top of tomatoes, ensuring they are not touching the bottom of the Instant Pot but are resting on the tomatoes. Scrape any juices or marinade left from the chicken on the small plate into the pot, close the lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set timer for 7 minutes.* 
  5. Once the cooking cycle has completed, promptly quick release the pressure. Using a fresh set of tongs, remove chicken to a cutting board. Using an instant read thermometer, check the temperature of the thickest chicken breast. Chicken must be at least 165° F to be safely consumed. Allow the chicken to rest on the cutting board.
  6. While the chicken is resting, using an immersion blender, carefully (and slowly if the liquid gets splatty) blend the remaining contents of the Instant Pot until smooth, and set aside to cool. Chop chicken into small, bite-sized pieces (about 1”). Add coconut cream and ghee to the Instant Pot and stir well to combine. Finally, add chicken pieces and any juices from the cutting board into the pot and stir to coat in the sauce.
  7. Serve over a starch component, such as my Instant Pot “Garlic” Mashed Potatoes (Low FODMAP, Paleo and Whole30), basmati rice (low FODMAP but not Paleo/Whole30), or cauliflower rice (Paleo/Whole30 but not low FODMAP).


  • *This cooking time works well for 2 large chicken breasts that are approximately ½ lb each. If you use smaller breasts, reduce the cooking time by a minute or two.
  • The 30-minute total time above is highly misleading as this recipe requires marinating the chicken for a minimum of 2 hours to get the desired flavour. Do not skip on marinating the chicken! Allowing the chicken to marinade in the spices and oil overnight is easiest and achieves the best results.
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: instant pot butter chicken, low fodmap butter chicken, paleo butter chicken, whole30 butter chicken, indian recipes

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