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
- 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.
- When ready to cook, finely-chop leek leaves and grate ginger. Hit the “Saute” button on the Instant Pot 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.
- 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.
- 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.*
- 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.
- 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.
- 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