Name: Keto Butter Chicken In An Instant Pot
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Ingredients: 2-3 chicken breast or thighs cut into 2” bites; 1/2 onion diced; 4 ouncesof butterunsalted or ghee; 5 tablespoonsof minced garlic; 115 oz can of tomato sauce; 2 tablespoonsof tomato paste; 1 tablespoonof paprika; 1 teaspoonof chili powder; 3 tablespoonsof curry powder; 1 teaspoonof cumin; 1 teaspoonof salt; 1/4 cupof chopped cilantro; 1 cupof heavy whipping cream

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Butter chicken is one of those dishes that feels indulgent but doesn’t have to wreck a low-carb plan. This Instant Pot version trims starch-heavy additions and leans on cream and butter for richness, so you get the familiar silky sauce and tender chicken without the carb hit. I make it when I want something cozy, quick, and reliably impressive for dinner guests or a hungry family night.

The recipe that follows is straightforward and mostly hands-off thanks to the pressure cooking step. You’ll sauté briefly to develop color and flavor, pressure cook to get the chicken tender, then finish with cream so the sauce becomes smooth and luscious. The whole process is forgiving, which is why I lean on it regularly.

Below I’ll list exactly what goes into the pot, walk you through the Instant Pot steps (unchanged from the tested method), and share swaps, gear notes, common mistakes and storage tips so the dish turns out great every time.

What Goes In

2-3 chicken breast or thighs cut into 2” bites — the protein; thighs give more fat and tenderness, breasts keep it leaner.
1/2 onion diced — builds savory base and sweetness when sautéed.
4 ounces of butter unsalted or ghee — the primary fat for cooking and classic butter chicken richness; ghee reduces dairy solids if you prefer.
5 tablespoons of minced garlic — a big garlic hit: aromatic backbone for the sauce.
115oz can of tomato sauce — the tomato base; large volume keeps the sauce plentiful and tangy.
2 tablespoons of tomato paste — concentrated tomato flavor and color; helps thicken slightly.
1 tablespoon of paprika — mild heat and color; choose smoked paprika for a different note.
1 teaspoon of chili powder — adds warmth and a mild kick; adjust if you prefer less heat.
3 tablespoons of curry powder — the dominant spice blend here; provides depth and character.
1 teaspoon of cumin — earthy, to round out the spice profile.
1 teaspoon of salt — seasons the whole dish; you can adjust at the end.
1/4 cup of chopped cilantro — fresh herbal finish stirred in before sealing or used as garnish.
1 cup of heavy whipping cream — the finishing touch for a silky, rich sauce (key for the keto element).

Cook Keto Butter Chicken In An Instant Pot Like This

Turn the Instant Pot to Sauté mode. When hot, add 4 ounces of butter (unsalted or ghee) and melt.
Add 1/2 onion (diced) and sauté, stirring occasionally, until the onion is golden and translucent (about 3–5 minutes).
Add 5 tablespoons of minced garlic and sauté for 2 minutes, stirring, until fragrant.
Add 2-3 chicken breast or thighs cut into 2” bites. Brown the outside of the chicken, stirring occasionally, until pieces are lightly browned (about 3–5 minutes). They do not need to be cooked through.
Add 1 tablespoon paprika, 1 teaspoon chili powder, 3 tablespoons curry powder, 1 teaspoon cumin, and 1 teaspoon salt. Stir to coat the chicken and toast the spices for about 30 seconds.
Stir in the 115oz can of tomato sauce, 2 tablespoons of tomato paste, and 1/4 cup of chopped cilantro. Mix until combined and sauté for 1 minute.
Cancel Sauté. Close and seal the Instant Pot lid, set the pressure valve to Sealing, and cook on High Pressure for 10 minutes.
When the cook time ends, allow a natural pressure release until the float valve drops (wait time will vary), then carefully open the lid.
Stir in 1 cup of heavy whipping cream. Turn the Instant Pot back to Sauté and cook, stirring, for 4 minutes to heat the cream and slightly thicken the sauce.
Serve and enjoy. Best with basmati rice and fresh garlic naan; for a low-carb meal, top on cauliflower rice.

Why Keto Butter Chicken In An Instant Pot is Worth Your Time

This recipe delivers classic butter chicken texture and flavor without the hours at the stovetop. The Instant Pot gives you tender chicken in a fraction of the time it would take braising on the stove, and the sealed environment concentrates flavors. If you’re cutting carbs, swapping rice for cauliflower rice keeps the comfort while keeping the meal keto-friendly.

It’s also a very forgiving recipe. The spices don’t require precision, and the pressure-cooking step compensates for slightly over- or under-seared chicken. The final cream stir-in smooths the sauce and gives you that restaurant-style finish. For weeknights, this is a reliably quick, filling option that still feels special.

Dairy-Free/Gluten-Free Swaps

Dairy-free: Replace the 1 cup of heavy whipping cream with full-fat coconut cream. It won’t taste identical, but it gives the sauce similar silkiness and richness. Swap butter for neutral oil or coconut oil if you need a fully dairy-free fat. If you use ghee, note that it’s clarified butter and not dairy-free.

Gluten-free: This recipe is naturally gluten-free if your curry powder and tomato sauce are certified gluten-free. Always check labels on pre-mixed spices and canned sauces to avoid hidden wheat-based fillers. Serve over cauliflower rice, zucchini ribbons, or a bed of roasted vegetables instead of naan or basmati to keep the meal gluten-free and low-carb.

What’s in the Gear List

Instant Pot or any electric pressure cooker — the key appliance for speed and consistent results.
Cutting board and a sharp knife — for dicing onion, chopping cilantro, and cutting chicken into 2” bites.
Measuring spoons and cups — keep the spice ratios and cream quantity accurate for predictable flavor.
Wooden spoon or heatproof spatula — for sautéing and stirring without scratching the pot.
Can opener — the tomato sauce comes from a large can.

Learn from These Mistakes

Skipping the Sear

Searing the chicken briefly and sautéing the onion and spices gives you flavor depth. If you skip this and dump everything in cold, the final dish tastes flatter. Take the 3–5 minutes for color — it matters.

Overcrowding the Pot

Cut the chicken into uniform 2” bites as instructed. If pieces are inconsistent, smaller pieces will overcook and larger pieces won’t become as tender. Work in a single layer when browning if you can; stir occasionally rather than constantly.

Rushing the Pressure Release

Allowing a natural pressure release after the 10 minutes helps the chicken relax and stay juicy. Forcing a quick release can make meat a bit tougher. Be patient — the wait delivers better texture.

Adding Cream Too Early

Don’t add the heavy cream before pressure cooking. The directions call for stirring cream in after pressure is released; if you add it too early you risk curdling or altering cooking dynamics. Follow Step 9 precisely.

Dietary Swaps & Alternatives

Want more fat for keto? Use chicken thighs and keep the butter. Want less fat? Use breasts and reduce butter by a small amount, but expect less silky sauce. For extra tang, stir in a tablespoon of lemon juice at the end — it brightens the sauce without adding carbs.

If you prefer more heat, add crushed red pepper flakes or a spoon of hot sauce at the end rather than increasing chili powder, which changes the overall balance. For a smokier profile, swap paprika for smoked paprika but keep the same amount.

Method to the Madness

The technique is simple: build flavor on Sauté, lock it in under pressure, then finish to emulsify. Sautéing the spices for about 30 seconds blooms their oils and intensifies aroma. The long sealed cook softens the chicken and melds the tomato-spice base. Finally, adding cold heavy cream and gently simmering brings the sauce to a silky consistency without breaking.

Follow the step sequence exactly: sauté, sear, spice-toast, combine liquids, pressure cook, natural release, then finish with cream. The order keeps flavors layered and textures right.

Prep Ahead & Store

Make-ahead: You can prepare the chicken and spice mix and store them covered in the fridge for up to 24 hours. Assemble the tomato sauce and cream separately. When ready, follow the cook steps starting with sauté.

Leftovers: Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat or in a microwave at medium power, stirring occasionally to keep the sauce even. If the sauce thickens too much in the fridge, stir in a splash of water or a tablespoon of cream while reheating to loosen it.

Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that texture is best when frozen sans cauliflower rice or naan; add those fresh when serving.

Quick Q&A

Can I use frozen chicken? It’s best to use thawed chicken here. Browning works better with thawed pieces and the timing assumes thawed meat.

Is 115oz tomato sauce a typo? The recipe specifies a 115oz can of tomato sauce. It yields a lot of sauce — you can reduce the amount if you prefer a thicker, less tomato-forward dish, but if you change quantities the flavor and volume will shift.

Can I make this on the stove? Yes. Sauté as directed, then simmer gently covered for 20–30 minutes until chicken is tender. Finish with cream. You’ll lose some of the speed of the Instant Pot, but the method is adaptable.

How do I make it less spicy? Reduce the chili powder to 1/2 teaspoon and stick with the spices listed. You can always add a pinch more at the end if you want more heat.

Final Bite

This Keto Butter Chicken In An Instant Pot is a dependable weekday hero and a solid weekending crowd-pleaser. It’s rich, straightforward, and forgiving — exactly what I want from a recipe that becomes part of the regular rotation. Follow the steps as written, taste at the end for salt and heat, and serve it over cauliflower rice for a low-carb bowl that still feels luxurious.

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