Paleo Instant Pot Butter Chicken

Total time55 min

Prep time15 min

Cook time30 min

4.7

(13)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 tsp kosher salt
1 tsp garam masala
½ tsp ground cumin
½ tsp ground turmeric

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
5 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.

To finish

½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp kosher salt, or to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)
Can be omitted
basmati rice

Instructions

1
In a large bowl, toss the chicken pieces with 1 tsp kosher salt, 1 tsp garam masala, 1/2 tsp cumin, and 1/2 tsp turmeric until evenly coated. Set aside while you prepare the sauce base.
2
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and let it melt. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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