Creamy Instant Pot Paleo Butter Chicken (Whole30, AIP)
This Creamy Instant Pot Paleo Butter Chicken is completely dairy-free and can be made under 15 minutes! Great for a weeknight meal!
Ingredients
- 2 lbs chicken thighs, boneless & skinless, cut into 1in pieces
- 4 cloves garlic , peeled and chopped
- 4 tbsp ghee
- 1 medium white onion chopped
- 1 28 oz crushed canned fire roasted tomatoes
- 1 tbsp maple syrup leave out for Whole30
- 1/2 cup full fat coconut milk
- 3 tbsp chopped cilantro for garnish
- salt and pepper to taste
Butter Chicken Dry Spice Seasoning
- 1 tbsp garam masala powder
- 2 tsp smoked or sweet paprika
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
Instructions
- Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature.
- Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons ghee and let melt. Add onions and garlic and cook for about 3-4 minutes.
- Mix together all of the spices.
- Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the fire roasted tomatoes, maple syrup, and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
- Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Stir the remaining 2 tablespoons ghee and full fat coconut milk into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.