We love a classic Indian-style curry, and this Keto Butter Chicken recipe made in the Instant Pot is one of the best. It captures the rich, layered flavors of traditional butter chicken while staying quick and simple to prepare—no long simmering required.
This version is creamy and comforting with plenty of warm spices, yet it’s mild enough that kids will enjoy it. If you prefer more heat, you can always spice it up at the table for the adults.
There are shortcuts you can use, such as swapping in a premade curry or garam masala blend, but this recipe breaks down the essential ingredients that deliver authentic flavor without fuss.
Keto Butter Chicken Recipe
Makes: 6 servings
Ingredients
- 3 pounds boneless skinless chicken breast, split or chopped
- 2 tablespoons unsalted butter
- 1 cup white onion, diced
- 1 cup chicken bone broth
- 1 1/2 cups fire-roasted tomatoes, diced and drained
- 1 tub (8 ounces) chive & onion cream cheese spread
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon fine pink Himalayan salt (or regular salt)
- 1 teaspoon ground black pepper
- 1 teaspoon garam masala seasoning
- 2 tablespoons brown sugar replacement (such as erythritol-based)
- 1 teaspoon xanthan gum
Instructions
- Set the Instant Pot to the SAUTE function.
- Add the butter and heat until it melts and begins to bubble.
- Add the diced onion and sauté for 2–3 minutes, until translucent and fragrant.
- Pour in the chicken bone broth, then add the chicken breasts, drained fire-roasted tomatoes, and the cream cheese spread. Stir gently to combine.
- Close and seal the Instant Pot. Set it to Manual (High) pressure for 20–25 minutes, depending on the thickness of your chicken.
- While the pressure cooker is working, combine the heavy whipping cream with the seasonings in a medium bowl: ground ginger, garlic powder, onion powder, smoked paprika, turmeric, salt, black pepper, garam masala, and the brown sugar replacement. Mix well. Do not add the xanthan gum yet.
- When the Instant Pot cycle completes, perform a quick release of the pressure and open the lid. Stir the contents to break up any large pieces of chicken and to blend the sauce.
- Pour in the seasoned heavy cream mixture and stir thoroughly until fully incorporated into the sauce.
- Sprinkle the xanthan gum slowly into the pot while stirring continuously to prevent clumping; this will help thicken the sauce to a silky consistency.
- Close the lid (or simply cover) and let the dish rest on “Keep Warm” for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve the butter chicken over steamed cauliflower rice, mashed cauliflower, or a bed of greens for a satisfying, low-carb meal.
Notes:
- If you don’t have an Instant Pot, you can make this in a slow cooker. Sauté the onion in butter on the stovetop until translucent, then transfer everything to the slow cooker and cook on low for 6–8 hours (or on high for about 4 hours).
- Serving suggestions: steamed or riced cauliflower, cauliflower mash, or sautéed greens all pair well and keep the meal low in carbs while making each portion hearty and filling.
Nutrition (per serving)
Estimated: Calories 643, Total Carbs 9g, Fiber 2g, Sugar 1g, Net Carbs 6g, Fat 32g, Protein 73g.
Here are a few more photos of the finished dish:
This recipe is ideal for meal prep: make a double batch and enjoy leftovers for lunches or quick dinners during the week. The flavors develop even more after a day in the fridge.
If you try this Instant Pot Keto Butter Chicken, serve it alongside a simple side of roasted vegetables or a fresh salad to keep the meal balanced and colorful. Leftovers reheat well on the stovetop over low heat—add a splash of broth or cream if the sauce tightens too much in the refrigerator.