KETO BUTTER CHICKEN IN AN INSTANT POT 🥘 Easy Cilantro Lime Cauliflower Rice

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while maintaining richness.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option with a higher smoke point.

Add 1 tablespoon of ghee or butter to the liner of your instant pot and hit the sauté button.

Add 1.5 pounds of diced chicken thighs and 1/4 cup of onions to the pot.

Sauté for a few minutes until softened.

Add 3 cloves of minced garlic and 1 inch of ginger (preferably from the refrigerated garlic and ginger paste).

Sauté the chicken for around 1-2 minutes until browned on the outside; do not worry about cooking it through.

Add 2 teaspoons of coriander, 2 teaspoons of garam masala, 2 teaspoons of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of paprika.

Add 1 cup of tomato sauce and 1 can of full-fat coconut milk; stir to combine.

Pressure cook for 6 minutes.

Meanwhile, in a large skillet, add 3 cups of cauliflower rice and 1/2 cup of chicken broth; cover and steam until tender.

Add 1 tablespoon of butter, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper; sauté over medium-high heat until liquid disappears.

Reduce heat to low and add juice and zest of 1 lime, 2 tablespoons of chopped cilantro, 1/4 teaspoon of cumin, and 1/4 cup of coconut cream; stir to combine and let simmer for 3-5 minutes.

After the butter chicken has cooked for 6 minutes, let it release pressure naturally for a couple of minutes, then release any remaining pressure.

Stir in 2 tablespoons of butter into the butter chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens