Easy Instant Pot Butter Chicken (Dairy-Free Option)
This easy Instant Pot butter chicken combines tender chicken with warming spices and a mild coconut sauce. Use coconut oil for a dairy-free dinner, and choose certified gluten-free stock and spices when needed.
Why you’ll love this recipe
- Includes Instant Pot and stovetop instructions; allow about 45 minutes including pressure-building time.
- Mild, family-friendly flavor with no onion or fresh garlic in the recipe.
- Easy to make dairy-free with coconut oil.
- A high-protein chicken dinner that works well for meal prep.
On this page: Recipe card · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Electric pressure cooker
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for chicken thigh. Cooking changes water weight, so use the stated form when measuring.
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Easy Instant Pot Butter Chicken (Dairy-Free Option)
Ingredients
Method
- Sauté the spices. Set the Instant Pot to Sauté (Normal). Add the coconut oil. When warm, stir in the turmeric, cumin, garam masala, ginger and tomato paste. Cook for 2 minutes, stirring, until fragrant and paste-like.
- Build the sauce. Stir in the coconut milk, chicken stock, lemon juice and salt. Scrape up any browned bits from the bottom.
- Pressure cook. Add the chicken and stir to coat. Cancel Sauté, lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
- Release. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
- Thicken if desired. Set to Sauté and simmer uncovered for 5–8 minutes. For a thicker sauce, stir together 1 tablespoon cornstarch or arrowroot with 2 tablespoons cold water, add it to the pot and simmer 1–2 minutes.
- Finish. Taste and adjust the salt or lemon. Garnish with cilantro. Serve with hearts-of-palm rice or cauliflower rice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Follow the pressure-release method in the card. Time spent building pressure and releasing it is separate from the timed pressure-cooking interval.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Does the pressure-cook time include the full preparation?
No. Preparation, pressure-building, release, and any finishing steps also take time. Follow the complete method and the cooker’s capacity guidance.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
