Dairy-Free Instant Pot Butter Chicken

This Dairy-Free Instant Pot Butter Chicken is an easy weeknight dinner that's simple to make and better than take-out! Healthy & dairy-free!

Course Main Course, Main Dish

Cuisine American, Family Meal, Indian, North American, Weeknight Meal

Keyword Dairy Free Instant Pot Butter Chicken, Instant Pot Butter Chicken

Prep Time 15

Cook Time 15

Pressurizing Time 10

Total Time 35

Servings servings

Calories 323kcal

Author Chrissie

2 tablespoons olive oil
1 large onion diced
5 cloves garlic finely minced
1 large carrot diced
1 red bell pepper diced
1 tablespoon grated ginger
1 tablespoon ground turmeric
1 tablespoon garam masala
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
2 pounds boneless skinless chicken thighs cut into 1-inch chunks (approximately 12 medium or 10 large)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
15 ounce canned coconut milk
8 ounces canned tomato sauce about half a standard can
2 teaspoons lime juice
2 tablespoons water
1 tablespoon cornstarch
chopped cilantro, rice and naan bread for serving

Set your Instant Pot to saute mode.
Add the olive oil, along with the onion, garlic, carrot and bell pepper.
Cook for a few minutes, just until the onion and pepper soften.
Add all the spices and the ginger and stir everything together well, continuing on saute mode until everything is very fragrant (about 3-4 minutes).
Season the chicken thighs (cut into chunks) with the salt and pepper, and add them to the Instant Pot, along with the coconut milk, tomato sauce and lime juice. Stir everything together well, scraping any caramelised bits off the bottom of the Instant Pot.
Hit the cancel button to stop saute mode, and add the lid to the Instant Pot.
Set the valve to the sealing position and set the Instant Pot to cook on High Pressure for 10 minutes.
After the cooking time is finished, release the pressure manually (it's a good idea to do this with a long-handled kitchen tool to avoid burning yourself, and to release the pressure under a hood fan in your kitchen, if you have one).
Stir the water and cornstarch together in a small bowl. Remove the lid from the Instant Pot once the pressure is released and pour the cornstarch mixture into the Instant Pot.
Stir well, and turn on saute mode for just a few minutes (stirring regularly) until the sauce thickens.
Serve over rice with some fresh chopped cilantro and naan bread (optional).

Prepare in advance as a meal prep recipe and store in an airtight container in the fridge until ready to serve (keeps for up to 3 days).