Paleo Butter Chicken by Ashley of

Instant Pot Butter Chicken

  • Author:
  • Yield: 5


This is one of the most popular recipes on my blog! It truly is restaurant-quality, if not better. There’s one ingredient listed below that you may not have used before: dried fenugreek leaves, also known as kasoori methi. Even though this recipe only calls for a small amount, this particular ingredient gives butter chicken it’s distinct taste. I know it might take a little effort to find this ingredient, but please try! I buy dried fenugreek leaves from either Amazon or my local Indian grocery store.


  • 2 tablespoons ghee
  • 1 onion, diced
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 ½ pounds skinless and boneless chicken thighs, cut into quarters


Add later:

  • 2 green bell peppers, chopped in large pieces
  • ½ cup heavy cream or full-fat coconut milk
  • Pinch of dried fenugreek leaves (kasoori methi)
  • Cilantro, garnish


  1. Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
  2. Add the garlic, ginger and chicken. Stir-fry the chicken for 6-7 minutes or until the outside of the chicken is no longer pink.
  3. Add the spices and give everything a good mix. Stir in the tomato sauce.
  4. Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
  5. Open the valve to quick release any remaining pressure.
  6. Press the sauté button, add the bell peppers and cook until they soften to your liking.
  7. Stir in the cream and fenugreek leaves.
  8. Garnish with cilantro if desired, then serve.