ChickenEasy Weeknight MealsHealthInstant Pot

Dairy-Free Instant Pot Butter Chicken

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

Dairy-Free Instant Pot Butter Chicken

  Instant Pot Dairy-Free Butter Chicken Recipe Pinterest

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butter chicken over rice in a white bowl

If you know me you’ll know I love a good easy weeknight meal! Our family loves this Dairy-Free Instant Pot Butter Chicken because it’s a healthy alternative to take-out and it’s SO easy to make! Serve it with some rice and naan bread for a delicious, wholesome meal!

butter chicken in the Instant Pot with fresh herbs

This Dairy-Free Instant Pot Butter Chicken is a quicker and simpler version of my stove-top Dairy Free Butter Chicken recipe. It’s made with coconut milk instead of dairy, and with boneless, skinless chicken thighs so the chicken is perfectly moist and tender AND it’s a budget-friendly recipe!

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butter chicken made in the Instant Pot over rice in a white bowl

If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family 7 days a week, I’d highly recommend investing in an Instant Pot. Mine sat un-used on a shelf for 6 months until I finally had the courage to give it a try, but once I did I was hooked. I most often use the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we like having leftovers for the next day), but I test all my Instant Pot Recipes in the 6-Quart Instant Pot Duo (affiliate link) as well so you can be sure they’ll work for you too! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!

spoonful of butter chicken in the Instant Pot

Looking for more easy Instant Pot dinners? You’ll LOVE this Instant Pot Chicken Noodle Soup, this Instant Pot Spaghetti and Meat Sauce, or this Instant Pot Roast Chicken and Gravy!

Instant Pot Butter Chicken

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closeup image: instant pot butter chicken over rice in a white bowl

I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite easy weeknight meal? I’d love to know!  

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Looking for even more delicious meal ideas? You’ll LOVE these ones I’ve linked below!

LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?

Get my Quick and Easy 4-Week Meal Plan Guide!

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!

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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 minutes

Cook Time: 15 minutes

Pressurizing Time: 10 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 323kcal

Author: Chrissie

Ingredients

  • 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 teaspoons lime juice
  • 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 tablespoons water
  • 1 tablespoon cornstarch
  • chopped cilantro, rice and naan bread for serving

Instructions

  • 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 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 and tomato sauce. Stir everything together well, scraping any caramelized 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).

Notes

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).

Nutrition

Serving: 1cup | Calories: 323kcal | Carbohydrates: 10g | Protein: 24g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 416mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1986IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 3mg

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