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Pressure Cooker Indian Butter Chicken (Whole30, Paleo, Keto, AIP)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 5 1x
  • Category: Entree
  • Method: Pressure Cooker
  • Cuisine: Indian


Indian Butter Chicken made nightshade free and with ghee.



  • 2lbs boneless skinless chicken thighs
  • 2 tbsp lemon juice
  • 1 tsp Redmon Real Salt
  • 1 tbsp garam masala
  • 1 1/2 tbsp turmeric
  • 1 tbsp cumin
  • 1 tsp black pepper
  • 3 tbsp Tin Star Foods Ghee
  • 1 large sweet onion
  • 2 inch piece of fresh ginger
  • 3 garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1 tbsp beef gelatin (optional, if using cashew milk/broth don’t use it)
  • 1/2 cup chopped almonds
  • 1/2 bunch fresh cilantro


  1. Peel and slice your onion. Mince the garlic. Peel and slice the ginger.
  2. Open your pressure cooker and heat on saute mode. Add in the ghee.
  3. Add in the onion, garlic, ginger and bay leaves.
  4. Saute until tender and aromatic (5-6 minutes).
  5. Add in the chicken, all the spices and salt. Stir well.
  6. Add in the lemon juice, apple cider vinegar and cinnamon stick.
  7. Stir well. Cook, moving occasionally until the chicken is lightly browned.
  8. Add in the coconut milk, stir and bring to a simmer.
  9. Cancel the saute function. Stir in the gelatin.
  10. Close the lid and set to pressure cook: poultry mode. Mine takes about 20 minutes.
  11. When it’s done, release the pressure manually.
  12. Open the lid and cancel the pressure cooker mode, set to reduce or saute mode.
  13. Stir in the chopped almonds and simmer for 10 minutes.
  14. Serve with chopped cilantro on top.
  15. This goes great with cauliflower rice, mashed sweet potatoes and crispy plantains!

Recipe Notes:

  • To make this AIP use coconut oil or avocado instead. Omit the cumin, black pepper and garam masala. Use 2 tablespoons turmeric, 1 tablespoon ground ginger and 1 tablespoon garlic powder. Leave out the almonds.


  • Serving Size: 1/5 recipe
  • Calories: 446
  • Fat: 24g
  • Carbohydrates: 20g
  • Fiber: 10g
  • Protein: 39g