Instant Pot Butter Chicken
This Instant Pot Butter Chicken delivers 42g protein and 329 calories per serving — a lean option for hitting daily protein targets. Quick prep yields 6 servings on your stovetop, covering multiple meals in one cooking session. The low calorie density makes it reliable for cutting phases without sacrificing protein intake.
Ingredients
- •Coconut oil(15g)
- •Yellow Onion(240g)
- •Garlic(20g)
- •Ginger, Fresh Root(15g)
- •Curry Powder, Ground(23g)
- •Garam Masala, Ground(10g)
- •Chili powder(5g)
- •¾ teaspoon kosher salt
- •Splash of water or low sodium chicken broth
Any carton chicken broth labeled "low sodium." Swanson or store brand.
- •Tomato Sauce
- •Cauliflower(1080g)
- •Chicken Breast, Boneless Skinless(907g)
- •Unsalted Butter(30g)
- •Half and half cream(120g)
- •Greek Yogurt (Nonfat)(120g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Rice, Brown, Long-Grain
- •Cilantro, Fresh
Instructions
- 1Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck-on bits so that you don't trigger a burn warning.
- 2Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
- 3Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
- 4Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half-and-half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.
Nutrition — Per Serving
329
calories
42g
protein
14g
fat
- Carbohydrates
- 19g
- Saturated fat
- 4.7g
- Sodium
- 172 mg
- Dietary fiber
- 7.1g
6 servings per batch · ~431g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Butter Chicken have per serving?
Each serving delivers 42g of protein in just 329 calories, making it one of the most calorie-efficient protein sources in the PrepForge library. Macro breakdown: 14g fat and 19g carbs per serving.
How long does Instant Pot Butter Chicken take to make?
This is marked as quick prep and yields 6 servings from one stovetop batch, allowing you to prep multiple dinners efficiently. You can have a week's worth of protein-heavy meals ready in minimal active time.
Is Instant Pot Butter Chicken good for fat loss?
At 329 calories and 42g protein per serving with minimal carbs at 19g, this recipe is highly effective for cutting phases where you need protein satiety on a calorie deficit. The low calorie density lets you eat satisfying portions while maintaining a deficit.
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