This Instant Pot Pumpkin Butter Chicken is reminiscent of Indian butter chicken but it’s AIP, Paleo, Whole30, and low-carb!
Back when I was in University, I worked a co-op term in downtown Ottawa. Nearby there was this Indian food restaurant that had the most amaaaazing buffet. That was my first taste of Indian food, and I was hooked.
Now fast forward through years of figuring out my food intolerances through the autoimmune protocol. Since Indian cuisine usually contains legumes, nightshade spices, and cream/dairy products, unfortunately it has not been on my personal menu in a long time.
Until now…
I am pumped about this recipe! It reminds me so much of the Indian cuisine I used to eat in my university days. And bonus because it’s AIP compliant and allergen free, I don’t feel sick after eating it and I don’t have to worry about triggering any autoimmune symptoms!
Ingredients you need to make this Instant Pot Pumpkin Butter Chicken
- Olive oil
- Boneless skinless chicken breasts, diced into bite sized pieces!
- Turmeric
- Cumin * Omit for strict AIP (Promise it still tastes great without – I’ve made it both ways!)
- Ginger powder
- Cloves
- Salt
- Onion, chopped
- Garlic, minced
- Canned pumpkin purée
- Bone broth
- Coconut milk, full-fat
- Cilantro or parsley
- Lime wedges
How to make
First you’re going the set your instant pot to the sauté setting. Then, add the olive oil and once it is heated, add the onion and garlic. Sauté just until aromatic!
Then add in the chicken cubes. Sprinkle the turmeric, cumin (if using – omit for strict AIP), ginger, cloves and salt over the chicken and give it a good toss/mix. Sauté a few mins. It should be smelling gooood!
Now add the bone broth, coconut milk, and pumpkin and give it all a stir!
Close the instant pot lid, making sure the valve is set to sealing and set for 15 minutes on manual high pressure.
Once done, you can either allow it to naturally release or manually quick pressure release.
Serve garnished with cilantro or parsley, and lime wedges.
Enjoy!
What to eat it with
If you tolerate white rice, it’s amazing with basmati. But if you’re grain free, following the autoimmune protocol or want to keep it low-carb, cauliflower rice is just as delicious!
Yield: 4-6 servings
Instant Pot Pumpkin Butter Chicken (AIP/Paleo/Whole30/Low-Carb)
5 minutes
15 minutes
10 minutes
30 minutes
This Instant Pot Pumpkin Butter Chicken is reminiscent of Indian butter chicken but it's AIP, Paleo, Whole30, and low-carb!
Ingredients
- 4 boneless skinless chicken, diced into bite sized pieces
- 2 tbsp olive oil
- 1 small or half large onion, chopped
- 2 garlic, mined
- 1 tsp turmeric
- 1 tsp cumin *Omit for AIP
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 2 cups canned pumpkin purée
- 1 cup bone broth
- 1/2 cup coconut milk, full-fat
- cilantro or parsley, for garnish
- lime wedges, for garnish
Instructions
- Set instant pot to sauté setting.
- Add oil and once heated, add onion and garlic. Sauté until aromatic.
- Add chicken cubes, turmeric, cumin, ginger, cloves and salt. Sauté a few mins.
- Add bone broth, coconut milk, and pumpkin.
- Give it all a stir then close the instant pot lid, making sure the valve is set to sealing and set for 15 minutes on manual high pressure.
- Once done, either allow to naturally release or manually quick pressure realease.
- Serve with cilantro or parsley, and lime wedges.
- Enjoy!
I do not have an Instant pot, can this be cooked on the stove top?
For sure, I think it would turn out just fine on the stove top!
Thank you!
How much chicken do you use? Approx how many pounds? Thanks.
Looking forward to trying this.
Four skinless boneless chicken breasts, approximately 2 pounds, give or take! Hope you enjoy it 🙂
My non-aip family and I really liked this. I am testing cumin as a reintro, so I included it. My family thought it was a little bland and it definitely needed a little salt to finish it. They asked me to include more onion and garlic next time. I also reduced the sauce in the IP (after removing the chicken) for about 10 minutes and added an arrowroot slurry (about 2 TBSP arrowroot and same amount of water). It really made for a nice thick sauce.