Janine Buisman Wilcox Naturopathic Doctor
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Articles, Recipes, and Research

Instant Pot Butter Chicken


  • ¼ cup butter or coconut oil

  • 10 cloves minced garlic

  • 1.5 TBSP minced ginger

  • 2 T garam masala

  • 2 T ground coriander

  • 2 T paprika

  • 2 tsp turmeric

  • 2 tsp ground cumin

  • ½ tsp cayenne

  • 2 tsp salt

  • 24 oz. tomato puree

  • 2 pounds of boneless, skinless chicken, cut into pieces

  • 2 cups frozen green peas

  • 1.5 cup coconut milk or cream


  1. Press the sauté button. Melt the butter in the pot and then stir-fry garlic and ginger for 1-2 minutes

  2. Add the spices and tomato puree and stir-fry for 3-4 more minutes.

  3. Add the chicken. Add water as needed to ensure that the chicken is covered with liquid.

  4. Close the lid and set the instant pot on high pressure for 8 minutes.

  5. When the cycle and release is complete, set to the sauté setting and add cream or coconut milk, and green peas.  Cook for 2 minutes with the lid off

  6. Serve over cauliflower rice or rice.