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Instant Pot Keto-Friendly Garlic Butter Chicken & Asparagus

If you are crunched on time, but still want a restaurant style meal from home, this Instant Pot keto garlic butter chicken and asparagus is the perfect recipe. From fridge to table in just 30 minutes, you will definitely add this to your keto recipe rotation.
Prep Time8 mins
Cook Time28 mins
0 mins
Total Time36 mins
Course: Dinner
Cuisine: American
Keyword: asparagus, butter, chicken, garlic, instant pot, instantpot, keto, lemon
Servings: 6


  • 6-8 boneless chicken thighs skinless or with skin*
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh cracked pepper
  • sea salt to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup chopped onion
  • 4 garlic cloves sliced or minced
  • 1 tablespoon Italian seasoning
  • zest of half a lemon
  • 2 tablespoons of lemon juice
  • 1/3 cup 1/3 cup of low sodium chicken broth
  • thinly sliced lemons
  • 2 tablespoons heavy cream
  • 1 bunch asparagus trimmed


  • Season the chicken with the sea salt, cracked pepper and garlic powder.
  • Press the “Saute” function button of your pressure cooker and add the olive oil into the pot.
  • Place chicken in the Instant Pot and evenly brown each side for 2-3 minutes.
  • Once browned, remove from Instant Pot and set aside.
  • Melt butter in Instant Pot still on the “Saute” function, and stir in the garlic and onions.
  • Deglaze the pan with the lemon juice and cook for about 1 minute.
  • Add the Italian seasoning, lemon zest and chicken broth.
  • Add the chicken back to the Instant Pot, lock the lid, and turn the valve to SEALING to ensure that you get the proper pressure.
  • Select the Manual (older versions), Meat / Stew, or Pressure Cook (newer versionbutton and adjust the timer to 8 minutes.
  • It will take about 5-10 minutes to come to pressure and start counting down.
  • When done, release the pressure after after a minute or two using a spoon or spatula to avoid the hot steam. Remove your Instant Pot lid when the pressure has finished releasing.
  • Remove chicken from Instant Pot using tongs and set aside.
  • Stir in the heavy cream to start your sauce. You can thicken the sauce with xanthan gum depending on your personal preference.
  • Turn Instant Pot back to the “Saute” function. Cook and allow sauce to bubble and thicken.
  • Once the sauce has thickened, turn it off and add chicken back to the Instant Pot to coat with sauce.
  • Turn the Instant Pot on to the “Keep Warm” setting while you prepare the asparagus.
  • Turn the broiler in your oven on.
  • On a foil lined baking sheet, lay out the asparagus so none of the stalks are touching each other.
  • Brush on olive oil to lightly coat the asparagus.
  • Sprinkle on ground pepper, sea salt, and garlic powder to season.
  • Broil until slightly charred, 7-8 minutes. Shake every couple of minutes to avoid burning.
  • Remove the pan from the oven, and use tongs to plate the asparagus onto a nice serving dish.
  • Place the chicken onto the dish next to or on top of the asparagus. Garnish with lemon slices.
  • If desired, spoon sauce over chicken and asparagus.