Instant Pot® Butter Chicken from Frozen recipe

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Ingredients

6 tablespoons salted butter, divided
3 cloves garlic, minced
⅓ cup diced onion
9 ounces frozen cubed chicken
1 (8 ounce) can tomato sauce
¼ cup heavy whipping cream
1 tablespoon tandoori seasoning
2 teaspoons garam masala
1 pinch cayenne pepper
¼ cup chopped fresh cilantro, or to taste

Nutrition Info

400.3 calories
carbohydrate: 9.6 g
cholesterol: 132.1 mg
fat: 33 g
fiber: 2.8 g
protein: 18.8 g
saturatedFat: 19.9 g
servingSize: -
sodium: 610 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.

  4. Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper, stir to combine. Serve immediately garnished with cilantro.

Recipe Yield

3 servings

Recipe Note

When I wanted butter chicken, but my chicken was frozen, I used my favorite butter chicken recipe (Easy Indian Butter chicken on this site) with some slight changes and pressure cooked it. I like serving this with naan or cooked rice.

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