Instant Pot® Butter Chicken from Frozen

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 400 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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.

Step 4

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