Instant Pot Butter Chicken From Frozen Recipes

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INSTANT POT® BUTTER CHICKEN FROM FROZEN



Instant Pot® Butter Chicken from Frozen image

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.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 3

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 610 mg, Sugar 3.8 g

INSTANT POT BUTTER CHICKEN



Instant Pot Butter Chicken image

Make and share this Instant Pot Butter Chicken recipe from Food.com.

Provided by Jen in Victoria

Categories     Indian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 onion, diced
7 garlic cloves, minced
1 -2 tablespoon fresh ginger, minced
1 tablespoon garam masala
2 teaspoons coriander powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 boneless skinless chicken breasts, cubed
2 tablespoons honey (optional)
28 ounces crushed tomatoes
1/2-1 cup cream (or coconut cream)
1/4 cup cilantro, chopped

Steps:

  • Press the "saute" button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft.
  • Add the garlic and ginger; stir-fry for 30 seconds.
  • Stir in the spices and honey (if using), then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
  • Add the crushed tomatoes, then cover and lock the lid. Press the "Poultry" button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
  • Once the food is done, the Instant Pot will automatically switch to the "Keep Warm" mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
  • Unlock the lid and stir in the cream.
  • Garnish with cilantro if desired, then serve.

Nutrition Facts : Calories 325.5, Fat 18, SaturatedFat 10, Cholesterol 105.1, Sodium 1010.6, Carbohydrate 20.4, Fiber 4.5, Sugar 1.3, Protein 23.6

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