Instant Pot Butter Chicken from Frozen
Ingredients
- 6 tablespoons salted butter
- ⅓ cup diced onion
- 3 cloves garlic, minced
- 9 ounces frozen cubed chicken
- 1 (8 ounce) can tomato sauce
- ¼ cup heavy cream
- 1 tablespoon tandoori seasoning
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- ¼ cup chopped fresh cilantro, or to taste
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.
- 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, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.
Source
Original recipe: View Original