Instant Pot Butter Chicken From Frozen Recipes

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.

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.