Instant Pot Butter Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
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This recipe is definitely family friendly! Do not let the uncommon spices turn away - it is full of flavor and kids love it!

Ingredients for Single Meal

  • 2 - large boneless chicken breasts
  • 4 - boneless chicken thighs
  • 1/2 - cup(s) hot water**
  • 1/4 - cup(s) butter
  • 1 - small white onion(s)
  • 1 - 8 oz can(s) tomato sauce
  • 2 - tsp minced garlic
  • 1 - Tbsp garam masala
  • 1 - cup(s) chicken stock
  • - Salt and pepper
  • 1 - cup(s) heavy cream**
  • Side: - pita bread**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Dice the onion.
  2. Place the chicken breasts and chicken thighs into the electric pressure cooker insert with the hot water. Add the butter, diced white onions, tomato sauce, minced garlic, garam masala, chicken stock, salt and pepper on top of the chicken.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 15 minutes.
  5. Release: Natural or Quick.
  6. After you open the lid, stir in the heavy cream and keep on warm setting for 5 minutes to heat through.
  7. Once finished cooking, gently shred the chicken with 2 forks and mix into the sauce.
  8. Prepare the salad.
  9. Serve Instant Pot Butter Chicken with pita bread and salad.

Freezeasy Meal Prep Directions

  1. Dice 2 onions.
  2. Open 2 cans of tomato sauce.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 2 large boneless chicken breasts
  • 4 boneless chicken thighs
  • 1/4 cup butter
  • Half of the diced onion
  • Half of the tomato sauce
  • 2 tsp minced garlic
  • 1 Tbsp garam masala
  • 1 cup chicken stock

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed. After cooking, stir in heavy cream and keep on warm setting for 5 minutes to warm through.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Make with dairy-free margarine and stir in 1 cup canned coconut milk in place of the cream.

Gluten-Free Modifications

Recipe is gluten-free if served over rice.

Printable Label Recipe Title

Instant Pot Butter Chicken

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
After cooking, stir in heavy cream and keep on warm setting for 5 minutes to warm through. Once cooked, shred the chicken with 2 forks.
Serve with pita bread and salad.

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