Instant Pot Butter Chicken from Frozen

Ingredients

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

Steps

1. 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.
2. 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.
3. 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.
4. Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.