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Instant Pot Butter Chicken - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 1/2 cups dice Chicken, Thighs, Boneless/Skinless
  • 1 1/2 cups Heavy Whipping Cream
  • 1 1/2 cups Tomato Sauce
  • 3/4 cups dice Onion
  • 5 tablespoons Butter
  • 1 tablespoon mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons Cumin
  • 3 teaspoons Garam Masala

Serving Day Ingredients

  • 6 cups cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/3 cup chicken
  • 1/2 cup sauce
  • 1 cup rice
  • 762 Calories
  • 34g Total Fat
  • 20g Sat Fat
  • 1g Trans Fat
  • 150mg Cholesterol
  • 412mg Sodium
  • 88g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Typical Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 5 minutes.
  6. Let pressure release naturally.
  7. Serve over cooked rice.

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