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Pressure Cooker Butter Chicken

Pressure Cooker Butter Chicken. Fully loaded pressure cooker butter chicken with all my favourite vegetables and Indian spices to make the perfect creamy, yet healthy Instant Pot freezer meal.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 18
Calories: 175kcal


Recipe Ingredients:

Butter Chicken Marinade:


  • Mix your butter chicken marinade and put to one side.
  • Place into the Instant Pot 25 medium tomatoes, 2.5 large onions, 2.5tbsp tomato puree, 3 cans of tinned tomatoes and your 7.5 chicken breasts.
  • Give it a good coating of salt and add in ½ of your marinade ingredients.
  • Cook on high pressure for 5 minutes and then use quick pressure release.
  • Remove the chicken, add the other ½ of the marinade, 2 cans of tinned tomatoes and blend the remaining ingredients of the Instant Pot.
  • Dice the chicken into bite sized pieces.
  • Stir in the 7.5tbsp Greek Yoghurt and add the chicken back in.
  • Add to your freezer containers.
  • From the freezer place the butter chicken container into the Instant Pot over the steamer shelf. Make sure there is a cup of water beneath. Cook for 15 minutes on manual.


Because the Instant Pot strips flavour it is best to add ½ the seasoning before cooking and half after (like we have done above).


Calories: 175kcal | Carbohydrates: 14g | Protein: 23g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 60mg | Sodium: 286mg | Potassium: 1026mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1765IU | Vitamin C: 37.4mg | Calcium: 76mg | Iron: 2.5mg