30 Jan Disabled Kitchen Recipe: Instant Pot Butter Chicken for Canning or Freezing
This Instant Pot Butter Chicken recipe is perfect for pressure canning or freezing. It’s an extremely easy dump and cook recipe.
Butter Chicken is also one of my comfort foods. To be more specific, Punjabi food is a comfort food. As a teenager, I was taken in by a Sikh family and I can’t live without this home cooking.
Prep time is 10 minutes. Cook time is 10 minutes. And there is a whole bunch of hurrying up and waiting while the chicken marinates and the pressure canner does its things.
Heat index is mild.
Makes 7.5 x 500 ml (1 pint) jars. When I prepare it, I only can 6 jars and then I eat the other 1.5 serving. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.
Important Note about Garam Masala: Most in-store Garam Masala is crap. This Butter Chicken recipe includes a link to a recipe to make your own, but if you have any issues with your hands, it can be difficult to remove the cardamon seeds from the pods. If you’re in Canada and you need to buy it, I recommend McCormick’s brand on Amazon because it’s authentic, or this Garam Masala from Daksha’s Gourmet Spices. If you’re elsewhere and are looking for store-bought, if it’s red, it’s wrong. That means it’s mostly paprika. You want to look for a Garam Masala that most closely matches these ingredients.
Instant Pot Butter Chicken for Canning Needed Items
- 6 quart Instant Pot
- 3 quart Instant Pot
- 23 quart canner
- Cutting board
- Measuring cups and spoons
- Food processor or food chopper attachment for your immersion blender
- Wooden spoon
- 5-piece canning set
- Plastic ladle
- 1 x 250 ml regular mouth canning jars
- 7 x 500 ml regular mouth canning jars
Disabled Kitchen Recipe: Instant Pot Butter Chicken for Canning
- 2 tbsp Ginger/Garlic Masala (Recipe for Ginger/Garlic Masala)
- 2 tsp Garam Masala (Recipe for Garam Masala)
- 2 tsp Thana Jeeroo (Recipe for Thana Jeeroo)
- 2 tsp sea salt
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp turmeric powder
- 2 tbsp Extra Virgin Olive Oil
- 908 gram boneless skinless chicken thighs (Cubed. You can replace the thighs with boneless skinless chicken breasts, or use 680 grams (1.5 pounds) already cooked chicken or turkey without the skin. If using pre-cooked poultry, you can reduce the time under pressure to 3 minutes. Even with the reduced cook time, using pre-cooked poultry makes for dry poultry when canned.)
- 398 ml can salt-free diced tomatoes (Blended in a food processor, blender or with the chopper attachment for your immersion blender.)
- 1 cup chopped onion
- 1/2 cup water
- 1/2 cup salt-free butter
- 400 ml can full-fat coconut milk
- 156 ml can tomato paste
- 1 tsp Garam Masala
- 1/4 cup chopped cilantro (Omit if you don't like it.)
- 1 tbsp cornstarch
- 3 cup Basmati rice (rinsed)
- 3 cup water
- 1 tbsp sea salt
- In a bowl, mix the ginger/garlic masala, the first amount of garam masala, thana jeeroo, salt, cayenne pepper, turmeric and olive oil.
- Add the chicken cubes and mix until thoroughly coated. Cover will plastic wrap and let marinate in the fridge for at least 2 hours.
- Once marinated, in a 6 qt Instant Pot, add half a cup of water, the blended tomatoes, chopped onions and marinated chicken. Stir with a wooden or plastic spoon.
- Set to High Pressure, 5 minutes, natural release.
- Once pressure has released, remove the lid and turn onto saute. Add butter, coconut milk, second amount of garam masala, tomato paste and cilantro. Let it boil for 5 minutes to thoroughly denature the butter. Stir often so that it doesn't burn.
- Place 1 tbsp of cornstarch in the Instant Pot measuring cup. Add about 2 tbsp of water and mix it thoroughly. Add to the Instant Pot and stir for a couple of minutes to thicken.
- In a 3 qt Instant Pot, add rice, water and salt.
- Set to High Pressure, 5 minutes, natural release.
- While the Instant Pots are doing their thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot.
- Put the lids in a small pot and boil.
- Fill jars with 1 cup of cooked rice. Using the flat end of the Instant Pot rice scoop, firmly pack it in the jar. The rice must be firmly packed, getting rid of as many air pockets as possible. Use a plastic measuring cup.
- Fill the remainder of the jar with the butter chicken, leaving 2.5 cm (1 inch) of head space. Use a wooden or plastic utensil to remove any air pockets.
- Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
- Following the manufacturer instructions for your pressure canner, process for 75 minutes at 11 pounds, making any necessary adjustments for altitude. It is important to remember that if your pressure canner drops below 11 pounds of pressure, you need to bring pressure back up and re-start the processing time clock. If you do not do this, you risk introducing bacteria to your food. Processing with these instructions will kill any botulism and other bacterias.
- When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.
- You'll see a little indent in the centre of the lid to confirm seal. If a jar doesn't seal, place it in the refrigerator and eat within 3 days.