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.