Created by EOdisciple on March 4, 2020
Step 1: Using a saute pan on the stove or a microwave-safe bowl in a microwave, melt 3 tbsp butter. Transfer to a large mixing bowl.
Step 2: To the butter, add tomatoes, ginger, garlic, tomato paste and spices. Stir to combine.
Step 3: Add the chicken, sliced onion and cauliflower florets to the bowl. Combine until chicken and vegetables are coated.
Step 4: Transfer chicken and vegetable mixture to a large freezer bag which has been placed within a bowl that is smaller than the diameter of the instant pot insert.
Step 5: Seal and freeze. Once frozen, remove bowl.
Step 6: When ready to eat, press Saute button on the Instant Pot. Add remaining 1 tbsp butter and melt.
Step 7: Add frozen chicken mixture and allow to saute for 5 minutes.
Step 8: Lock lid and set Pressure timer to 12 minutes. After cooking, allow pressure to release naturally.
Step 9: Stir in the yogurt and serve over cooked basmati rice with naan bread to help scoop it up.