Instant Pot Chicken Tikka Masala

Description: Light and dairy free. This is sure to satisfy your Indian food craving & is super easy to make!
Course: Dinner
Serving Size: 6
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Inspired by: Skinnytaste

Rate This Recipe:

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

Ingredients:

• 1 1/2 lbs boneless & skinless Chicken Thighs, cubed
• 1 1/2 tsp Sea Salt
• 1/2 tbsp unsalted Butter
• 1/2 Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger
• 1 tsp Coriander, ground
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Garam Masala
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Cardamom, ground
• 14 oz. can Diced Tomatoes, drained
• 2 cups Cauliflower Florets
• 1/2 cup peas, frozen
• 1/2 cup full fat coconut milk, canned

Instructions:

• Season Chicken with 1 tsp Sea Salt
• Select “Saute” and melt the butter
• Add Onion, Garlic, Ginger, Coriander, Cumin, Turmeric, Cayenne Pepper, and Cardamom. Saute for 2-3 minutes, until vegetables are soft and spices are fragrant
• Add the Tomatoes and use an immersion blender to blend until smooth (or blend in the blender), add Chicken, remaining 1/2 tsp Sea Salt, and stir
• Cover and cook on high Pressure for 15 minutes
• Quick release, add Cauliflower and Peas, and cook on high pressure for 2 minutes
• Quick release and stir in Coconut Milk
• Enjoy! 🙂

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