INSTANT POT CHICKEN TIKKA MASALA

INSTANT POT CHICKEN TIKKA MASALA

YIELDS: 6 Servings PREP TIME: 6 mins COOK TIME: 15 mins TOTAL TIME: 21 mins
2 lbs boneless, skinless chicken breasts
1 small yellow onion, diced
2 tbsp butter or ghee
½ yellow bell pepper, diced
3 cloves garlic, minced
1 tsp freshly grated ginger
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 ½ tsp sea salt
¼ tsp cayenne pepper
15 oz (1 can) diced tomatoes
½ cup full fat coconut milk (canned)
Tools 
Cutting board 
Knife
Instant Pot 
Immersion blender 
  1. Set Instant Pot to sauté mode. Add the butter and sauté the onion and pepper for 3-4 minutes, until softened.
  2. Stir in the garlic, ginger, spices, and salt and continue sautéing for 1-2 minutes.
  3. Turn off sauté mode and stir in the tomatoes and coconut milk.
  4. Place the chicken breasts on top and cook on high pressure for 15 minutes.
  5. When finished cooking, remove the chicken and shred. Use an immersion blender to purée the sauce until smooth.
  6. Return the chicken to the sauce and serve over rice. Enjoy!
Recipe adapted from: TastyThin

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