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Chicken Tikka Masala – Instant Pot

Chicken Tikka Masala – Instant Pot

Chicken Tikka Masala - Instant Pot | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Healthy and authentic recipe for chicken tikka masala done quickly in the Instant Pot! Comforting and flavorful - this is a super easy midweek meal!

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Yields6 Servings
Prep Time6 minsCook Time15 minsTotal Time21 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)

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!

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Recipe Resource - TastyThin

Ingredients

 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)

Directions

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!

Chicken Tikka Masala – Instant Pot

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