Instant Pot Chicken Tikka Masala Recipe
No-fuss Instant Pot Chicken Tikka Masala is a breeze to make on a busy weeknight. Naturally gluten free and dairy free, the entire family will enjoy it!
Ingredients
- 1 tablespoon Olive Oil
- 3/4 cup Diced Onion
- 1 1/2 teaspoons Minced Garlic
- 1 teaspoon Ginger Paste you can use ground ginger if you can’t find ginger paste or don’t have it on hand
- 1 tablespoon Garam Masala
- 2 teaspoons Paprika
- 2 tablespoons Tomato Paste
- 1-1 1/2 pounds Boneless Skinless Chicken Thighs cut into bite-sized pieces
- 2 teaspoons Salt
- 1 28-ounce can Diced Tomatoes undrained
- 3/4 cup Canned Coconut Milk
- 1 cup Frozen Peas
- Fresh Cilantro and cooked rice, to serve
Instructions
- Set your Instant Pot to “Sauté”. Add the olive oil, onion, garlic, ginger, garam masala and paprika and sauté for 5 minutes, or until the onions are softened and the spice are fragrant.
- Stir in the tomato paste and sauté for another 2 minutes.
- Add the chicken, salt, and diced tomatoes with their juice.
- Lock the lid on your Instant Pot and pressure cook on “Poultry” for 15 minutes. You could also set it manually for 15 minutes on high pressure.
- Release using either the natural release or quick release method.
- Stir in the coconut milk and frozen peas, then add additional salt or pepper to taste.
- Serve over rice and garnish with cilantro.
Nutrition
Calories: 278kcalCarbohydrates: 8gProtein: 21gFat: 18gSaturated Fat: 6gSodium: 786mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!