[cooked-sharing]
Instant Pot Chicken Tikka Masala
Ingredients
- 2 lb Chicken Breast
- 1 cup Heavy Cream
- 1/2 cup diced onion
- 28 oz crushed tomatoes (canned)
- 2 Garlic Cloves - Minced
- 1 tbsp turmeric
- 2 tsp garam masala
- 2 tsp cumin
- salt to taste
- A few tsp of veggie oil
- Minced Cilantro (for garnish)
- Rice (basmatti or brown rice serves well, this should be made separately)
Instructions
- Cube the chicken (bite sized pieces. Note: I like to make basmati rice separately in a rice maker which usually takes about an hour, so get that started before you start here if you're planning on making rice!
- Set instant pot to sauté mode, then add in some a little bit of oil.
- Add chicken and sauté for 5-8 minutes until lightly browned. Stir occasionally. You can add a bit of salt to the chicken at this point.
- Add onions and garlic, sauté for 1-2 more minutes
- Add remaining ingredients except for the heavy cream, that goes in after the pressure cook cycle is finished.
- Cover and switch Instant Pot to manual pressure for 8 minutes on high. Go for 10 minutes if you are using larger pieces of chicken
- Do a quick release, remove lid and set pot to sauté mode
- Stir in heavy cream and salt, and let it mix together over a few minutes while in sauté mode
- It's ready to serve!
Nutrition
Calories: 230kcalCarbohydrates: 10.1gProtein: 27gFat: 8.6gSaturated Fat: 3.5gCholesterol: 93mgSodium: 837mgPotassium: 475mgFiber: 3.6gSugar: 5.9g
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