Instant Pot Chicken Tikka Masala is a wonderfully aromatic dish that combines chicken, tomatoes, Indian spices and more for a delicious dairy-free dish.
- 2 tbsp ghee (can sub butter)
- 1/2 onion, diced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp garam masala
- 1 tbso tumeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 - 1 tsp salt
- 2 lbs chicken breast
- 1 8oz can tomato paste
- 1 28 oz can diced tomatoes, undrained
- 1 can coconut milk, full fat
- optional toppings: cilantro, jalepenos, lime juice
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Turn on a multi-functional pressure cooker (as in the Instant Pot) and press the Saute button. Add ghee (or butter). When hot, add onion and cook 1 minute. Add 1 1/2 TBSP of the spice blend (spices combined), garlic and ginger, mix and cook for 2 minutes; make sure to stir. Turn off Saute and stir in diced tomatoes, tomato paste.
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Dredge chicken breasts in remaining spice blend. Place coated breasts into the mixture in the Instant Pot and push into tomato blend so that they are covered.
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Seal lid and press Poultry button; set time for 15 minutes. After cooking time, let pressure naturally release for 10-15 minutes before opening the lid.
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Shred chicken breasts, mix to combine, and add can of coconut milk.
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Serve garnished with an optional splash of lime juice, cilantro, and/or jalepenos atop rice or cauliflower rice for a grain free meal.