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Name: Instant Pot Chicken Tikka Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lbs boneless skinless chicken breast; 1 small onion chopped; 1/2 yellow bell pepper chopped; 2 tablespoons butter or ghee for Whole30; 1 teaspoon cumin; 1 teaspoon coriander; 2 teaspoons garam masala; 1 teaspoon turmeric; 1/4 teaspoon cayenne pepper (or more to taste); 1 1/2 teaspoon sea salt; 15 oz can diced tomatoes; 1/2 cup full fat coconut milk; 3 cloves garlic minced; 1 teaspoon grated fresh ginger

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INGREDIENTS

2 lbs boneless skinless chicken breast
1 small onion ; chopped
1/2 yellow bell pepper ; chopped
2 tablespoons butter or ghee for Whole30
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons garam masala
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon sea salt
15 oz can diced tomatoes
1/2 cup full fat coconut milk
3 cloves garlic ; minced
1 teaspoon grated fresh ginger

INSTRUCTIONS

Set your Instant Pot to Saute. Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.

Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes.

Add tomatoes and coconut milk and stir well to combine. Place chicken on top of mixture. Close the lid and set to Poultry (or Manual setting for 15 minutes).

When cycle is complete, remove chicken and shred. Using an immersion hand blender, puree the sauce. Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker. Place chicken on top. Cook on High 3-4 hours or Low for 6-8 hours. Remove chicken and shred. Puree sauce using an immersion hand blender and return chicken to the slow cooker.

NOTES

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Instant Pot Chicken Tikka Masala

2 lbs boneless skinless chicken breast
1 small onion chopped
1/2 yellow bell pepper chopped
2 tablespoons butter or ghee for Whole30
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons garam masala
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon sea salt
15 oz can diced tomatoes
1/2 cup full fat coconut milk
3 cloves garlic minced
1 teaspoon grated fresh ginger

Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.
For the Slow Cooker
Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker.

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Nutrition

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Serving Size: 1 (1551g)
Recipe Makes: 1

Calories: 1166
Calories from Fat: 115 (10%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 3g
Cholesterol 526.2mg		162 %
Sodium 3241.8mg		112 %
Potassium 3774.6mg		99 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 28.9g
Protein 216.3g		309 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1166

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