Instant Pot Chicken Tikka Masala
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Servings: 6
Calories: 415kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 2 cloves garlic thinly sliced
- 1 1-inch piece ginger thinly sliced
- 4 Tbs butter
- 3 lbs chicken breasts boneless, skinless
- 1 cup tomato sauce
- 3 Tbs tomato paste
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ cup heavy cream
- cilantro garnish
Instructions
- Start by cutting up the chicken into bite sized pieces.
- Slice the garlic and the ginger piece.
- Set your Instant Pot to sauté.
- When the display reads "Hot" add the butter, ginger, and garlic to the Instant Pot.
- Sauté the garlic and ginger in the butter for approximately 3 minutes. Then, turn off the Instant Pot by pressing cancel.
- Add the chicken, tomato sauce, tomato paste, garam masala, salt, and paprika to the Instant Pot.
- Secure the lid and turn the pressure valve to sealing.
- Set to high pressure for 6 minutes.
- Once the cook time has ended, let the pressure release naturally for 5 minutes. Then, quick release the steam by moving the pressure valve to venting.
- Carefully remove the lid and then remove the chicken from the Instant Pot.
- Add the heavy cream to the sauce left in the Instant Pot. Press "Saute" and simmer the sauce for about 6 minutes, stirring occasionally.
- Return the chicken to the pot and stir well to coat it in sauce.
- Spoon into bowls and top with cilantro to garnish.
Video
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 5g | Protein: 50g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 193mg | Sodium: 1003mg | Potassium: 1070mg | Fiber: 1g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg