Instant Pot Chicken Tikka Masala

4 servings

Ingredients for marinating the chicken

• 1 pound boneless skinless chicken breasts, about 2, chopped into bite-sized pieces
• 1 cup plain 2% fat greek yogurt
• 1 tablespoon garam masala
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 1/4 teaspoon ground ginger

Ingredients for the sauce

• 15 oz. canned tomato sauce or puree
• 5 cloves garlic, minced
• 4 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon tumeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup heavy whipping cream, added last

Ingredients for serving

• basmati rice
• naan
• freshly chopped cilantro

Directions

Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Pressure cooker sauté mode: Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with marinade sticking to them) to the pressure cooker. Sauté until the chicken is cooked on all sides, almost 5 minutes, stirring occasionally. Turn off the sauté mode.

Pressure cooker high pressure mode: All of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Pressure cooker sauté mode: Select the sauté mode on the pressure cooker for low heat. When its has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice and naan. Garnish with cilantro.

Recipe originally found on Savory Tooth.

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