Instant Pot Chicken Tikka Masala
If you are a reader of my blog then you already know how smitten I am with my Instant Pot. It’s been a real game changer, not only with saving time but also with meal prep. It’s absolutely perfect for making things like soups, stews, bone broth and more for make-ahead meals that will feed your family.
This past weekend I taught an Instant Pot 101 workshop that was sponsored by Wild Harvest®, a brand I’ve been working with for the past couple of months. Wild Harvest has hundreds of items across the grocery store that are great to have on hand in your pantry, and they don’t make you choose between your health and your wallet. Organic and better for you foods can sometimes be a bit pricey, but Wild Harvest® is dedicated to making better for you choices that are reasonably priced. Plus, their products are free from over 140 undesirable ingredients that are commonly found in many other brands, and nearly 70% of what they make is certified organic. Better for you + affordable = a winning combination!
Wild Harvest provided the snacks (and coupons!) while I showed people how easy, quick and fun it can be to make delicious food in the Instant Pot. We made my famous Creamy Winter Vegetable Soup, some split pea dal and this delicious Chicken Tikka Masala that was a real winner. It’s loaded with spices and it’s a breeze to make. I served it over basmati rice that was also whipped up in an Instant Pot.
Head to the Wild Harvest website to use their store locator to find where you can get their products in your area. You’ll be happy you did!
Instant Pot Chicken Tikka Masala (Paleo and Whole30 compliant)
Prep Time: 5 minutes Cook Time: 25 minutes Servings: 6 servings
2 teaspoons Wild Harvest® Organic Coriander
2 teaspoons Wild Harvest Organic Ground Cumin
2 teaspoons Wild Harvest Organic Ground Turmeric
1/4 teaspoon Wild Harvest Organic Ground Cayenne Pepper
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cardamom
2 pounds boneless skinless chicken breasts — cut into bite-size pieces
1 large onion, chopped
1-2 tablespoons ghee, avocado oil or coconut oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
Juice of 1/2 a lemon
2 14.5-oz cans Wild Harvest Organic Diced Tomatoes
1 14-oz can Wild Harvest Organic Coconut Milk
Fresh cilantro for serving
Combine all the spices in a small bowl and have them ready to go.
Set your Instant Pot to SAUTE and when it’s hot, add the ghee or cooking oil.
Add the onion and stir often until it’s translucent, about 4-5 minutes.
Add garlic, ginger and spice mix, stir well and cook for about 1 minute, and then turn your Instant Pot off.
Add the lemon juice and chopped tomatoes and stir to combine.
Puree in the Instant Pot using an immersion stick blender or wait a few minutes for the metal insert to cool down and pour the mixture into a regular blender, pureeing until smooth and add it back to the insert and back to the Instant Pot.
Add the chicken pieces, put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 15 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quick release the pressure. When the floating valve drops, remove the lid.
Uncover and stir in the coconut milk.
Enjoy warm with rice, cauliflower rice or naan and a sprinkle of fresh cilantro.