Instant Pot Chicken Tikka Masala

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Ingredients

• 8 boneless chicken thighs, cut into 1″ pieces
• 1/2 cup hot water
• 1 small white onion, diced
• 1 small fresh ginger, peeled and sliced into 8 small slices
• 28 oz. can crushed tomatoes
• 3 tsp minced garlic
• 2 tsp garam masala
• 1 cup plain yogurt
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• 1 cup brown rice, as side dish
• Salad, as side dish

Directions

• Cook rice, as directed.
• Dice the onion. Peel and slice the ginger (about 8 thin slices).
• Cut the chicken into 1-inch pieces and place into the electric pressure cooker insert with the hot water. Add the onion and ginger around the chicken.
• In a large mixing bowl, whisk together the crushed tomatoes, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the electric pressure cooker insert.
• Steam valve: Sealing.
• Cook on: Manual/High for 15 minutes.
• Release: Quick.
• Swirl in the yogurt into the sauce and leave on Warm mode for 5 minutes. Season with salt and pepper to taste.
• Prepare salad.
• Serve Instant Pot Chicken Tikka Masala over rice with a cilantro garnish and side salad.