Instant Pot Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala is a delicious Indian-inspired one pot dinner idea that is ready in 30 minutes or less! Serve with some basmati rice and fresh cilantro and you've got dinner on the table fast!
Servings: 4 servings
- 1 tbsp olive oil
- l lb chicken breasts, diced into 1-inch pieces
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 1 tbsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup chicken broth
- 1 (796mL) can crushed tomatoes
- 3/4 cup sour cream
- 1/2 cup fresh cilantro, chopped
- 2 cups cooked basmati or jasmine rice (usually about 1 cup dry rice and 2 cups water - check package directions)
Add olive oil, onions, chicken, garlic, ginger, spices, chicken broth and crushed tomatoes to Instant Pot in that order. Cook on high pressure for 3 minutes and then do a quick release of the pressure. Instant Pot will take about 15 minutes to come to pressure then the 3 min to pressure cook. Meanwhile, cook rice according to package directions.
Once you do the quick release, remove lid when safe to do so and stir in sour cream. Serve in bowls along with rice and top with cilantro. Enjoy!
Calories: 574kcal | Carbohydrates: 58g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 84mg | Sodium: 428mg | Potassium: 335mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 400IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.6mg