Where are my Instant Pot lovers?! I LOVE my Instant Pot! This recipe is so easy and SO GOOD and seriously takes 25 minutes TOPS, in the IP… it’s creamy, spicy, and bursting with Indian flavors. The easiest weeknight dinner… you’ve gotta try!
Ingredients
- 1.5″ piece of fresh ginger, peeled and grated
- 8 garlic cloves, grated
- 1 28oz can diced tomatoes
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 lbs organic, boneless skinless chicken thighs
- 1 cup coconut milk
- 1/2 stick butter or 2 tablespoons of coconut oil if you’re dairy free
- fresh cilantro and scallions for garnish
- red pepper flakes
Directions
Combine first 9 ingredients in the bowl of your Instantpot. Stir to combine. Add chicken and toss well in sauce. Set your Instantpot to Manual and cook for 10 minutes. Release pressure and allow chicken to sit, untouched, for an additional 10 minutes. Remove chicken and blend sauce in a high-powered blender or with an immersion blender. Stir in coconut milk and butter. Add chicken back in and toss. Serve over sautéed cauliflower or basmati rice and garnish with cilantro and scallions and a pinch of red pepper flake.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy!
In good food and good health,
Chef Katherine
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