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Vibrant Instant Pot Chicken Tikka Masala {Dairy-Free}

Name: Vibrant Instant Pot Chicken Tikka Masala {Dairy-Free}
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 1 tsp ground coriander; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp cayenne; 1/4 cup chopped cilantro; 3 cloves minced garlic; 2 tbsp ghee; 1 large onion; 1.5 tbsp garam masala; 1.5 tsp sea salt; 1 tsp chili powder; 1 tsp turmeric; 1 tsp arrowroot powder; 1 tbsp water; 1/4 cup chicken broth; 1 15 oz can tomato sauce; 1.5 lbs chicken breasts; 1 14 oz can full-fat coconut milk

Indulge in the classic Indian dish with this dairy-free Chicken Tikka Masala, pressure cooked to perfection in an Instant Pot. This vibrant and soul-warming recipe comes together quickly, featuring boldly spiced chicken simmered in a creamy coconut sauce for delectable results.



23 min

TOTAL TIME

661

CALORIES

$2.30

PER SERVING

Vibrant Instant Pot Chicken Tikka Masala {Dairy-Free}

Ingredients

18 INGREDIENTS

4 SERVINGS

1 tsp ground coriander

1 tsp cumin

1/2 tsp paprika

1/2 tsp cayenne

1/4 cup fresh cilantro

chopped

3 cloves minced garlic

2 tbsp ghee

1 large onion

1 1/2 tbsp garam masala

1 1/2 tsp sea salt

1 tsp chili powder

1 tsp turmeric

1 tsp arrowroot powder

1 tbsp water

1/4 cup chicken broth

15 oz tomato sauce

1 1/2 lbs chicken breasts

14 oz coconut milk

full-fat

Directions

11 STEPS

5 min

PREP TIME

18 min

COOK TIME

23 min

TOTAL TIME

Select the 'sauté' function on the Instant Pot and add the ghee. Allow the ghee to heat up before proceeding.

Once hot, add the onion, garlic, and all of the spices (garam masala, ground coriander, cumin, paprika, sea salt, chili powder, cayenne, and turmeric) to the pot. Sauté for 1-2 minutes until the onions begin to soften and the spices are fragrant.

Add the chicken pieces to the pot and continue sautéing for 2-3 minutes until slightly browned.

Add the tomato sauce and chicken broth, stirring to combine all ingredients.

Press 'cancel/keep warm' to turn off the sauté function, then lock the lid in place and set the vent to 'sealing'.

Cook on high pressure for 9 minutes, then manually release the pressure.

Stir in the coconut cream (the thick white part at the top of the can of coconut milk), discarding the clear liquid.

Select 'sauté' mode again and bring the mixture to a boil while stirring.

In a small bowl, mix the arrowroot powder and water to create an arrowroot slurry, then add this to the pot and stir. The sauce will begin to thicken quickly.

Taste and season with additional salt if needed. Turn off the Instant Pot by pressing 'cancel/keep warm' and allow the Chicken Tikka Masala to sit until ready to serve.

Garnish with chopped cilantro before serving. Pair with cauliflower rice for a Whole30 meal or enjoy with basmati rice for a gluten-free option.

Health Info

Macros

20g

CARBS

48g

FAT

41g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE