INSTANT POT CHICKEN TIKKA MASALA

Whole 30 | Paleo | Keto | Dairy Free | Gluten Free

If you are looking for an easy weeknight meal that is kid-friendly but still full of flavor, this is definitely a keeper! You can make this dish as spicy as you like, depending on your family’s preferences. My husband and I eat this over cauliflower rice, and my kids usually eat it with brown rice or quinoa with a side of crispy whole wheat Naan. This is a great meal to introduce your kids to more adventurous spices and flavors. My son loves this so much that he always asks for the leftovers in his lunchbox. I use tomato sauce in this recipe because my kids prefer “less chunks,” but this would also be great with diced tomatoes. You could also add peas or cauliflower if you wanted to get more veggies in. I adapted this from a more traditional tikka masala recipe and replaced the added sugar and dairy with healthier ingredients, and made it Instant Pot-friendly. If you are in the market for an Instant Pot, this is the one I use and love.

This meal is filled with warming spices, healthy fats and protein. Add some whole grains or some veggie rice for some fiber, and this is a complete, nutritious meal that comes together in 30 minutes.

Ingredients

  • 1 tablespoon ghee, butter, or coconut oil

  • 1 small to medium onion, diced

  • 3 garlic cloves, minced

  • 2 tablespoons fresh ginger, minced or grated

  • 2 tablespoons garam masala

  • 2 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 teaspoon ground turmeric

  • 2 lbs. chicken breast (I use Butcher Box chicken)

  • 1 8-oz. can unsalted tomato sauce

  • salt and pepper, to taste

  • 1 14-oz. can full fat coconut milk

  • cilantro for garnish (optional)

Directions

  1. Use the saute function on the Instant Pot. Add the ghee, butter, or oil and once melted, add the onions, garlic, ginger, and spices and saute for 4-5 minutes.

  2. Add the chicken, tomato sauce, and a generous pinch of salt and pepper. Set the Instant Pot to high pressure for 18 minutes.

  3. Once the chicken is done, use quick release. Shred the chicken with two forks. If there is a lot of excess liquid, you can use a ladle to remove some, but you want to leave some liquid so the chicken doesn’t dry out.

  4. Add the coconut milk, using only the thick creamy part on the top of the can and discarding the liquid part.

  5. Add more salt and pepper as needed. Serve over rice with chopped cilantro.

Note: Serves approximately 8-10 people. If you are not concerned about making the flavors kid-friendly, you can add 1/4 to 1/2 teaspoon of cayenne pepper for extra spice.