Healthy Instant Pot Tikka Masala
Servings: 4
Instant Pot Tikka Masala
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Healthy instant pot chicken tikka masala made with light coconut milk and Greek yogurt instead of heavy cream. Love how this turned out! So much delicious spicy flavor.
Ingredients
Pressure Cook
Add After
Instructions
- Season the chicken with 1 tsp salt and set aside while you chop the veggies; place the Greek yogurt on the counter so that it can come down to room temp (this prevents it from curdling when you add it to the tikka masala).
- Using the sauté function on medium heat, sauté the onions, garlic, ginger, and spices (garam masala, turmeric, cumin, cayenne, remaining 1 tsp salt and pepper) for ~5 minutes until onions are translucent.
- Add the chicken and brown it on all sides (~4 min), pour in the crushed tomatoes and cook on high pressure for 8 minutes.
- Do an instant release of the pressure and then open the lid and add the coconut milk and peas, taste and add additional salt if needed; turn the saute function back on (medium heat) and let the tikka masala reduce for 10-15 minutes, stirring frequently to prevent burning.
- Turn off the heat and let cool for 5 minutes (to prevent the yogurt from curdling) and then stir in the Greek yogurt and lemon juice; enjoy with rice or cauliflower rice!
Notes:
Vegan Modification: Sub in one head of cauliflower (cut in florets) plus one can of chickpeas (drained) for the chicken; pressure cook 2 minutes instead of 8 and then sub coconut yogurt for Greek yogurt.
