Instant Pot Chicken Tikka Masala
Instant Pot version of chicken tikka masala cooked with rice and vegetables for a quick, one-pot meal.
Equipment
- Instant Pot
- Immersion Blender
- countertop blender
- Trivet
- 7-inch oven-safe bowl
- Tongs
- Oven mitts
- Fork
Ingredients
Ingredients
- 1 yellow onionchopped
- 1 28- ouncecan diced tomatoes
- 1 teaspoongaram masala 1 teaspoon ground cumin
- 1 tablespoonground coriander
- 1 teaspoonpaprika
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonground ginger
- 1/4 teaspooncayenne pepperoptional
- 1 tablespoonpure maple syrup
- 1 1/2 poundsbonelessskinless chicken thighs
- 2 teaspoonsfine sea salt
- 1 cuplong-grain white ricelike jasmine or basmati
- 1 1/4 cupswater
- 1/2 head cauliflowerchopped about 1 pound
- 1 1/2 cupspeeledchopped carrots about 3 carrots
- 1 ?2 cup full-fat canned coconut milk
Instructions
Instructions
- Add 1 yellow onion (chopped), the 28-ounce can diced tomatoes with their juices, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper (optional), and 1 tablespoon pure maple syrup to the Instant Pot. Use an immersion blender to blend the mixture in the pot until smooth. (Alternatively, blend these ingredients in a countertop blender, then pour the smooth sauce into the Instant Pot.)
- Arrange the 1 1/2 pounds boneless skinless chicken thighs on top of the sauce in the Instant Pot. Sprinkle 2 teaspoons fine sea salt evenly over the chicken.
- Place a trivet (about 2.5 inches tall) over the chicken. Set a 7-inch oven-safe bowl on the trivet. Add 1 cup long-grain white rice (such as jasmine or basmati) and 1 1/4 cups water to the bowl.
- Secure the Instant Pot lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 12 minutes. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Using oven mitts, lift the trivet and the bowl of rice out of the Instant Pot. Fluff the rice with a fork and set the bowl aside. Use tongs to transfer the cooked chicken to a cutting board.
- Add 1/2 head cauliflower (chopped, about 1 pound) and 1 1/2 cups peeled, chopped carrots (about 3 carrots) to the sauce in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 1 minute. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in 1?2 cup full-fat canned coconut milk. Taste and adjust seasonings as desired.
- Serve the chicken tikka masala warm over the cooked rice. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Notes
Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"
Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"