Instant Pot Chicken Tikka Masala

Threw this thing together basically on the fly, and damn...it's good. For a last-minute delicious dinner, give this baby a try! Serve over rice or cauliflower rice (if you're looking to keep your carbs on the lower side) and top with fresh Thai basil or cilantro. YUM!

RECIPE

Makes 3-4 servings | Prep time: 5 mins | Cook time: 17-20 mins

Ingredients

1/2 cup onion, diced

2-3 cloves garlic, minced

3-4 tablespoons butter

~2 pounds chicken breasts, boneless, skinless, and cut into bite-size pieces

1 jar (~12.5 oz) Tikka Masala Simmer Sauce (I used Maya Kaimal)

1/2 cup heavy cream

Thai basil or cilantro, garnish

Instructions

1. Set your to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes, stirring frequently to avoid burning, until the onions are tender. Press OFF to cancel the saute function.

2. Add the chicken and tikka masala simmer sauce to the Instant Pot. Lock the lid in place and turn the steam release handle to Sealing. Set to HIGH PRESSURE COOK for 7 minutes.

3. When the timer goes off, let it naturally release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.

4. Remove the lid and add the heavy cream to the pot. Set the Instant Pot to SAUTE and stir the sauce while simmering for about 7 minutes, or until it thickens. Turn OFF.

5. Serve over rice or cauliflower rice with a garnish of fresh Thai basil or cilantro and enjoy!

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