Instant Pot Chicken Tikka Masala
- Marinate Chicken: Stir together all marinade ingredients except chicken in large bowl until well-mixed; set aside. Pat chicken dry with paper towels, and cut into bite-sized chunks, 1/2 to 1 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate for at least 1 hour.
- Sauté Chicken: Select sauté mode on
pressure cookerfor medium heat. Once heated, add chicken chunks (along with any marinade sticking to them) to pressure cooker. Sauté until chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off sauté mode, and deglaze if needed (Note 6).
- Pressure Cook: Add all sauce ingredients except cream to pressure cooker, over chicken chunks, and stir. Secure and seal lid. Cook at high pressure for 10 minutes. Perform quick pressure release by turning pressure knob to venting position.
- Finish & Serve: Uncover, and select sauté mode on pressure cooker for low heat. Once heated, add cream to pot, stirring with other ingredients. Simmer until sauce is slightly thickened, a few minutes. Serve (Note 7).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 460 (53% from fat)|
|Total Fat 27g||41%|
|Saturated Fat 17g||85%|
|Net Carb 10g|
|Total Carb 14.5g||5%|
|Dietary Fiber 4.5g||18%|