Instant Pot Pulled Tandoori Chicken

Tandoori chicken is an easy Indian recipe made in the Instant Pot pressure cooker. Low carb, keto, and gluten free.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 servings
Calories 410 kcal


  • 1 1/2 pounds boneless skinless chicken thighs
  • 3/4 cup full fat canned coconut milk
  • 1/2 cup plain 2% fat greek yogurt
  • 5 cloves garlic minced
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground cayenne


  1. Add all ingredients to the pressure cooker pot except for the chicken thighs. Stir until well-mixed.
  2. Add chicken thighs to the pot, arranging them evenly on top of the yogurt-coconut mixture.
  3. Secure and seal the lid. Cook at high pressure for 20 minutes, followed by a quick pressure release.
  4. Uncover and transfer only the chicken to a plate. Use 2 forks to shred the chicken and then return it to the pot. Stir together.

  5. Turn on the saute mode to medium heat. Boil until it thickens from a soup-like to a sauce-like consistency, about 5 minutes, stirring frequently to prevent sticking along the bottom of the pot.

  6. Turn off the saute mode, and serve while hot.

Nutrition Info

This recipe yields 6 g net carbs per serving (1/3rd of the recipe).

Nutrition Facts Per Serving
Calories 410  
Total Fat 24g 37%
   Saturated Fat 8g 41%
   Trans Fat 0g  
Cholesterol 186mg 62%
Sodium 940mg 39%
Total Carb 7.5g 3%
   Dietary Fiber 1.5g 6%
   Sugars 3g  
Protein 42g  
Vitamin A 28% · Vitamin C 2% · Calcium 7% · Iron 35%