Instant Pot Chicken Tikka Masala

Ingredients

• 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon kosher salt
• 1 large onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 can (14 ounces tomato sauce)
• 1 cup heavy cream
• 2 tablespoons vegetable oil
• Fresh cilantro (chopped for garnish)
• Cooked rice or naan bread (for serving)

Instructions

1. 1

   Season chicken: Season the chicken with garam masala, cumin, paprika, turmeric, cayenne (if using), and salt. Toss to coat evenly and set aside.

2. 2

   Sauté aromatics: Set the Instant Pot to 'Sauté' mode and heat the vegetable oil. Add the onion, garlic, and ginger, sautéing until the onion is translucent and the mixture is fragrant, about 3 minutes.

3. 3

   Brown chicken: Add the seasoned chicken to the pot and sauté until the chicken is browned on all sides, approximately 5 minutes.

4. 4

   Seal pot: Pour in the tomato sauce and stir to combine. Secure the Instant Pot lid and set the valve to 'Sealing'.

5. 5

   Pressure cook: Select the 'Manual' or 'Pressure Cook' setting and adjust the time to 10 minutes on high pressure.

6. 6

   Release pressure: When the cooking cycle is complete, carefully perform a quick release by moving the valve to 'Venting'.

7. 7

   Simmer sauce: Remove the lid and select 'Sauté' mode again. Stir in the heavy cream and let the sauce simmer for 5 minutes until it thickens slightly.

8. 8

   Rest: Turn off the Instant Pot and let the Chicken Tikka Masala rest for a couple of minutes before serving.

9. 9

   Garnish with fresh cilantro and serve over cooked rice or with warm naan bread.