Servings: 6 servings
- 2 lbs boneless skinless chicken breast
- 1 small onion, chopped
- 1/2 yellow bell pepper, chopped
- 2 tablespoons ghee
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1 1/2 teaspoon sea salt
- 15 oz can diced tomatoes
- 1/2 cup full fat coconut milk
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Set your Instant Pot to Saute. Add ghee, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes.
Add tomatoes and coconut milk and stir well to combine. Place chicken on top of mixture. Close the lid and set to Poultry (or Manual setting for 15 minutes).
When cycle is complete, remove chicken and shred. Using an immersion hand blender, puree the sauce. Add the chicken back to the sauce and adjust seasoning to taste. Serve with cauliflower rice.
Original recipe credit: https://tastythin.com/instant-pot-chicken-tikka-masala-whole30-paleo/