Instant Pot Tikka Masala (w/ chicken or chickpeas!)

Name: Instant Pot Tikka Masala (w/ chicken or chickpeas!)
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into 1 inch squares; 2 medium tomatoes, diced ( you can sub 1 can diced tomatoes, drained); 1 ½- 2 pounds chicken breast or thigh, cut into larger, 1-2 inch cubes – or see notes for vegan version.; 1 can chickpeas, drained; 1 teaspoon chili powder; ¼ teaspoon cinnamon; 1 13.5 ounce can coconut milk ( using “lite” coconut will result in a very thin, soup like consistency, so I prefer regular); ½ teaspoon cumin; 1 fat shallot, diced ( or sub ½ an onion), diced; ½ teaspoon fennel seeds ( optional, but good!); 1 teaspoon fenugreek leaves ( optional, but very very good!); 1 tablespoon garam masala spice ( or make your own); 2 garlic cloves, rough chopped; 1 tablespoon fresh ginger, finely minced ( or use paste); 1 tablespoon olive oil, coconut oil or ghee; 2 cups peas ( either fresh or frozen peas, or snap peas, or a combo – add at the end. ); 2 cups potatoes, cut into larger 1 inch cubes; 1 1/2 teaspoon salt; 1 teaspoon sugar; 1 tablespoon tomato paste ( optional); 1/2 teaspoon turmeric; Vegan Version

Cook: 15 min

Prep: 15 min

Ready: 30 min

Servings: 4 servings

Calories: 727.34

Ingredients

1 1 can chickpeas, drained
2 1 13.5 ounce can coconut milk ( using “lite” coconut will result in a very thin, soup like consistency, so I prefer regular)
3 2 medium tomatoes, diced ( you can sub 1 can diced tomatoes, drained)
4 1 ½- 2 pounds chicken breast or thigh, cut into larger, 1-2 inch cubes – or see notes for vegan version.
5 1 teaspoon chili powder
6 ¼ teaspoon cinnamon
7 ½ teaspoon cumin
8 ½ teaspoon fennel seeds ( optional, but good!)
9 1 teaspoon fenugreek leaves ( optional, but very very good!)
10 1 tablespoon fresh ginger, finely minced ( or use paste)
11 2 cups peas ( either fresh or frozen peas, or snap peas, or a combo – add at the end. )
12 1 tablespoon garam masala spice ( or make your own)
13 2 garlic cloves, rough chopped
14 1 tablespoon olive oil, coconut oil or ghee
15 2 cups potatoes, cut into larger 1 inch cubes
16 1 red bell pepper, cut into 1 inch squares
17 1 1/2 teaspoon salt
18 1 fat shallot, diced ( or sub ½ an onion), diced
19 1 teaspoon sugar
20 1 tablespoon tomato paste ( optional)
21 1/2 teaspoon turmeric
22 Vegan Version

Directions

1
Turn instant pot pressure cooker to
2
Saute function.
3
Saute shallot, garlic and ginger in oil until fragrant, about 2-3 minutes.
4
Add fennel seeds and saut 30 more seconds.
5
Add tomatoes, tomato paste and coconut milk.
6
Add the salt, sugar and all the spices.Then, either add the chicken, or if making the VEGAN VERSION add the veggies and chickpeas (see instructions below).Instant Pot -if using chicken breast, pressure cook on 9 minutes, and naturally release. Breast will need some time to re-absorb the sauce, and get moist again. I like to leave it on warm setting for 15 minutes or so. As the sauce cools it will thicken.Pressure Cook chicken thighs 12 minutes.If making the VEGAN VERSION add the drained chickpeas, potatoes and red bell peppers, and pressure cook 5 minutes! Manually release to keep veggies from getting too soft. Set Instant Pot to saute function, add peas and let them cook five minutes. As the sauce cools it will thicken.

Nutrition per serving

727.34 Calories

58.56g Carbs

51.55g Protein

34.01g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Instant Pot Tikka Masala (w/ chicken or chickpeas!)

Directions

Nutrition per serving

Tags

Allergens