Ingredients

The following ingredients have 8 Servings
  • 2 tbsp ghee (or coconut oil)
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 1 inch fresh ginger (minced)
  • 2 lb chicken thighs (or chicken breasts, cut into 2 inch pieces)
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 15 oz can of tomato sauce
  • 1/2 cup full-fat coconut milk (or heavy cream, if you aren't dairy free)
  • Cilantro or parsley (for garnish)

Instruction

  • Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."
  • In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside. 
  • Add onion, garlic, and ginger to the Instant Pot and cook stirring for 3-4 minutes until the onions are translucent. 
  • Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned. 
  • Pour in tomato sauce and stir together.
  • Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes. 
  • Once it beeps to a finish, let the pressure release naturally for 10 minutes. 
  • Manually release rest of the pressure, open the lid, and stir in coconut milk. 
  • Garnish with parsley or cilantro, and serve with rice, naan, or cauliflower rice!