Ingredients
The following ingredients have 6 Servings
- 1 ½ pounds boneless skinless chicken thighs
- 15-ounce can petite diced tomatoes with juice
- 15-ounce can full fat canned coconut milk
- 1 cup dried lentils
- ⅓ cup unsalted chicken stock
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 ½ tablespoons garam masala
- 2 teaspoons ground turmeric
- 1-1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes or cayenne pepper
- Splash fresh lime juice (optional)
- ½ cup fresh cilantro, chopped
- 2 cups cooked Jasmine rice (for serving)
Instruction
- Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine. Set on high pressure, sealed, for 11 minutes.
- Once the 11-minute timer goes off, let sit 5 minutes. Use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid. Carefully shred chicken with two forks. Stir in lime juice (if using) and chopped cilantro.
- Serve over cooked Jasmine rice with more chopped cilantro, if desired.
