Ingredients

The following ingredients have 4 Servings
  • 2 tbsp coconut oil
  • 1 cup yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 lb chicken (cubed)
  • 1 tbsp Garam Masala
  • 1 tsp fresh ginger (grated)
  • 1 jalapeno (seeded and minced)
  • 2 14.5 oz cans diced tomatoes
  • 1 cup chicken broth
  • 1 cup brown lentils
  • 1 cup coconut milk
  • ¼ cup fresh cilantro (chopped + more for garnish, if desired)
  • ½ tsp salt

Instruction

  • Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
  • Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
  • Press the Keep Warm/Cancel button on the Instant Pot.
  • Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
  • Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
  • Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
  • When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
  • Remove the lid and stir in the coconut milk, cilantro and salt.
  • Serve immediately on it's own or over rice.