Instant Pot Chicken Tikka Masala with Spinach
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 351kcal
Ingredients
- 1 lb. chicken breast boneless and skinless
- 10 oz. frozen spinach thawed
- 1 small onion diced
- 2 cloves garlic minced
- 1½ Tbs. ginger freshly grated
- 1 tsp. cumin
- 1 tsp. paprika
- 1½ Tbs. garam masala
- 1½ Tbs. lemon juice
- cayenne pepper to taste
- 14 oz. can crushed tomatoes
- ¼ cup plain Greek yogurt
- ¼ cup heavy cream
Instructions
- Place the chicken in the bottom of the Instant Pot.
- Squeeze out as much water from the spinach and add to the instant pot.
- In a bowl, stir together onion, garlic, ginger, cumin, paprika, garam masala, lemon juice, cayenne, crushed tomatoes, and Greek yogurt.
- Pour over the chicken and spinach.
- Set manual cook time to 10 minutes, followed by a quick release.
- Stir in the heavy cream.
Nutrition
Calories: 351kcal | Carbohydrates: 20g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 557mg | Potassium: 1314mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12475IU | Vitamin C: 23mg | Calcium: 234mg | Iron: 6mg