Instant Pot Chicken Tikka Masala
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 334kcal
Ingredients
- 2 lbs. chicken breast boneless and skinless
- 20 oz. frozen spinach thawed
- 1 onion diced
- 4 cloves garlic minced
- 1 Tbs. ginger freshly grated
- 2 tsp. cumin
- 2 tsp. paprika
- 1 Tbs. garam masala
- 1 Tbs. lemon juice
- cayenne pepper to taste
- 28 oz. crushed tomatoes
- ½ cup plain Greek yogurt
- ½ cup heavy cream
Instructions
- Place the chicken in the bottom of the pressure cooker.
- 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.
- Freezing Notes: Freeze heavy cream in a separate bag. Add at the end of cooking as directed.
Nutrition
Calories: 334kcal | Carbohydrates: 17g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 389mg | Potassium: 1311mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12452IU | Vitamin C: 19mg | Calcium: 220mg | Iron: 5mg