1. Season the chicken with 1 tsp salt and set aside while you chop the veggies; place the Greek yogurt on the counter so that it can come down to room temp (this prevents it from curdling when you add it to the tikka masala).
2. Using the sauté function on medium heat, sauté the onions, garlic, ginger, and spices (garam masala, turmeric, cumin, cayenne, remaining 1 tsp salt and pepper) for ~5 minutes until onions are translucent.
3. Add the chicken and brown it on all sides (~4 min), pour in the crushed tomatoes and cook on high pressure for 8 minutes (if you don't have an instant pot to can simmer with lid on for 20-30 minutes until chicken is cooked through).
4. Do an instant release of the pressure and then open the lid and add the coconut milk and peas, taste and add additional salt if needed; turn the sauté function back on (medium heat) and let the tikka masala reduce for 10-15 minutes, stirring frequently to prevent burning.
5. Turn off the heat and let cool for 5 minutes (to prevent the yogurt from curdling) and then stir in the Greek yogurt and lemon juice; enjoy with rice or cauliflower rice!
