Healthy instant pot chicken tikka masala made with light coconut milk and Greek yogurt instead of heavy cream. Love how this turned out! So much delicious spicy flavor✨ . Pressure Cook:▪️2 tsp Olive Oil▪️1 Tbs Garam Masala▪️2 tsp Tumeric▪️2 tsp Cumin▪️1/2 tsp Cayenne▪️2 tsp Salt, divided▪️1/4 tsp Pepper▪️4 Cloves Garlic, minced▪️1 Yellow Onion, diced▪️1 Tbs Ginger, minced▪️1.5-2 lb. Chicken Breast, cut in cubes▪️28 oz. Can Crushed Tomatoes▪️ . Add After:▪️1 Cup Light Coconut Milk▪️1 Cup Frozen Peas (optional)▪️3/4 Cup 0% Greek Yogurt, room temp▪️1/2 Lemon, juice▪️Cilantro, minced▪️ . 🌱Vegan Modification: Sub in one head of cauliflower (cut in florets) plus one can of chickpeas (drained) for the chicken; pressure cook 2 minutes instead of 8 and then sub coconut yogurt for Greek yogurt . 1️⃣ 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) 2️⃣ Using the sauté function on medium heat, sauté the onions, garlic, ginger, and spices (garam masala, tumeric, cumin, cayenne, remaining 1 tsp salt and pepper) for ~5 minutes until onions are translucent 3️⃣ Add the chicken and brown it on all sides (~4 min), pour in the crushed tomatoes and cook on high pressure for 8 minutes 4️⃣ 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 saute function back on (medium heat) and let the tikka masala reduce for 10-15 minutes, stirring frequently to prevent burning 5️⃣ 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! . ⏲10 minute prep time + 40 minute cook time
