Instant Pot Chicken Tikka Masala Flavorful Feast

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can crushed tomatoes (15 oz)
• 1 can coconut milk (14 oz)
• 0 none Fresh cilantro, chopped (for garnish)
• 0 none Cooked basmati rice or naan, for serving

Instructions

1. In a bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, paprika, cayenne, and salt. Add the chicken pieces and mix until they're well-coated. Marinate for at least 30 minutes (or up to 2 hours for better flavor).
2. Set the Instant Pot to 'Sauté' mode. Add olive oil and let it heat for a minute.
3. Add the chopped onion and sauté until they turn golden brown, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
5. Add the marinated chicken (along with the marinade) to the pot. Cook for 5 minutes, stirring occasionally.
6. Pour in the crushed tomatoes and coconut milk, mixing everything thoroughly.
7. Cancel Sauté mode and set the Instant Pot to 'Manual' or 'Pressure Cook' for 10 minutes on high pressure.
8. Once cooking is complete, allow for a natural release for about 10 minutes, then quick release any remaining pressure.
9. Stir the chicken tikka masala well before serving. Adjust seasoning if needed.
10. Serve hot, garnished with fresh cilantro, alongside cooked basmati rice or warm naan.