Coconut Tandoori Chicken – Instant Pot
(from clair’s recipe box)
I took chicken out to shred at the end, added a bit of corn starch, stirred in while turning the IP to saute until sauce thickened.
Source: https://pinchofyum.com/instant-pot-coconut-tandoori-chicken#tasty-recipes-46788
Prep time: 10 minutes
Cook time: 25 minutes
Serves 6 people
Categories: Chicken; Main Dish; Quick; Freezer; Instant Pot
Ingredients
- 2 pounds boneless skinless chicken thighs, fat trimmed
- 2 tablespoons maple syrup
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1/2 tablespoon garlic-infused olive oil
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon cayenne pepper (did 1/2 tsp and it was a but too spicy for kids, but Ben liked it - Maybe down to 1/3 tsp)
- 14 ounce can coconut milk
Directions
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Freezer Version: Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you’re ready to cook, follow the directions below!
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Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
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Slow Cooker: Add everything to the slow cooker. If it’s thawed, cook for 4 hours on high, or 6 hours on low. If it’s frozen, cook for 6 hours on high. Shred and serve over rice!