Instant Pot Chicken Tikka Masala with Cauliflower and Peas ✅

Ingredients

• 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4” cubes
• 1 1/2 teaspoon kosher salt, divided
• 1 tablespoon butter
• 1/2 chopped onion
• 3 cloves garlic, minced
• 1 teaspoon grated ginger root
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 14 ounce can diced tomatoes, drained
• 2 cups cauliflower florets
• 1/2 cup frozen peas
• Corn starch for thickening
• 1/4 cup fresh basil leaves, for serving

Steps

1. Season chicken with 1 teaspoon salt.

2. Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the aromatics are soft and the spices are fragrant, about 2 to 3 minutes.

3. Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.

4. Meanwhile, cook the cauliflower in the microwave until fork-tender, about 5 minutes.

5. Quick release, stir in frozen peas, cooked cauliflower and settle for 1-2 minutes.

6. Stir in coconut milk or half and half to taste, and then thicken if necessary and serve garnished with basil.