Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Adapted from https://www.skinnytaste.com/instant-pot-chicken-tikka-masala-with-cauliflower-and-peas/

I made this.

Servings: 6

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.