Instant Pot Tandoori Chicken is tender chicken cooked in the Instant Pot with coconut milk and a variety of tandoori spices!
Now that we know a ton of you got an Instant Pot for Christmas this year, I’m dreaming up alllllllll of the Instant Pot recipes! While I originally thought that the Instant Pot cooks any slow cooker recipe, but faster, it didn’t take me long to realize that’s not necessarily true. While yes, it cooks almost anything and it cooks it fast, there are some limitations. Namely, liquid.
You have to have enough liquid in the ingredients that the Instant Pot doesn’t give you the “burn” alert. I learned this when cooking a variation of my Instant Pot Chipotle Cranberry Meatballs and didn’t follow it exactly. I omitted the orange juice and what a difference that made. So lesson learned – follow the Instant Pot recipes!
Other than that, I have to say – the Instant Pot is pretty straight forward. Make sure the lid is secure, press in the number of minutes, and it’s ready to go!
One of my favorite things to cook in my pressure cooker is chicken. It never fails to produce tender, non-dry chicken. This Instant Pot Tandoori Chicken is no different – it is SO tender!
The chicken is combined with a flavorful combination of coconut milk, curry and tandoori spices such as curry powder, cumin, turmeric, paprika, cayenne pepper, and ginger, and cooked for 10 minutes. That’s it – it’s so simple!
A note about the recipe – I have used chicken breasts and thighs in this recipe with great results. If you are a fan of thighs – use them! I love chicken thighs because they are cheaper and more tender. Many people don’t like thighs, and you can definitely use chicken breasts if you prefer.
We like to eat ours on top of coconut rice, where we simply replace most of the water in our jasmine rice for coconut milk. This tandoori chicken would also be great wrapped in lettuce wraps or with naan!