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5
from 1 vote
Instant Pot Tandoori Chicken
Instant Pot Tandoori Chicken is tender chicken cooked in the Instant Pot with coconut milk and a variety of tandoori spices!
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
6
servings
Calories:
294
kcal
Author:
Taylor Ellingson
Ingredients
1.5
lb
chicken breast or thighs
cut into bite-sized pieces
1
tablespoon
curry powder
1
tablespoon
cumin
1
teaspoon
garlic powder
1
teaspoon
ground turmeric
1
teaspoon
paprika
½
teaspoon
chili powder
¼
teaspoon
cayenne pepper
1
tablespoon
fresh minced ginger
½
teaspoon
salt
14
ounce
can coconut milk
Fresh cilantro
for topping
Instructions
Place all ingredients in Instant Pot or pressure cooker.
Secure lid.
Cook on high pressure for 10 minutes. Let pressure naturally release for 10 minutes and then release the valve.
Serve on top of rice, in lettuce wraps, or with naan topped with cilantro.
Enjoy!
Notes
*prep and cook time loosely includes the time it takes for pressure to build up in the pressure cooker and the natural release time.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
6
g
|
Protein:
26
g
|
Fat:
19
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
73
mg
|
Sodium:
341
mg
|
Potassium:
659
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
305
IU
|
Vitamin C:
4
mg
|
Calcium:
33
mg
|
Iron:
3
mg