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Instant Pot Tandoori Chicken
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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 Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 294kcal

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: 294kcal | Carbohydrates: 6g | Protein: 26g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 659mg | Fiber: 2g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg