26/01/2022
Looking for ways to add more veggies to your plate?! This recipe is quick, easy and on rotation in our house!!!
Instant Pot Chicken Tikka Marsala
Ingredients:
1 tbsp olive oil
l lb chicken breasts, diced into 1-inch pieces
2 yellow onions, diced
4 cloves garlic, minced
1 tbsp gingerroot, minced
1 tbsp garam masala
2 tsp turmeric
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup chicken broth
1 (796mL) can crushed tomatoes
3/4 cup coconut milk
2 cups cooked basmati or jasmine rice (usually about 1 cup dry rice and 2 cups water - check package directions)
** add riced cauliflower (cooked) and 1.5 cups frozen peas to fit in those veggies **
Instructions:
Add olive oil, onions, chicken, garlic, ginger, spices, chicken broth and crushed tomatoes to Instant Pot in that order. Cook on high pressure for 3 minutes and then do a quick release of the pressure. Instant Pot will take about 15 minutes to come to pressure then the 3 min to pressure cook. Meanwhile, cook rice according to package directions.
Once you do the quick release, remove lid when safe to do so and stir in coconut milk, cooked riced cauliflower & frozen peas. Serve in bowls along with rice and top with cilantro. Enjoy!
