Instant Pot Chicken Tikka Masala

Prep time: 10 minutes
Cook time: 10 minutes (plus heat up time)
Total time: 20 minutes

Servings: 6

1 Tbl butter or ghee
2 Tbl coconut oil
1 large onion diced
1 Tbl garam masala
2 tsp salt (more to taste, if needed)
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder
1/2 tsp ground pepper
6-7 cloves of garlic, diced
2" knob of ginger peeled and diced
24 oz can of crushed tomatoes
2 1/2 lbs boneless, skinless chicken breast cut into 2" cubes
3 Tbls yogurt
2 Tbls almond or cashew butter
1/2 C bone broth

Instructions:
1. Press the saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.

2. Add the diced onion and saute for 3-5 minutes.

3. Add the spices and stir, cooking about 1 minute, until fragrant.

4. Then add garlic, ginger, crushed tomatoes, and 1/2 C of broth.

5. Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.

6. Lock the lid, make sure the vent is sealed, and press the manual button. Adjust the time to 10 minutes.

7. When the Instant Pot beeps, release the pressure immediately.

8. Using a slotted spook, remove the chicken pieces from the sauce, place into a bowl, and set aside.

9. Stir in the almond or cashed butter and yogurt.

10. Using an immersion blender, blend the tomato sauce until smooth and thick.

11. Return the chicken to the blended sauce and serve.

Great with Turmeric Cauliflower Rice