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Instant Pot Sweet and Sour Chicken

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A quick and flavorful chicken tikka masala made using the Instant Pot. Perfectly spiced with a creamy tomato sauce.

Ingredients

Scale
  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp ground black pepper
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup water or chicken broth
  • Fresh cilantro for garnish

Instructions

  1. Set the Instant Pot to sauté mode. Add vegetable oil and sauté onions for about 3-4 minutes until softened.
  2. Add garlic and ginger, sauté for another 1 minute.
  3. Stir in all the spices (garam masala, turmeric, cumin, coriander, chili powder, cinnamon, salt, and pepper) and cook for 1-2 minutes until fragrant.
  4. Add chicken pieces and cook for 3-4 minutes, stirring occasionally.
  5. Pour in diced tomatoes, water or chicken broth, and stir well.
  6. Seal the Instant Pot lid and set the pressure release valve to sealing. Cook on high pressure for 8 minutes.
  7. After cooking, allow a natural pressure release for 5 minutes, then carefully release any remaining pressure.
  8. Stir in heavy cream and adjust seasoning to taste.
  9. Serve hot, garnished with fresh cilantro, over rice or with naan.

Notes

  • For a spicier dish, add more chili powder or include some chopped green chilies.
  • If you prefer a dairy-free version, use coconut milk instead of heavy cream.
  • Serve with basmati rice or naan for a complete meal.

Nutrition

Keywords: Instant Pot, chicken tikka masala, curry, Indian, dinner, easy recipe

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