Dinner, Instant Pot, Instant Pot Recipes
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
1 tablespoon garam masala (can substitute with curry powder)
1/4 teaspoon ground ginger
1 cup low-sodium chicken broth
1 (6 oz) can tomato paste
1 medium head cauliflower, cut into florets (about 3 cups)
2 pounds boneless, skinless chicken breasts (5 or 6 breasts)
2 tablespoons unsalted butter, cut into small pieces
1/2 cup full-fat canned coconut milk
1/2 teaspoon fine sea salt
1. Select Saute and add the olive oil to the inner pot. Once the oil is hot, add the garlic, onion, garam masala, and ginger and saute for 3 minutes, stirring occasionally.
2. Press Cancel and pour the broth into the pot. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the tomato paste, cauliflower, and chicken to the pot, but do not stir. Top the chicken with the butter pieces.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
4. Unlock and remove the lid. Using a slotted spoon, transfer the chicken to a cutting board.
5. Use two forks to shred the chicken, then return it to the pot. Stir in the coconut milk and salt.
6. Serve immediately, or place the chicken in an airtight container and refrigerate for up to 4 days.
Don't worry, this dish is not too spicy. Serve with Basmati yellow rice to soak up the creamy flavors.