Ingredients
Equipment
Method
Sauté the Aromatics (optional)
- This is optional but strongly suggested. If pressed for time or need to skip, just make sure to add the ingredients in these next two steps and skip to the pressure cook setting instructions.
- Turn your Instant Pot to the SAUTE setting.
- Add 2 tablespoons butter, minced garlic, minced ginger, smoked paprika, cumin, turmeric, chili powder (optional), 1 tea garam masala, and 1 tea salt.
- Sauté just until fragrant, being careful not to burn the spices.
Deglaze the Pot
- Turn off the SAUTE setting.
- Add 1/2 cup water and the chicken Better Than Bouillon (optional). Stir and scrape the bottom of the pot to deglaze your pot.
Pressure Cook
- Add chicken breasts and coat them in the sauce. Pour the canned tomatoes over the top.
- Seal the lid and set to HIGH PRESSURE for 10 MINUTES.
- After the cooking time ends, allow it to naturally release for 10 minutes, then carefully release any remaining pressure.
Shred the Chicken
- Remove the chicken from the pot and shred it with two forks. Set aside.
Finish the Sauce
- Turn the Instant Pot back to SAUTE.
- Add the remaining butter and let it melt into the sauce. Stir in the coconut milk.
- In a small bowl, mix 1 TB cornstarch with 1 TB water to create a slurry. Add this to the sauce and stir continuously to prevent burning while it thickens.
- Stir in the remaining 1 teaspoon garam masala and 1 teaspoon salt.
- Allow the sauce to simmer until it reaches your desired thickness.
Combine & Serve
- Turn off the Instant Pot. Add the shredded chicken back into the sauce and stir to combine and completely coat.
- Serve warm over rice with Naan on the side.
Notes
Chicken Bouillon
I personally love adding this. It gives the dish a little extra “umph” in salt and flavor. You can substitute chicken stock or simply use water if preferred. Chili Powder / Spice Level
You can completely omit this if you’re sensitive to spice (I usually do!). If you want a little kick, try ¼ teaspoon chili powder or the tiniest pinch of cayenne. Adjust based on your preference. Coconut Milk
You can substitute heavy cream if desired. I love using coconut milk because it keeps the sauce creamy while still feeling light. The coconut flavor is very subtle, and sometimes I don't use the full can. Last time I made it, I probably used 3/4 of the can; it's all up to your personal preference! Cornstarch Slurry
This is optional, but I love a thicker sauce that sits beautifully on top of rice. The butter and cornstarch also give the sauce that gorgeous glossy finish. Blending Option
If you’re not a fan of tomato texture, you can use an immersion blender to blend the sauce smooth before thickening. My husband isn’t a tomato fan, but he still enjoys it without blending.
I personally love adding this. It gives the dish a little extra “umph” in salt and flavor. You can substitute chicken stock or simply use water if preferred. Chili Powder / Spice Level
You can completely omit this if you’re sensitive to spice (I usually do!). If you want a little kick, try ¼ teaspoon chili powder or the tiniest pinch of cayenne. Adjust based on your preference. Coconut Milk
You can substitute heavy cream if desired. I love using coconut milk because it keeps the sauce creamy while still feeling light. The coconut flavor is very subtle, and sometimes I don't use the full can. Last time I made it, I probably used 3/4 of the can; it's all up to your personal preference! Cornstarch Slurry
This is optional, but I love a thicker sauce that sits beautifully on top of rice. The butter and cornstarch also give the sauce that gorgeous glossy finish. Blending Option
If you’re not a fan of tomato texture, you can use an immersion blender to blend the sauce smooth before thickening. My husband isn’t a tomato fan, but he still enjoys it without blending.