Instant Pot Coconut Tandoori-Inspired Chicken
Tender chicken thighs simmer in coconut milk, honey, and warm spices for a creamy Instant Pot dinner that is ready for rice bowls, wraps, and meal prep.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 14-ounce can coconut milk
- 2 cups rice uncooked, for serving
Instructions
Instructions
- Cook rice according to package directions.
- Mix chicken, honey, spices, and coconut milk in a freezer-safe container; refrigerate two days or freeze three months.
- Cook thawed chicken at high pressure 12 minutes, or frozen chicken 16 minutes, then naturally release 10 minutes.
- Shred chicken in its sauce and serve over rice.
- Alternatively slow-cook 4 hours on high or 6 hours on low, then shred.
- For stovetop cooking, mix spices, sear chicken in 1 tablespoon oil, add honey and coconut milk, cover, and simmer 45 minutes.
Notes
Rest sauce 15 minutes to thicken.
Check large thighs for doneness.