Instant Pot Coconut Tandoori-Inspired Chicken
Make instant pot coconut tandoori chicken with tender thighs, coconut milk, garam masala, and rice for an easy freezer-friendly dinner.
Prep
: 10
Total
: 25 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
Instructions
Instructions
- Cook the rice according to the package directions.
- For a freezer meal, mix the chicken, honey, spices, salt, turmeric, ginger, cayenne, and coconut milk in a freezer-safe bag or container and freeze for up to three months.
- For thawed chicken in an Instant Pot, add the mixture and cook at high pressure for 12 minutes, followed by a 10-minute natural release.
- For frozen chicken, cook at high pressure for 16 minutes, followed by a 10-minute natural release.
- Shred the chicken and serve it over rice.
- For a slow cooker, cook the mixture for 4 hours on high or 6 hours on low, then shred the chicken.
- For the stovetop method, combine the spices, heat 1 tablespoon oil in a skillet, season and brown the chicken briefly, add honey and coconut milk, cover, and simmer on low for 45 minutes until fork-tender.