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Instant Pot Chicken Tikka Masala Lentils

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Occasion Instant Pot
Category Feeling Stuck at Home? Travel the World From Your Kitchen with Pulses
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 tbsp coconut oil
  • 1 cup onion yellow; diced
  • 4 cloves garlic minced
  • 1 lb chicken cubed
  • 1 tbsp garam masala
  • 1 tsp ginger fresh; grated
  • 1 jalapeno pepper seeded and minced
  • 2 14 oz cans tomatoes diced
  • 1 cup chicken broth
  • 1 cup lentils, brown
  • 1 cup coconut milk
  • 1/4 cup cilantro fresh; chopped, plus more for garnish, if desired
  • 1/2 tsp salt

Instructions

  1. Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
  2. Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
  3. Press the Keep Warm/Cancel button on the Instant Pot.
  4. Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
  5. Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
  6. Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
  7. When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
  8. Remove the lid and stir in the coconut milk, cilantro and salt.
  9. Serve immediately on it's own or over rice.