Instant Pot Tikka Masala

Ingredients:

• 2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 1 1/2 teaspoons kosher salt divided
• 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil...I do think the butter is worth it here!
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala*
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne use more if you like the dish spicy
• 1 can no salt added tomato sauce (8 ounces)
• 1 can light coconut milk (14 ounces)
• 3/4 cup frozen peas
• 1/2 cup plain nonfat Greek yogurt
• Prepared brown rice or naan, for serving
• Fresh cilantro for serving

Instructions:

1. Season the chicken with salt.
2. Melt the butter in the Instant Pot on SAUTE, then add the onion, garlic, ginger, and spices. Cook and stir until fragrant.
3. Add the chicken, cooking until browned. Stir in the tomato sauce. Cover and cook on HIGH pressure for 8 minutes. Vent immediately.
4. Uncover and add the coconut milk. Turn the Instant Pot to SAUTE, and let simmer until thickened. Turn the Instant Pot off, and stir in the peas. Let it cool for a few minutes before stirring in the Greek yogurt. Enjoy with your desired sides and toppings!