Description
Instant Pot tandoori chicken is a flavorful Indian-inspired dish made easy in the pressure cooker. Juicy chicken thighs are simmered in a creamy coconut milk and yogurt sauce infused with aromatic spices like cumin, turmeric, and smoked paprika. Ready in about 35 minutes, it delivers rich, restaurant-style taste with minimal effort—perfect for weeknight dinners served with rice or naan.
Ingredients
1.5 lbs boneless, skinless chicken thighs
3/4 cup canned full-fat coconut milk
1/2 cup plain Greek yogurt
5 cloves garlic, minced
1 tbsp fresh minced ginger
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground turmeric
3/4 tsp salt
3/4 tsp ground black pepper
1/4 tsp ground cayenne
Instructions
- Add coconut milk, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper, and cayenne to the Instant Pot. Stir until smooth.
- Place chicken thighs into the pot, spreading evenly in the mixture.
- Secure and seal the lid. Cook on high pressure for 20 minutes, then quick release the pressure.
- Transfer chicken to a plate and shred with two forks. Return shredded chicken to the pot.
- Set the Instant Pot to sauté (medium heat). Simmer for about 5 minutes, stirring often, until the sauce thickens to a creamy consistency.
- Turn off sauté mode. Serve hot with rice, naan, or fresh herbs.
Notes
- Marinate chicken in the sauce for a few hours before cooking for deeper flavor.
- Bone-in thighs or drumsticks can be used; increase cook time to 25 minutes.
- Make it spicier with extra cayenne or fresh chili.
- For dairy-free, use only coconut milk and omit yogurt.
- To thicken the sauce, simmer longer on sauté mode while stirring.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
