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Pressure Cooker Indian-Style Chicken and Vegetables

This easy Indian-influenced dish is one just about everyone will love. Feel free to add more or less tikka masala sauce according to your taste. —Erica Polly, Sun Prairie, Wisconsin
Pressure Cooker Indian-Style Chicken and Vegetables
Pressure Cooker Indian-Style Chicken and Vegetables Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Cook: 5 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds boneless skinless chicken thighs, cubed
  • 2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 3 cups fresh cauliflowerets
  • 2 jars (15 ounces each) tikka masala curry sauce
  • 1/2 cup water
  • 3/4 teaspoon salt
  • Minced fresh cilantro, optional
  • Naan flatbreads, warmed

Directions

  • In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan.
  • Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
Nutrition Facts
1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

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Reviews

Click stars to rate
Average Rating:
  • Chris
    Dec 24, 2020

    Our 8 quart Instapot went into "burn" mode on this one. Had to transfer to the dutch oven

  • mumsay
    Jan 1, 2020

    3 minutes? Do you mean 30 minutes? I'd like to make this, but need clarification. Thanks!

  • Samantha
    Aug 10, 2019

    No comment left

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