Instant Pot Coconut Tandoori-Inspired Chicken

• boneless skinless chicken thighs↗2 pounds
• honey↗2 tablespoon
• garam masala↗2 tablespoon
• chili powder↗1 tablespoon
• garlic powder↗1 tablesheet
• cumin↗1 tablespoon
• salt↗2 teaspoon
• turmeric↗2 teaspoon
• ground ginger↗0.5 teaspoon
• cayenne pepper↗0.5 teaspoon
• can coconut milk↗14
• rice, uncooked↗2 cup

Step-by-step instructions

1. 1

   Rice: Cook rice according to package instructions.

2. 2

   Freezer Version: Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you’re ready to cook, follow the directions below!

3. 3

   Instant Pot : Add everything to the Instant Pot. If it’s thawed, cook for 12 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 16 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!

4. 4

   Slow Cooker: Add everything to the slow cooker. Cook for 4 hours on high, or 6 hours on low. Shred and serve over rice!

5. 5

   Stovetop: Combine the garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, and cayenne pepper in a small dish. Heat 1 tablespoon of oil in a large skillet over medium heat. Add in the chicken thighs. Season the chicken with the spice mixture. Cook for a minute or two on each side. Add in the honey and coconut milk. Cover the skillet and simmer on low for 45 minutes until the chicken is fork tender and can be easily shredded.