Creamy Instant Pot Chicken Thighs Whole30 Food

CREAMY INSTANT POT CHICKEN THIGHS - WHOLE30

Steps:

• Press saute on your Instant Pot, add the avocado oil, and generously salt and pepper your chicken thighs.
• Brown the chicken thighs, not turning until well browned.
• While browning, whisk the sauce ingredients together and set aside.
• When chicken is browned, pour the sauce mix over the top. Lock on the lid, and set 'manual time' for 8 minutes.
• When it beeps, natural or quick release (doesn't matter), and stir in the mayo. Serve!

INSTANT POT WHOLE30 CHICKEN TIKKA MASALA

Steps:

• Combine the lemon juice, garam masala, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use a fork or your hands to mix into a paste-like consistency. Add the diced chicken to the bowl and massage the spice mixture all over the chicken using your hands. Cover with plastic wrap and let marinate at room temperature for 1 hour.
• Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Meanwhile, mix together the cumin, paprika, turmeric, cayenne and 1 teaspoon salt in a small bowl. Add the ghee to the pot, along with the onion and spice mixture. Saute until the onions have softened, about 5 minutes. Add the ginger and garlic and continue cooking, 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, 1 minute. Pour in the tomato puree and scrape up any bits from the bottom of the pot. Turn off the pot. Add the marinated chicken to the sauce and gently stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir in the coconut cream, season to taste and serve over cauliflower rice if using.