Instant Pot Tikka Masala with Cauli-Rice

21 90 306
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 6
Instant Pot Tikka Masala with Cauli-Rice
Health Highlights

Ingredients


1 tbsp Ghee (or butter)
1 tbsp Coconut oil
1 large White onion (diced)
1 tbsp Garam masala
2 tsp Salt
1 tsp Cumin
1 tsp Turmeric, powder
1 tsp Coriander, ground
1 tsp Chili powder
1/2 tsp Ground red pepper, McMormick
6 clove(s) Garlic (diced)
1 can(s) (28oz) Diced tomatoes, canned
681 gm Chicken breast, boneless, skinless
3 tbsp Greek yogurt, plain, 5% M.F., Liberte (or homemade (see recipe))
2 tbsp Almond butter
1 medium head Cauliflower
2 tsp Extra virgin olive oil
1 tsp Sesame oil
1/2 cup sliced Yellow onion (diced)
1 clove(s) Garlic (diced)
1/2 cup Water, filtered

Instructions


Press the Sauté button on the Instant Pot and add the butter and coconut oil to melt. Add the diced onion and sauté 3 to 5 minutes. Add the spices and stir, cooking about 1 minute, until fragrant. Then add garlic, ginger, and diced tomatoes.

Place the chicken breasts into the Instant Pot, submerging them under the tomato-spice mixture. Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time down to 16 minutes.

When the Instant Pot beeps, release the pressure and allow the steam to escape before removing the lid. Using tongs, remove the chicken from the pot and shred. You can do this manually, with two forks, or you can use a stand mixer on low with the paddle attachment. I prefer the latter! Once the chicken is shredded, set it aside.

Using an immersion blender, blend the tomato-spice sauce until smooth and creamy. If you do not have an immersion blender, you can use a regular stand blender — just be careful to vent the blender!

Stir in the almond/cashew butter and yogurt. Add the shredded chicken back to the pot. Serve over caulirice (next recipe).

 

Using a handheld cheese grater or a food processor fitted with a grating attachment, grate cauliflower florets into “rice grains.” Heat olive oil in a large skillet or wok over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add the riced cauliflower, and continue cooking for 5 to 7 minutes, until onions are translucent. Add water, cover and steam for 5 minutes, until the cauliflower is cooked and the water has been absorbed.

 

 


Nutrition Facts

Per Portion

Calories 306
Calories from fat 132
Calories from saturated fat 45
Total Fat 14.7 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.9 g
Cholesterol 92 mg
Sodium 1074 mg
Potassium 1087 mg
Total Carbohydrate 15.7 g
Dietary Fiber 6.9 g
Sugars 4.1 g
Protein 31 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.2
Vegetables 3.4

Energy sources


Pygal16%422.5267270108298118.2436322527807743%441.20859932938805257.877419381956541%295.98722953138883169.6639210178753416%43%41%CarbohydratesFatProtein

Meal Type(s)





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