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Instant Pot Chicken Tikka Masala Soup Flavor Boost

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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 can (15 oz) crushed tomatoes - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1 cup frozen peas - 1 tablespoon honey (or maple syrup) - Salt and black pepper to taste In this dish, chicken thighs shine. They cook up juicy and tender. Diced onions, garlic, and ginger add a savory base. The crushed tomatoes give the soup a rich flavor. Coconut milk adds creaminess and a hint of sweetness. Chicken broth ties it all together, making every spoonful satisfying. - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon red chili powder Essential spices like garam masala are key. This mix brings warm, complex flavors. Ground cumin adds earthiness, while turmeric offers a sunny color. Red chili powder gives a mild kick. Toasting these spices enhances their taste, making your soup unforgettable. - Fresh cilantro, for garnish - Lime wedges, for serving Garnishes elevate your soup. Fresh cilantro adds a bright, fresh touch. Lime wedges provide a citrus burst. A squeeze of lime brightens the flavors and balances the richness of the coconut milk. Serve it hot and watch everyone enjoy! {{ingredient_image_1}} - First, set your Instant Pot to 'Sauté' mode. This helps us build flavor. - Add 1 tablespoon of olive oil. Let it heat up for a minute. - Toss in 1 large diced onion. Cook for 3-4 minutes until it turns soft. - Now, add 3 minced garlic cloves and 1-inch grated ginger. Cook for 1 more minute. This will fill your kitchen with a great smell. - Next, add 2 tablespoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of red chili powder to the pot. - Stir well and cook for 1-2 minutes. Toasting spices helps bring out their full flavor. - Now, it’s time to add the chicken. Use 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. - Add 1 can of crushed tomatoes (15 oz) to the pot. Stir everything to coat the chicken with spices. - Pour in 1 can of coconut milk and 1 cup of chicken broth. Mix well. - Close the Instant Pot lid and set it to 'Manual' at high pressure for 12 minutes. - After cooking, allow a natural pressure release for 10 minutes. Then do a quick release for any remaining pressure. - Once the pressure is released, open the lid and add 1 cup of frozen peas and 1 tablespoon of honey. - Stir everything together and let the soup rest for a few minutes. This warms the peas through. - Taste the soup and adjust with salt and pepper if needed. - Ladle the soup into bowls. For a nice look, garnish with fresh cilantro and a wedge of lime. - The lime adds a nice zing that brightens the soup. Using the Instant Pot is simple. Here are some steps to get it right: - Use the right settings: Always select the 'Sauté' mode first for aromatics. - Cut chicken evenly: This helps the chicken cook at the same rate. - Don’t overcrowd: Avoid packing too many ingredients to ensure even cooking. When you cook, check the liquid levels. If they are too low, the pot may burn food. Always add enough broth or liquid. Want to take your soup to the next level? Here are some ideas: - Add more spices: A pinch of cayenne can boost heat. A dash of cinnamon adds warmth. - Garnish smartly: Try adding a dollop of yogurt for creaminess. Pomegranate seeds add a pop of color and sweetness. - Fresh herbs: Experiment with mint or basil for a fresh twist. These small changes can make a big difference in taste. Cooking can be tricky. Here are mistakes to watch out for: - Overcooking the chicken: This can make your chicken dry. Set the timer correctly at 12 minutes. - Not adjusting seasonings: Always taste your soup before serving. Add salt and pepper as needed. If you make these adjustments, your Chicken Tikka Masala Soup will shine! Pro Tips Use Fresh Spices: Using fresh spices instead of older, stale ones can significantly enhance the flavor of your soup. Consider buying whole spices and grinding them just before use for maximum potency. Adjust Thickness: If you prefer a thicker soup, feel free to blend a portion of it before adding the peas. This will create a creamier texture while still keeping some chunks of chicken and vegetables. Customize Heat Level: Adjust the amount of red chili powder based on your heat tolerance. You can also add a pinch of cayenne pepper for an extra kick if you enjoy spicier dishes. Garnish Creatively: Besides cilantro and lime, consider topping your soup with a dollop of yogurt or a drizzle of coconut cream for added richness and visual appeal. {{image_2}} You can make a tasty vegetarian version of this soup. Simply swap the chicken for chickpeas or tofu. Both options bring protein and texture. - Chickpeas: Use 1 can of drained chickpeas. Add them when you would add the chicken. - Tofu: Choose firm tofu, cut it into cubes. Sauté it with the onions for added flavor. Both choices keep the dish hearty and fulfilling. Love heat? You can easily spice things up. There are a few simple ways to boost the heat. - Red Chili Powder: Increase the amount from 1 teaspoon to 2 or 3 teaspoons. - Fresh Chilies: Add finely chopped green chilies when you sauté the aromatics. - Hot Sauce: Stir in your favorite hot sauce right before serving for a kick. Adjust the spice level to fit your taste and enjoy the extra warmth. If you want to try different flavors, you can change the coconut milk. Here are some alternatives. - Almond Milk: Use unsweetened almond milk for a lighter flavor. - Soy Milk: Soy milk can give a creamier texture if you prefer. - Chicken Broth: For a richer taste, you can use extra chicken broth instead of milk. These options will change the flavor, but keep the dish delicious. To store leftovers of your Instant Pot chicken tikka masala soup, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. This way, the soup keeps its rich flavors and freshness. Always label the container with the date to track freshness. If you want to keep the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge for best results. To reheat your soup, use the stovetop or microwave. For the stovetop, heat it in a pot over medium heat. Stir often until it’s hot throughout. If using a microwave, pour the soup into a microwave-safe bowl. Heat in one-minute intervals, stirring in between. Always check that it is warmed all the way through before serving. Enjoy your flavorful soup just as you did the first time! To cut down on time, prep your ingredients in advance. Chop the onion, garlic, and ginger ahead of time. You can also measure out your spices and store them together. When you start cooking, use the 'Sauté' mode to quickly get things going. You can skip the natural release and use quick release if you’re in a hurry. Yes, you can use chicken breast. Thighs are juicy and tender, while breasts can dry out if overcooked. If you choose breasts, cook them for a slightly shorter time. They still work well with the spices and flavors in this soup. Yes, this soup is gluten-free. All the ingredients, like coconut milk and spices, do not contain gluten. Always check labels on packaged items to ensure they meet your dietary needs. You can serve this soup with warm naan or rice. A simple salad with cucumbers and tomatoes pairs well too. If you want more flavor, add yogurt or chutney on the side. Each of these adds a nice touch to the meal. This blog post explored how to make a delicious Instant Pot Chicken Tikka Masala Soup. We covered main ingredients like chicken, broth, and spices, before detailing step-by-step cooking instructions. I also shared tips to improve flavor and avoid common mistakes. Remember, variations like vegetarian swaps and spice adjustments can enhance your soup. Use these insights to create a dish that satisfies your taste buds. Enjoy this easy and hearty meal that is sure to impress!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your dinner routine? This Instant Pot Chicken Tikka Masala Soup delivers rich flavors and warmth in every bowl. With just a few key ingredients and spices, you’ll create a comforting and satisfying meal that’s quick to prepare. Follow me as I guide you through the steps to elevate your cooking game. Let’s get started on this tasty journey!

Why I Love This Recipe

  1. Quick and Easy: This Instant Pot recipe significantly reduces cooking time while still delivering all the rich flavors of traditional chicken tikka masala.
  2. Comforting and Hearty: The soup is creamy and satisfying, making it perfect for cozy nights or when you’re feeling under the weather.
  3. Flavorful Spices: The combination of garam masala, cumin, and turmeric creates a warm, aromatic flavor profile that tantalizes the taste buds.
  4. Versatile and Customizable: You can easily adjust the spice levels or add extra veggies to suit your taste preferences or dietary needs.

Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

– 1 tablespoon olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 1-inch piece ginger, grated

– 1 can (15 oz) crushed tomatoes

– 1 can (13.5 oz) coconut milk

– 1 cup chicken broth

– 1 cup frozen peas

– 1 tablespoon honey (or maple syrup)

– Salt and black pepper to taste

In this dish, chicken thighs shine. They cook up juicy and tender. Diced onions, garlic, and ginger add a savory base. The crushed tomatoes give the soup a rich flavor. Coconut milk adds creaminess and a hint of sweetness. Chicken broth ties it all together, making every spoonful satisfying.

Spices and Seasonings

– 2 tablespoons garam masala

– 1 teaspoon ground cumin

– 1 teaspoon turmeric

– 1 teaspoon red chili powder

Essential spices like garam masala are key. This mix brings warm, complex flavors. Ground cumin adds earthiness, while turmeric offers a sunny color. Red chili powder gives a mild kick. Toasting these spices enhances their taste, making your soup unforgettable.

Garnishes and Serving Options

– Fresh cilantro, for garnish

– Lime wedges, for serving

Garnishes elevate your soup. Fresh cilantro adds a bright, fresh touch. Lime wedges provide a citrus burst. A squeeze of lime brightens the flavors and balances the richness of the coconut milk. Serve it hot and watch everyone enjoy!

Step-by-Step Instructions

Sautéing the Aromatics

– First, set your Instant Pot to ‘Sauté’ mode. This helps us build flavor.

– Add 1 tablespoon of olive oil. Let it heat up for a minute.

– Toss in 1 large diced onion. Cook for 3-4 minutes until it turns soft.

– Now, add 3 minced garlic cloves and 1-inch grated ginger. Cook for 1 more minute. This will fill your kitchen with a great smell.

Toasting the Spices

– Next, add 2 tablespoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of red chili powder to the pot.

– Stir well and cook for 1-2 minutes. Toasting spices helps bring out their full flavor.

Combining Main Ingredients

– Now, it’s time to add the chicken. Use 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces.

– Add 1 can of crushed tomatoes (15 oz) to the pot. Stir everything to coat the chicken with spices.

Cooking Under Pressure

– Pour in 1 can of coconut milk and 1 cup of chicken broth. Mix well.

– Close the Instant Pot lid and set it to ‘Manual’ at high pressure for 12 minutes.

– After cooking, allow a natural pressure release for 10 minutes. Then do a quick release for any remaining pressure.

Final Steps

– Once the pressure is released, open the lid and add 1 cup of frozen peas and 1 tablespoon of honey.

– Stir everything together and let the soup rest for a few minutes. This warms the peas through.

Serving the Soup

– Taste the soup and adjust with salt and pepper if needed.

– Ladle the soup into bowls. For a nice look, garnish with fresh cilantro and a wedge of lime.

– The lime adds a nice zing that brightens the soup.

Tips & Tricks

Quick Cooking Tips

Using the Instant Pot is simple. Here are some steps to get it right:

– Use the right settings: Always select the ‘Sauté’ mode first for aromatics.

– Cut chicken evenly: This helps the chicken cook at the same rate.

– Don’t overcrowd: Avoid packing too many ingredients to ensure even cooking.

When you cook, check the liquid levels. If they are too low, the pot may burn food. Always add enough broth or liquid.

Flavor Enhancements

Want to take your soup to the next level? Here are some ideas:

– Add more spices: A pinch of cayenne can boost heat. A dash of cinnamon adds warmth.

– Garnish smartly: Try adding a dollop of yogurt for creaminess. Pomegranate seeds add a pop of color and sweetness.

– Fresh herbs: Experiment with mint or basil for a fresh twist.

These small changes can make a big difference in taste.

Common Mistakes to Avoid

Cooking can be tricky. Here are mistakes to watch out for:

– Overcooking the chicken: This can make your chicken dry. Set the timer correctly at 12 minutes.

– Not adjusting seasonings: Always taste your soup before serving. Add salt and pepper as needed.

If you make these adjustments, your Chicken Tikka Masala Soup will shine!

Pro Tips

  1. Use Fresh Spices: Using fresh spices instead of older, stale ones can significantly enhance the flavor of your soup. Consider buying whole spices and grinding them just before use for maximum potency.
  2. Adjust Thickness: If you prefer a thicker soup, feel free to blend a portion of it before adding the peas. This will create a creamier texture while still keeping some chunks of chicken and vegetables.
  3. Customize Heat Level: Adjust the amount of red chili powder based on your heat tolerance. You can also add a pinch of cayenne pepper for an extra kick if you enjoy spicier dishes.
  4. Garnish Creatively: Besides cilantro and lime, consider topping your soup with a dollop of yogurt or a drizzle of coconut cream for added richness and visual appeal.

Variations

Vegetarian Version

You can make a tasty vegetarian version of this soup. Simply swap the chicken for chickpeas or tofu. Both options bring protein and texture.

– Chickpeas: Use 1 can of drained chickpeas. Add them when you would add the chicken.

– Tofu: Choose firm tofu, cut it into cubes. Sauté it with the onions for added flavor.

Both choices keep the dish hearty and fulfilling.

Spicy Adjustments

Love heat? You can easily spice things up. There are a few simple ways to boost the heat.

– Red Chili Powder: Increase the amount from 1 teaspoon to 2 or 3 teaspoons.

– Fresh Chilies: Add finely chopped green chilies when you sauté the aromatics.

– Hot Sauce: Stir in your favorite hot sauce right before serving for a kick.

Adjust the spice level to fit your taste and enjoy the extra warmth.

Coconut Milk Alternatives

If you want to try different flavors, you can change the coconut milk. Here are some alternatives.

– Almond Milk: Use unsweetened almond milk for a lighter flavor.

– Soy Milk: Soy milk can give a creamier texture if you prefer.

– Chicken Broth: For a richer taste, you can use extra chicken broth instead of milk.

These options will change the flavor, but keep the dish delicious.

Storage Info

Short-Term Storage

To store leftovers of your Instant Pot chicken tikka masala soup, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. This way, the soup keeps its rich flavors and freshness. Always label the container with the date to track freshness.

Long-Term Storage

If you want to keep the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge for best results.

Reheating Instructions

To reheat your soup, use the stovetop or microwave. For the stovetop, heat it in a pot over medium heat. Stir often until it’s hot throughout. If using a microwave, pour the soup into a microwave-safe bowl. Heat in one-minute intervals, stirring in between. Always check that it is warmed all the way through before serving. Enjoy your flavorful soup just as you did the first time!

FAQs

How do I make Instant Pot Chicken Tikka Masala Soup in less time?

To cut down on time, prep your ingredients in advance. Chop the onion, garlic, and ginger ahead of time. You can also measure out your spices and store them together. When you start cooking, use the ‘Sauté’ mode to quickly get things going. You can skip the natural release and use quick release if you’re in a hurry.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. Thighs are juicy and tender, while breasts can dry out if overcooked. If you choose breasts, cook them for a slightly shorter time. They still work well with the spices and flavors in this soup.

Is this soup gluten-free?

Yes, this soup is gluten-free. All the ingredients, like coconut milk and spices, do not contain gluten. Always check labels on packaged items to ensure they meet your dietary needs.

What should I serve with Chicken Tikka Masala Soup?

You can serve this soup with warm naan or rice. A simple salad with cucumbers and tomatoes pairs well too. If you want more flavor, add yogurt or chutney on the side. Each of these adds a nice touch to the meal.

This blog post explored how to make a delicious Instant Pot Chicken Tikka Masala Soup. We covered main ingredients like chicken, broth, and spices, before detailing step-by-step cooking instructions. I also shared tips to improve flavor and avoid common mistakes.

Remember, variations like vegetarian swaps and spice adjustments can enhance your soup. Use these insights to create a dish that satisfies your taste buds. Enjoy this easy and hearty meal that is sure to impres

- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 can (15 oz) crushed tomatoes - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1 cup frozen peas - 1 tablespoon honey (or maple syrup) - Salt and black pepper to taste In this dish, chicken thighs shine. They cook up juicy and tender. Diced onions, garlic, and ginger add a savory base. The crushed tomatoes give the soup a rich flavor. Coconut milk adds creaminess and a hint of sweetness. Chicken broth ties it all together, making every spoonful satisfying. - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon red chili powder Essential spices like garam masala are key. This mix brings warm, complex flavors. Ground cumin adds earthiness, while turmeric offers a sunny color. Red chili powder gives a mild kick. Toasting these spices enhances their taste, making your soup unforgettable. - Fresh cilantro, for garnish - Lime wedges, for serving Garnishes elevate your soup. Fresh cilantro adds a bright, fresh touch. Lime wedges provide a citrus burst. A squeeze of lime brightens the flavors and balances the richness of the coconut milk. Serve it hot and watch everyone enjoy! {{ingredient_image_1}} - First, set your Instant Pot to 'Sauté' mode. This helps us build flavor. - Add 1 tablespoon of olive oil. Let it heat up for a minute. - Toss in 1 large diced onion. Cook for 3-4 minutes until it turns soft. - Now, add 3 minced garlic cloves and 1-inch grated ginger. Cook for 1 more minute. This will fill your kitchen with a great smell. - Next, add 2 tablespoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of red chili powder to the pot. - Stir well and cook for 1-2 minutes. Toasting spices helps bring out their full flavor. - Now, it’s time to add the chicken. Use 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. - Add 1 can of crushed tomatoes (15 oz) to the pot. Stir everything to coat the chicken with spices. - Pour in 1 can of coconut milk and 1 cup of chicken broth. Mix well. - Close the Instant Pot lid and set it to 'Manual' at high pressure for 12 minutes. - After cooking, allow a natural pressure release for 10 minutes. Then do a quick release for any remaining pressure. - Once the pressure is released, open the lid and add 1 cup of frozen peas and 1 tablespoon of honey. - Stir everything together and let the soup rest for a few minutes. This warms the peas through. - Taste the soup and adjust with salt and pepper if needed. - Ladle the soup into bowls. For a nice look, garnish with fresh cilantro and a wedge of lime. - The lime adds a nice zing that brightens the soup. Using the Instant Pot is simple. Here are some steps to get it right: - Use the right settings: Always select the 'Sauté' mode first for aromatics. - Cut chicken evenly: This helps the chicken cook at the same rate. - Don’t overcrowd: Avoid packing too many ingredients to ensure even cooking. When you cook, check the liquid levels. If they are too low, the pot may burn food. Always add enough broth or liquid. Want to take your soup to the next level? Here are some ideas: - Add more spices: A pinch of cayenne can boost heat. A dash of cinnamon adds warmth. - Garnish smartly: Try adding a dollop of yogurt for creaminess. Pomegranate seeds add a pop of color and sweetness. - Fresh herbs: Experiment with mint or basil for a fresh twist. These small changes can make a big difference in taste. Cooking can be tricky. Here are mistakes to watch out for: - Overcooking the chicken: This can make your chicken dry. Set the timer correctly at 12 minutes. - Not adjusting seasonings: Always taste your soup before serving. Add salt and pepper as needed. If you make these adjustments, your Chicken Tikka Masala Soup will shine! Pro Tips Use Fresh Spices: Using fresh spices instead of older, stale ones can significantly enhance the flavor of your soup. Consider buying whole spices and grinding them just before use for maximum potency. Adjust Thickness: If you prefer a thicker soup, feel free to blend a portion of it before adding the peas. This will create a creamier texture while still keeping some chunks of chicken and vegetables. Customize Heat Level: Adjust the amount of red chili powder based on your heat tolerance. You can also add a pinch of cayenne pepper for an extra kick if you enjoy spicier dishes. Garnish Creatively: Besides cilantro and lime, consider topping your soup with a dollop of yogurt or a drizzle of coconut cream for added richness and visual appeal. {{image_2}} You can make a tasty vegetarian version of this soup. Simply swap the chicken for chickpeas or tofu. Both options bring protein and texture. - Chickpeas: Use 1 can of drained chickpeas. Add them when you would add the chicken. - Tofu: Choose firm tofu, cut it into cubes. Sauté it with the onions for added flavor. Both choices keep the dish hearty and fulfilling. Love heat? You can easily spice things up. There are a few simple ways to boost the heat. - Red Chili Powder: Increase the amount from 1 teaspoon to 2 or 3 teaspoons. - Fresh Chilies: Add finely chopped green chilies when you sauté the aromatics. - Hot Sauce: Stir in your favorite hot sauce right before serving for a kick. Adjust the spice level to fit your taste and enjoy the extra warmth. If you want to try different flavors, you can change the coconut milk. Here are some alternatives. - Almond Milk: Use unsweetened almond milk for a lighter flavor. - Soy Milk: Soy milk can give a creamier texture if you prefer. - Chicken Broth: For a richer taste, you can use extra chicken broth instead of milk. These options will change the flavor, but keep the dish delicious. To store leftovers of your Instant Pot chicken tikka masala soup, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. This way, the soup keeps its rich flavors and freshness. Always label the container with the date to track freshness. If you want to keep the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge for best results. To reheat your soup, use the stovetop or microwave. For the stovetop, heat it in a pot over medium heat. Stir often until it’s hot throughout. If using a microwave, pour the soup into a microwave-safe bowl. Heat in one-minute intervals, stirring in between. Always check that it is warmed all the way through before serving. Enjoy your flavorful soup just as you did the first time! To cut down on time, prep your ingredients in advance. Chop the onion, garlic, and ginger ahead of time. You can also measure out your spices and store them together. When you start cooking, use the 'Sauté' mode to quickly get things going. You can skip the natural release and use quick release if you’re in a hurry. Yes, you can use chicken breast. Thighs are juicy and tender, while breasts can dry out if overcooked. If you choose breasts, cook them for a slightly shorter time. They still work well with the spices and flavors in this soup. Yes, this soup is gluten-free. All the ingredients, like coconut milk and spices, do not contain gluten. Always check labels on packaged items to ensure they meet your dietary needs. You can serve this soup with warm naan or rice. A simple salad with cucumbers and tomatoes pairs well too. If you want more flavor, add yogurt or chutney on the side. Each of these adds a nice touch to the meal. This blog post explored how to make a delicious Instant Pot Chicken Tikka Masala Soup. We covered main ingredients like chicken, broth, and spices, before detailing step-by-step cooking instructions. I also shared tips to improve flavor and avoid common mistakes. Remember, variations like vegetarian swaps and spice adjustments can enhance your soup. Use these insights to create a dish that satisfies your taste buds. Enjoy this easy and hearty meal that is sure to impress!

Instant Pot Chicken Tikka Masala Soup

A flavorful and creamy chicken tikka masala soup made in the Instant Pot, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 can crushed tomatoes (15 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 tablespoon honey (or maple syrup)
  • to taste salt and black pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Set the Instant Pot to 'Sauté' mode. Add the olive oil to the pot, then toss in the diced onion. Sauté for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the garam masala, ground cumin, turmeric, and red chili powder to the pot. Stir well and cook for 1-2 minutes to toast the spices, enhancing their flavors.
  • Add the chicken pieces and crushed tomatoes to the pot. Stir to combine, ensuring the chicken is well coated with the spices.
  • Add the coconut milk and chicken broth to the mixture. Stir well to combine all the ingredients. Season with salt and pepper to taste if desired.
  • Close the lid of the Instant Pot and set it to 'Manual' mode at high pressure for 12 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
  • Once the pressure is released, open the lid and add the frozen peas and honey. Stir to combine and let the soup sit for a few minutes for the peas to heat through.
  • Taste the soup and adjust seasoning with more salt or pepper if needed.
  • Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime on the side for an extra burst of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, Instant Pot, soup, tikka masala

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