This is the second recipe I made in my Instant Pot. I either use chicken or lamb, and both are delicious. Cooking up some naan and making basmati rice makes this even better.
Ingredients Meat Marinade
2 lb boneless skinless chicken or lamb (I cut the meat out of lamb chops and it was so tender and delicious)
1.5 cups plain Greek Yoghurt
3 Tbsp fresh squeezed lemon juice
1 Tbsp garam masala
1 Tbsp minced ginger
5 cloves minced garlic
1 tsp salt
Ingredients Curry Sauce
3 Tbsp veg oil
2 large onion, chopped
5 cloves minced garlic
1 Tbsp minced ginger
1 tsp turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp chili powder
14 oz fire roasted tomatoes or regular diced tomatoes
2 cups tomato sauce
1.5 cups half and half
1 tsp salt
2 tbsp butter
1. Combine all marinade ingrediets and mix thoroughly to coat all meat. Cover (or put in large ziplock) and refrigerate for at least 30 minutes, up to 48 hours.
2. Turn Instant Pot to saute setting. Add veg oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin and chili powder. Stir and cook 3 to 5 minutes, until the onion softens.
3. Add tomatoes, tomato sauce and stir. Add meat and marinade to the pot, including all yoghurt in the marinade.
4. Close lid and pressure cook on high for 10 minutes. Allow pot to release pressure naturally.
5. Remove lid, add half and half, salt and butter. Enjoy!
Note: If you want extra veggies, add some baby carrots cut into thirds into the pot with the meat. Saute some zucchini and/or asparagus and toss that in at the end with the half and half.