Instant Pot Coconut Tandoori Chicken
Here is an easy meal to whip up with just a few ingredients. Coconut tandoori chicken is a very versatile dish that can be eaten in many different ways; with rice, salads, in a wrap, tacos, soups, sandwiches, etc.
Prep Time: 5 minutes
Cook Time: 5 minutes + 10 minutes natural release
Total Time: 20 minutes
Yield: 4-6 servings
- 2 lb chicken thighs (boneless/skinless)
- 2 Tbsp honey
- 1 13.66 fl oz coconut milk (unsweetened)
- 6 Tbsp tandoori spice
- Pour coconut milk in your instant pot. Add the honey and tandoori spice. Give the ingredients a nice quick mix.
- Add chicken thighs.
- Since I used thawed chicken. I cooked for 5 minutes on high pressure, and 10 minutes to allow the natural release. Then it is ready to eat.
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