You can have a flavorful and tender Chicken Masala in 10 minutes in your Instant Pot® while sticking to your Whole30 diet plan.
Special equipment: a 6- or 8-quart Instant Pot® multi-cooker.Cook’s NoteMake sure you purchase coconut cream and not cream of coconut (the latter is sweetened and used for frozen cocktails). If you cannot find coconut cream you may purchase a full-fat coconut milk, open without shaking and skim the cream off the top. Whisk to combine before using. Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
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.