Instant Pot Indian Chicken Vindaloo over Cauliflower Rice

This turned out absolutely delicious! I do want to note that there was some prep for this one though and you do need to let the chicken marinate before throwing in the Instant Pot (or slow cooker). I totally forgot about having to marinate the chicken, so just wanted to throw that disclaimer out right away to help make sure no one else makes the same mistake. Nothing worse then picking an Instant Pot recipe thinking you'll be quick in the kitchen, only to find that you needed to do a little more prep ahead of time. Anyways though, the ingredient's below are based off 8 servings, but the original recipe link also below gives you the option to change serving size if you need to adjust. I love any recipes that have a lot of sauce to it because I can simply heat up some bags of riced cauliflower (for this meal I tried Green Giant® Riced Veggies Cauliflower with Lemon & Garlic) and easily pair that with the meal to make for an extremely easy meal prep. You can also throw in regular rice as well to get some more carbohydrates if you need them. Overall, I thought this Indian Chicken Vindaloo turned out amazing and I will definitely be making it again!

Instant Pot Indian Chicken Vindaloo 
Ingredients:

• 2 cup diced onion
• 10 cloves garlic
• 4-6 slices minced ginger
• 2 tablespoon coconut oil
• 0.5 cup white vinegar (I used coconut vinegar)
• 2 cup chopped tomato
• 2 teaspoon salt
• 2 teaspoon Garam Masala (or make your own: 1 part cumin plus 1/4 part allspice)
• 2 teaspoon smoked paprika
• 1 - 4 teaspoon cayenne pepper (adjust to desired spice level)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 pound chicken thighs, boneless skinless
• 0.5 cup water

Directions:

1. In a large microwave safe bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges. (I threw in a stir fry pan on medium-low heat until soft instead.)
2. Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.
3. Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/2 cup water and pour that over the chicken as well.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your Instant Pot.
6. Cook on High Pressure for 10-15 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
7. Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Original recipe found here