Instant Pot Chicken Tikka Masala Soup

I have never understood the concept of take-out. While I know that many of you relish your take-out rituals, I am pretty much in the camp of: if I’m home it should be homemade (cereal and scrambled eggs count), and if I’m paying to eat out, I want it to come with a side of atmosphere and no dishes to load. Not counting the first year of life with #twoundertwo, we have probably only had take-out a handful of times in our lives.

Still, life with two toddlers has confined us more and more to eating at home, and lately I have found myself missing the comforting flavors of Indian and Thai food. I have found that my little ones eat really well when I make soups/stews – one pot meals that they don’t have to think about dissecting or picking apart. They tend to be a little pickier when food is separated on the plate. They have also developed more of a flavor for heat lately – stealing my wasabi soy almonds out of my purse, and begging for more spicy chili and chipotle laced sweet potato fries.

So, when my friend Kristine posted a recipe for Chicken Tikka Masala soup straight out of one of my all-time favorite Atlanta restaurants, Souper Jenny, I knew I had to have this recipe, and adapt it for the Instant Pot.  My goal was to make it a little more vegetable-laden, double it so that it would feed us with leftovers, and ensure that it really had the punch of Indian flavors. It isn’t spicy, but it does have a richness and depth of flavor.

I really try to avoid recipes where I have to buy a lot of new ingredients, so I loved that I had most of these in the pantry and only had to buy a new jar of garam masala. Next time, I think I will totally nix the potatoes in favor of cauliflower florets (I was so close to doing it, but didn’t have time to chop up my cauliflower and my Instant Pot was too full to have both.)


Chicken Tikka Masala Soup (adapted from Souper Jenny)

Every Monday night in our house is soup night. As I shared in my meal planning post I try to cook two meals every Monday, and usually they are both soups. We eat one on Monday night, and we eat the other for lunches throughout the week. This will fill your 6 quart Instant Pot; if you have a smaller one, reduce the liquid. This will feed a family of four with three extra bowls for lunches leftover. I served it with cilantro and extra greek yogurt as a garnish.

3-4 lb boneless, skinless chicken thighs
2 cups plain greek yogurt
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon chili pepper flakes
2 teaspoons garam masala
2 tablespoons olive oil
4 cloves garlic, minced
1 large finger ginger, grated (I always freeze mine, and I never peel it)
2 14.5 oz cans of crushed tomatoes
3 cups Yukon gold potatoes, chopped
2 cups of frozen peas
2 cups carrots, peeled and chopped
20 ounces coconut milk (about a can and a half)
2 teaspoons of better than bouillon
fresh cilantro

extra greek yogurt for garnish, or to tone down the heat for little palates

Marinate your chicken thighs whole with yogurt, coriander, cumin, chili, garam masala, salt and pepper for at least an hour, or up to overnight.

While the chicken is marinating, heat your instant pot on the saute function. Add 2 tablespoons olive oil and saute ginger and garlic and carrots until softened. Be careful, they will easily burn.

Remove chicken from yogurt, shaking off excess marinade and add chicken to the instant pot, stirring to saute the chicken on all sides (it will be crowded). Add the tomatoes, potatoes, peas, chicken broth, coconut milk and any remaining yogurt marinade. Set to manual for 25 minutes. Remove the chicken with tongs and shred it and add it back to the pot, or shred with a tongs in the pot. I use a scissors to cut up the chicken for the kids once it’s in the bowl.

Garnish with fresh cilantro, more red pepper flakes and greek yogurt.