Pulled Tandoori Chicken

Serves 6

2-3 large boneless, skinless chicken breasts
1/2 C. water
3 cloves garlic, minced
1 Tbsp extra virgin olive oil or coconut oil
1/2 onion, minced
1 can full fat coconut milk
2 tsp smoked paprika
1 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp black pepper
1 tsp cayenne pepper - optional (don't add any unless you can handle SPICE!!!)
2 Tbsp cilantro for garnish
1 1/2 tsp sea salt, or to taste

Instructions
Using frozen breasts - place frozen chicken breasts in your Instant Pot with 1/2 C. water. Place the lid on the Instant Pot, and close the valve - push manual (high) pressure and set the timer for 26 minutes.
OR
Using thawed chicken breasts - add to your Instant Pot with 1/2 C. water, close the valve, and set the timer for manual (high) at 15 minutes.

After the pot beeps, release the pressure, drain the water and remove the chicken.

On a cutting board on your counter, spend a few minutes pulling the chicken.

Add the oil, garlic and onion to the Instant Pot - use the saute function and cook until the onion and garlic 2-3 minutes; turn the saute function off.

Add the chicken back to the pot along with the coconut milk, cumin, turmeric, smoked paprika, and black pepper - combine well.

Add 1 1/2 tsp sea salt - stir to combine, add more as needed.
Serve immediately over rice.

Notes: We prefer our Tandoori Chicken to be creamy - hence we use the full can of coconut milk. If you should prefer yours less saucy, use 1/2 can coconut milk. Or, in lieu of coconut milk, use full fat greek yogurt (will not make it dairy free).

Recipe from Rebooted Mom