Instant Pot Tandoori Pulled Chicken with Coconut
Tandoori pulled chicken gains efficiency and depth through pressure cooking, transforming boneless chicken breast into tender, shredded meat infused with warm spice blends and creamy coconut. The two-stage cooking method—first steaming the chicken to tenderness, then finishing it in a fragrant coconut-spice sauce—ensures the meat absorbs maximum flavor while remaining juicy. This version leverages the Instant Pot's speed to deliver authentic tandoori character in under 35 minutes. The dish works for weeknight dinners, meal prep, or casual entertaining. It's ideal for those seeking faster Indian cooking without sacrificing taste, and suits anyone looking for a leaner protein option that doesn't dry out. Serve over rice, in wraps, or with naan for complete meals.
Ingredients
- 1 lb chicken breast, rinsed
- 14 tbsp coconut milk
- 1 tablespoon oil
- 1 teaspoon coconut oil
- 2 tablespoon Indian or Chinese spice blend, mixed
- 1 teaspoon salt
- 1 tablespoon soy saucetamari1:1soy-freegluten-freesoy-freeFull guide →
- 2 green onions, chopped finely
- 3 garlic cloves, chopped finely
- 7 tbsp water or broth
Instructions
- 1
Chop green onions and garlic finely
- 2
Whisk together coconut milk and spice blend
- 3
Rinse chicken and place in Instant Pot with water or broth
- 4
Cook on Manual High Pressure for 20 minutes
- 5
Quick release pressure
- 6
Remove chicken and shred with two forks; discard cooking liquid
- 7
Heat oil in the pot using Saute mode and cook green onions and garlic until softened, about 2-3 minutes
- 8
Add shredded chicken back to the pot
- 9
Pour coconut-spice mixture over chicken, stirring to coat evenly
- 10
Cook on Manual High Pressure for 5 minutes
- 11
Release pressure and serve
Tips
Quick-release pressure after the first cook by carefully turning the valve to venting. This stops cooking immediately and prevents chicken from overcooking while you shred it.
Use a spice blend labeled tandoori if available, or combine cumin, coriander, paprika, turmeric, ginger, and chili powder. Toast whole spices before grinding for deeper flavor.
Shred chicken while still warm for cleaner texture. If it cools, steam briefly in the residual heat or warm gently before shredding.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare spice blend and chop aromatics the evening before. Cook fully and reheat gently on Saute mode, adding splash of broth if needed.
Over basmati or jasmine rice, with naan or roti, alongside cucumber raita, pickled onions, or fresh cilantro.
Common Mistakes
Do not skip quick-release after the first cook to avoid overcooked, mushy chicken that shreds into paste.
Do not omit the second pressure cook to avoid underseasoned chicken with unmelded spice flavors.
Do not cover the chicken incompletely with sauce to avoid dry patches that won't absorb coconut-spice mixture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken?
Yes. Add 5-10 minutes to the first cook time and ensure chicken is submerged in liquid. Thawed chicken cooks more evenly, so thawing overnight is preferred if time allows.
What if I don't have a spice blend?
Combine 1 teaspoon each cumin and coriander, 1/2 teaspoon each paprika, turmeric, and ginger powder, plus 1/4 teaspoon chili powder. Adjust heat and salt to taste.
Can I make this without an Instant Pot?
Yes. Poach chicken in broth on stovetop for 15-20 minutes, shred it, then simmer in coconut-spice sauce on medium heat for 10-15 minutes until flavors meld.