Instant Pot Tikki Masala

OH MY GOSH! You KNOW how much I have been enjoying my Instant Pot. I swear it is a tool that every woman needs in her life! Now that things are starting to cool down it is time to break out the comfortimg bowls of goodness and this is at the TOP of my list this year hitting the spot like no other! 

Josh was asking if there was enough for seconds after he took the first bite haha! I typically save some of our dinner for leftovers the next day but this made plenty for our dinner plus lunch and his second helping so we were all happy! 

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  • 1.25 pound of boneless skinless chicken breasts ( you can use boneless skinless chicken thighs as well)
  • 1 tablespoon of butter 
  • 1 tablespoon coconut oil
  • 1 large onion diced
  • 1 tablespoon of Garam Masala ( this is a powdered spice that you can find in most stores)
  • 2 teaspoons of salt
  • 1 teaspoon Cumin
  • 1 teaspoon tumeric
  • 1 teaspoon Chili powder
  • 2 tablespoons of minced garlic 
  • 1/4 teaspoon ground ginger ( or grated fresh if you have it)
  • 1 can diced or crushed tomatoes 
  • 3 tablespoon of Plain Greek yogurt or 1/4 cup coconut milk canned 
  • 3 tablespoons of almond butter or Peanut butter or cashew butter


  1.  Press Saute button on instant pot, add butter and coconut oil along with the diced onion and sautee for 3-5 min
  2. In the mean time measure out all spices add them to onion mixture and stir well for 1 min
  3. Add Garlic and tomatoes 
  4. Add chicken breast to mixture and ensure that they are covered in the sauce
  5. Secure lid on Instant Pot turning it to Manual High 16 min and ensure the vent is closed 
  6. When done release the steam, remove the chicken and shred it. ( I prefer to transfer it to my kitchen and use the paddle attachment to shred the chicken quickly but you can also use 2 forks)
  7. Add shredded chicken back into sauce and stir.
  8. Serve just as is or over rice if desiered. I topped mine with a wedge of lime and some Salted peanuts for a crunch!  ENJOY! 

Clean Pumpkin Spice Coffee Creamer

Ahhhhhh YES! That moment you step outside and the air is crisp and cool and you know that fall is on its way! The first thing I think about is Leggings, boots, scarves and Pumpkin EVERYTHING!!!!!!! There is something comforting about a warm beverage first thing on a cold morning, I love it! What I don't love is feeling deprived, I also don't love the Pumpkin Spice Coffee Creamers in the store that are full of crap and chemicals that our bodies do not need. I am passionate about developing recipes that fit my meal plan and keep me satisfied with every season! I hope you love this one as much as I do! 

Hands on time: 10 min  Containers- 1 Yellow ( as a treat 3 times a week)


  • 1/3 cup Pumpkin Puree ( NOT pumpkin pie filling)
  • Pinch of salt
  • 2 1/2 Teaspoons of goof quality pumpkin pie Spice blend 
  • 2 tablespoons of Coconut Sugar
  • 2 Tablespoons of 100% Pure Maple Syrup
  • 1-2 packets of Stevia 
  • 1 1/2 cups whole milk ( can use 2% also)
  • 1/2 cup Half and Half
  • 1 tsp real vanilla extract ( with no corn syrup in it) 


  1.  Place pumpkin spice in a sauce pan on low heat and toast spices for about 30 seconds until you can really smell them stirring with wooden spoon often
  2. Add  pumpkin, maple syrup, coconut sugar, stevia and pinch of salt stir for another 30 seconds or min until all flavors are incorporated into pumpkin.
  3. Using a whisk, slowly whisk in cream and milk to the pumpkin mixture until it is fully incorporated and smooth. 
  4. Add the vanilla
  5. Store in a mason jar or container with a lid in the fridge, shake before every use. Keeps for 7-10 days. ENJOY! 

--------> feeling a bit naughty try adding some Whip to the top of the coffee as a nice treat. I like to use TruWhip because it has no hydrogenated oils and no corn syrup. I found mine at Wegmans and I know Whole Foods carries it too.