Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a rich, creamy, and flavor-packed Indian-inspired dish that’s ready in a fraction of the time compared to traditional methods. Tender, juicy chicken is simmered in a spiced tomato-based sauce and finished with a touch of cream for the ultimate comforting meal.

It’s easy, convenient, and perfect for busy weeknights. Serve it with steamed basmati rice, naan, or roasted vegetables for a complete and satisfying dinner.

Kitchen Equipment Needed

• Instant Pot (6-quart or larger)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Ingredients Overview

• Chicken: Boneless, skinless chicken thighs or breasts for tender, juicy bites.
• Tomatoes: Canned crushed tomatoes provide a rich base.
• Spices: A mix of garam masala, cumin, turmeric, and paprika brings deep flavor.
• Cream & Butter: Adds richness to balance the spices.

Ingredients (Serves 4-6)

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon coriander
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 (14.5 oz) can crushed tomatoes
• ½ cup heavy cream (or coconut milk for dairy-free)
• 2 tablespoons unsalted butter
• 1 teaspoon sugar (optional, to balance acidity)
• ¼ cup fresh cilantro, chopped (for garnish)

Directions

Step 1: Sauté the Aromatics

Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger and sauté for 30 seconds until fragrant.

Step 2: Add the Spices & Chicken

Stir in the cumin, garam masala, paprika, turmeric, coriander, salt, and black pepper. Add the chicken and toss to coat in the spices. Cook for 2 minutes, stirring occasionally.

Step 3: Pressure Cook

Pour in the crushed tomatoes and mix well. Close the lid, set the valve to Sealing, and select “Pressure Cook” (Manual) on High for 8 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.

Step 4: Finish the Sauce

Set the Instant Pot to “Sauté” mode again. Stir in the heavy cream (or coconut milk), butter, and sugar (if using). Let simmer for 2-3 minutes until the sauce thickens slightly.

Step 5: Serve & Enjoy

Garnish with fresh cilantro and serve hot with rice or naan.

Prep Time

10 minutes

Cook Time

8 minutes (plus pressure build-up & release)

Total Time

25 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~320
• Fat: ~18g
• Carbohydrates: ~10g
• Protein: ~28g

Expert Tips

• For Extra Depth of Flavor: Marinate the chicken in yogurt, lemon juice, and spices for at least 30 minutes before cooking.
• For a Thicker Sauce: Simmer for an extra 5 minutes after adding the cream.
• To Make It Spicier: Add ½ teaspoon cayenne pepper or red chili flakes.

FAQs

Can I make this dairy-free?
Yes! Substitute coconut milk for heavy cream and vegan butter for regular butter.

Can I use frozen chicken?
Yes, but increase the pressure cooking time to 12 minutes.

What can I serve with chicken tikka masala?
Pair it with basmati rice, naan, or roasted vegetables.

Storing & Freezing

• Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight and reheat in a pan.

Substitutions & Variations

• Vegan Version: Replace chicken with chickpeas or tofu.
• Lower Carb: Serve over cauliflower rice instead of regular rice.
• Slow Cooker Method: Cook on Low for 6-7 hours or High for 3-4 hours.

Instant Pot Chicken Tikka Masala

This **Instant Pot Chicken Tikka Masala** is a **rich, creamy, and flavor-packed Indian-inspired dish** that’s ready in a **fraction of the time** compared to traditional methods.

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Ingredients Equipment Method

Ingredients

  

• - 1 ½ lbs boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
• - 1 tablespoon olive oil
• - 1 small onion diced
• - 3 cloves garlic minced
• - 1 tablespoon fresh ginger grated
• - 1 teaspoon cumin
• - 1 teaspoon garam masala
• - 1 teaspoon paprika
• - ½ teaspoon turmeric
• - ½ teaspoon coriander
• - 1 teaspoon salt
• - ¼ teaspoon black pepper
• - 1 14.5 oz can crushed tomatoes
• - ½ cup heavy cream or coconut milk for dairy-free
• - 2 tablespoons unsalted butter
• - 1 teaspoon sugar optional, to balance acidity
• - ¼ cup fresh cilantro chopped (for garnish)

Equipment

• - Instant Pot (6-quart or larger)
• - Cutting board and knife
• Measuring cups and spoons
• - Wooden spoon

Method

 

1. #### **Step 1: Sauté the Aromatics**
2. Set the **Instant Pot to “Sauté” mode** and heat the **olive oil**. Add the **onion** and cook for **2-3 minutes** until softened. Stir in the **garlic and ginger** and sauté for **30 seconds** until fragrant.
3. #### **Step 2: Add the Spices & Chicken**
4. Stir in the **cumin, garam masala, paprika, turmeric, coriander, salt, and black pepper**. Add the **chicken** and toss to coat in the spices. Cook for **2 minutes**, stirring occasionally.
5. #### **Step 3: Pressure Cook**
6. Pour in the **crushed tomatoes** and mix well. Close the lid, set the valve to **Sealing**, and select **"Pressure Cook" (Manual) on High for 8 minutes**. Once the cooking time is up, let the pressure release naturally for **5 minutes**, then do a **quick release**.
7. #### **Step 4: Finish the Sauce**
8. Set the Instant Pot to **“Sauté” mode** again. Stir in the **heavy cream (or coconut milk), butter, and sugar (if using)**. Let simmer for **2-3 minutes** until the sauce thickens slightly.
9. #### **Step 5: Serve & Enjoy**
10. Garnish with **fresh cilantro** and serve hot with **rice or naan**.