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Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a flavorful addition to your weekly menu. It’s packed with tender chicken swimming in a thick and spice-filled tomato coconut milk-based sauce with peas served over basmati rice.

Instant Pot Chicken Tikka Masala on 2 plates.

Do you have an Instant Pot?

Are you living that best pressure cooker life? 

I love using my Instant Pot pressure cooker to help me throughout the week. It makes cooking a breeze!

This Instant Pot chicken tikka masala has all of the delicious flavors you love in tikka masala like warm ginger, sweet coconut milk, and savory turmeric, with none of the work!

Served alongside some warm, basmati rice, you have yourself a perfect meal for any night of the week!

And the leftovers are even better!

Trust me, you’ll love this Instant Pot chicken tikka masala!

Instant Pot Chicken Tikka Masala on a plate with rice.

Ingredients for instant pot chicken tikka masala

  • Boneless skinless chicken breast – Chicken breast is perfect for soaking in our delicious marinade.
  • Greek yogurt – Greek yogurt is creamy and rich and helps give a slight tang to our sauce. 
  • Garam masala – Garam masala is a warm and fragrant spice blend that usually consists of cumin, cloves, cinnamon, and black pepper, but blends can vary depending on the brand. 
  • Other spices – Turmeric, ground ginger, cayenne, and ground garlic will bring savory and earthy flavors to the dish. 
  • Lemon juice – Lemon juice will uplift and bring a freshness to all of the strong, fragrant spices.
  • Tomato sauce – Tomato sauce adds sweetness and is a building block of our sauce.
  • Light coconut milk – Sweet and full of soft coconut flavor.
  • Frozen peas – Frozen vegetables are picked at the peak of freshness, so you’ll always be getting the sweetest peas possible. 
Instant Pot Chicken Tikka Masala on a  plate with rice.

What is light coconut milk?

Coconut milk is coconut flesh that has been pureed with water and usually some stabilizers, and then solids are strained out.

Light coconut milk has more water and less coconut fat in it. 

Feel free to substitute coconut milk for light coconut milk if you want a richer, more coconut-fat prominent dish. 

What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

What is the difference between an Instant Pot and an electric pressure cooker?

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

What is the difference between natural release and quick release?

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Instant Pot Chicken Tikka Masala served with cilantro.

Storage and leftovers

Ok, the leftovers of this Instant Pot chicken tikka masala are arguably even better the next day!

This stores beautifully in an airtight container in the refrigerator for up to 4 days.

To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and cook for 3-4 minutes or until heated thoroughly. 

Instant Pot Chicken Tikka Masala on a plate.

More Instant Pot recipes

This Instant Pot Chicken Tikka Masala is a flavorful addition to your weekly menu. It's packed with tender chicken swimming in a thick and spice filled tomato coconut milk based sauce with peas served over basmati rice. Super simple to make and packed full of flavor! 

Instant Pot Chicken Tikka Masala

Author: Brandy O’Neill – Nutmeg Nanny
This Instant Pot Chicken Tikka Masala is a flavorful addition to your weekly menu. It’s packed with tender chicken swimming in a thick and spice filled tomato coconut milk based sauce with peas served over basmati rice. Super simple to make and packed full of flavor! 
5 from 1 vote
Print Pin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1/2 cup fat-free Greek yogurt
  • 2 tablespoons garam masala divided
  • 2 teaspoons turmeric divided
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 5 ounce can tomato sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup light coconut milk
  • 2 cups frozen peas
  • Minced cilantro

Instructions

  • Cut chicken breast into 1-inch cubes.
  • In a medium-sized bowl add Greek yogurt, 1 tablespoon garam masala, 1 teaspoon turmeric, ground ginger, ground garlic, and lemon juice.
  • Whisk to combine and stir in chicken. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour or up to 24 hours.
  • When you’re ready to make the chicken add oil to your Instant Pot and press the sauté button.
  • When the oil is hot add the chicken in batches and brown. Add your browned meat to a plate and add more oil between batches if necessary.
  • Add the chicken back to the Instant Pot and add in the tomato sauce, kosher salt, cayenne pepper, and remaining garam masala and turmeric. Stir to combine.
  • Secure the lid, make sure the nozzle is placed to “seal” and cook on the high manual setting for 10 minutes. The Instant Pot will take about 10 minutes to reach pressure.
  • When the cooking time is over manually release the pressure and remove the lid when unlocked.
  • Gently stir to combine, turn the Instant Pot back on to sauté mode, and pour in the coconut milk.
  • Simmer for about 10 minutes or until the mixture has thickened.
  • Turn off the Instant Pot and stir in the frozen peas and let them warm in the sauce, about 5 minutes.
  • Serve over rice with a sprinkle of cilantro.

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 20g | Protein: 43g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 568mg | Fiber: 5g | Sugar: 8g
Course Main Course
Cuisine Indian
Keyword chicken recipes, indian recipes, instant pot chicken recipes, instant pot chicken tikka masala, instant pot recipes, intant pot indian recipes
Did you try this recipe?Leave a comment and 5 star review!
Instant Pot Chicken Tikka Masala pin for pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Anne

Wednesday 27th of March 2019

The recipe calls for 2 tablespoons garam masala, divided, and 2 teaspoons turmeric, divided. You use half of the ingredients in the marinade but when does the remaining garam masala and turmeric get added to the recipe?

chiranshi

Friday 15th of March 2019

These look absolutely divine, We made the chicken tikka masala two nights ago and they were delicious.

Jessica@homeaddons

Tuesday 12th of March 2019

Hey Brandy! Looks like a new favorite is going to be served every now and then :) Thank you for sharing this recipe.

Catalina

Wednesday 20th of February 2019

One of my favorite dishes! I should try your recipe next time!

Melanie Bauer

Wednesday 20th of February 2019

Looks so delish! I love all the flavors going on with this dish, this would be a great addition to my list of must makes!

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