Go Back
–+ servings
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! 
Print Recipe
5 from 1 vote

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. Super simple to make and packed full of flavor! 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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
Servings: 4 servings
Author: Brandy O'Neill - Nutmeg Nanny

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