Instant Pot Tikka Masala

Instant pot tikka masala is perfect for those nights where you need a quick and easy dinner that you can just throw together. This recipe features tender chicken simmered in a rich, creamy tomato sauce infused with warming spices.

Info and tips for instant pot tikka masala

Pressure cookers can be extremely helpful for busy nights, and they also help eliminate so many dishes. They can cook everything in a fraction of the time compared to other methods. Make sure you follow all the safety instructions when working with pressure cookers.

You can use chicken thighs or chicken breasts for this recipe, whatever you prefer! For maximum flavour allow the chicken to marinate for as long as possible (overnight is perfect), but if you’re short on time half an hour works just fine. I love to serve this meal with some basmati rice and naan!

Equipment

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This is the Instant Pot I use! It has lots of different modes and cooking options!

Ingredients for instant pot tikka masala

Marinade

• 3 chicken breasts
• 1 cup greek yogurt
• ½ a lemon juiced
• 1 tbsp curry powder
• 1 tbsp minced ginger
• 1 tsp salt & pepper

Sauce

• Drizzle of olive oil
• 1 diced onion
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp chili powder
• 786 ml can of diced tomatoes
• 680ml can of tomato sauce
• ½ a cup heavy cream
• ⅛ cup butter
• Salt & pepper to taste
• Cilantro for garnish
• Rice for serving

Instructions

1. Begin by getting your prep out of the way: dice the onion, mince the garlic and ginger, and cut the chicken into bite sized pieces.
2. Add the chicken to a bowl along with the greek yogurt, lemon juice, curry powder, minced ginger, and salt & pepper. Mix well and let marinate for at least 30 minutes.
3. Meanwhile, set your instant pot to saute mode on medium heat. Once heated add a drizzle of oil and the diced onions. Cook for a few minutes until lightly browned and softened.
4. Next add the garlic, ginger, and seasonings. Toast for 1-2 minutes until fragrant. Next add the diced tomatoes, tomato sauce, and marinated chicken. Mix well.
5. Close the instant pot lid and set to pressure cook for 10 minutes. Once finished, allow the pressure to release before opening the lid. 
6. Stir in the heavy cream and butter, and serve with rice and fresh cilantro for garnish. Enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out these:

• Instant Pot Kimchi Jjigae
• Street Corn Smash Chicken Tacos
• Bang Bang Chicken Bites

Print Recipe

Instant Pot Tikka Masala

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Quick and Easy – Indian

By Kenna's Cooks – Serves: 4

Prep Time: 40 minutes – Cooking Time: 20 minutes – Total Time: 1 hour

Instant pot tikka masala features tender chicken simmered in a rich, creamy tomato sauce infused with warming spices.

Ingredients

• Marinade
• 3 chicken breasts
• 1 cup greek yogurt
• ½ a lemon juiced
• 1 tbsp curry powder
• 1 tbsp minced ginger
• 1 tsp salt & pepper
• Sauce
• Drizzle of olive oil
• 1 diced onion
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp chili powder
• 786 ml can of diced tomatoes
• 680ml can of tomato sauce
• ½ a cup heavy cream
• ⅛ cup butter
• Salt & pepper to taste
• Cilantro for garnish
• Rice for serving

Instructions

1

Begin by getting your prep out of the way: dice the onion, mince the garlic and ginger, and cut the chicken into bite sized pieces.

2

Add the chicken to a bowl along with the greek yogurt, lemon juice, curry powder, minced ginger, and salt & pepper. Mix well and let marinate for at least 30 minutes.

3

Meanwhile, set your instant pot to saute mode on medium heat. Once heated add a drizzle of oil and the diced onions. Cook for a few minutes until lightly browned and softened.

4

Next add the garlic, ginger, and seasonings. Toast for 1-2 minutes until fragrant. Next add the diced tomatoes, tomato sauce, and marinated chicken. Mix well.

5

Close the instant pot lid and set to pressure cook for 10 minutes. Once finished, allow the pressure to release before opening the lid. 

6

Stir in the heavy cream and butter, and serve with rice and fresh cilantro for garnish. Enjoy!