Instant Pot Chicken Tikka Masala
This pressure cooker Chicken Tikka Masala is so easy to make from scratch with simple everyday ingredients. Packed with flavor, this chicken tikka masala comes together so quickly with an Instant Pot. This recipe features tender, melt-in-your-mouth chicken coated with a creamy tikka masala curry. Your family will love this homemade version of a restaurant favorite!
Servings: 6 servings
Calories: 408kcal
Equipment
- Instant Pot
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1” pieces
- 2 tbsp unsalted butter
- 1 small yellow onion chopped finely
- 4 cloves of garlic minced
- 1 tbsp ginger minced
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp cumin ground
- 1 tsp turmeric ground
- 1 tsp salt
- ¼ tsp cayenne
- 1 can tomato sauce 8 oz
- 1 can coconut milk 14 oz
- ¼ cup yogurt I used Greek
Optional to serve with:
- cilantro
- rice
- naan
Instructions
- Set the Instant Pot to SAUTE mode and add the butter. Once it’s melted, add the onion, garlic, and ginger. Cook until the onion has softened, about 3 minutes. Then add the garam masala, chili powder, cumin, turmeric, salt, and cayenne and cook for 1 minute or until fragrant.
- Add the chicken pieces and toss to coat with the onion and spices. Cook for 3 minutes and then add the tomato sauce. Stir to combine and then place the cover on the Instant Pot and set to PRESSURE COOK on HIGH for 6 minutes. Once the timer has completed, do a QUICK RELEASE on the pressure.
- Set the Instant Pot back to SAUTE mode and add the coconut milk. Let the mixture simmer for about 10 minutes.
- Turn off the Instant Pot and let the mixture cool for about 5 minutes. Then, stir in the yogurt.
- Garnish with chopped cilantro and serve alongside rice and/or naan.
Video
Notes
- This is not a dump-and-go recipe. You must saute the aromatics and spices so the flavors can really shine. Make sure the spices are fragrant before moving onto pressure cooking. It’s only a couple of extra minutes of work for a significant payoff in flavor!
- Spices, especially the garam masala, must be fresh! While spices don’t go “bad” or spoil, expired spices tend to taste dull.
- If anything is on the bottom of the pot after sauteeing, add a splash of water or broth to deglaze it. Doing so will help decrease the odds of a burn notice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is freezer-friendly as well. Allow the dish to cool before transferring to a freezer-safe container.
- When quick releasing pressure, be sure that the valve is facing away from you (and not directly under your cabinets!) so the steam does not cause any burns.
Nutrition
Calories: 408kcal | Carbohydrates: 13g | Protein: 36g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1179mg | Potassium: 1179mg | Fiber: 4g | Sugar: 8g | Vitamin A: 801IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 3mg