Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala is a restaurant-style delicious curry that is super-rich, creamy, full of flavor, and easy to make! Pair it with Naan or Basmati rice for the perfect meal.
Instant Pot Chicken Tikka Masala pinit View Gallery 1 photo

Prep time: 15 minutes
Active cook time: 10 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is an easy and flavorful weeknight dinner made with chicken in a creamy tomato-based sauce with a lot of bold spices. Always a family favorite.

Prep Time 15 mins Cook Time 10 mins Rest Time 10 mins Total Time 35 mins Difficulty: Beginner Servings: 4

What you'll need...

What you'll need to do...

  1. Step 1:

    Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.

  2. Step 2:

    Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot®).

  3. Step 3:

    Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting. 

  4. Step 4:

    Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.

  5. Step 5:

    Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

  6. Step 6:

    Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.

  7. Step 7:

    When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.

  8. Step 8:

    To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to warm it up a bit before adding it to the soup. Stir to combine.

  9. Step 9:

    Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy! 

Keywords: chicken tikka masala, instant pot chicken tikka masala, keto chicken tikka masala

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