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Instant-Pot Chicken Tikka Masala

This Instant-Pot Chicken Tikka Masala is rich, creamy, and bursting with flavor! Perfect for weeknight dinners or special occasions.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Comfort Food, Easy, Instant Pot
Servings: 4 servings

Ingredients

  • 2 pounds boneless, skinless chicken breasts cut into bite-size chunks
  • 1 teaspoon kosher salt divided
  • 2 teaspoons unsalted butter
  • 1 small yellow onion finely chopped
  • 4 large garlic cloves minced
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 8 ounces tomato sauce no added salt variety, if possible
  • 14 ounces light coconut milk
  • 1 cup frozen peas
  • 1 cup plain nonfat Greek yogurt
  • Cooked brown rice for serving
  • Naan bread optional for serving
  • Fresh cilantro for garnish

Instructions

  • Start by cutting the chicken breasts into bite-sized chunks. Finely chop the onion, and mince the garlic and ginger. Having everything prepped will make the cooking process smoother.
  • Plug in your Instant Pot and set it to the “Sauté” function. Add the unsalted butter and let it melt. Once melted, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Then, add the minced garlic and ginger, cooking for another minute until fragrant.
  • Stir in the garam masala, ground chili powder, ground cumin, ground turmeric, ground cayenne pepper, and 1 teaspoon of kosher salt. Cook the spices with the onion mixture for about a minute to release their flavors.
  • Add the bite-sized chicken chunks to the pot and stir well to coat them with the spice mixture. Cook for about 2-3 minutes until the chicken is lightly browned.
  • Pour in the tomato sauce and light coconut milk, stirring to combine. Make sure to scrape any bits stuck to the bottom of the pot to avoid the burn notice.
  • Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
  • Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
  • Add the frozen peas to the pot and stir. Finally, mix in the plain nonfat Greek yogurt until well combined and creamy.
  • Serve your Instant-Pot Chicken Tikka Masala over cooked brown rice or with naan bread, if desired. Garnish with fresh cilantro for a touch of color and flavor.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving bowls

Notes

  • For a dairy-free option, use coconut yogurt instead of Greek yogurt.
  • Replace chicken with chickpeas or tofu for a vegetarian version.
  • Use low-fat coconut milk to reduce calories.