INSTANT POT CHICKEN TIKKA MASALA
Get your Indian fix by making one of my most popular recipes, chicken tikka masala, now adapted for the Instant Pot pressure cooker.
Chicken tikka masala is one of my favorite dishes of all time, and one of the most popular Indian dishes ordered at American restaurants. It goes great with basmati rice to help soak up all of the delicious sauce, or with some slabs of naan bread on the side. I enjoy this dish frequently in various forms, whether it be in a restaurant or just at home with a microwaveable frozen version (the one at Trader Joe’s is quite good!). I’m somewhat embarrassed to admit that there have been times where I ate chicken tikka masala more than once in a single day. It’s just one of those dishes that ticks off all of the boxes for me: (1) warm and comforting, (2) thick and saucy, (3) tons of spices and flavor, and (4) tender bites of chicken.
Instant Pot Chicken Tikka Masala (Pressure Cooker)
Most popular chicken tikka masala recipe, adapted for a pressure cooker like the Instant Pot.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 460 kcal
Ingredients
For marinating the chicken:
1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
1 cup plain 2% fat greek yogurt 7 ounces
1 tablespoon garam masala
1 tablespoon lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger
For the sauce:
15 ounces canned tomato sauce or puree
5 cloves garlic minced
4 teaspoons garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup heavy whipping cream added last
For serving:
basmati rice
naan
freshly chopped cilantro
Instructions
Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
Serving: Serve with basmati rice or naan. Garnish with cilantro.
