Instant Pot chicken tikka masala is a rich, Indian-inspired dinner with plenty of silky sauce. The recipe uses a short ingredient list, quick prep and doesn’t require marinating.
Preparing chicken tikka masala in an Instant Pot or other electric pressure cooker is straightforward, making it an ideal weeknight meal for cooks of all skill levels.
Special diet information
What’s in this Indian-style chicken dish?
Dairy: YES (natural yogurt)
Nuts: NO
Gluten: NO
Refined sugar: NO
Always check labels if you need to avoid cross-contamination with nuts or gluten, since ingredient sourcing and manufacturing vary by brand.
How to make chicken tikka masala in an Instant Pot
Start by turning the Instant Pot to the sauté setting and heating the oil. Add the finely minced onion and cook until translucent, about 3 minutes. Season the chicken chunks with half of the salt, add them to the pot and brown for roughly 5 minutes, stirring occasionally so they sear evenly.
Stir in the remaining salt, ground turmeric, grated fresh ginger (or ground ginger) and garam masala. Cook the spices for about a minute to release their aroma, then cancel the sauté function.
Pour in a can of coconut milk and half a can of pureed tomatoes (or tomato passata). Stir thoroughly to combine, close and lock the lid, set the steam release to SEALING and pressure cook on high for 3 minutes.
When the pressure cooking cycle finishes, let the pressure release naturally for the best texture—this keeps the chicken tender. Once the pin drops and you can open the pot, turn the sauté function back on and stir in natural yogurt and chopped cilantro.
If the sauce is thinner than you’d like, make a slurry with cornstarch and water (mix about 3 tablespoons cornstarch with 4 tablespoons water and a couple tablespoons of the sauce), then stir it into the pot and cook for 1–2 minutes until the sauce thickens.
Finish with additional fresh cilantro to taste and serve hot.
Serving ideas
Rice – Long-grain rice such as Basmati, Jasmine or Thai rice pairs perfectly and soaks up the sauce.
Naan bread – Store-bought or homemade naan is a classic accompaniment for scooping sauce and chicken.
Flatbread – A simple sweet potato flatbread or other soft flatbread also complements the dish.
A combination of rice and bread makes for a satisfying meal. Garnish with extra cilantro for freshness.
Spices – Garam masala is a key spice blend for this recipe. If you cannot find it in stores, you can make your own mix at home using warm spices like cumin, coriander, cardamom, cinnamon and cloves.
Frequently asked questions
For this recipe it’s best to allow the pressure to release naturally. A natural release keeps the chicken tender and ensures the meat finishes cooking gently without drying out.
Boneless, skinless chicken thighs are an excellent substitute. They stay moist and work well with the short pressure-cooking time.
You can increase the chicken amount up to about 2 pounds without changing cooking time, but you may need to add a bit more salt. If you need more sauce, add extra pureed tomatoes or yogurt after pressure cooking and thicken if necessary. If you fully double all ingredients, cooking time remains the same, but ensure your pressure cooker isn’t overfilled.
More Instant Pot chicken recipes to try: Instant Pot Honey Mustard Chicken, Instant Pot Chicken Risotto, and Instant Pot Chicken Piccata are all simple, flavorful options that cook quickly.
Instant Pot Chicken Tikka Masala
10 minutes
10 minutes
20 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely minced
- 2 large boneless, skinless chicken breasts (about 21 oz / 650 g), cut into chunks
- 1½ teaspoons salt, divided
- 2 teaspoons ground turmeric
- 1 teaspoon fresh grated ginger (or 1 teaspoon ground ginger)
- 1½ tablespoons garam masala
- 1 (14 oz / 400 ml) can coconut milk
- ½ can pureed tomatoes (or tomato passata)
- ½ cup natural yogurt (120 ml)
- 3 tablespoons cornstarch (to thicken, optional)
- Fresh cilantro, to taste
Instructions
- Press “SAUTE” on the Instant Pot, add oil and sauté the onion until translucent, about 3 minutes.
- Season chicken with half the salt and add to the pot. Brown for about 5 minutes, stirring occasionally.
- Add remaining salt, turmeric, ginger and garam masala. Cook about 1 minute, then press “CANCEL”.
- Pour in coconut milk and pureed tomatoes, stir, lock the lid and set the valve to SEALING. Pressure cook on high for 3 minutes.
- Allow pressure to release naturally, then open the lid.
- Press “SAUTE” and stir in yogurt and chopped cilantro.
- If needed, thicken the sauce with a cornstarch slurry (3 tbsp cornstarch + 4 tbsp water + 2–3 tbsp sauce) and cook until thickened, 1–2 minutes.
- Turn off the pot and serve with rice, naan or flatbread.
Notes
- If you don’t have olive oil, use vegetable or sunflower oil.
- Use canned coconut milk (not cream of coconut or coconut drink). If the can has separated, simply stir or shake it to recombine.
- Use fresh, fully thawed chicken since the pressure-cooking time is short. Frozen chicken must be thawed first. Thighs work well as a substitute.
- Ground ginger can substitute for fresh grated ginger if needed.
- Pureed tomatoes can be substituted with tomato passata.
- Natural yogurt can be replaced with unsweetened plain Greek yogurt or sour cream if preferred.
- This recipe was tested in a 6-quart (6-liter) Instant Pot.
- Total time does not include the time required for the pot to come to pressure (about 10 minutes) or the natural pressure release (about 15–20 minutes).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an estimate and will vary depending on brands and portion sizes.
Leave a comment below and rate the recipe if you made it.