This Instant Pot Chicken Tikka Masala is one of my favorite quick family meals and I love the ease of making it in my pressure cooker, although it does require a little bit of prep work.
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This is a very saucy recipe by design. It’s great over rice – you’ll need to make the rice in a separate pot – or with naan for dipping. Or both. Go crazy.
Marinating the chicken in the yogurt for at least an hour is a must. I’ve marinated it for longer, up to eight hours. The yogurt makes the chicken super moist.
I like to use minced garlic off the grocer’s shelf versus fresh garlic. Yes, I know fresh is always better but the minced garlic is just SO. MUCH. EASIER. If you want to reduce the fat a little bit you can try subbing half and half for the heavy cream. I haven’t tried that with my Instant Pot Chicken Tikka Masala but I do use half and half in my Instant Pot Tomato Soup Recipe, when the original recipe called for heavy cream so it would probably work.
Want more Indian flavor or something more plant-based? A lot of the soups on this list of vegetarian soups are waiting for you!
This is one of the easiest savory dishes I make. If I didn’t have one kid who absolutely can’t take heat, I’d add some crushed peppers to the mix to give it a little kick, although chicken tikka masala isn’t typically a spicy dish.
I hope you enjoy and love!
Try my other Instant Pot favorites:
Instant Pot Chicken Tikka Masala
Yes, you can make chicken tikka masala in your Instant Pot and it's easy!
- 1 lb chicken breast, cubed
- 1 7 oz container of plain Greek yogurt
- 1 tbsp (+ 4 tsp reserved) Garam Masala
- 1 tbsp lemon juice
- 1 15 oz can tomato sauce
- 2 tbsp minced garlic
- 1/2 tsp paprika
- 1/2 tsp tumeric
- 1/2 tsp sea salt
- 1 cup heavy whipping cream
- cooked white rice
- chopped, fresh cilantro
Mix yogurt, 1 tbsp of Garam Masala and lemon juice. Add chicken and stir to evenly coat. Refrigerate for at least one hour.
Add chicken and marinate to Instant Pot. Set to saute until chicken is no longer pink, stirring frequently.
Add tomato sauce, garlic, 4 teaspoons Garam Masala, paprika, turmeric and salt and mix well.
Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 10 minutes.
When cooking cycle is complete, quick release pressure and carefully open instant pot.
Slowly stir in heavy cream.
Serve with white rice and topped with chopped fresh cilantro.