This Instant Pot Chicken Tikka Masala is an Indian-inspired dish full of fragrant spices and a creamy sauce that’s ready in 30 minutes!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work.
- Yellow onions – white onions or shallots can be used instead.
- Garlic – fresh minced ginger is best but ground ginger can be used in a pinch.
- Gingerroot – if you don’t have any fresh ginger, try using ground ginger.
- Garam masala – cardamom or a combination of dried ginger and cinnamon are the best substitutes.
- Turmeric – saffron is a great substitute for turmeric.
- Cumin – ground coriander has a similar flavour.
- Cayenne pepper – paprika will give you a little bit of spice.
- Chicken broth – vegetable broth would also be good here.
- Can crushed tomatoes – use fresh tomatoes or tomato paste instead.
- Sour cream – you can use heavy cream instead but it’ll increase the calorie count.
- Fresh cilantro – leave this out altogether if you don’t like cilantro.
- Basmati rice – you can also serve with quinoa or naan bread.
- Salt – to taste.
How to make chicken tikka masala in the Instant Pot
- Add everything but the sour cream to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Make the rice.
- Do a quick release of the pressure.
- Stir in the sour cream.
- Serve on rice and enjoy!
What to serve with chicken tikka masala
I typically like serving my Instant Pot chicken tikka masala with some basmati or jasmine rice. You can make it in a rice cooker or on the stovetop while the tikka masala cooks! If you’re looking for more side dish options, here are some ideas:
- Cauliflower rice for a low-carb option
- Homemade naan
- Samosa bites
- Mango chutney
- Steamed broccoli
Frequently Asked Questions
If you want to make this Instant Pot chicken tikka masala dairy-free, you can try using coconut milk, although it will alter the taste of the dish.
You can try doubling up on this recipe if your Instant Pot is big enough – just make sure you don’t go over the maximum line. The cooking time will remain the same.
Unlike other tikka masala recipes, there’s no need to marinade the chicken first. The chicken will pressure cook alongside the rest of the ingredients, so it still turns out super flavourful without all that extra time spent marinating!
If you want, you can stir in some bell peppers or carrots after your Instant Pot tikka masala has finished cooking. Add the lid back on and let the mixture sit for about 5 minutes so the vegetables get soft. You could also serve this dish with a side of steamed broccoli.
This recipe is specifically for the Instant Pot, but you can try making it in the slow cooker or on the stovetop.
Storing and reheating
Store any leftovers of this Instant Pot chicken tikka masala in the fridge for up to 5 days in airtight glass containers. When you’re ready to eat, reheat in the microwave for 2-3 minutes until heated through and serve with fresh rice or naan.
Freezing this recipe
This chicken tikka masala Instant Pot recipe freezes beautifully for up to 3 months. I recommend storing it in airtight glass containers or freezer-safe Ziploc bags. Thaw in the fridge overnight before reheating or reheat in the microwave from frozen for 6-7 minutes. Serve with some freshly-cooked rice and dig in!
More Indian-inspired recipes
- Instant Pot Dal {Curried Lentil Stew}
- Instant Pot Chicken Biryani
- The Easiest Instant Pot Butter Chicken
Meal prep tools for this recipe
- Pack up your leftovers in these square glass meal prep bowls – they’re safe for microwaving!
- If you’re looking to stock your freezer with free-range chicken, then check out Butcher Box – they’re an awesome way to cut down on shopping time!
Instant Pot Chicken Tikka Masala {30 Minutes}
Ingredients
- 1 tbsp olive oil
- l lb chicken breasts, diced into 1-inch pieces
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 1 tbsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup chicken broth
- 1 (796mL) can crushed tomatoes
- 3/4 cup sour cream
- 1/2 cup fresh cilantro, chopped
- 2 cups cooked basmati or jasmine rice (usually about 1 cup dry rice and 2 cups water – check package directions)
Instructions
- Add olive oil, onions, chicken, garlic, ginger, spices, chicken broth and crushed tomatoes to Instant Pot in that order. Cook on high pressure for 3 minutes and then do a quick release of the pressure. Instant Pot will take about 15 minutes to come to pressure then the 3 min to pressure cook. Meanwhile, cook rice according to package directions.
- Once you do the quick release, remove lid when safe to do so and stir in sour cream. Serve in bowls along with rice and top with cilantro. Enjoy!
