Instant Pot Chicken Tikka Masala {30 Minutes}

4.24 from 207 votes

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!

Prep Time15

Cook Time15

Total Time30

Cuisine: Indian

Servings: servings

Calories: 574kcal

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)

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!

I used sour cream to cut down on the calorie count, but you can use heavy cream instead.

Make it dairy-free by using coconut milk.

Use cardamom or a combination of cinnamon and ground ginger if you can’t find any garam masala.

Store leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.

Freeze for up to 3 months. Thaw in the fridge overnight or reheat from frozen for 6-7 minutes in the microwave.