Instant Pot Tikka Masala

overhead view of a white and brown bowl filled with white rice topped with tikka masala

With a rich, tomato based sauce and just the right amount of spice, this Instant Pot Tikka Masala will help you get an amazing dinner on the table with a minimal amount of work!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 10

Pressurize 15

Servings

Calories 411kcal

Author Jennifer Draper

Equipment

6 quart Instant Pot

Ingredients

2 pounds boneless skinless chicken breast
28 oz canned crushed tomatoes
1 can tomato paste
15 oz canned coconut milk
2 teaspoons jarred minced garlic
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon dried ginger
1 teaspoon salt
pinch red pepper flakes

Instructions

Chop chicken into bite size pieces
Add chicken to Instant Pot along with remaining ingredients
Stir and add lid and set to seal
Set Instant Pot to high pressure for 10 minutes
Once cooking time has completed, let the keep warm timer count up to at least 10 minutes for natural pressure release
Release remaining pressure and remove lid
Stir to combine and serve over rice or as desired

Notes

If the sauce is not thick enough for your liking, you can mix together 2 tablespoons of cornstarch with 2 tablespoons of water and mix it in. Let heat on sauté until it thickens.

All of the ingredients can be assembled ahead of time and stored in a container or baggie in the fridge until ready to cook.

Nutrition