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overhead view of a white and brown bowl filled with white rice topped with tikka masala
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Instant Pot 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 minutes
Cook Time 10 minutes
Pressurize 15 minutes
Servings 6
Calories 411kcal

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

Calories: 411kcal | Carbohydrates: 20g | Protein: 37g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 974mg | Potassium: 1450mg | Fiber: 6g | Sugar: 12g | Vitamin A: 770IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 5mg