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Instant Pot Chicken Tikka Masala

Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 6 minutes
Natural Release 5 minutes
Total Time 21 minutes
Servings 6
Calories 415kcal


  • Electric Pressure Cooker


  • 2 cloves garlic thinly sliced
  • 1 1-inch piece ginger thinly sliced
  • 4 Tbs butter
  • 3 lbs chicken breasts boneless, skinless
  • 1 cup tomato sauce
  • 3 Tbs tomato paste
  • 1 tsp garam masala
  • 1 tsp salt
  • ½ tsp paprika
  • 1/2 cup heavy cream
  • cilantro garnish


  • Start by cutting up the chicken into bite sized pieces.
  • Slice the garlic and the ginger piece.
  • Set your Instant Pot to sauté.
  • When the display reads "Hot" add the butter, ginger, and garlic to the Instant Pot.
  • Sauté the garlic and ginger in the butter for approximately 3 minutes. Then, turn off the Instant Pot by pressing cancel.
  • Add the chicken, tomato sauce, tomato paste, garam masala, salt, and paprika to the Instant Pot.
  • Secure the lid and turn the pressure valve to sealing.
  • Set to high pressure for 6 minutes.
  • Once the cook time has ended, let the pressure release naturally for 5 minutes. Then, quick release the steam by moving the pressure valve to venting.
  • Carefully remove the lid and then remove the chicken from the Instant Pot.
  • Add the heavy cream to the sauce left in the Instant Pot. Press "Saute" and simmer the sauce for about 6 minutes, stirring occasionally.
  • Return the chicken to the pot and stir well to coat it in sauce.
  • Spoon into bowls and top with cilantro to garnish.



Serving: 1g | Calories: 415kcal | Carbohydrates: 5g | Protein: 50g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 193mg | Sodium: 1003mg | Potassium: 1070mg | Fiber: 1g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg