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Instant Pot Chicken Tikka Masala Recipe

Inspired by Indian cuisine, our Instant Pot chicken tikka masala recipe features delicious and herby flavors but in half of the cooking time.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot Chicken Tikka Masala, Instant Pot Chicken Tikka Masala Recipe
Servings: 4 servings
Calories: 499kcal
Author: Luna Regina

Ingredients

  • 18 oz skinless boneless chicken thigh cubed
  • 1 tbsp olive oil
  • 2 tbsp garlic chopped
  • 2 oz onion chopped
  • 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tbsp traditional Dijon mustard
  • 2 oz frozen peas thawed
  • 1/4 cup homemade tomato sauce
  • 2 oz green bell pepper
  • 2 oz red bell pepper
  • 1 tbsp all-purpose flour
  • 1 1/2 cup unsalted chicken broth
  • 4 tbsp heavy cream
  • 3 cups cooked medium-grain rice
  • 3 tbsp plain Greek yogurt
  • 2 tbsp parsley chopped

Instructions

  • Set the Instant Pot to ‘sauté’ mode, add 1 tbsp olive oil, 2 tbsp garlic, and 2 oz onion to the pot. Stir and cook for 1 minute until the onion is soft and translucent.
    Sauté the garlic and onion.
  • Add 18 oz chicken, 1/2 tsp cumin powder, 1 tsp paprika, 1 tsp turmeric, 1/4 tsp garam masala, 1/2 tsp garlic powder, 1 tbsp lemon juice, 1/2 tsp chili powder, 1/2 tsp salt, and 1/2 tbsp mustard. Cook and stir often for 3 minutes.
    Stir fry the chicken with spices.
  • Add 2 oz peas, 1/4 cup tomato sauce, 2 oz green bell pepper, 2 oz red bell pepper, and 1 tbsp all-purpose flour. Stir to combine and cook for another 2 minutes.
    Add the vegetables.
  • Pour 1 1/2 cup chicken broth into the Instant Pot. Close the lid and set the pot to ‘stew meat’ and set the timer for 7 minutes.
    Pour in the chicken broth. Set the “stew meat” mode.
  • Release the pressure naturally, open the lid, and add 4 tbsp heavy cream. Set the ‘sauté’ mode and let the dish continue simmering until the sauce thickens slightly, about 10 minutes.
    Add the cream and simmer the dish.
  • Serve the chicken tikka masala warm over steamed rice. Top with 3 tbsp Greek yogurt and 2 tbsp chopped parsley.
    Top with the yogurt and serve over steamed rice.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 52g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 516mg | Potassium: 653mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1562IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 5mg