Instant Pot Chicken Tikka Masala
This easy and flavorful Instant Pot Chicken Tikka Masala is made with tender chicken cooked in a creamy tomato-based sauce with aromatic spices. Perfect for a quick weeknight dinner!
Nutrition Per Serving
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tbsp garam masala
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
- In a large bowl, whisk together the yogurt, garam masala, paprika, cumin, turmeric, coriander, cayenne pepper, and salt. Add the chicken and toss to coat.
- Press the sauté button on the Instant Pot and add the olive oil. Once hot, add the onion and cook until softened, about 3 minutes. Add the garlic and ginger and cook for another minute.
- Add the chicken and any remaining marinade to the Instant Pot, along with the diced tomatoes. Stir to combine.
- Secure the lid and set the pressure release valve to sealing. Select the manual or pressure cook button and set the cook time for 8 minutes at high pressure.
- Once the cook time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the heavy cream and cilantro. Serve over cooked rice.
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