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Instant Pot Chicken Tikka Masala in white bowls with brown rice and cilantro

Instant Pot Tikka Masala

Inspired by your favorite restaurant you can now make meals with the delicious flavors of Indian food at home with the help of your pressure cooker. This Instant Pot Chicken Tikka Masala is quick and easy to make and perfect for serving with rice and naan.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 296kcal


  • 2 pounds boneless skinless chicken breast
  • 1 tablespoon butter
  • 28 oz canned crushed tomatoes
  • ½ cup diced onion
  • ¼ cup tomato paste
  • 3 teaspoons minced garlic
  • ½ teaspoon dried ginger
  • 1 tablespoon turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • pinch red pepper flakes
  • 1 cup heavy cream
  • salt to taste


  • Cut chicken into bite sized chunks
  • Heat Instant Pot or electric pressure cooker to saute
  • add chicken and sauté for 5-8 minutes until lightly browned
  • Add onions and garlic and sauté for 1-2 more minutes
  • Add all remaining ingredients to pot except cream and salt
  • Cover and switch Instant Pot to manual pressure for 8 minutes on high according to manufacturer instructions (up to 10 minutes if larger pieces of chicken)
  • Do a quick release, remove lid and return pot to saute
  • Stir in cream and salt and let heat through to serve
  • Serve with brown rice and naan or as desired


Recipe Notes:

  • Use up to 2 cups of cream depending on personal preference of creaminess to tomato flavor desired
  • You can also make a slow cooker version. Get the recipe here.


Calories: 296kcal | Carbohydrates: 11g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 352mg | Potassium: 865mg | Fiber: 2g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 13.8mg | Calcium: 72mg | Iron: 2.7mg