Instant Pot Chicken Tikka Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces simmered in a rich, spiced tomato cream sauce made effortlessly in the Instant Pot for a fast Indian favorite. This Indian-inspired Instant Pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, plain yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1-inch chunks with 1/2 cup plain yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt. Mix thoroughly and marinate for 15 minutes.
  2. Step 2: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 medium finely chopped onion and cook for 4-5 minutes until translucent and lightly golden.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp freshly grated ginger, sauté for 1 minute until fragrant.
  4. Step 4: Stir in the marinated chicken pieces and cook for 3 minutes until they begin to brown.
  5. Step 5: Pour in 14 oz canned crushed tomatoes, stir to combine, then seal the Instant Pot lid and set to 'Pressure Cook' on high for 8 minutes.
  6. Step 6: When cooking is complete, carefully release the pressure manually. Open the lid and stir in 1/2 cup heavy cream, cooking on 'Sauté' mode for 2 minutes until the sauce thickens slightly.
  7. Step 7: Garnish with 1/4 cup chopped cilantro and serve hot with steamed rice or naan.

Frequently asked questions

How long does Instant Pot Chicken Tikka Masala take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Chicken Tikka Masala?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Instant Pot Chicken Tikka Masala?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Chicken Tikka Masala for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Chicken Tikka Masala?

Indian instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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