Craving the rich, creamy flavors of chicken tikka masala but short on time? This Instant Pot chicken tikka masala recipe is your weeknight savior! It delivers all the authentic taste you love with a fraction of the effort, making it a perfect family-friendly meal.

Easy Instant Pot Chicken Tikka Masala Recipe 16

Using your Instant Pot, you can transform simple ingredients into a deeply flavorful and satisfying dish in record time. The pressure cooker tenderizes the chicken beautifully while infusing it with aromatic spices and a luscious tomato-yogurt sauce.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for busy individuals and families who crave delicious, homemade meals without spending hours in the kitchen. It’s perfect for a weeknight dinner when you want something comforting and exotic but need it on the table fast. The Instant Pot does most of the heavy lifting, allowing you to multitask or simply relax while dinner cooks. The yogurt in the recipe not only adds a wonderful tang and creaminess but also helps tenderize the chicken, ensuring every bite is succulent. Even picky eaters often enjoy the mild, rich flavors of tikka masala, especially when served with fluffy rice or warm naan bread. It’s a fantastic way to introduce new cuisines to your family in an approachable and stress-free manner.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking will make the process smooth and enjoyable. Most of these items are pantry staples or easily found at any grocery store, ensuring you can whip up this dish without a special trip.

INGREDIENTS:

1 tablespoon olive oil or ghee
1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper (optional, for heat)
1 (14.5 ounce) can crushed tomatoes
1/2 cup chicken broth
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/2 cup plain whole milk yogurt
1/4 cup heavy cream (optional, for extra richness)
Salt to taste
Fresh cilantro, chopped, for garnish

For simple substitutions, you can use boneless, skinless chicken thighs instead of breasts for an even juicier result. If you don’t have fresh ginger, a good quality ginger paste can work in a pinch, though fresh is always best for flavor. For a dairy-free option, coconut cream can be used in place of heavy cream and a plain, unsweetened dairy-free yogurt alternative can replace the regular yogurt, though the flavor profile will shift slightly. Chicken stock can be used instead of broth.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it ideal for those busy weeknights.

Prep time: 15 minutes
Cook time: 10 minutes (pressure cook time) + 10-15 minutes (sautéing/simmering)
Total time: Approximately 35-40 minutes

The active cooking time is minimal, with the Instant Pot handling the bulk of the work, allowing you to get dinner on the table quickly.

How To Make It Step By Step With Visual Cues

Making Instant Pot Chicken Tikka Masala is surprisingly straightforward. Follow these steps for a perfect meal every time.

Sauté the aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil or ghee. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Build the flavor base: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Sauté for about 30 seconds, stirring constantly, until the spices are fragrant. This step is crucial for developing deep flavors.
Deglaze and add liquids: Pour in the crushed tomatoes and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This prevents the “Burn” notice and incorporates all the delicious flavors.
Add the chicken: Place the cut chicken pieces into the pot, ensuring they are mostly submerged in the sauce. Do not stir in the yogurt at this stage, as dairy can curdle under high pressure.
Pressure cook: Secure the lid on your Instant Pot and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure for 10 minutes.
Release pressure and finish the sauce: Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid. Stir in the plain yogurt and heavy cream (if using) until well combined and the sauce is creamy. Taste and adjust salt as needed.
Serve and garnish: Ladle the chicken tikka masala into bowls. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice or warm naan bread.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot Chicken Tikka Masala is incredibly versatile and can be adapted to suit various tastes and occasions.

For a kid-friendly twist, you can reduce or omit the cayenne pepper entirely. Some kids might also prefer the chicken cut into smaller, bite-sized pieces. You can also add a touch of sugar to the sauce at the end to balance the acidity of the tomatoes, making it slightly sweeter and often more appealing to younger palates.

To add more vegetables, stir in a handful of fresh spinach or frozen peas during the last few minutes of simmering after the pressure cooking is done. Cauliflower florets can also be added with the chicken for a heartier, veggie-packed meal. For those who enjoy a bit of crunch, toasted cashews or almonds make a wonderful topping.

This dish is perfect for a casual family dinner, but it also shines when served for guests. Set up a “tikka masala bar” with different toppings like extra cilantro, a dollop of cooling raita, mango chutney, or a squeeze of fresh lime juice. It pairs beautifully with fluffy basmati rice, quinoa, or warm naan bread for scooping up every last bit of the delicious sauce. You can also serve it alongside a simple green salad to complete the meal.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe, a few common mistakes can impact the final result. Knowing how to avoid them will ensure your Instant Pot Chicken Tikka Masala turns out perfectly every time.

One frequent issue is getting the “Burn” notice on your Instant Pot. This usually happens when food particles are stuck to the bottom of the pot, preventing proper pressure buildup. To avoid this, always deglaze the pot thoroughly after sautéing the aromatics and spices by scraping up any browned bits with a wooden spoon when you add the crushed tomatoes and broth. Ensure there’s enough liquid to cover the bottom.

Another mistake is stirring in the yogurt before pressure cooking. Dairy products can curdle under high pressure and heat, leading to a grainy sauce. Always add the yogurt (and heavy cream) *after* the pressure cooking cycle is complete and the pressure has been released. Stir it in gently until fully incorporated and creamy.

Overcooking the chicken can also lead to dry, tough results. While the Instant Pot is efficient, cooking for too long can still impact texture. Sticking to the recommended 10-minute pressure cook time, followed by a natural release, will ensure the chicken remains tender and juicy. If using chicken breasts, cutting them into uniform 1-inch pieces helps them cook evenly.

Finally, don’t skip the sautéing step for the onions, garlic, ginger, and spices. This initial browning and blooming of spices are essential for building the deep, complex flavors that define chicken tikka masala. Rushing this step will result in a less flavorful dish.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot Chicken Tikka Masala is fantastic for meal prepping and leftovers, as the flavors tend to deepen overnight.

To store leftovers, allow the dish to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.

For longer storage, this recipe freezes beautifully. Once cooled, transfer the chicken tikka masala to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

When reheating, gently warm the tikka masala on the stovetop over medium-low heat, stirring occasionally, until heated through. If the sauce seems too thick, you can add a splash of chicken broth or water to reach your desired consistency. Reheating in the microwave is also an option; use short intervals and stir between each to ensure even heating. Avoid boiling vigorously, especially if you used heavy cream, as this can cause the sauce to separate.

To make it ahead, you can prepare the entire dish and store it as described above. The flavors will meld and improve, making it an excellent option for busy weeknights when you want a delicious homemade meal ready to go.

Questions People Always Ask Before Making This

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.