Instant Pot® Chicken Tikka Masala

Course Dinner

Cuisine British, Indian

Prep Time 15

Cook Time 10

Pressure Build & Release 35

Total Time 1

Servings servings

Calories 573kcal

Combine yogurt, ginger, garlic powder, cumin, coriander, and cayenne in a bowl.
1 c. Greek yogurt, 1 T. fresh ginger, 1 t. garlic powder, ½ t. ground cumin, ½ t. ground coriander, ¼ t. cayenne pepper
Add chicken and stir to coat.
2 lbs boneless
Marinate up to 1 hour at room temperature or overnight in the fridge.
Let refrigerated chicken sit out 30–60 minutes before cooking.
Select Sauté (Normal) on the Instant Pot.
Add olive oil.
2 T. extra virgin olive oil
Once hot, add onion, garlic, ginger, and jalapeño.
1 medium yellow onion, 3 –4 cloves garlic, 1 T. fresh ginger, 1 medium jalapeño
Cook 2–3 minutes until soft and fragrant.
Add tomato paste, crushed tomatoes, garam masala, and honey.
1 T. tomato paste, 1 28-oz container crushed tomatoes, 1 T. garam masala, 2 t. honey
Stir and cook 1–2 minutes.
Cancel Sauté mode.
Add marinated chicken.
Seal lid and set vent to Sealing.
Cook on Manual/High for 10 minutes.
Let pressure release naturally for 10 minutes.
Quick release remaining pressure.
Temper heavy cream by stirring in 2–3 tablespoons of hot liquid before adding to the pot.
½ c. heavy cream
Stir to combine.
Taste and adjust seasoning.
Serve with rice and top with cilantro.
3 T. fresh cilantro leaves, 3 c. cooked basmati rice