This Instant Pot chicken tikka masala is simple to prepare, healthy, and cooks up quickly! It is low carb, dairy-free, and can be assembled ahead to make delicious freezer meals.
The Instant Pot is so amazing for cooking up juicy and tasty chicken in a flash. This Instant Pot chicken tikka masala is one of our favorites, along with Instant Pot chipotle lime chicken, and Instant Pot salsa chicken!
Any Instant Pot dinner recipe that is ready in 30 minutes is a winner in our books - and this Instant Pot chicken tikka masala does not disappoint! Just like our slow cooker butter chicken, this is another double-duty meal prep recipe: either assemble ahead and freeze as Instant Pot freezer packs, or cook ahead portion out with rice, and freeze for a stash of pre-cooked meals.
Best of all, there's a ton of flavor thanks to the perfect spice ratios - and no need to sautée! Let's dig into this flavor-packed DELICIOUS meal that you can customize with your favorite veggies.
Reasons You'll Love This Recipe
- we generate deep, rich flavors using simple pantry spices
- it is dairy-free but SO creamy
- you can assemble ahead and freeze or cook ahead and freeze
- with no sautéing needed, dinner will be on the table in 30 minutes flat
Ingredient notes
- chicken thighs - boneless, skinless - cut into 1-inch cubes. We have not tested this recipe with chicken breasts, though it should work out fine. Chicken thighs are preferred, as they are more juicy and tender for a recipe like this!
- coconut yogurt - this is a crucial ingredient in this recipe. The coconut yogurt brings a rich, creamy flavor to the tikka masala and, unlike coconut milk, does not break when cooked at high pressure.
- make sure you get unsweetened coconut yogurt
- if you can't find coconut yogurt, you can try using full fat coconut milk; I've had success with Thai Kitchen brand not breaking at high pressure
- tomato sauce - not to be confused with ketchup, this recipe uses pureed tomatoes (sometimes called passata)
- cauliflower - cut into bite-sized florets; we add this after cooking the chicken through
- peas - you can use frozen peas to make things extra simple and easy!
- spices - garam masala, paprika, garlic powder, onion powder, ground coriander, ground ginger and cinnamon are all essential for adding flavor and the perfect amount of spice
Step by step directions
Combine
To the base of a 6 or 8 quart Instant Pot, add the tomato sauce, coconut yogurt, cumin, garam masala, paprika, garlic powder, onion powder, ground coriander, salt ground ginger, cinnamon and chicken thighs. Stir to combine.
Note - this recipe was tested in both a 6 quart Instant Pot, and 8 quart Instant Pot model. Either size will work!
Pressure Cook
Put the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high pressure for 5 minutes.
When the cook time is up, carefully release the pressure from the pot (quick pressure release).
Add cauliflower
Remove the lid and stir in the cauliflower. Put the lid back on and set the valve back to 'sealing'. Pressure cook for 1 minute.
Add Peas
When the cooking time is up, carefully release the pressure from the pot (quick pressure release). Stir in the peas, and serve over rice or quinoa.
How to assemble freezer packs
Instant Pot freezer packs are an absolute lifesaver on busy nights because it means you basically don't need to do any prep work!
Here's how to assemble this Instant Pot chicken tikka masala ahead and freeze:
- Combine all ingredients *except for cauliflower* in a sturdy gallon-sized freezer bag, a gallon-sized reusable silicone bag, or a large meal prep container (Ikea has 3 quart ones!)
- Freeze for up to 3 months.
- Thaw completely, then cook as directed in the recipe card!
FAQ
Yes, feel free to swap for broccoli, carrots or brussels sprouts (for the 1 min cook time). OR you can stir in a handful of frozen green beans, spinach or thinly sliced bell peppers after the 5 minute cook time is up!
We don't recommend this for two reasons. One- cauliflower needs to be blanched before freezing (see how to freeze cauliflower). You can purchase frozen cauliflower and store this with the bag, then throw it in after the 5-minute pressure cook. I haven't tested with frozen cauliflower but think it would still need a 1 minute of cook time.
Two- cooking the cauliflower for 5 minutes is way too long. I will end up mushy and completely disintegrated.
Yes, you can, though they may be slightly overcooked after 5 minutes. I would try a 4 minute cook time. You can also swap for tofu! See my slow cooker vegan tikka masala recipe.
Storage + Meal Prep
- Fridge - Let leftovers cool completely, then store in a sealed container in the fridge for up to 4 days.
- Freeze - Cool completely, portion out into meal prep containers and freeze up to 3 months.
- Reheat - Reheat in the microwave until steaming hot, or in a nonstick pan (use tongs to stir/turn as it heats).
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Chicken Tikka Masala
Ingredients
Add to Instant Pot/freezer bag
- 14.5 oz tomato sauce not ketchup, I prefer Hunt's brand
- 1 cup coconut yogurt unsweetened, may be swapped for full fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 ½ lbs chicken thighs cut into 1 inch cubes
After first round of cooking
- 4 cups cauliflower cut into bite-sized florets
Before serving
- 1 cup frozen peas
Instructions
- Combine - To the base of a 6 or 8 quart Instant Pot, add all ingredients labelled "Add to Instant Pot/freezer bag". Stir to combine.
- Pressure cook - Put the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high pressure for 5 minutes.When the cook time is up, carefully release the pressure from the pot (quick pressure release).
- Add Cauliflower - Remove the lid and stir in the cauliflower. Put the lid back on and set the valve back to 'sealing'. Pressure cook for 1 minute.
- Add peas - When the cooking time is up, carefully release the pressure from the pot (quick pressure release). Stir in the peas, and serve over rice or quinoa.
Tips:
- Combine all ingredients *except for cauliflower* in a sturdy gallon-sized freezer bag, a gallon-sized reusable silicone bag, or a large meal prep container (Ikea has 3-quart ones!)
- Freeze for up to 3 months.
- Thaw completely, then cook as directed in the recipe card!
- Fridge - Let leftovers cool completely, then store in a sealed container in the fridge for up to 4 days.
- Freeze - Cool completely, portion out into meal prep containers, and freeze up to 3 months.
- Reheat - Reheat in the microwave until steaming hot, or in a nonstick pan (use tongs to stir/turn as it heats).
Nutrition Information
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Sophia says
Absolutely delicious. One of the easiest recipes to make, and it freezes beautifully. I will be making this recipe again (and again and again).
Alterations that worked for me:
- Doubled the recipe and used one can of coconut milk + a little water (because I did not want to open two cans unless I would use both)
- Substituted a whole tube of double concentrated tomato paste for the tomato sauce
Eileen says
The recipe failed for me. It tasted with an overwhelming tomato base and did not taste all the spices that went into the dish; it was bland.
Chris says
what change to the cook time would you make, if any, if using chicken breast instead of thighs? Thanks!
Jasmine @ Sweet Peas & Saffron says
Hi Chris, great Q! Chicken breasts may be slightly overcooked after 5 minutes. Denise would recommend trying a 4 minute cook time for this recipe if using chicken breasts. Please report back and let us know how it turns out, we'd love to hear! Cheers!
gracie says
If subbing tofu for the chicken, does that change the cooking time? Looking forward to making this for my daughter who is currently a vegetarian. Thx.
Jasmine @ Sweet Peas & Saffron says
Hi Gracie, great question - the cook time should remain the same if you swap chicken for tofu. Denise also has a recipe for Vegan Slow Cooker Tikka Masala (made with tofu) if you would like directions for how to make this in the slow cooker. Enjoy, and let us know how it turns out - we would love to hear!
Tracy says
Hi there,
What kinds of other vegetables would you recommend using instead of cauliflower?
Thanks
Denise Bustard says
Hi Tracy! You can add in a variety of vegetables including broccoli, brussels sprouts, bell peppers*, green beans*, and even a stir fry blend*. For the ones I marked *, you'll want to cook them less than the cauliflower, I would stir them in and just 'sauté' a few minutes until soft. I hope this helps!
Becca says
We loved this, and because it's not spicy at all it uys great for babies too! I made one for the pot and one for the freezer. First time around I blended it down with some rice to make baby mush which was very popular. Second time round it just needed mashing.
I wanted to share the recipe with a friend who doesn't have an instant pot, do you have a version of this for the stovetop?
Thanks!
Denise says
Hi Becca! I'm so happy to hear you enjoyed...and that's so great that you served it to your baby! I don't have a stove top version of this, but I would take that opportunity to sautee the chicken a bit before adding the sauce ingredients. I am guessing you could simmer for 20-30 minutes? And I will put this on my list of recipes for the stove top 🙂
Ayushma says
To be honest, this is not a chicken tikka masala recipe, this is a chicken curry recipe. Chicken tikka, means cookng chicken in a tandoor oven (clay oven), if at home, a grill or an oven. It is a grilled chicken that you marinate and grill it and use that to create a gravy based meal. This is a curry dish where you are using regular chicken and mixing it all together. If you grill the chicken beforehand, then cook it in an instant pot, then you can still make it a chicken tikka dish. But the name itself means the entire process of how chicken is made. Indian dishes give a lot of leverage on the process of cooking, but the names are usually based on the special ingredient/ process. I just wanted you to know the meaning behind this dish.
Janet Raymond says
I do not own, nor plan to buy an Inst a-pot. How can I convert this to either a stove top or slow cooker recipe?
Denise says
Hi Janet! I would try this for low 4 hours in the slow cooker, adding the cauliflower during the last hour of cook time). I am not sure on stove top. I hope to have a stove top version of this recipe soon!
Rosamonde Simone @ KetoBotyToneAvis says
This instant-pot-chicken-tikka-masala is looking so yummy. I will try it. Thank you.
Denise says
Thank you! I hope you enjoy!
Lindsey Humphrey says
Excited to try this! If cooking chicken thighs from frozen, how much time would you add?
Denise says
Hi Lindsey! I have never cooked this recipe with frozen chicken and so I'm not sure how long you would need to add. If you try it, I'd love to hear how it goes for you!
Eloisa Gallo says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Denise says
Thanks Eloisa, hope you enjoy!