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Chicken Tikka Masala with rice in a white bowl
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5 from 3 votes

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a party in your mouth, but is so simple to prepare! You can even assemble ahead and freeze as a freezer Instant Pot meal. Low carb, dairy-free and delish.
Prep Time10 minutes
Cook Time6 minutes
Time to pressurize/depressurize14 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 6 servings
Calories: 333kcal
Author: Denise Bustard

Equipment

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).
    instant pot with 5 minutes on the timer
  • 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.

Notes

How To Assemble Freezer Packs
  1. 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!)
  2. Freeze for up to 3 months.
  3. Thaw completely, then cook as directed in the recipe card!
Storage
  • 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

Serving: 1/6 of portion | Calories: 333kcal | Carbohydrates: 14g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 875mg | Potassium: 800mg | Fiber: 4g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 46.8mg | Calcium: 91mg | Iron: 2.4mg