Instant Pot Chicken Tikka Masala

For a fast spin on weeknight takeout, this Instant Pot Chicken Tikka Masala is a great new recipe for your rotation!


For the freezer pack:


  1. Whisk together the tomato paste, tomato sauce, coconut milk, and spices, then pour into a freezer-safe container or Ziploc bag.  to a bowl and whisk to combine, then pour into the container with the chicken and freeze.
  2. To cook in the Instant Pot: place the frozen Tikka Masala in the Instant Pot then set to “meat/stew” and adjust the time to cook for 25 minutes*. Once the timer goes off, release the pressure on the Instant Pot, then stir in the lime juice. Serve over white rice and garnish with cilantro and jalapeno and serve!
  3. To cook in the Slow Cooker: fully defrost the Tikka Masala either in the refrigerator overnight or in lukewarm water for 3-4 hours, then add to the slow cooker, once fully defrosted, and cook on high for 4 hours or low for 8 hours. Serve over white rice or cauliflower rice and garnish with cilantro and jalapeno and serve!


For the Instant Pot Method: If you can’t get the chicken out of the container immediately, run it under hot water until the food releases. If you’ve stored the chicken in a Ziploc bag, let it sit in lukewarm water for about 30 minutes, until it is slightly defrosted and able to fit into the Instant Pot.