Instant Pot Tikka Masala Recipe

a plate of tikka masala and a bed of rice with a spoon resting on the plate

4 from 4 reviews

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


  • 1 tablespoon ghee or extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons tomato paste
  • 14 ounces tomato sauce
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 cup full-fat yogurt (use an equal amount of coconut milk for dairy-free)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • White rice or cauliflower rice, for serving
  • Fresh chopped cilantro, for garnish
  • Fresh sliced jalapeno, for garnish


  1. Set the Instant Pot to saute mode and add the ghee. Once melted, add the onion, garlic, and ginger. Saute for 5 minutes, stirring occasionally, until the onion is softened.
  2. Add the tomato paste and tomato sauce to the pot and whisk to combine, then stir in the garam masala, turmeric powder, coriander, cumin, sea salt, and red pepper flakes.
  3. Add the chicken to the pot, stir to combine, then seal the lid and set to cook for 18 minutes.
  4. Once the timer goes off, release the pressure and remove the lid. Stir in the yogurt and lime juice.
  5. Serve over white rice, garnished with the cilantro and jalapeno.


For the Slow Cooker Method: saute the onion, garlic, and ginger in a pan on the stovetop first, and once finished, add the sauteed aromatics to the slow cooker along with the tomato paste, tomato sauce, spices, and chicken, and cook on low for 8 hours or high for 4 hours. Once the time is up, stir in the yogurt and lime juice, garnish, and serve!