Instant Pot Chicken Tikka Masala

Prep time: 15 minutes
Active cook time: 10 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4-6

Ingredients for Instant Pot Chicken Tikka Masala:

2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
1 T. tomato paste
1 28-oz container crushed tomatoes
2 T. fresh ginger, grated, divided
1 medium yellow onion, diced
3-4 cloves garlic, minced
1 medium jalapeño, finely diced
3 T. fresh cilantro leaves, chopped
1 c. Greek yogurt
2 T. extra virgin olive oil
1 T. garam masala
2 t. honey, preferably local
½ c. heavy cream, room temperature
1 t. garlic powder
½ t. ground cumin
½ t. ground coriander
¼ t. cayenne pepper
3 c. cooked basmati rice (optional)
Sea salt and black pepper

Directions:

1. Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste; stir to combine.

2. Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot.

3. Add the olive oil to the Instant Pot and select the Sauté function. Use the Adjust button to select the Normal (medium) setting.

4. Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste; stir to combine. Cook until fragrant and the onions are soft; approximately 2-3 minutes.

5. Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook until heated through; approximately 1-2 minutes. Push the Keep Warm/Cancel button to turn off the Sauté function.

6. Add the marinated chicken to the Instant Pot. Cover with the lid and lock into place. Set the vent to Sealing. Select the Manual button and adjust to the high setting, if necessary. Set cook time to 10 minutes.

7. When cook time is complete, allow the pressure to release naturally for 10 minutes; Quick Release any remaining pressure.

8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to warm it up a bit. Add the mixture back into the Instant Pot; stir to combine.

9. Taste and adjust seasonings, as needed. Top with chopped cilantro and serve immediately over a bed of basmati rice.

This Instant Pot Chicken Tikka Masala is packed with flavor. Using Instant Pot is a great way to make this classic Indian dish in a fraction of the time it takes to make it the traditional way, yet it’s just as delicious.