Instant Pot Chicken Tikka Masala

Description: Light and dairy free. This is sure to satisfy your Indian food craving & is super easy to make!
Course: Dinner
Serving Size: 6
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Inspired by: Skinnytaste

Rate This Recipe:

Rating: 5 out of 5.


  • 1 1/2 lbs boneless & skinless Chicken Thighs, cubed
  • 1 1/2 tsp Sea Salt
  • 1/2 tbsp unsalted Butter
  • 1/2 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tsp Ginger
  • 1 tsp Coriander, ground
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Cardamom, ground
  • 14 oz. can Diced Tomatoes, drained
  • 2 cups Cauliflower Florets
  • 1/2 cup peas, frozen
  • 1/2 cup full fat coconut milk, canned


  • Season Chicken with 1 tsp Sea Salt
  • Select “Saute” and melt the butter
  • Add Onion, Garlic, Ginger, Coriander, Cumin, Turmeric, Cayenne Pepper, and Cardamom. Saute for 2-3 minutes, until vegetables are soft and spices are fragrant
  • Add the Tomatoes and use an immersion blender to blend until smooth (or blend in the blender), add Chicken, remaining 1/2 tsp Sea Salt, and stir
  • Cover and cook on high Pressure for 15 minutes
  • Quick release, add Cauliflower and Peas, and cook on high pressure for 2 minutes
  • Quick release and stir in Coconut Milk
  • Enjoy! 🙂
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