Making Instant Pot chicken tikka masala is a fast, reliable way to enjoy this fragrant, comforting curry at home. I first fell in love with tikka masala 17 years ago after a night out in New York City. The combination of tender, buttery chicken in a silky tomato sauce, layered with warm spices, is irresistible. In the Instant Pot, the chicken pressure-cooks in just 4 minutes, and I use the pot-in-pot method to cook fluffy basmati rice at the same time so the whole meal is ready together.
Instant Pot dinners are perfect for busy weeknights because they’re quick, hands-off, and consistently delicious. I often use the same rice-in-a-pot technique for other recipes, making a full meal with minimal effort. With a well-stocked spice cabinet, this recipe becomes an easy, crowd-pleasing favorite — ideal for weeknights or when friends come over. I like to serve it with warm garlic naan for dipping into the creamy sauce.
Why you will love this recipe
- Restaurant-style results at home: The sauce is buttery, creamy, and deeply flavored, but the method is straightforward.
- Quick and efficient: The pressure-cook time is short, and the rice cooks simultaneously, so the meal comes together in under an hour.
- Feeds a crowd: This recipe yields about 5–6 servings, making it budget-friendly for families or guests.
- Versatile: Easy to adapt with different meats or vegetables and to adjust the heat level to suit your taste.
What you will need
- Chicken: Skinless, boneless chicken breasts, cut into 2-inch cubes. You can substitute thighs for more richness.
- Wet ingredients: Full-fat plain Greek yogurt for the marinade, canola oil for sautéing, low-sodium chicken broth, and heavy cream to finish the sauce for a smooth, velvety texture.
- Produce: Diced onion, minced garlic, and freshly grated ginger. Use good-quality canned tomatoes (San Marzano if available) and tomato paste.
- Seasonings and spices: Garlic powder, onion powder, turmeric, garam masala, red curry powder, ground coriander, cumin, paprika (or smoked paprika), kosher salt, and black pepper. Freshly grated ginger adds brightness.
For the rice
- Rice: White basmati rice, rinsed until water runs clear.
- Liquid and fat: Two cups water (or broth) and unsalted butter for flavor and nonstick results.
- Seasoning: Kosher salt and a garnish of fresh cilantro.
How to prepare
Make the spice mix: Whisk all dry spices together in a medium bowl.
Marinate the chicken: Toss the chicken with the spice mix and yogurt, cover, and refrigerate for 30 minutes up to 24 hours.
Heat the pot: Select Sauté on the Instant Pot, add oil, and while it heats rinse the rice and set it aside.
Sear the chicken: Add chicken in batches and sear for about 1 minute without stirring, then stir and brown briefly so pieces retain texture. Scrape the bottom to release any browned bits.
Add aromatics and liquids: Stir in diced onion and cook briefly, then add garlic, ginger, tomato paste, diced tomatoes, and chicken broth. Stir gently to combine and deglaze the pot to prevent burning.
Cook chicken and rice together: Use the pot-in-pot method: place the rinsed rice, butter, water, and salt in an Instant Pot–safe bowl, set it on a long-legged trivet above the chicken, seal the lid, and cook on High Pressure for 4 minutes. Let the pressure naturally release for 10 minutes, then manually release remaining pressure.
Finish the sauce: Remove the rice bowl, cover with foil, and set aside. Switch to Sauté, gently stir the chicken, and simmer 5–10 minutes until the sauce reduces and thickens. Turn off the heat and stir in heavy cream gradually until the sauce is rich and smooth.
Fluff and serve: Fluff the rice, plate it with the chicken on top, and garnish with chopped fresh cilantro.
Expert tip
Make homemade garam masala
If you can’t find garam masala, mix your own blend and store it in a tight jar. It adds fresh, complex flavor to the curry.
Garam masala blend
- 1 tablespoon ground cumin
- 1½ teaspoons ground cardamom
- 1½ teaspoons black pepper
- 1½ teaspoons ground coriander
- 1 teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
More tips
- Always deglaze the pot well before adding tomatoes to prevent a burn notice.
- Place tomato paste on top of the chicken rather than scraping it into the bottom to reduce scorch risk.
- Cut chicken into uniform pieces so it cooks evenly—about 2-inch cubes work well.
- Don’t skip the sauté step; it develops color and depth of flavor in the sauce.
Recipe variations and add-ins
- Use thighs: Swap breasts for thigh meat for a juicier result.
- Different proteins: This method works with turkey, pork, beef, or lamb.
- Extra heat: Add chopped red chiles or red pepper flakes for a spicier curry.
- Add vegetables: Stir in cauliflower, broccoli, bell peppers, peas, or carrots for a heartier meal.
- Dairy swap: Use full-fat sour cream instead of yogurt for an even creamier finish.
Serving suggestions
This chicken tikka masala pairs perfectly with white basmati rice, coconut rice, or cauliflower rice for a low-carb option. Serve with warm naan to soak up the sauce and a crisp salad to balance the richness. Lentils or a loaded quinoa salad also complement the dish well.
How to store leftovers
- Refrigerate: Store in a sealed container for 4–5 days.
- Freeze: Freeze in flat freezer bags for up to 3 months.
- Defrost: Thaw overnight in the refrigerator for best texture.
- Reheat: Warm gently in a saucepan over medium heat until heated through; add a splash of broth if needed to loosen the sauce.
Frequently asked questions
Chicken becomes rubbery if overcooked or cut too small. Cut pieces about 2 inches so they cook evenly and finish at an internal temperature of about 155°F before resting. Allow a natural pressure release to retain juices.
Rinse rice thoroughly in cold water until clear, use a 1:1 water-to-rice ratio for white basmati, add a bit of butter, and fluff the rice with a fork instead of stirring to avoid crushing the grains.
Pressure cooking traps steam, and extra liquid from the rice and chicken collects in the pot. To thicken, remove the rice and simmer the sauce on Sauté until reduced before adding cream.
Dairy added before pressure cooking can curdle. Always add cream slowly after cooking. High acidity from tomatoes can also cause separation; a pinch of baking soda can help neutralize acid, or blend in a tablespoon of room-temperature butter with an immersion blender to smooth the sauce.
More Instant Pot recipes to try
Instant Pot Beef Bourguignon
Instant Pot Chicken Cacciatore
Instant Pot Tomato Bisque
Easy Instant Pot Moroccan Chicken
Loved this recipe? I’d love to hear from you! Leave a 5-star rating in the recipe card and share your notes in the comments — I read them all.
Follow for more recipes and feel free to ask questions in the comments. With love, Catalina.
Instant Pot Chicken Tikka Masala with Rice
Ingredients
- 2.5-3 pounds skinless boneless chicken breasts cubed into 2 inch pieces
- 1/2 cup full-fat plain Greek yogurt
- 2 tablespoons canola oil
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes or crushed tomatoes
- 3/4 cups chicken broth low-sodium
- 1 cup heavy cream
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika or smoked paprika
- 1 tablespoon kosher salt
Rice:
- 2 cups white basmati rice
- 2 cups water or chicken broth for extra flavor
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
Garnish:
- Fresh cilantro chopped
Instructions
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Add all the spices to a medium bowl and whisk together.
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Toss chicken with the spices and yogurt, cover, and marinate in the fridge 30 minutes to 24 hours.
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Select Sauté on the Instant Pot, add oil, and rinse the rice while it heats.
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Sear chicken 1 minute without stirring, then stir and brown briefly. Scrape the pot to loosen any stuck bits.
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Add diced onion and cook 1 minute, then add garlic and ginger and stir briefly.
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Stir in tomato paste, diced tomatoes, and chicken broth, mixing gently to combine.
Rice:
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In an Instant Pot–safe bowl combine rinsed rice, salt, water, and butter; stir to combine.
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Place a long-legged trivet over the chicken and set the rice bowl on top.
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Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
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Let the pressure release naturally for 10 minutes, then release remaining pressure manually.
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Remove the rice bowl, cover with foil, and set aside. Fluff rice before serving.
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Select Sauté and simmer the sauce 5–10 minutes until reduced and thickened, stirring occasionally.
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Turn off Sauté, let the sauce rest 5 minutes, then stir in ½ cup cream, taste, and add more cream if desired (up to 1 cup).
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Serve over rice with naan and garnish with cilantro.
Video
Notes
Making homemade garam masala for extra flavor
If garam masala is not available, mix your own with common spices and store it in a sealed jar for the best flavor.
Ingredients
- 1 tablespoon ground cumin
- 1½ teaspoons cardamom
- 1½ teaspoons black pepper
- 1½ teaspoons coriander
- 1 teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon ginger
More tips to consider:
- Deglaze the pot before adding tomatoes to avoid a burn notice.
- Place tomato paste on top of the chicken rather than scraping it into the pot bottom.
- Cut chicken into even pieces so it cooks uniformly.
- Saute first to develop deep, roasted flavors before pressure cooking.