Instant Pot Chicken Tikka Masala

I’ve been channeling my inner Pennsylvanian this week, enjoying pictures and stories on social media of sledding, snowmen and tape measures documenting some of the heaviest snowfalls in years. Don’t get me wrong, I’m happy to be in Oklahoma (it was 64 degrees yesterday) but it felt like a good time to share this cozy, spice heavy meal while a portion of the country is buried under feet of snow.

Don’t be fooled by the long list of ingredients for this dish (most of the list is spices) – it’s actually one of the easiest, most fool-proof meals you can make thanks in large part to the magic that is the Instant Pot. With a few minutes of prep time before you start cooking, this is a relatively quick and simple meal to put together and feed the family (or freeze leftovers to enjoy later!).

Pre-cooking prep makes this an easy meal to make!

In order to follow this recipe, you will need an Instant Pot and ideally have an immersion blender. If you don’t have an immersion blender, don’t worry – I made this dish dozens of times before investing in one, and was just as successful using a regular blender (like a Ninja smoothie maker) to reach the same desired level of creaminess.

Disclaimer: This post assumes that you know how to use the Sauté and Pressure Cook functions on the Instant Pot and does not provide detailed instructions on these steps. If you are unsure how to safely use your Instant Pot, always refer to the user guide and awesome online resources like Instant Pot’s How-To Videos.

Serves: 4-6
Prep time: 15 minutes
Cook time: 15 minutes


  • 2 tbsp. butter
  • 2 tbsp. coconut oil
  • 1 onion, diced
  • 3 tbsp. garlic, minced
  • 28 oz. crushed tomato, canned
  • ½ c. bone broth, chicken flavor
  • 2½ lb. chicken breast, cubed
  • 4 tbsp. peanut butter (I use Jif Natural)
  • 2 tbsp. garam masala
  • 3 tsp. salt
  • 2 tsp. cumin
  • 1½ tsp. tumeric
  • 1½ tsp. ground corriander
  • 1½ tsp. chili powder
  • 1½ tsp. cayenne pepper
  • 1 tsp. ground ginger
  • ¾ tsp. ground black pepper

Prep Work

  • In a bowl, measure and mix all spices together, set aside.
  • Cube chicken, set aside.
  • Dice onion, side aside.
  • Measure out bone broth, set aside.
  • Open cans of crushed tomatoes, set aside.


  • Set the Instant Pot to Sauté, then add butter and coconut oil to the cook pot.
  • Add onion and sauté for 5 minutes until soft.
  • Add minced garlic and continue sautéing until fragrant, about 1 minute.
  • Add bone broth, then spices to the pot, stirring well to combine (about 30 seconds).
  • Add canned crushed tomatoes and stir well.
  • Add cubed chicken and mix well, until chicken is coated and slightly submerged in tomato mixture.
  • Change the Instant Pot setting to Pressure Cook, and set the timer for 10 minutes.
  • Close and lock the lid of the Instant Pot.
  • At the end of 10 minutes, release the pressure immediately.
  • Using a slotted spoon, transfer cubed chicken to a bowl, keeping the tomato sauce in the instant pot*
    • If you don’t have an immersion blender, you’ll want to carefully transfer the tomato sauce to your blender before the next step.
  • Add peanut butter to the tomato sauce and blend until creamy and all onion and garlic are puréed.
  • Add chicken back into the sauce and mix well.
  • Serve over basmati rice and (optional) sprinkle chopped cilantro on top.

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