EASY Instant Pot Chicken Tikka Masala

Fast and easy Chicken Tikka Masala made in the Instant Pot. This spicy, creamy tomato Indian dish is an easy pressure cooker recipe.
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Course: Main Course
Cuisine: Indian
Keyword: chicken, dinner, instant pot
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 377kcal
Author: Amy Locurto


  • 2 pounds boneless skinless chicken thighs
  • 16 oz Tikka Masala Sauce
  • 1/4 cup coconut water or regular water
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  • Preheat Instant Pot by pressing the sauté button.
  • Pour a few tablespoons of sauce into the instant pot pan and add chicken thighs.
  • Turn off the sauté feature.
  • Pour half of the sauce left in the jar over the chicken, then add water. Make sure the chicken is fully covered. Set the rest of the sauce aside.
  • Close the Instant Pot lid and make sure the pressure release valve is turned to sealing.
  • Press manual, high pressure for 8 minutes.
  • It will take 10 -12 minutes for your instant pot to pre-heat. Then it will start pressure cooking for 8 minutes.
  • When it’s done cooking, turn the valve to released the pressure. Carefully remove the lid.
  • Heat remaining sauce in the microwave.
  • Shred or slice the chicken and place onto a serving plate, spoon the heated sauce over the top of the chicken.
  • Serve with Jasmine Rice and warm Naan (flat bread).



Calories: 377kcal | Carbohydrates: 1g | Protein: 44g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 256mg | Sodium: 213mg | Potassium: 577mg | Vitamin A: 490IU | Calcium: 40mg | Iron: 1.8mg
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