I fell in love with this recipe because it delivers classic, cozy tikka masala flavor without the afternoon-long simmer. The Instant Pot does the heavy lifting: it builds depth in the sauce, cooks the chicken until tender, and even lets you steam rice at the same time. No juggling pans, no babysitting the stove.
This version is straightforward and forgiving. The aromatics and spices go into the pot first with tomatoes, then get blended smooth to make a silky base. The thighs cook on top of that sauce while rice steams in a bowl on a trivet — smart use of the Instant Pot’s vertical space.
Expect warm spice, creamy coconut finish, and a weeknight-friendly timeline. I’ll walk you through every stage, call out common mistakes, and offer simple swaps so you can make this on a busy night or for company without stress.
What We’re Using
Keep it simple: a handful of spices, a can of tomatoes, chicken thighs, and a few vegetables. The Instant Pot and an immersion blender shorten the timeline and make cleanup easier. You’ll steam rice in the pot while the chicken cooks — that little multitask saves time and keeps everything fragrant.
Ingredients
- 1 yellow onion (chopped) — builds the savory base; chop roughly since it gets blended.
- 1 28-ounce can diced tomatoes — the acidic backbone of the sauce with their juices; use a good-quality brand.
- 1 teaspoon garam masala — warm, complex spice mix that defines the dish.
- 1 teaspoon ground cumin — earthy note; don’t skip.
- 1 tablespoon ground coriander — floral-citrusy lift to balance the tomatoes.
- 1 teaspoon paprika — color and mild smoky sweetness.
- 1/4 teaspoon ground cinnamon — a whisper of warmth that complements garam masala.
- 1/4 teaspoon ground ginger — ground is fine here; adds bright spiciness.
- 1/4 teaspoon cayenne pepper (optional) — adds heat; adjust to taste or omit for milder flavor.
- 1 tablespoon pure maple syrup — balances acidity and rounds the sauce.
- 1 1/2 pounds boneless skinless chicken thighs — thighs stay juicy under pressure; cut into large pieces if desired after cooking.
- 2 teaspoons fine sea salt — seasons the chicken and brings out flavors; adjust if using low-sodium products.
- 1 cup long-grain white rice (such as jasmine or basmati) — the steaming rice that cooks alongside the chicken.
- 1 1/4 cups water — for steaming the rice in the bowl on the trivet.
- 1/2 head cauliflower (chopped, about 1 pound) — adds texture and bulk; steams quickly in the sauce.
- 1 1/2 cups peeled, chopped carrots (about 3 carrots) — sweetens and stretches the meal; chop evenly for uniform cooking.
- 1/2 cup full-fat canned coconut milk — final creamy finish; stir in off heat and taste before adjusting salt or spice.
Instant Pot Chicken Tikka Masala: From Prep to Plate
- Add 1 yellow onion (chopped), the 28-ounce can diced tomatoes with their juices, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper (optional), and 1 tablespoon pure maple syrup to the Instant Pot. Use an immersion blender to blend the mixture in the pot until smooth. (Alternatively, blend these ingredients in a countertop blender, then pour the smooth sauce into the Instant Pot.)
- Arrange the 1 1/2 pounds boneless skinless chicken thighs on top of the sauce in the Instant Pot. Sprinkle 2 teaspoons fine sea salt evenly over the chicken.
- Place a trivet (about 2.5 inches tall) over the chicken. Set a 7-inch oven-safe bowl on the trivet. Add 1 cup long-grain white rice (such as jasmine or basmati) and 1 1/4 cups water to the bowl.
- Secure the Instant Pot lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 12 minutes. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Using oven mitts, lift the trivet and the bowl of rice out of the Instant Pot. Fluff the rice with a fork and set the bowl aside. Use tongs to transfer the cooked chicken to a cutting board.
- Add 1/2 head cauliflower (chopped, about 1 pound) and 1 1/2 cups peeled, chopped carrots (about 3 carrots) to the sauce in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 1 minute. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in 1/2 cup full-fat canned coconut milk. Taste and adjust seasonings as desired.
- Serve the chicken tikka masala warm over the cooked rice. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Top Reasons to Make Instant Pot Chicken Tikka Masala
- Time-saver: Pressure cooking builds deep flavor fast, and you cook rice at the same time.
- Hands-off: Once the pot is sealed, you can walk away for the busy parts of dinner prep.
- One-pot dinner: Minimal clean-up and simple assembly.
- Flexible: The recipe accepts vegetables easily and adapts to spice preferences.
- Reliable texture: Chicken thighs stay tender and juicy under pressure.
Vegan & Vegetarian Swaps
If you want to skip meat, swap the chicken for hearty legumes or tofu and follow the same timing for the sauce and vegetables.
- Chickpeas: Use two cans (drained and rinsed). Add them in step 6 with the cauliflower and carrots; you can skip the extra pressure cook if cans are already soft, but a 1-minute press will marry flavors.
- Firm tofu: Press, cube, and layer on top of the sauce like the chicken. Use the same 12-minute pressure step, then stir gently to avoid breaking the cubes.
- Extra vegetables: Add eggplant or sweet potato in similar-sized pieces; sweet potato may need a slightly longer final cook if raw.
What’s in the Gear List
- Instant Pot or any electric pressure cooker with a Manual/Pressure Cook setting.
- Immersion blender (or a countertop blender) to puree the sauce smooth.
- 7-inch oven-safe bowl to steam rice on a trivet inside the pot (must be oven-safe and fit under the lid).
- Trivet about 2.5 inches tall to keep the bowl elevated above the chicken and sauce.
- Tongs and oven mitts for safely removing the hot trivet and bowl.
Avoid These Traps
Two common mistakes will derail this recipe: overfilling the bowl for rice and skipping the quick release timing. Don’t pack the rice bowl too full — it needs space to steam. Also follow the quick release instructions exactly; leaving the pot to naturally release will overcook the rice and chicken.
Another trap: blending hot tomatoes in a countertop blender without venting. Use the immersion blender in the pot or vent the blender lid to avoid a mess or steam burn.
Variations by Season
Spring
Add green peas or baby spinach in the last minute after opening the pot. The quick residual heat wilts greens perfectly.
Summer
Roast fresh peppers and fold them in after the final stir for a smoky, bright touch. Serve with grilled naan if you have a backyard setup.
Fall & Winter
Sturdier vegetables like butternut squash or sweet potato work well. Cube them small so they cook through in the short second press. A pinch more garam masala deepens the warmth on cold nights.
Recipe Notes & Chef’s Commentary
Why use canned tomatoes? They’re consistent and give the sauce body quickly. Blending them smooth eliminates chunks and yields a restaurant-style texture without hours of simmering.
Chicken thighs win for this method — they tolerate pressure cooking without drying. If you prefer breasts, be mindful: they can shred under pressure, so consider slightly shorter time or letting the pot naturally release to reduce edge cooking.
Maple syrup is a small but important balance for acidity. Honey works in a pinch, but maple adds a subtle depth that plays well with coriander and cinnamon.
Cooling, Storing & Rewarming
Cool leftovers quickly: transfer to shallow containers and refrigerate within two hours. The recipe’s source recommends storing leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring in a splash of water or extra coconut milk if the sauce has thickened. In the microwave, cover and heat in 30–45 second bursts, stirring between intervals to preserve texture.
For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reader Q&A
Can I use chicken breasts instead of thighs?
Yes, but breasts can dry or shred under pressure. If you use breasts, consider reducing the high-pressure cook time slightly and use quick release as written; monitor texture the first time you try it.
My rice came out gummy — what did I do wrong?
Common issues: packing the rice bowl too full, using wrong rice-to-water ratio, or letting the pot naturally release too long. Follow the recipe’s rice and water amounts and fluff immediately after removing the bowl.
Can I skip blending the tomatoes?
Technically yes, but the sauce will be chunkier and less cohesive. Blending gives a smooth, silky tikka masala base that clings to the chicken.
Is the cayenne necessary?
It’s optional. Use it if you like heat; omit for a kid-friendly version. Adjust with black pepper or extra paprika if you want complexity without much heat.
Before You Go
This Instant Pot Chicken Tikka Masala is the kind of recipe that rewards a little prep and gives you a lot back: balanced sauce, tender meat, and the convenience of one-pot cooking. Try it once as written, then make it your own by adjusting heat, adding seasonal veg, or swapping to a vegetarian protein.
If you liked this version, bookmark it and experiment with spice levels or add a squeeze of lemon at the end for brightness. Feed a family, impress guests, or make dinner for the week — it holds up well and tastes even better the next day.
Instant Pot Chicken Tikka Masala
Ingredients
Ingredients
- 1 yellow onionchopped
- 1 28- ouncecan diced tomatoes
- 1 teaspoongaram masala 1 teaspoon ground cumin
- 1 tablespoonground coriander
- 1 teaspoonpaprika
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonground ginger
- 1/4 teaspooncayenne pepperoptional
- 1 tablespoonpure maple syrup
- 1 1/2 poundsbonelessskinless chicken thighs
- 2 teaspoonsfine sea salt
- 1 cuplong-grain white ricelike jasmine or basmati
- 1 1/4 cupswater
- 1/2 head cauliflowerchopped about 1 pound
- 1 1/2 cupspeeledchopped carrots about 3 carrots
- 1 ?2 cup full-fat canned coconut milk
Instructions
Instructions
- Add 1 yellow onion (chopped), the 28-ounce can diced tomatoes with their juices, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper (optional), and 1 tablespoon pure maple syrup to the Instant Pot. Use an immersion blender to blend the mixture in the pot until smooth. (Alternatively, blend these ingredients in a countertop blender, then pour the smooth sauce into the Instant Pot.)
- Arrange the 1 1/2 pounds boneless skinless chicken thighs on top of the sauce in the Instant Pot. Sprinkle 2 teaspoons fine sea salt evenly over the chicken.
- Place a trivet (about 2.5 inches tall) over the chicken. Set a 7-inch oven-safe bowl on the trivet. Add 1 cup long-grain white rice (such as jasmine or basmati) and 1 1/4 cups water to the bowl.
- Secure the Instant Pot lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 12 minutes. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Using oven mitts, lift the trivet and the bowl of rice out of the Instant Pot. Fluff the rice with a fork and set the bowl aside. Use tongs to transfer the cooked chicken to a cutting board.
- Add 1/2 head cauliflower (chopped, about 1 pound) and 1 1/2 cups peeled, chopped carrots (about 3 carrots) to the sauce in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook on High for 1 minute. When the cook time ends, immediately move the steam release valve to Venting for a quick release. When the floating valve drops, remove the lid.
- Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in 1?2 cup full-fat canned coconut milk. Taste and adjust seasonings as desired.
- Serve the chicken tikka masala warm over the cooked rice. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Equipment
- Instant Pot
- Immersion Blender
- countertop blender
- Trivet
- 7-inch oven-safe bowl
- Tongs
- Oven mitts
- Fork
Notes
Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"
