<< All Recipes

Instant Pot Tikka Masala

- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish

1. Set the Instant Pot to sauté mode and add a splash of oil. Sauté the onion, garlic, and ginger until softened.
2. Add the chicken pieces and cook until browned on all sides.
3. Stir in the diced tomatoes, chicken broth, tomato paste, garam masala, coriander, cumin, turmeric, paprika, and cayenne pepper (if using). Season with salt and pepper.
4. Close the Instant Pot lid and set to manual high pressure for 10 minutes.
5. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then do a quick pressure release.
6. Stir in the heavy cream and adjust seasoning, if necessary.
7. Serve over rice and garnish with fresh cilantro. Enjoy!

More recipes