This easy Instant Pot Chicken Tikka Masala is bursting with flavor and so tasty.
Course: Main Course
Keyword: Chicken Tikka Masala Recipe, Instant pot chicken recipe, Instant Pot Recipe
Author: Kristen Hills
7ouncesplain Greek Yogurtfat free
1 Tablespoon Garam Masala
1poundboneless skinless chicken breastscut into bite sized pieces
15ouncestomato sauceor puree
1cupheavy whipping creamadd last
2cups white ricecookied
Marinate the chicken first by combining the yogurt, Garam Masala, lemon juice, pepper, and ginger in a Ziploc gallon size freezer bag. Add chicken chunks and coat with the marinade. Zip it up and let it sit in the refrigerator for at least 1 hour.
Select the SAUTE mode on the Instant Pot. When it is hot, add the marinaded chicken to the pot. Saute until the chicken is cooked on all sides, stirring occasionally. Turn off the SAUTE mode.
Add all of the sauce ingredients except the cream to the pressure cooker and stir. Secure and seal the lid. Select MANUAL or PRESSURE COOK and set the timer to cook for 10 minutes. Turn the knob to VENTING when done to release the pressure.
Push SAUTE on the Instant Pot. When it gets hot, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
Serve with white rice or naan. Garnish with cilantro.
Serve with white rice or Naan bread, and garnish with cilantro.