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instant pot tikka masala

Instant Pot Tikka Masala

Author: Ryan Chapman
Servings : 6

Ingredients

  • 2 lbs boneless, skinless chicken breast or thighs
  • 2 tsp onion powder
  • 2 Tbsp bottled minced garlic
  • 1 Tbsp bottled minced ginger or 1" fresh grated
  • 4 oz tomato paste
  • 1 1/2 Tbsp garam masala
  • 2 tsp smoked paprika
  • 1 Tbsp salt
  • 1 can Diced Tomatoes 15 oz
  • 1 cup heavy whipping cream
  • 1 can coconut milk full fat
  • cilantro fresh, chopped

Instructions

Instant Pot Instructions

  • Cut the chicken into bite-sized pieces.
  • Add all the ingredients except cilantro to the Instant Pot. Close the lid and set pressure release knob to "sealing".
  • Set on Manual High for 10 minutes. Allow pressure release naturally for a minimum of 10 min or let it release fully. Serve with cilantro and over brown rice or cauliflower rice.

Slow Cooker Instructions

  • Cut the chicken into bite-sized pieces.
  • Add all the ingredients except cilantro, cream, and half the coconut milk to the slow cooker. Cook on high for 6 hours.
  • Add remaining coconut milk and cream about 30 minutes before serving. Serve with cilantro and over brown rice or cauliflower rice.
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