Easy Instant Pot Chicken Tikka Masala Recipe

In a bowl, mix together the yogurt, ginger-garlic paste, garam masala, paprika, turmeric, cumin powder, coriander powder, salt, and red chili powder (if using). Add the chicken pieces and toss to coat. Marinate for at least 30 minutes, or overnight for best results.

Select the ‘Saute’ function on the Instant Pot and heat the oil. Add the chopped onions and minced garlic. Cook until the onions are soft and translucent.

Add the marinated chicken to the Instant Pot, along with any remaining marinade. Cook for 2-3 minutes, until the chicken starts to brown slightly.

Pour in the tomato puree and stir well to combine. Close the Instant Pot lid and set the vent to the sealing position.

Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release.

Open the Instant Pot and stir in the heavy cream. Select the ‘Saute’ function and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Serve the Chicken Tikka Masala over steamed rice or with naan bread, garnished with chopped cilantro.