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4.8 from 18 votes

Instant Pot Paleo Chicken Tikka Masala

Chicken Tikka Masala made easy in the Instant Pot is now the easiest way of getting your tikka fix!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 to 8 people
Calories: 367 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Chicken Marinade:
  • 2 to 3 pounds boneless chicken breasts chopped
  • 1 cup full-fat canned coconut milk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp sea salt
For the Tikka Masala Sauce:
  • 3 Tbsp ghee
  • 1/2 yellow onion finely chopped
  • 5 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1 1/2 tsp sea salt
  • 1 1/2 cups full-fat canned coconut milk
  • 1 28-ounce can crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp pure maple syrup optional

Instructions

    Cup of Yum
  1. Stir together the ingredients for the chicken marinade in a mixing bowl, then add in the chopped chicken. Stir until all of the chicken is saturated in the marinade. Cover with plastic wrap and refrigerate at least 15 minutes (ideally 1 to 8 hours).
  2. While the chicken is marinating, prepare the tikka masala sauce. To do so, start by sautéing the onion in ghee. Saute 5 to 8 minutes, until onion is translucent.
  3. Add the garlic, ginger, and spices and continue sautéing another couple of minutes to open up the flavor of the spices. Add the remaining ingredients for the sauce and bring to a gentle boil. Simmer the sauce for at least 15 minutes – you can absolutely simmer for longer to achieve deeper flavor if you have the time! Use an immersion blender (or transfer to a regular blender) to blend the sauce until creamy.
  4. Turn on your Instant Pot (or pressure cooker) to the Sauté function and allow it to heat up for a couple of minutes. Add the chicken, including the marinade and brown it for 3 to 4 minutes.
  5. Pour in the tikka masala sauce, secure the lid on the Instant Pot, and select the Pressure Cook function. Change the setting to Low, and keep the pressure release valve set to Sealing (not Venting). Cook for 35 minutes, then allow the Instant Pot to go into Keep Warm Mode for an additional 20 to 30 minutes. Release any remaining steam using the quick release valve.
  6. Remove the lid on the Instant Pot and serve Chicken Tikka Masala with choice of rice or cauliflower rice.

Nutrition Information

Serving 1Serving (of 8) Calories 367kcal (18%) Carbohydrates 9g (3%) Protein 38g (76%) Fat 21g (32%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6to 8 people

Amount Per Serving

Calories 367

% Daily Value*

Serving 1Serving (of 8)
Calories 367kcal 18%
Carbohydrates 9g 3%
Protein 38g 76%
Fat 21g 32%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.