Instant Pot Chicken Tikka Masala (paleo, keto, Whole30)
Instant Pot Chicken Tikka Masala is quick, easy, nourishing, and so tasty! With anti-inflammatory spices like turmeric, garlic, and ginger, this healthy Indian-inspired dish paleo, Whole30, THM, and keto-friendly comfort food! Serve over rice or cauli-rice!
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My sister-in-law nudged us for years…
“You have GOT to try it! You’d love it!” she’d say.
We’d smile and nod outwardly, while inwardly going, “Yeah, right. Not happening. Weird flavors aren’t us.”
Holy moly! We missed out on Tikka Masala for years. And I’m so sad about that!
Believe me, we’re making up for it now. I’ve been making Instant Pot Tikka Masala about once a month.
Then, I had an idea: what if I could shorten my cooking time and use fewer pots and pans by cooking Tikka Masala in the Instant Pot???
It worked! (And if you’ve never had Tikka Masala [a.k.a. Butter Chicken in some circles], you’re missing out!)
Instant Pot Chicken Tikka Masala — UPDATE!
Since I originally published this recipe in April of 2016, it has quickly taken me by surprise and has become the #1 post on my site!
People are LOVING this Instant Pot Chicken Tikka Masala!!!
I highly recommend that you take the time to scroll through the (over 50!) comments and see for yourself that IP newbies, picky kids, and even people who think they don’t like ethnic food are a little obsessed with this super healthy and nourishing recipe!
So, if you’re getting bored with the same ‘ol roast, stew, and boiled eggs in your Instant Pot… 😉
If it’s time to step a bit outside your comfort zone…
Then, make this recipe! I just know you’re going to love it, too!
And if you’re looking for delicious Paleo or Whole 30 recipes, you can serve this Instant Pot Chicken Tikka Masala over my Smokey Turmeric Cauli-Rice or plain cauli-rice for a lovely Paleo, Whole30, or keto meal.
Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala is quick, easy, nourishing, and so tasty! With anti-inflammatory spices like turmeric, garlic, and ginger, this healthy Indian-inspired dish paleo, Whole30, THM, and keto-friendly comfort food! Serve over rice or cauli-rice!
Ingredients
- 1tablespoonbutterghee for dairy-free or Whole30
- 2tablespoonscoconut oil
- 1large oniondiced
- 1tablespoongaram masala
- 2teaspoonssaltmore to taste if needed
- 1teaspooncumin
- 1teaspoonturmeric
- 1teaspoonground coriander
- 1teaspoonchili powder
- 1/2teaspoonground pepper
- 6-7clovesgarlicdiced
- 2" knob of gingerpeeled and diced
- 124 oz can organic crushed tomatoes
- 2-1/2poundsboneless, skinless chicken breastscut into 2" cubes
- 3tablespoonsyogurtcoconut milk yogurt for dairy-free
- 2tablespoonsalmond or cashew butter
- 1/2cupbone broth or water
Instructions
- Press the Saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.
- Add the diced onion and saute 3 to 5 minutes.
Add the spices and stir, cooking about 1 minute, until fragrant.
Then add garlic, ginger, crushed tomatoes, and 1/2 cup broth.
- Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.
Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time to 10 minutes.
- When the Instant Pot beeps, release the pressure immediately.
Using a slotted spoon, remove the chicken pieces from the sauce, place into a bowl, and set aside.
Stir in the almond or cashew butter and yogurt.
Using an immersion blender, blend the tomato sauce until smooth and thick.
Return the chicken to the blended sauce and serve!
Pin it!
More Paleo, Keto, Whole30-Friendly Instant Pot Recipes & Tips You’ll Love…
- Learn how to use your Instant Pot!
- How to Get Your Instant Pot Out of the Box & Start Using It TODAY!
- An Honest Review Of My Instant Pot
- Dairy-Free Instant Pot Queso
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- Low-Carb Instant Pot Clam Chowder
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- Keto Instant Pot Sesame Orange Chicken (includes cooking chicken from frozen!)
Do you love Tikka Masala and other Indian dishes? Have you ever made Tikka Masala in your Instant Pot or pressure cooker?
Originally published April 4, 2016. Updated October 9, 2017 and May 2, 2018.
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This is an awesome recipe! Thank you! If I wanted to make double the amount (to freeze some for later), should I just double the quantity of everything? Would the cooking time need to be increased at all?
So glad you enjoyed it! You can definitely double the recipe to freeze for later. Don’t change the cooking time. Everything is the same, except double the ingredients, of course. 🙂
Can this be converted to paneer Tikka
Masala?
I have no idea. I don’t eat dairy, so I cannot have paneer. Let me know if you try it!
This recipe looks so delicious as is but I’m deathly allergic to tomatoes. I’ve seen pureed pumpkin substituted for tomatoes before in other recipes, do you think it would work for this recipe?
I honestly don’t know. Tomatoes provide acidity which definitely contributes to the flavor, and pumpkin wouldn’t provide that.
I made it with chicken thighs ( I had some in the freezer) and put it on top of your delicious Smokey Tumeric Cauliflower rice! The girls at work devoured it, lol!
Woohoo!!! So glad you loved it!
Can I freeze my left over Tika Masala?
You sure can. Make sure it’s in an airtight container (preferably glass) and try to use it within 2-3 months.
I was going to use coconut yogurt but will coconut milk from a can work?
Sure!
im trying to post this to my wall but came across “how to do a colloidal silver douche” and posted that instead.
Did you try sharing my home page? I don’t know what could’ve happened. Can you try copying and pasting the link again? And let me know if it happens again?
Thank you so much for this delicious recipe! I’m sharing your post on my blog today for my readers. 🙂
Thank you so much for sharing it!
My boyfriend proposed after I served him this dish for Sunday dinner together. Thanks for the great recipe! Also quick tip for those without a blender, just use a can of pureed or crushed tomatoes.
Oh my gosh, that makes my day! Congratulations!!!!
I have made this recipe multiple times. Everyone in my house loves it! Even the toddlers!
I have a question though, when I first made this dish the recipe didn’t have you cube the chicken first. It had you put the chicken breasts in whole and then shred it when it was done. Do you remember how long to set the pressure cooker for when the chicken breasts are put in whole?
(I find cutting up raw meat one of my least favorite things ever so I basically avoid it at all costs)
12 minutes if you leave the chicken breasts whole. I’m SO glad your family loves this recipe. It’s what we’re having for dinner tonight!
Thank you!!
LOVE this recipe!! It’s a family favorite. I will note that it reads 124 oz can of crushed tomatoes on my phone; however I believe it’s the formatting and it actually calls for one 24 oz can. Am I correct?
Hi Whitney! You’re correct! For some reason, this recipe plugin doesn’t always separate the amount called for from the number of the ingredient. It’s weird. Definitely 1 (24oz) can of crushed tomatoes.