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white plate with instant pot chicken tikka masala on marble countertop

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!

CourseMain Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Lindsey Dietz

Ingredients

Instructions

  1. Press the Saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.
  2. Add the diced onion and saute 3 to 5 minutes.
  3. Add the spices and stir, cooking about 1 minute, until fragrant. 

  4. Then add garlic, ginger, crushed tomatoes, and 1/2 cup broth.

  5. Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.
  6. Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time to 10 minutes.

  7. When the Instant Pot beeps, release the pressure immediately.
  8. Using a slotted spoon, remove the chicken pieces from the sauce, place into a bowl, and set aside.

  9. Stir in the almond or cashew butter and yogurt.

  10. Using an immersion blender, blend the tomato sauce until smooth and thick.

  11. Return the chicken to the blended sauce and serve!