Chicken tikka masala is one of my favorite curry dishes to enjoy, and you wouldn’t believe how well it turns out when you make it with an instant pot. Today I’ll be sharing a recipe that will show you exactly how to make a yummy instant pot chicken tikka masala along with cauliflower and peas. It delivers everything that you could ask for from a healthy, balanced instant pot meal. The chicken breasts contain a good amount of protein, while the peas and cauliflower offer up a ton of essential nutrients and antioxidants. On top of that, the tikka masala spice mix is extremely tasty. If you enjoy your dishes on the spicy side of things, then you’re really in for a treat with this one.

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Author: Anna - MissWish.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 1x

Scale

1 tbsp unsalted butter
1 small onion, chopped
3 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 tbsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 tsp ground turmeric
¼ tsp cayenne pepper
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 (14 oz) can tomato sauce
½ cup water
1 (14 oz) can coconut milk
½ cup frozen peas
2 cups cauliflower florets
salt to taste
fresh cilantro, for serving
cooked rice, for serving

Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the butter.
Add the onion and cook for 1-2 minutes.
Add the garlic and ginger and cook for 30 seconds.
Add the chicken, garam masala, chili powder, cumin, turmeric, cayenne pepper and stir to combine.
Cook, stirring frequently, until the chicken is no longer pink.
Press the CANCEL button.
Add the tomato sauce and water and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 8 minutes.
When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
Open the lid.
Stir in the cauliflower florets and frozen peas.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 2 minutes.
When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
Stir in the coconut milk.
Season to taste with salt.
Serve with rice, garnished with fresh cilantro.