Have you been following the Instant Pot craze? I got mine early this past summer when they first went on sale on Amazon, and it was Instant Love (PS – I’ve linked to the Instant Pot I bought on Amazon. I highly recommend it if you haven’t picked one up already! Links are affiliate links, and I may earn a small commission if you choose to make a purchase). Maybe you just got one and have been trying to figure out what to do with it.
I am obsessed with cooking dinner in my Instant Pot. It makes dinner prep so fast and easy, and everything turns out incredible. Just this morning, my husband said, “What did we do before we had the Instant Pot, and why doesn’t everyone have one of these in their kitchen?”
This past week, with holiday prep in full force, I needed another quick meal for dinner, so I decided to try one of our family favorites – chicken tikka masala – in the pressure cooker. It was just about as easy as dinner can get, and it tasted fantastic!
One thing I love about the pressure cooker is that the flavors of the spices and sauces you use are infused into the meats and the sauces are full of flavor, instead of watered down and diluted (which is often the case when I prepare a dish like this in the slow cooker).
Check out how easy this meal was to make:
While the chicken cooked, I made some rice and sauteed some fresh green beans with olive oil, garlic, salt and pepper. It was a delicious meal!
How to make Chicken Tikka Masala in the Instant Pot
Ingredients
- 3-4 large boneless, skinless chicken breasts
- 1/2 teaspoon Garam masala
- Salt and pepper
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (12-15 oz) jars masala simmer sauce (like this one)
- 1 cup water
- Serve with hot cooked rice and a vegetable
Instructions
- Cut chicken into bite-sized chunks. Sprinkle with garam masala spice and salt and pepper.
- Turn Instant Pot on saute; drizzle olive oil in pot. Add chopped onion and garlic. Stir until onions begin to soften.
- Pour both jars of simmer sauce and 1 cup water into the pot; add chicken and stir.
- Place the lid on the Instant Pot and make sure that the top valve is on "sealing."
- Push the cancel button to turn off saute, then select high pressure cook for 7 minutes (press "manual, then + or - to select time).
- When the Instant Pot beeps at the end of the pressure cooking time, you can let the pressure release on it's own (slow release) or push cancel again and switch the top valve to "venting" for quick release.
- Serve with hot cooked rice and a vegetable.
If you liked this, then you’ll love the Instant Pot Vegetable Beef Soup recipe that I shared a little while ago. We love soups….especially when they don’t take all day to prepare! We’re planned on making more Instant Pot recipes to share in the coming weeks and months, so be sure to check back!
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Aww! Thank you!
Looks insanely DELICIOUS! I need some chicken in my face, right now!
I LOVE Chicken Tika, and I am now in love with my Instant Pot, but why do you need two jars of sauce?
Yes! You really should get one. I promise you’ll love it. Just a note….the cooking time is 7 minutes, but it does take some time to build up the pressure before the timer starts counting down, so the total time is longer than that, if that makes sense.
Seriously?!!! 7 minutes for tikka masala! I really have to get one of these IPs!!