There’s something wonderfully comforting about a creamy, spice-kissed curry that comes together fast. This Instant Pot Chicken Tikka Masala with Cauliflower and Peas takes the rich, familiar flavors of tikka masala and gives them a weeknight-friendly spin. Tender chicken thighs, bright cauliflower, and sweet peas stew together in a tangy tomato base, finished with full-fat coconut milk for lusciously silky sauce. The Instant Pot keeps everything simple and hands-off while layering the spices so every bite is deeply fragrant.

If you love bold flavor without babysitting a pot on the stove, this Instant Pot Chicken Tikka Masala with Cauliflower and Peas will be a new go-to. It’s cozy, customizable, and ready in about an hour from start to finish—perfect for busy nights or casual dinner guests.

Why this version works

Dark meat for tenderness: Using skinless, boneless chicken thighs keeps the meat juicy after pressure cooking.
Cauliflower adds volume: Cauliflower florets soak up the sauce and stretch the meal for more veggies and fewer carbs.
Coconut milk for silkiness: A half cup of full-fat canned coconut milk creates that creamy mouthfeel without heavy cream.
Weeknight-friendly: The Instant Pot speeds up cooking and concentrates spices so you get rich flavor with minimal effort.

Ingredients

▢1 1/2 pounds skinless, boneless chicken thighs, cubed
▢1 1/2 teaspoon kosher salt
▢1/2 tablespoon ghee, butter or coconut oil for df
▢1/2 chopped onion
▢3 cloves garlic, minced
▢1 teaspoon grated ginger root
▢1 teaspoon ground coriander
▢1 teaspoon cumin
▢1/2 teaspoon turmeric
▢1/2 teaspoon garam masala
▢1/4 teaspoon cayenne pepper
▢1/4 teaspoon ground cardamom
▢14 ounce can diced tomatoes, drained
▢2 cups cauliflower florets
▢1/2 cup frozen peas
▢1/2 cup full fat canned coconut milk
▢1/4 cup fresh cilantro leaves, for serving

Equipment

6-quart (or larger) Instant Pot or electric pressure cooker
Wooden spoon or silicone spatula
Measuring spoons and cups
Sharp knife and cutting board

Taste and texture notes

This Instant Pot Chicken Tikka Masala with Cauliflower and Peas leans on warm, aromatic spices—cumin, coriander, turmeric and garam masala—balanced by the bright acidity of canned diced tomatoes and the creamy richness of coconut milk. The cauliflower softens but keeps pleasant texture, and peas add pops of sweetness and color. If you prefer more heat, increase the cayenne by small increments. For a deeper, roasted flavor, char the cubed chicken briefly in the Instant Pot on sauté before building the sauce.

Step-by-step Instructions

Prep the chicken: Pat 1 1/2 pounds skinless, boneless chicken thighs dry and cut into even bite-sized cubes. Sprinkle the cubed chicken with 1 1/2 teaspoons kosher salt and toss briefly so the salt coats the pieces evenly. Set aside.
Heat the fat: Turn the Instant Pot to the Sauté setting and add 1/2 tablespoon ghee, butter, or coconut oil (use coconut oil if you want a dairy-free option). Allow it to melt and become hot but not smoking.
Sauté the aromatics: Add 1/2 chopped onion to the hot fat and cook, stirring occasionally, until it becomes translucent and softened, about 3–4 minutes. Add 3 cloves garlic, minced, and 1 teaspoon grated ginger root. Sauté for another 30–45 seconds until fragrant, scraping any browned bits from the bottom of the pot.
Add the spices: Stir in 1 teaspoon ground coriander, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon ground cardamom. Cook the spice mixture for about 30–45 seconds to bloom the flavors, stirring constantly so the spices don’t burn.
Combine chicken and tomatoes: Add the seasoned cubed chicken to the pot and stir to coat each piece with the spiced onion mixture. Pour in the drained 14 ounce can diced tomatoes, then stir to combine so the chicken is evenly distributed in the tomato-spice base.
Add cauliflower: Scatter 2 cups cauliflower florets on top of the chicken and tomato mixture. Do not stir them deeply in at this point; layering helps prevent sticking and ensures even cooking.
Pressure cook: Secure the Instant Pot lid and make sure the pressure valve is set to sealing. Select Manual or Pressure Cook on high pressure and set the timer for 6 minutes. It will take a few minutes to come to pressure before the countdown begins.
Release pressure and finish: When the cook time ends, perform a quick release by carefully turning the pressure valve to venting. Once the pin drops and the lid can be opened, remove the lid and stir the mixture gently to incorporate cauliflower and chicken.
Add peas and coconut milk: Stir in 1/2 cup frozen peas and 1/2 cup full fat canned coconut milk. Turn the Instant Pot to Sauté and simmer for 2–3 minutes, stirring occasionally, until the peas are warmed through and the sauce is slightly thickened. Taste and adjust seasoning—add an extra pinch of salt if needed.
Garnish and serve: Remove the pot from heat. Spoon the Chicken Tikka Masala with Cauliflower and Peas into bowls or over rice. Sprinkle 1/4 cup fresh cilantro leaves on top for a bright finish. Serve warm.

Serving suggestions

This Instant Pot Chicken Tikka Masala with Cauliflower and Peas is excellent served over steamed basmati rice or with warm flatbread for soaking up the sauce. For a lighter plate, serve it alongside a simple salad or roasted vegetables. Leftovers reheat well—gently warm on the stovetop or microwave until heated through.

Make-ahead and storage

Refrigerate: Cool completely and store in an airtight container for up to 3 days.
Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute bursts until hot. If the sauce thickens after chilling, stir in a splash of water or a bit more coconut milk to loosen it.

Ingredient swaps and tips

If you want to make this dairy-free, use coconut oil instead of ghee or butter; the recipe already calls for full-fat canned coconut milk.
Prefer white meat? You can use skinless, boneless chicken breasts instead of thighs, but reduce pressure-cook time by 1–2 minutes and watch for drying.
For more vegetables, add chopped bell pepper or carrots along with the cauliflower, but keep the total vegetable volume similar so the pot isn’t overfilled.
If you like a smokier flavor, finish with a pinch more garam masala or a squeeze of lemon juice just before serving.

Nutrition overview

This Instant Pot Chicken Tikka Masala with Cauliflower and Peas balances protein, vegetables, and a moderate amount of healthy fat from coconut milk. Using chicken thighs provides succulence without needing added oil, and cauliflower boosts volume and fiber. Exact nutrition will vary by serving size and specific brands used.

Final notes

This Instant Pot Chicken Tikka Masala with Cauliflower and Peas is a dependable weeknight winner—bold, creamy, and packed with vegetables. The spice blend is simple and pantry-friendly, and the pressure cooker does the heavy lifting so you spend more time enjoying dinner and less time hovering over the stove. It’s a flavorful, practical recipe to add to your repertoire when you want comfort food with minimum fuss.

Happy cooking—may this Instant Pot Chicken Tikka Masala with Cauliflower and Peas bring warm, spiced comfort to your table this week.