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Homemade Instant Pot Chicken Tikka Masala with Cauliflower and Peas recipe photo

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

A creamy, spiced Instant Pot chicken tikka masala cooked with cauliflower and peas for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Immersion blender or countertop blender
  • Wooden Spoon or Spatula
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 1/2 pounds skinless, boneless chicken thighs cubed
  • 1 1/2 teaspoons kosher salt
  • 1/2 tablespoon ghee, butter, or coconut oil for dairy-free option use coconut oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounces canned 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

Instructions
 

  • Season the cubed chicken with 1 teaspoon of kosher salt and set aside.
  • Set the Instant Pot to Sauté and add the ghee (or butter/coconut oil). When hot, add the chopped onion, minced garlic, and grated ginger and cook until softened, about 2–3 minutes.
  • Add the ground coriander, cumin, turmeric, garam masala, cayenne, and cardamom to the pot and sauté with the aromatics until the spices are fragrant, about 30 seconds.
  • Stir in the drained diced tomatoes and use an immersion blender to puree until mostly smooth (or transfer to a blender and puree, then return to the pot).
  • Add the seasoned chicken and the remaining 1/2 teaspoon kosher salt to the pot and stir to combine.
  • Lock the lid, set the Instant Pot to High Pressure, and cook for 15 minutes.
  • Perform a quick release of the pressure. Open the lid and add the cauliflower florets and frozen peas, then reseal and cook on High Pressure for 2 minutes.
  • Quick release the pressure again, open the lid, stir in the coconut milk, and adjust seasoning if needed.
  • Serve hot garnished with fresh cilantro leaves.

Notes

  • Use coconut oil for a dairy-free version.
  • Puree the tomatoes until smooth for a silky sauce.
  • Adjust cayenne to taste for spiciness.
  • Quick releases must be done carefully to avoid steam burns.