Instant Pot Chicken Tikka Masala with Cauliflower and Peas

I want a weeknight dinner that feels special without taking the whole evening. This Instant Pot Chicken Tikka Masala with Cauliflower and Peas does exactly that: deep, cozy spices, tender chicken, and a bit of green to balance the richness. It comes together mostly inside the pot, which means less hands-on time and a reliable outcome every time.

There are a few small techniques that make a big difference—blooming the spices in fat, blending the tomatoes for a silky sauce, and finishing with coconut milk for body. I’ll walk you through those moments and where to be decisive so the dish turns out well even on a busy night.

This version uses cauliflower and frozen peas to stretch the meal and add texture without losing the classic flavor profile. It’s gluten-free and dairy-free if you choose ghee alternatives; that flexibility makes it a favorite for feeding mixed households.

The Essentials

At its core this recipe is simple: marinated (well, seasoned) chicken, a spiced tomato base, a short pressure cook, and quick-steamed vegetables. The Instant Pot adds convenience and consistency. You get the depth of slow-simmered tikka masala in a fraction of the time.

Key wins: the onion and spices are sautéed first so the sauce develops flavor; the tomatoes get blended for a smooth finish; and the final brief pressure cook steams the cauliflower while keeping pieces intact. Keep an eye on salt and the cayenne—they’re the primary seasoning drivers.

Ingredients

• 1 1/2 pounds skinless, boneless chicken thighs, cubed — thighs stay juicy under pressure; cube into bite-sized pieces for even cooking.
• 1 1/2 teaspoon kosher salt — divides into seasoning the chicken and the sauce for balance.
• 1/2 tablespoon ghee, butter or coconut oil for df — used to bloom the spices; choose coconut oil to keep it dairy-free.
• 1/2 chopped onion — softens and adds sweetness to the sauce; chop finely for faster softening.
• 3 cloves garlic, minced — adds sharpness and depth; mince so it releases flavor quickly.
• 1 teaspoon grated ginger root — bright, aromatic backbone; grate fresh for the best flavor.
• 1 teaspoon ground coriander — warm, citrusy note; works with cumin to form the spice base.
• 1 teaspoon cumin — earthy, toasty flavor; important for the tikka profile.
• 1/2 teaspoon turmeric — color and mild bitterness; a little goes a long way.
• 1/2 teaspoon garam masala — finishing spice blend; adds complexity and warmth.
• 1/4 teaspoon cayenne pepper — provides heat; adjust to taste but don’t omit entirely.
• 1/4 teaspoon ground cardamom — bright and floral; a subtle but defining touch.
• 14 ounce can diced tomatoes, drained — the sauce base; drain so the texture isn’t too watery before blending.
• 2 cups cauliflower florets — adds bulk and texture; small florets steam quickly.
• 1/2 cup frozen peas — sweetness and color; toss in frozen—no thawing needed.
• 1/2 cup full fat canned coconut milk — rounds and enriches the sauce; full fat gives the best mouthfeel.
• 1/4 cup fresh cilantro leaves, for serving — bright finish; chop or leave whole as a garnish depending on preference.

Instant Pot Chicken Tikka Masala with Cauliflower and Peas, Made Easy

1. Season the cubed chicken thighs with 1 teaspoon kosher salt and set aside.
2. Select the Instant Pot Sauté function. Add 1/2 tablespoon ghee (or butter or coconut oil) and melt. Add 1/2 chopped onion, 3 minced garlic cloves, 1 teaspoon grated ginger, 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. Sauté, stirring frequently, until the onion is softened and the spices are fragrant, about 2–3 minutes.
3. Add the drained 14-ounce can diced tomatoes to the pot. Use an immersion blender to blend until mostly smooth (or transfer to a blender, blend, and return the tomatoes to the pot).
4. Add the seasoned chicken and the remaining 1/2 teaspoon kosher salt to the pot. Stir to combine and scrape any browned bits from the bottom. Press Cancel to turn off Sauté.
5. Close and lock the lid, set the steam release/vent to Sealing, and pressure cook on High for 15 minutes.
6. When the cook time finishes, carefully Quick Release the pressure by moving the steam release to Venting (follow your Instant Pot manufacturer’s instructions). When the float valve drops, open the lid.
7. Add 2 cups cauliflower florets and 1/2 cup frozen peas to the pot. Close and lock the lid, set the valve to Sealing, and pressure cook on High for 2 minutes.
8. When the 2-minute cook finishes, carefully Quick Release the pressure (move the valve to Venting). When the float valve drops, open the lid.
9. Stir in 1/2 cup full-fat canned coconut milk until combined and warmed through.
10. Serve garnished with 1/4 cup fresh cilantro leaves.

Why You’ll Keep Making It

This recipe hits reliable notes: quick prep, consistent results, and flexible ingredients. The Instant Pot layers flavor quickly—sautéing the onions and spices first gives you an authentic base without hours on the stove. The short pressure cook makes chicken tender and allows the cauliflower to keep some bite.

It’s also forgiving. Swap the fat if needed, adjust heat with cayenne, and finish with coconut milk instead of dairy cream for a lighter but still rich sauce. The final texture is smooth and saucy, perfect for rice, naan, or a simple salad on the side.

Budget & Availability Swaps

If chicken thighs are pricey or unavailable, use skinless chicken breasts but expect slightly drier texture; reduce the first pressure cook by a minute and check doneness. Swap the canned tomatoes for an equal weight of crushed tomatoes if you prefer fewer chunks. Fresh peas or other quick-cooking vegetables like snap peas can replace frozen peas.

Cauliflower is easy to substitute with broccoli florets if you want a greener option. Use vegetable oil or olive oil in place of ghee or butter if dairy is a concern—just be aware the flavor shifts subtly.

Kitchen Gear Checklist

• Instant Pot (or other electric pressure cooker) with Sauté and High pressure functions
• Immersion blender or countertop blender (for smoothing tomatoes)
• Sharp knife and cutting board for chopping chicken and vegetables
• Measuring spoons and a liquid measuring cup
• Spatula or spoon for deglazing and scraping browned bits

Mistakes That Ruin Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Skipping the sauté step: tossing everything in raw flattens flavor. Blooming spices in hot fat and softening onion first builds the dish’s backbone.

Not draining the canned tomatoes: extra liquid makes the sauce thin and can trigger burn notices on the Instant Pot. Drain, then blend, to control texture.

Adding the cauliflower too early: it will disintegrate if pressure-cooked with the chicken for the full 15 minutes. Follow the timing—add it for the short 2-minute cook so it holds shape.

Under- or over-salting: this recipe splits salt between the chicken and the sauce. Taste at the end and adjust if needed; pressure cooking concentrates flavors differently than stovetop simmering.

Make It Year-Round

Spring/summer: trade cauliflower for grilled veggies and add fresh tomatoes if they’re ripe. Serve a lighter side salad and skip the extra coconut milk for a brighter finish.

Fall/winter: double down on warmth—add a pinch more garam masala and let the sauce sit a few minutes before serving for deeper flavor. Pair with roasted root vegetables or buttery rice for comfort.

Cook’s Commentary

Timing and Texture

The two-stage pressure cooking is deliberate. The longer 15-minute stage cooks the chicken through and infuses it with sauce. The 2-minute stage with cauliflower and peas softens them without turning them to mush. Stick with these times unless you swap proteins.

Flavor Notes

Garam masala and cardamom are subtle but essential. The turmeric gives color; cardamom offers a floral lift that separates a good curry from a great one. Coconut milk softens the edges and makes the sauce cling to pieces of chicken.

Shelf Life & Storage

Cool to room temperature for no more than 1 hour and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring in a splash of water if the sauce has thickened. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight before reheating.

Common Questions

Can I make this spicier? Yes. Increase the cayenne in small increments and taste as you go. Remember, heat intensifies slightly after resting.

Is the coconut milk necessary? It adds richness and rounds the sauce. You can leave it out for a lighter version or use full-fat dairy cream if you don’t need dairy-free.

Can I use bone-in chicken? Yes, but cooking time may change. Bone-in will need more time; you’ll also get deeper flavor from the bones. Adjust pressure cook times and ensure safe internal temperature.

Let’s Eat

Serve this Instant Pot Chicken Tikka Masala with fluffy basmati rice or warm naan to soak up the sauce. Scatter those cilantro leaves on top at the last moment for a bright burst. If you like a cool contrast, a spoonful of plain yogurt on the side complements the heat and spices very nicely.

Leftovers make an excellent next-day lunch—flavors often deepen overnight. Plate it simply and dig in. Quick, satisfying dinners like this are why I keep the Instant Pot within reach on weeknights.

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Chicken tikka masala made in the Instant Pot with cauliflower, peas, and coconut milk.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 1 1/2 poundsskinless boneless chicken thighs, cubed
• 1 1/2 teaspoonkosher salt
• 1/2 tablespoonghee butter or coconut oil for df
• 1/2 chopped onion
• 3 clovesgarlic minced
• 1 teaspoongrated ginger root
• 1 teaspoonground coriander
• 1 teaspooncumin
• 1/2 teaspoonturmeric
• 1/2 teaspoongaram masala
• 1/4 teaspooncayenne pepper
• 1/4 teaspoonground cardamom
• 14 ouncecan diced tomatoes drained
• 2 cupscauliflower florets
• 1/2 cupfrozen peas
• 1/2 cupfull fat canned coconut milk
• 1/4 cupfresh cilantro leaves for serving

Equipment

• Instant Pot
• Immersion blender
• Blender

Method

 

Instructions

1. Season the cubed chicken thighs with 1 teaspoon kosher salt and set aside.
2. Select the Instant Pot Sauté function. Add 1/2 tablespoon ghee (or butter or coconut oil) and melt. Add 1/2 chopped onion, 3 minced garlic cloves, 1 teaspoon grated ginger, 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. Sauté, stirring frequently, until the onion is softened and the spices are fragrant, about 2–3 minutes.
3. Add the drained 14-ounce can diced tomatoes to the pot. Use an immersion blender to blend until mostly smooth (or transfer to a blender, blend, and return the tomatoes to the pot).
4. Add the seasoned chicken and the remaining 1/2 teaspoon kosher salt to the pot. Stir to combine and scrape any browned bits from the bottom. Press Cancel to turn off Sauté.
5. Close and lock the lid, set the steam release/vent to Sealing, and pressure cook on High for 15 minutes.
6. When the cook time finishes, carefully Quick Release the pressure by moving the steam release to Venting (follow your Instant Pot manufacturer's instructions). When the float valve drops, open the lid.
7. Add 2 cups cauliflower florets and 1/2 cup frozen peas to the pot. Close and lock the lid, set the valve to Sealing, and pressure cook on High for 2 minutes.
8. When the 2-minute cook finishes, carefully Quick Release the pressure (move the valve to Venting). When the float valve drops, open the lid.
9. Stir in 1/2 cup full-fat canned coconut milk until combined and warmed through.
10. Serve garnished with 1/4 cup fresh cilantro leaves.

Notes

For dairy-free, use coconut oil instead of ghee or butter.