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Easy Instant Pot Chicken Tikka Masala with Cauliflower and Peas photo

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

This Chicken Tikka Masala is bursting with flavor! Tender chicken thighs in a rich sauce with cauliflower and peas, all made effortlessly in the Instant Pot.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Tikka Masala:
  • 1.5 pounds skinless, boneless chicken thighs cubed
  • 1.5 teaspoons kosher salt
  • 0.5 tablespoon ghee (or butter/coconut oil for dairy-free)
  • 0.5 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground cardamom
  • 1 14-ounce can diced tomatoes drained
  • 2 cups cauliflower florets
  • 0.5 cup frozen peas
  • 0.5 cup full-fat canned coconut milk
  • 0.25 cup fresh cilantro leaves for serving

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring Spoons
  • Wooden Spoon
  • Serving spoon

Method
 

Instructions:
  1. Step 1: Sauté the Aromatics. Turn your Instant Pot to sauté mode, add the ghee (or butter/coconut oil) and let it melt. Toss in the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Step 2: Spice It Up. Add the ground coriander, cumin, turmeric, garam masala, cayenne pepper, and ground cardamom to the pot. Stir well to coat the onions, garlic, and ginger in the spices, allowing them to bloom in the heat for about 30 seconds.
  3. Step 3: Chicken Time! Add the cubed chicken thighs and kosher salt to the pot, stirring to coat the chicken with the spice mixture.
  4. Step 4: Add the Tomatoes and Veggies. Add the drained diced tomatoes, cauliflower florets, and frozen peas to the pot. Stir to combine all ingredients.
  5. Step 5: Pressure Cook. Pour in the coconut milk and stir. Close the lid, set the valve to sealing, and select pressure cook for 10 minutes.
  6. Step 6: Release and Serve. Perform a quick release, stir the dish, taste for seasoning, and serve hot garnished with fresh cilantro leaves.

Notes

  • Store leftovers in airtight containers in the fridge for up to 4 days.
  • For a thicker sauce, simmer on sauté after cooking.
  • Freezer-friendly! Store in freezer-safe containers for up to 3 months.