Instant Pot Tikka Masala, made with chicken or chickpeas and veggies! Serve over basmati rice, or for a low-carb version, serve over a bowl of baby spinach! This can also be made on the stove top! A simple, easy weeknight dinner that is vegan adaptable and full of Indian flavor!
Good morning friends! Here’s another quick and easy Indian-inspired weeknight dinner that can be made in an Instant Pot or on the stove top! Instant Pot Tikka Masala! Make this with chicken or keep it vegan and substitute chickpeas and veggies. Either way, I know you will love it. This recipe is all about the sauce – so fragrant and flavorful it will leave you wanting to mop up every precious drop. It’s so addicting! Naan bread works well or keep it simple with brown basmati rice, or a bed of baby spinach – a delicious, low-carb option. A cozy weeknight dinner, perfect for the cool nights of fall. AND oh yes, the leftovers are divine, so pack some up for midweek lunches!
This could also be part of your Sunday meal prep! It tastes better and better as the flavors have a chance to meld.
Here is the vegan version of the Instant Pot Tikka Masala, with chickpeas and veggies, which only takes 5 minutes of pressure cooking time! And, of course feel free to cook it on the stove top.
I love both versions of this Instant Pot Tikka Masala!
You could even add some veggies to the chicken version, but I would add them after you release the pressure, on the sauté function, because they cook so quickly!
The creamy Tikka Masala Sauce is vegan, made with coconut milk instead of yogurt or cream.
Give this Instant Pot Tikka Masala a try this week – you will love the delicious flavors!Print
Instant Pot Tikka Masala (w/ Chicken or Chickpeas)
Instant Pot Tikka Masala, made with chicken or kept VEGAN with coconut milk, chickpeas and veggies. Serve over basmati rice, or, for a low-carb, paleo version, serve it over a bowl of baby spinach! A simple healthy weeknight dinner!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Main, Paleo, Vegan, Weeknight meal
- Method: Instant Pot, Stove top
- Cuisine: Indian
- 1 fat shallot, diced ( or sub ½ an onion), diced
- 2 garlic cloves, rough chopped
- 1 tablespoon fresh ginger, finely minced ( or use paste)
- 1 tablespoon olive oil, coconut oil or ghee
- ½ teaspoon fennel seeds ( optional, but good!)
- 2 medium tomatoes, diced ( you can sub 1 can diced tomatoes, drained)
- 1 tablespoon tomato paste ( optional)
- 1 13.5 ounce can coconut milk ( using “lite” coconut will result in a very thin, soup like consistency, so I prefer regular)
- 1 tablespoon garam masala spice ( or make your own)
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 teaspoon fenugreek leaves ( optional, but very very good!)
- 1/2 teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 ½- 2 pounds chicken breast or thigh, cut into larger, 1-2 inch cubes – or see notes for vegan version.
- 1 can chickpeas, drained
- 2-3 cups potatoes, cut into larger 1 inch cubes ( or cauliflower florets)
- 1 red bell pepper, cut into 1 inch squares
- 2 cups peas ( either fresh peas or frozen peas, or snap peas, or a combo – add at the end. )
Turn instant pot pressure cooker to Saute function.
Saute shallot, garlic and ginger in oil until fragrant, about 2-3 minutes. Add fennel seeds and sauté 30 more seconds. Add tomatoes, tomato paste and coconut milk. Add the salt, sugar and all the spices.
Then, either add the chicken, or if making the VEGAN VERSION add the veggies and chickpeas (see instructions below).
Instant Pot -if using chicken breast, pressure cook on 9 minutes, and naturally release. Breast will need some time to “re-absorb” the sauce, and get moist again. I like to leave it on warm setting for 15 minutes or so. As the sauce cools it will thicken.
Pressure Cook chicken thighs 12 minutes.
If making the VEGAN VERSION add the drained chickpeas, potatoes ( or cauliflower) and red bell peppers, and pressure cook 5 minutes! Manually release to keep veggies from getting too soft. Set Instant Pot to “saute” function, add peas and let them cook five minutes. As the sauce cools, it will thicken.
If cooking chicken version on the stove top, heat oil in a large Dutch Oven. Saute onion, garlic and ginger in oil, until fragrant, about 2 minutes, over medium heat. Add fennel seeds and lightly toast. At this point you could brown the chicken lightly, for even more flavor. Add tomato paste, tomatoes and coconut milk. Stir and add spices. Simmer gently on medium heat until chicken is cooked through, about 15 minutes.
If cooking Vegan Version on the stove top, heat oil in a large Dutch Oven. Saute onion, garlic and ginger in oil, until fragrant, about 2 minutes, over medium heat. Add fennel seeds and lightly toast. Add tomato paste, tomatoes and coconut milk. Stir and add spices. Add the drained chickpeas and potatoes. Simmer gently on medium heat until potatoes are tender, about 1o minutes, then add bell pepper and peas. Simmer 5 more minutes.
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