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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! #paleo #healthy #tikkamasala #weeknightdinner #instantpottikkamasala #instantpot #chickentikkamasala #vegetariantikkamasala #vegan #instantpotchicken #instantpotchickenrecipes #keto

4.8 from 4 reviews

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!

Ingredients

Vegan Version

Instructions

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.

Notes

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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