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Instant Pot Tikka Masala:

I wanted to try out a tikka masala recipe in my instant pot. Because everything in the instant pot taste 10 times better. I swear the meats made in the instant pot just melt in your mouth and I probably will never cook my meats any other way.


Ingredients you will need:

  1. Garlic ghee (substitute avocado oil and 1-2 tsp minced garlic)
  2. Onion
  3. Chicken breast
  4. Tomato sauce
  5. Chicken bone broth
  6. Coconut milk
  7. Garam Masala
  8. Cumin
  9. Coriander
  10. Tapioca flour
  11. Chili powder
  12. Turmeric
  13. Paprika
  14. Salt and pepper to taste

How to prepare:

I first set my instant pot to the sauté function, add my garlic ghee, and warm. Then I add my chopped onions, salt + pepper, and sauté for a few minutes. While my onions are sautéing I chop my chicken breast and coat with the tapioca flour. Next, I add my chicken, along with all the seasonings, to my instant pot and brown a couple minutes. Lastly, I add my bone broth, coconut milk, and tomato sauce and mix.

Cooking in the instant pot:

Once my chicken is browned for a couple minutes I shut off the sauté function, and close my instant pot. I make sure the valve is sealed, set to manual high pressure, and set for 5 minutes. Once it is done I let the pressure release naturally, which usually takes between 10-15 minutes.

What to serve it with:

I made jasmine rice to go along with my tikka masala. But instead of cooking my rice with water I added chicken bone broth, because it makes it 10 times more flavorful. And some roasted broccoli because I need my greens.


Instant Pot Tikka Masala

Serves 2-3


  • 1 Tbsp garlic ghee
  • 1/3 cup chopped onion
  • 1 lb chicken breast diced
  • 1 13.5 oz jar of tomato sauce
  • 1 13.5 oz can coconut milk
  • 1/2 cup chicken bone broth
  • 1 1/2 Tbsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 Tbsp tapioca flour
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Salt and pepper to taste


  • Set instant pot to sauté function and warm ghee
  • Add onions, salt + pepper, and sauté for a few minutes
  • Coat chicken with tapioca flour and add to pot, brown a couple minutes
  • Add all the seasonings, mix, cook a couple minutes
  • Turn off sauté function, add tomato sauce, coconut milk, bone broth, mix
  • Cover instant pot, set to manual high pressure for 5 minutes, once done let pressure release naturally (10-15 minutes