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Instant Pot Tikka Masala (Vegan Adaptable) Recipe

Name: Instant Pot Tikka Masala (Vegan Adaptable)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 pounds chicken breast or thighs, cut into 1-2 inch cubes (or sub chickpeas for vegan); 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons ghee (or olive oil, coconut oil); 2 fat shallots, diced (or sub 1 onion); 2 medium tomatoes, diced; 4 cloves garlic, rough chopped; 1 tablespoon fresh ginger, finely minced; 2 teaspoons whole cumin seeds; 1 teaspoon whole fennel seeds (optional); 1 teaspoon black mustard seeds (optional); 1 teaspoon paprika; 1 teaspoon coriander; 1 teaspoon cumin; 2 teaspoons dried fenugreek leaves (or 2 bay leaves); 0.5 teaspoon turmeric; 1 teaspoon garam masala; 0.5 teaspoon cayenne (more to taste); 1.5 teaspoons kosher salt; 2 teaspoons sugar (or honey, agave); 0.5 cup chicken broth; 14 ounces coconut milk (full-fat, not lite); 1 can chickpeas, drained; 2 cups potatoes, cut into 1 inch cubes (or cauliflower); 1 red bell pepper, cut into 1 inch squares; 2 cups peas (fresh or frozen)

Instant Pot Tikka Masala using chicken breast or thighs, bathed in the most fragrant Indian coconut curry sauce. A fast and easy weeknight dinner! Vegan Adaptable with chickpeas and vegetables.

4.8 from 157 votes

30 mins

Total Time

servings

Jump to Recipe

How to Make the Best Instant Pot Tikka Masala (Vegan Adaptable)

This Instant Pot Tikka Masala brings the rich, aromatic flavors of Indian cuisine to your table in just 30 minutes. The fragrant blend of cumin, coriander, fenugreek, and garam masala creates a deeply satisfying coconut curry sauce that coats tender chunks of chicken perfectly. What makes this recipe special is its versatility—it works beautifully with chicken breast or thighs, or can easily be made completely vegan with chickpeas and vegetables.

The secret to a great tikka masala lies in layering your spices properly. Blooming the whole spices in hot oil releases their essential oils, while the ground spices add depth and complexity. The coconut milk provides a luxuriously creamy base without the heaviness of traditional cream-based versions. Whether you’re cooking for meat-lovers or plant-based eaters, this recipe has you covered.

Serve this tikka masala over fluffy basmati rice or with warm naan bread for scooping up every last drop of that incredible sauce. The leftovers taste even better the next day as the flavors continue to meld together.

Keywordinstant pot tikka masala, chicken tikka masala, vegan tikka masala, vegetarian tikka masala, instant pot chicken, indian curry

Ingredients

Protein

2 pounds chicken breast or thighs, cut into 1-2 inch cubes (or sub chickpeas for vegan)
1 teaspoon salt
1 teaspoon pepper

Aromatics

2 tablespoons ghee (or olive oil, coconut oil)
2 fat shallots, diced (or sub 1 onion)
2 medium tomatoes, diced
4 cloves garlic, rough chopped
1 tablespoon fresh ginger, finely minced

Whole Spices

2 teaspoons whole cumin seeds
1 teaspoon whole fennel seeds (optional)
1 teaspoon black mustard seeds (optional)

Ground Spices

Liquids & Seasonings

1.5 teaspoons kosher salt
2 teaspoons sugar (or honey, agave)
0.5 cup chicken broth
14 ounces coconut milk (full-fat, not lite)

Vegan Add-ins (Optional)

1 can chickpeas, drained
2 cups potatoes, cut into 1 inch cubes (or cauliflower)
1 red bell pepper, cut into 1 inch squares
2 cups peas (fresh or frozen)

Instructions

Chicken Version

Turn instant pot pressure cooker to Saute function.
Cut chicken into cubes and sprinkle with 1 teaspoon each, salt and pepper and set aside.
Saute shallot, garlic and ginger in oil until fragrant, about 2-3 minutes. Add whole spices (cumin, fennel and mustard) and the chicken, and add a little color to the chicken, about 5 minutes.
Add tomatoes and their juices and remaining spices, salt and sugar. Add 1/2 cup broth, and scrape all the brown bits to prevent the burn error. Add 1/2 cup of the liquid part of the coconut milk, saving the thick cream for the end. Give a stir.
Set the Instant Pot to pressure cook on high for 7 minutes (9 minutes for chicken thighs) and manually release (throw a kitchen towel over the steam spout). Open the pot.
Turn instant pot back to saute function, and reduce the liquid by half. Stir in the remaining coconut cream.
Adjust salt and spice level to your liking. Feel free to add more garam masala to taste, or cayenne if you need a kick of heat.

Vegan Version

Saute shallot, garlic and ginger in oil until fragrant. Add all the spices, saute 1-2 more minutes, letting them toast.
Add the tomatoes and coconut milk. Add the sugar and salt.
Add the drained chickpeas, potatoes (or cauliflower) and red bell peppers, and give a good stir.
Pressure cook on high for only 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 serving over rice, increase the salt a bit as the rice will soak it up.
With pressure-cooked meats, this will taste much better after the chicken has time to soak up the flavor.
Do not use lite coconut milk - it will result in a very thin, soup-like consistency.
Dried fenugreek leaves really elevate this dish, but bay leaves work as a substitute.

Instant Pot Tikka Masala (Vegan Adaptable) Recipe

How to Make the Best Instant Pot Tikka Masala (Vegan Adaptable)