Instant Pot Chicken Tikka Masala Rice

  • Author: My Heart Beets
  • Yield: 4 1x
  • Method: Instant Pot
  • Cuisine: Indian


Chicken tikka masala, a creamy spiced tomato chicken curry, is said to be a British invention. I decided to invent a new dish by adding rice to the curry, making it a one-pot meal.


  • 1 ½ cups basmati rice, soaked for 1530 minutes
  • 3 tablespoons oil of choice
  • 1 onion, diced
  • 4 teaspoons minced garlic
  • 1 teaspoons minced ginger
  • 1 Serrano pepper or green chili, minced
  • 1 ½2 pounds skinless and boneless chicken thighs, cut into quarters



  • 1 cup canned tomato sauce
  • ¼ cup heavy cream or full-fat coconut milk
  • 1 cup water
  • Cilantro, garnish


  1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  2. Press the sauté button and add the oil and onions to the pot. Stir-fry for 6-7 minutes, or until they begin to brown.
  3. Add the garlic, ginger, Serrano pepper, stir, then add the chicken and stir-fry for 5-6 minutes or until the outside of the chicken is no longer pink.
  4. Add the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.
  5. Pour 1 cup of water and the rice into the pot and mix well.
  6. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  7. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  8. Sprinkle with cilantro and serve.