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Instant Pot Chicken Tikka Masala Rice

Instant Pot Chicken Tikka Masala Rice

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.
4.8 from 29 reviews
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Servings 4
Cuisine Indian


  • 1 ½ cups basmati rice soaked for 15-30 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 ½ - 2 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


  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • 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.
  • 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.
  • Add the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.
  • Pour 1 cup of water and the rice into the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Sprinkle with cilantro and serve.


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