Instant Pot Paleo Tikka Masala over Rice

Easy Instant Pot Chicken Tikka Masala

  • Author: Amelia Jane
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 6-8 servings 1x


This quick-and-easy Paleo Chicken Tikka Masala Recipe tastes as if you spent hours preparing it. Perfect for mamas with little time to spend in the kitchen!




  • 1/2 cup creamy almond butter
  • 1 15-ounce can tomato puree
  • 1 cup coconut cream (or 1 cup heavy cream, for non-Paleo eaters)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced (or 1 tsp. garlic powder)
  • 2 1/2 Tbsp. garam masala
  • 2 tsp. sea salt
  • 1 Tbsp. fresh ginger, grated (or 1 tsp. ground ginger)
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper


  • 2 1/2 pounds boneless, skinless chicken thighs, chopped into 1-to-2 inch pieces

To Serve

  • 1/2 cup fresh cilantro, chopped, for garnish
  • Steamed basmati rice or cauliflower rice


  1. Cut chicken thighs into 1-2 inch pieces
  2. Place the chicken and sauce ingredients (except for the almond butter) into the Instant Pot and gently stir to combine.
  3. Close the lid and set to sealing.
  4. Cook on manual high pressure for 6 minutes. Quick release pressure when finished.
  5. Stir in the almond butter.
  6. Optional: Serve over a bed of cauliflower rice or white rice, and garnish with cilantro.


Instant Pot: Pressure cooker will take 10-15 minutes to build pressure before the 6 minute cook time.

  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: chicken, tikka masala, instant pot, pressure cooker, paleo

Recipe Card powered by