Instant Pot Chicken Masala Recipe: Aromatic Spices in Minutes

This Instant Pot version delivers all the depth of traditional chicken masala in a fraction of the time. The pressure cooker locks in flavors while tenderizing the chicken perfectly.

By blooming whole spices in hot oil first, you’ll build layers of aroma that define authentic masala. The Instant Pot then infuses these flavors into every bite of chicken and sauce.

You’ll get fall-off-the-bone chicken in a rich, velvety tomato-based sauce with perfectly balanced spices. The result is restaurant-quality without the hours of simmering.

No special skills required—just follow the simple steps for a dish that tastes like it cooked all day.

Ingredients for Instant Pot Chicken Masala

Rich spices and tender chicken come together for a dish that tastes all day long.

The chicken thighs are key here—they stay juicy under pressure and soak up all that spice flavor. Costco has great boneless, skinless thighs in bulk, but any grocery store will do. Look for good marbling if you’re buying a whole pack to trim yourself. The garam masala is the soul of this dish, so grab it from an Indian grocery store if you can (the flavor is way more complex than the jarred stuff at regular supermarkets).

No garam masala? Mix equal parts cumin, coriander, and cinnamon with a pinch of cardamom for a quick substitute. Kashmiri chili powder can be swapped for half the amount of regular chili powder (it’s milder). Fresh ginger is ideal, but ground ginger at one-third the amount works in a pinch. The heavy cream can be full-fat coconut milk for a dairy-free version (just shake the can well first).

This tastes even better the next day once the flavors meld. Stores in the fridge for 4-5 days or freezes for 3 months. I like to portion it into containers for easy lunches or dinners. Just reheat gently on the stove—microwaving can make the sauce separate.

Step-by-Step Instructions for Chicken Masala

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics and Bloom Spices

Set your Instant Pot to Sauté mode and add the 2 tbsp olive oil. When it shimmers, add the finely diced yellow onion and cook for 3-4 minutes until soft and translucent.

Add the minced garlic, 1 tbsp grated fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp garam masala, 0.5 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Stir constantly for 30-45 seconds until fragrant—this blooms the spices and unlocks their full flavor. I always toast my cumin first; it adds a nutty depth.

Step 2: Brown Chicken and Build the Base

Add the 1.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces) to the pot and season with 1 tsp salt. Sear for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.

Pour in the 1 can diced tomatoes (with juices) and 0.5 cup tomato sauce. Stir well, scraping up any browned bits from the bottom of the pot—this builds the flavor foundation. The mixture should look thick and aromatic.

Step 3: Pressure Cook to Tenderness

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. It’ll take about 10 minutes to come to pressure first—that’s normal. The chicken should be fall-apart tender when done, with no pink remaining.

Once the timer beeps, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. I never skip the natural release; it prevents the chicken from drying out.

Step 4: Finish with Cream and Garnish

Stir in the 0.5 cup heavy cream and let it simmer on Sauté mode for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust the salt if needed.

Turn off the Instant Pot and stir in the 0.25 cup chopped fresh cilantro. The sauce should be rich and velvety, with vibrant color from the spices. Serve immediately over rice or with naan to soak up that incredible sauce.

Perfect Pairings for This Recipe

Side Dish Pairings

Steamed basmati rice is my go-to for soaking up the rich, velvety sauce. I cook 1 cup rice with 1.5 cups water for perfectly fluffy grains. For extra flavor, toast the rice in a dry pan for 2 minutes before cooking. 💛

Bread Options

Warm garlic naan or roti from an Indian grocery store is perfect for scooping. Brush store-bought naan with melted butter and minced garlic, then warm in the oven at 350°F for 5 minutes. The soft texture contrasts beautifully with the tender chicken.

Fresh Accompaniments

A simple cucumber raita cools the palate. Mix 1 cup grated cucumber (squeezed dry) with ½ cup Greek yogurt, 1 tbsp lemon juice, and ¼ tsp salt. A side of sliced tomatoes and red onion adds freshness.

Vegetable Additions

For extra texture, serve with roasted cauliflower tossed with 1 tbsp olive oil and ½ tsp turmeric at 400°F for 20 minutes. The earthy flavor complements the masala spices perfectly.

Frequently Asked Questions