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Instant Pot Chicken Tikka Masala


  • 2 Lbs Chicken Breast, Boneless/Skinless
  • 1 Small Onion, Chopped
  • 1 Small Yellow/Orange Bell Pepper, Chopped
  • 1 Tsp Cumin
  • 1 Tsp Turmeric
  • 2 Tsp Garam Masala
  • 1 Tsp Coriander
  • 1 Tsp Sea Salt
  • 1 Small Can Diced Tomatoes
  • 1/2 Cup Coconut Cream
  • 3 Cloves Garlic, Minced
  • 1 Tsp Fresh Ginger, Minced
  • 2 Tbsp Butter


  1. Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for about 5 minutes until tender.
  2. Add garlic, ginger, spices and salt and cook for an additional 2 minutes. 
  3. Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry.
  4. When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and season to taste. Serve with steamed cauliflower rice.

If you don't have an Instant Pot, you can find one here. This kitchen gadget is one of the best additions to our Keto Kitchen.