Instant Pot Chicken Tikka Masala Premade Sauce

If you love chicken tikka masala but don’t have time to make it from scratch, this Instant Pot version with premade sauce is a game changer. It’s rich, creamy, and deeply spiced, without a long ingredient list or hours in the kitchen. The pressure cooker does the heavy lifting, and the jarred sauce brings consistent, reliable flavor.

Pair it with rice or naan, and you’ve got a cozy, takeout-style meal at home in under 30 minutes.

What Makes This Special

This recipe keeps the spirit of chicken tikka masala but cuts the prep to the essentials. You’ll still get tender, juicy chicken and a velvety sauce with warm spices. Using a premade sauce means fewer steps and fewer dishes.

The Instant Pot locks in moisture, so the chicken doesn’t dry out. It’s weeknight-friendly but still tastes like you put in the extra effort.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces (breasts work, but thighs stay juicier)
• 1 jar (12–16 oz) tikka masala sauce (choose your favorite premade brand)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 tablespoons tomato paste (optional but boosts depth)
• 1/2 cup water or low-sodium chicken broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 tablespoons butter or ghee
• 1 teaspoon garam masala (optional for extra warmth)
• 1 teaspoon kosher salt (adjust to taste)
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or warm naan, for serving

Instructions

1. Prep the chicken: Pat the chicken dry and season with 1/2 teaspoon salt. Cut into even pieces so they cook uniformly.
2. Sauté aromatics: Set the Instant Pot to Sauté (Normal).Add butter/ghee. When melted, add onion and cook 3–4 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.

   Add tomato paste and cook 1 minute to caramelize.

3. Build the sauce: Stir in the premade tikka masala sauce and 1/2 cup water/broth to loosen. Scrape the bottom of the pot with a spatula to remove any browned bits (this helps prevent the Burn warning).
4. Add chicken: Add the chicken and stir to coat evenly in the sauce.
5. Pressure cook: Seal the lid. Cook on Manual/Pressure Cook, High Pressure, for 6 minutes (thighs) or 5 minutes (breasts).Allow a 5-minute natural release, then quick release the remaining pressure.
6. Finish the curry: Switch back to Sauté (Low). Stir in heavy cream and garam masala. Simmer 2–3 minutes until the sauce is silky and slightly thickened.Taste and add more salt if needed.
7. Serve: Garnish with cilantro. Serve hot over basmati rice or with naan.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power.Add a splash of water or cream if the sauce thickens too much.

Benefits of This Recipe

• Fast and reliable: Premade sauce delivers consistent flavor and shaves off prep time.
• Restaurant-style texture: Pressure cooking keeps chicken moist and tender.
• Flexible: Works with chicken thighs or breasts, and adapts well to dairy-free.
• Minimal cleanup: One pot from start to finish.
• Budget-friendly: Pantry staples and a single sauce jar stretch into multiple servings.

Common Mistakes to Avoid

• Skipping deglazing: Not scraping the pot after sautéing can trigger the Burn warning. Always add liquid and scrape well.
• Overcooking chicken breasts: They dry out quickly. Stick to the shorter cook time or use thighs for better results.
• Adding cream before pressure: Dairy can curdle under pressure.Stir it in after cooking.
• Too little liquid: If your sauce is very thick, add up to 3/4 cup water/broth so the pot reaches pressure.
• Not tasting at the end: Premade sauces vary. Adjust salt, garam masala, or a squeeze of lemon to balance.

Variations You Can Try

• Vegetable boost: Add diced bell peppers or peas after pressure cooking; simmer 2–3 minutes to heat through.
• Dairy-free: Swap heavy cream for full-fat coconut milk and use oil instead of butter.
• Spicy kick: Stir in red chili flakes or a pinch of cayenne with the cream.
• Paneer or tofu: Substitute cubed paneer or firm tofu. Pressure cook for 3 minutes, natural release 5 minutes.
• Richer finish: Whisk in 1 tablespoon cold butter off heat for extra gloss and body.

FAQ

Can I use frozen chicken?

Yes, but pieces should be separated. Increase pressure cook time to 8 minutes for thighs or 7 minutes for breasts, then follow the same 5-minute natural release.

What premade sauce works best?

Choose a tikka masala sauce with tomato, cream or coconut milk, and warm spices listed early in the ingredients. Avoid sauces high in sugar or with lots of thickeners, which can burn more easily.

How do I prevent the Burn warning?

Always sauté onions gently, add liquid, and scrape the pot bottom thoroughly. If your sauce is very thick, add extra water or broth before sealing.

Can I double the recipe?

Yes. Keep the cook time the same but ensure the pot isn’t over the Max fill line. Add a bit more liquid if the sauce is thick.

How can I make it lighter?

Use chicken breasts and swap heavy cream for half-and-half or evaporated milk. Add it after pressure cooking and warm gently.

What if my sauce is too thin?

Simmer on Sauté to reduce, or stir in 1–2 tablespoons tomato paste. A small knob of butter can also help the sauce cling to the chicken.

In Conclusion

This Instant Pot chicken tikka masala with premade sauce is fast, flavorful, and incredibly dependable. With a few smart steps, you get tender chicken and a restaurant-quality sauce in one pot. Keep a jar of sauce in the pantry, and you’ve got an easy, crowd-pleasing dinner any night of the week.

Instant Pot Chicken Tikka Masala Premade Sauce - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces (breasts work, but thighs stay juicier)
• 1 jar (12–16 oz) tikka masala sauce (choose your favorite premade brand)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 tablespoons tomato paste (optional but boosts depth)
• 1/2 cup water or low-sodium chicken broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 tablespoons butter or ghee
• 1 teaspoon garam masala (optional for extra warmth)
• 1 teaspoon kosher salt (adjust to taste)
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or warm naan, for serving

Method

 

1. Prep the chicken: Pat the chicken dry and season with 1/2 teaspoon salt. Cut into even pieces so they cook uniformly.
2. Sauté aromatics: Set the Instant Pot to Sauté (Normal). Add butter/ghee. When melted, add onion and cook 3–4 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize.
3. Build the sauce: Stir in the premade tikka masala sauce and 1/2 cup water/broth to loosen. Scrape the bottom of the pot with a spatula to remove any browned bits (this helps prevent the Burn warning).
4. Add chicken: Add the chicken and stir to coat evenly in the sauce.
5. Pressure cook: Seal the lid. Cook on Manual/Pressure Cook, High Pressure, for 6 minutes (thighs) or 5 minutes (breasts). Allow a 5-minute natural release, then quick release the remaining pressure.
6. Finish the curry: Switch back to Sauté (Low). Stir in heavy cream and garam masala. Simmer 2–3 minutes until the sauce is silky and slightly thickened. Taste and add more salt if needed.
7. Serve: Garnish with cilantro. Serve hot over basmati rice or with naan.