If you've ever wanted to bring the bold, aromatic magic of a great chicken tikka masala into your own kitchen without spending hours stirring over a stove, Jeffrey Eisner of Pressure Luck Cooking has exactly the video you need. Jeffrey has built one of the most trusted and beloved Instant Pot communities on the internet, turning pressure cooker cooking into something accessible, joyful, and genuinely delicious for home cooks everywhere.
About the Recipe
Chicken Tikka Masala is one of those iconic dishes that can feel intimidating at home — layers of warming spices, a luxuriously creamy tomato sauce, and tender chicken that practically melts. What makes Jeffrey's Instant Pot version so compelling is how it compresses all of that depth and complexity into a weeknight-friendly cook time. The pressure cooker does the heavy lifting, coaxing every bit of flavor out of the aromatics and spices in a fraction of the time a stovetop or oven method would require. The result is a sauce that tastes like it has been simmering all afternoon, with chicken that stays juicy and flavorful throughout.
The flavor profile here is rich and layered — earthy cumin and coriander, bright garam masala, a gentle heat from chili, and the mellowing sweetness of cream and tomato pulling it all together. It's comfort food with confidence, and it pairs beautifully with fluffy basmati rice or warm naan.
Key Tips to Keep in Mind
- Bloom your spices first: Take a minute to saute your aromatics and spices in the Instant Pot before pressure cooking. This brief step opens up the spice oils and gives the finished sauce noticeably more depth and fragrance.
- Use chicken thighs for best results: Thighs hold up far better under pressure than breasts and stay tender without drying out. They also absorb the sauce more readily, making every bite more flavorful.
- Deglaze thoroughly: After sauteing, scrape up any browned bits from the bottom of the pot before sealing. This prevents the burn notice and those caramelized bits add wonderful flavor to the sauce.
- Stir in cream at the end: Add your heavy cream or yogurt after pressure cooking, off the heat. This keeps the dairy from splitting and gives the sauce its signature silky finish.
- Let it rest briefly before serving: A few minutes of rest after cooking allows the sauce to thicken slightly and the flavors to settle into each other beautifully.
Watch Jeffrey Make It
Jeffrey walks you through every step with his signature warmth and clarity — from building the spice base to finishing the sauce. It's the kind of cooking video that leaves you feeling genuinely excited to get into the kitchen and try it yourself.
Watch "Instant Pot Chicken Tikka Masala" by Jeffrey Eisner on YouTube
A Tip for Serving and Sides
When serving a saucy dish like this, having the right cookware makes a real difference. Our Stackable Insert Pans are a brilliant companion to an Instant Pot meal — use one to steam basmati rice on the stovetop while your tikka masala finishes under pressure, then serve the whole spread straight from the inserts so cleanup stays minimal. The snug-fitting lids also help keep everything warm while you get the rest of the table set.
Give It a Try
Whether you're cooking for a weeknight family dinner or impressing guests on a weekend, Jeffrey Eisner's Instant Pot Chicken Tikka Masala is the kind of recipe that earns a permanent spot in your rotation. Rich, aromatic, and deeply satisfying — this is pressure cooking at its very best. Let us know how yours turns out in the comments below!
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