Craving the warm, complex flavors of Indian-inspired cuisine but short on time? This Instant Pot Garam Masala Chicken is your answer! We’re talking tender, bite-sized chicken pieces swimming in a luxuriously creamy and aromatic tomato sauce, all ready in under 30 minutes. The pressure cooker does all the work, infusing every bite with the rich taste of garam masala, cumin, and coriander. It’s a restaurant-quality meal that’s about to become your new weeknight favorite.
Ingredients
• 2 lbs (about 900g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup heavy cream
• ½ cup cherry tomatoes, diced
• 1 small onion, finely diced
• 3 cups chicken broth
• 2 tbsp vegetable oil
• ½ tsp salt
• ½ tsp ground black pepper
• Spice Blend
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ground cayenne pepper (adjust to taste)
Instructions
1. Season the cubed chicken with salt and pepper. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the vegetable oil.2. Working in batches to avoid overcrowding, add the chicken to the pot and sear for 2-3 minutes per side, until lightly browned. Transfer the seared chicken to a separate plate.3. Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the diced cherry tomatoes and all the spices (garam masala, cumin, coriander, cayenne). Stir constantly for 1 minute until the spices are fragrant.4. Pour in a splash of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This is key to building flavor and preventing a ‘Burn’ notice.5. Turn off the ‘Sauté’ function. Stir in the remaining chicken broth and the heavy cream. Return the seared chicken to the pot and stir to combine.6. Secure the lid, set the steam release valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes at high pressure.7. Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the valve to ‘Venting’. Once the pin drops, open the lid.8. Stir the chicken and sauce. Let it rest for a minute to thicken slightly. Serve hot, garnished with fresh parsley or cilantro if desired.
Nutritional Information
• Per Serving: Calories 638 | Total Fats 36g | Net Carbs: 3.8g | Protein: 70.4g | Fiber: 0.9g
Pro Tips
• for Success
• Don’t skip browning the chicken! This step creates a deep, savory flavor base (the Maillard reaction) that you can’t get from just pressure cooking.
• Always deglaze the pot after sautéing. Scraping up the browned bits from the bottom with a little broth is crucial for maximizing flavor and preventing the Instant Pot’s ‘Burn’ error.
• For a richer, creamier sauce, use full-fat heavy cream. For a dairy-free alternative, full-fat canned coconut milk works beautifully and adds a lovely complementary flavor.
• This dish is fantastic served over fluffy basmati rice or with warm naan bread to soak up the sauce. For a low-carb option, serve with cauliflower rice or steamed broccoli.
FAQ
Q: Can I make this Garam Masala Chicken dairy-free
A: Yes, you can easily make this recipe dairy-free. For a creamy and delicious alternative, substitute the heavy cream with an equal amount of full-fat canned coconut milk.
Q: How do I prevent the Instant Pot ‘Burn’ notice
A: To prevent the ‘Burn’ notice, it’s essential to deglaze the pot after sautéing the onions and spices. Pour in a splash of chicken broth and use a wooden spoon to scrape all the flavorful browned bits from the bottom before adding the rest of the liquids and pressure cooking.
Q: Is it necessary to brown the chicken first
A: Yes, browning the chicken is a highly recommended step for maximum flavor. This process, known as the Maillard reaction, creates a deep, savory base for the sauce that you can’t get from simply pressure cooking the chicken.
Q: What should I serve with this Instant Pot chicken
A: This dish is fantastic served over fluffy basmati rice or with warm naan bread to soak up the delicious sauce. For a low-carb or keto-friendly option, it pairs perfectly with cauliflower rice or steamed broccoli.
