Instant Pot Chicken Tikka Masala with Lentils Recipe

Chicken tikka masala and lentils cooked together in an Instant Pot make an easy, gluten-free weeknight meal ready in under an hour.

This Instant Pot Chicken Tikka Masala with Lentils brings all the rich, cozy flavors of a slow-cooked tikka masala in a fraction of the time. By using the Instant Pot’s sauté and pressure-cooking functions you build depth of flavor quickly—browning aromatics and spices first, then pressure-cooking the chicken and lentils together in a tomato-based sauce. The result is a hearty, protein-rich dish that’s naturally gluten free and perfect for busy weeknights.

Lentils add a satisfying texture and boost the plant-based protein in this dish, making it more filling and nutritious. You can enjoy this recipe on its own—like a thick stew—or serve it over rice or with warm naan for a more traditional pairing. The recipe is flexible: use boneless, skinless chicken breasts or thighs depending on your preference. Thighs will yield a slightly richer result, while breasts keep it leaner.

Lentils belong to the pulse family, along with dry peas, chickpeas and beans. They cook relatively quickly and absorb the aromatic spices of the tikka masala, so they work well when cooked together with the chicken under pressure. This approach keeps cleanup to a minimum since everything cooks in one pot.

Pulse-Based Recipe Ideas

If you enjoy adding pulses to your weekly menu, try these recipe ideas (titles given for inspiration):

1. Greek Quinoa Salad with Chickpeas
2. One Pot Vegan Mexican Freekeh with Kidney Beans
3. Healthy Greek Turkey Soup with Chickpeas
4. One Pot Turkey Taco Soup
5. Crock Pot Three Bean Taco Vegan Chili with Pinto Beans, Kidney Beans & Black Beans
6. One Pot Mediterranean Sausage & Lentils

Instant Pot Chicken Tikka Masala with Lentils

Ingredients

• 2 tablespoons coconut oil
• 1 cup yellow onion, diced
• 4 garlic cloves, minced
• 1 pound boneless, skinless chicken breast (or thighs), cubed
• 1 tablespoon garam masala
• 1 teaspoon fresh ginger, grated
• 1 jalapeño, seeded and minced
• 29 ounces diced tomatoes (two 14.5 ounce cans)
• 1 cup chicken broth
• 1 cup brown lentils
• 1 cup coconut milk
• 1/4 cup fresh cilantro, chopped (plus more for garnish if desired)
• 1/2 teaspoon salt

Instructions

1. Press the Sauté button on the Instant Pot and set it to the “Normal” setting.
2. Add the coconut oil. When the display reads “Hot,” add the diced onion, minced garlic and cubed chicken. Sauté for 4–5 minutes to begin browning and soften the onion.
3. Stir in the garam masala, grated ginger and minced jalapeño. Sauté an additional 2–3 minutes to toast the spices and release their aroma.
4. Press the Keep Warm/Cancel button to stop Sauté mode.
5. Add the diced tomatoes, chicken broth and brown lentils to the pot. Stir well to combine and make sure lentils are submerged.
6. Secure the lid on the Instant Pot and set the steam release to “Sealing.”
7. Press the Manual/Pressure Cook button and set to High pressure for 15 minutes.
8. When the cooking cycle ends, turn the Instant Pot off and allow a 10-minute natural release. After 10 minutes, carefully release any remaining pressure and unlock the lid.
9. Remove the lid and stir in the coconut milk, chopped cilantro and salt. Adjust seasoning to taste.
10. Serve immediately on its own like a stew or over cooked rice. Garnish with extra cilantro if desired.

Notes and Tips

For a richer curry, choose chicken thighs; for a leaner version, use chicken breasts. If you prefer a smoother sauce, pulse a portion of the cooked mixture with an immersion blender or transfer a cup to a blender and return it to the pot. Taste and adjust salt and spice levels before serving. Leftovers store well in the refrigerator for 3–4 days and can also be frozen for longer storage.

Nutrition Facts (per serving)

• Calories: 650 kcal
• Carbohydrates: 44 g
• Protein: 37 g
• Fat: 37 g (Saturated Fat: 22 g)
• Cholesterol: 85 mg
• Sodium: 892 mg
• Potassium: 1301 mg
• Fiber: 18 g
• Sugar: 8 g
• Vitamin A: 523 IU (approx.)
• Vitamin C: 36 mg
• Calcium: 131 mg
• Iron: 9 mg