Start by turning your Instant Pot to the “Sauté” mode. Once it’s hot, add the butter. Let it melt, then add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Next, add the garam masala, chili powder, cumin, turmeric, cayenne, and ½ teaspoon of kosher salt. Stir the spices into the onion mixture, allowing them to toast for about a minute. This step enhances their flavors and aromas.
Add the bite-size chicken pieces to the pot, stirring until the chicken is well coated with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
Next, add the tomato sauce and coconut milk to the pot. Stir well to combine all the ingredients, making sure to scrape up any bits stuck to the bottom of the pot. This will prevent the burn notice when cooking under pressure.
Close the lid of the Instant Pot and set it to “Pressure Cook” on high for 10 minutes. Make sure the valve is set to sealing. Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.
Carefully remove the lid and stir in the frozen peas and Greek yogurt. Mix until everything is well combined and the yogurt has melted into the sauce, creating a creamy texture.
Serve your Instant-Pot Chicken Tikka Masala over cooked brown rice and, if desired, with warm naan bread. Garnish with fresh cilantro for a touch of color and flavor.
