instant-pot ChartsDATASHEET // CT-IP-087
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Tikka Masala (Saucy Curry) in the instant pot
Specification: 2 lb boneless chicken thighs cut into 1-inch pieces
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
8–10 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
Release: 10-minute natural release (8 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add chicken tikka masala (saucy curry) (2 lb boneless chicken thighs cut into 1-inch pieces) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 8–10 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 8–10 mins. Use 10-minute natural release.
3
Check & Rest
Chicken chunks are cooked through and tender in deeply aromatic red sauce After 10-minute natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Indian Cooking Timetable & America's Test Kitchen Multicooker
Pro Tip: Whisk heavy cream and garam masala into the sauce after releasing pressure; dairy can curdle under high pressure and heat.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins