This Instant Pot chicken tikka masala freezer meal can be served over rice or with Naan bread. This recipe also includes slow cooker instructions. I am really enjoying experimenting with my new Instant Pot. Combining freezer meals with an Instant Pot saves time while preparing and when cooking. I put off getting one for longer than I should have and am now making up for lost time! If you don’t have an Instant Pot, I’ve included Crock Pot cooking instructions as well.

Our family loves East Indian flavours and this dish is no exception. Our middle sons both especially enjoy this Instant Pot chicken tikka masala meal.

Instant Pot Chicken Tikka Masala Recipe:

3 boneless, skinless chicken breasts, coarsely cubed
4 cloves garlic, minced
1x 15 oz. can pumpkin puree
1 cup full fat coconut milk, divided (*see note)
2 tsp. fresh ginger
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 bay leaf
1 tsp. salt
1⁄2 cup plain yogurt
optional: fresh cilantro for garnish

*Note: If you cannot stand coconut milk (because it’s come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.

Place chicken cubes in large resealable bag. Mix together the minced garlic, pumpkin puree, 1/2 of the coconut milk, ginger, cinnamon, cloves, bay leaf, and salt. Pour 1/3 of the mixture in the bag with the chicken. Squish to coat the chicken and seal the bag, removing the air as you do.
Put the rest of the sauce mixture in a medium resealable bag. Close and staple that bag to the large bag above the seal. Freeze flat.

Instant Pot Cooking Instructions:

Remove from the freezer and thaw. Set your Instant Pot to sauté. Add in 2 Tbsp. olive oil and 2 Tbsp. butter. Add the chicken in batches, setting on a plate once browned. Add 1/2 cup water to pot, scrape the sides and bottom and turn off. Pour sauce from medium bag and add back the chicken. Lock the cover and seal the steam nozzle. Set to high pressure and cook for 7 minutes with a 10-minute natural release.

Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream). If you want, you can top it with cilantro.

Crock Pot Cooking Instructions:

Thaw. Put contents of both bags in the slow cooker and cook on low for 4-5 hours. Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk. Cook an additional 30 minutes. Top with fresh cilantro.

Serve over jasmine or basmati rice or with Naan bread.

Instant Pot Chicken Tikka Masala Freezer Meal

This Instant Pot chicken tikka masala freezer meal can be served over rice or with Naan bread. This recipe also includes slow cooker instructions.

Servings: 6

Calories: 258 kcal

Ingredients

3 boneless skinless chicken breasts, coarsely cubed
4 cloves garlic minced
1 x 15 oz. can pumpkin puree
1 cup full fat coconut milk divided (*see note)
2 tsp. fresh ginger
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 bay leaf
1 tsp. salt
1/2 cup plain yogurt
optional: fresh cilantro for garnish

Instructions

Place chicken cubes in large resealable bag.
Mix together the minced garlic, pumpkin puree, 1/2 of the coconut milk, ginger, cinnamon, cloves, bay leaf, and salt.
Pour 1/3 of the mixture in the bag with the chicken.
Squish to coat the chicken and seal the bag, removing the air as you do.
Put the rest of the sauce mixture in a medium resealable bag.
Close and staple that bag to the large bag above the seal.
Freeze flat.

Instant Pot Cooking Instructions:

Remove from the freezer and thaw.
Set your Instant Pot to sauté.
Add in 2 Tbsp. olive oil and 2 Tbsp. butter.
Add the chicken in batches, setting on a plate once browned.
Add 1/2 cup water to pot, scrape the sides and bottom and turn off.
Pour sauce from medium bag and add back the chicken.
Lock the cover and seal the steam nozzle.
Set to high pressure and cook for 7 minutes with a 10-minute natural release.
Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream).
If you want, you can top it with cilantro.

Crock Pot Cooking Instructions:

Thaw.
Put contents of both bags in the slow cooker
Cook on low for 4-5 hours.
Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk.
Cook an additional 30 minutes.
Top with fresh cilantro.
Serve over jasmine or basmati rice or with Naan bread.

Recipe Notes

If you cannot stand coconut milk (because it's come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.

Check out some of our other freezer meal recipes:

BBQ Shredded Chicken Crock Pot Freezer Meal