Learn how to make a delicious Instant Pot tikka masala with chickpeas and sweet potatoes. This Indian-inspired curry is gluten-free, vegetarian and vegan-friendly, loaded with vegetables and warm spices. Blended cashew cream is used to thicken this tikka masala and give it a creamy, rich texture. With step-by-step photos, this pressure cooker recipe is easy and fast to make.
What Is Tikka Masala?
When someone mentions tikka masala, you probably think of chicken tikka masala, which is an Indian dish of grilled or roasted marinated chicken in spiced curry sauce. But, tikka masala can be made with other ingredients too.
Tikka refers to 'pieces' or 'chunks' and masala is a blend of spices used in Indian cooking. What makes this dish so popular is the sauce - rich, creamy, spiced tomato curry that goes well with poultry, red meat, fish and vegetarian protein. Today's Instant Pot tikka masala is a vegetarian version featuring chickpeas and sweet potatoes.
What Is In Tikka Masal Sauce?
What makes the tikka masala sauce so special? It's a combination of traditional Indian spices like garam masala, cumin, turmeric and coriander, plus ginger, garlic and onions, braised with tomato and cream (either dairy cream, yogurt or cashews). The sauce is a little sweet and earthy, and sometimes with nutty hints (if cashews are used).
Vegan Tikka Masala Ingredients
For our vegetarian and vegan-friendly tikka masala, we're using sweet potatoes and chickpeas as our key ingredients and blended cashew cream as a dairy-free alternative. We've also added some peas for extra protein and zucchini for some added vegetables.
- Aromatics: onions, ginger and garlic are the foundation of almost all Indian curries including tikka masala. Fresh aromatics rather than powders will give you bolder flavors.
- Tikka Masala Spices: garam masala, paprika, cumin, coriander seed, turmeric and chili are the main spices in tikka masala blend and most of these are easily found in most supermarkets and you probably already have them in your pantry. You can also pick up a pre-made tikka masala spice mix or paste.
- Cashew cream: this is a simple smooth puree of soaked cashews and water, which is a fantastic and tasty alternative to heavy cream and will thicken the sauce and give it a creamy texture. This is added right at the end. PS. Coconut cream can be used instead of cashew cream.
- You can use lentils, beans or firm tofu instead of chickpeas. Carrots, white potatoes, pumpkin/winter squash can be used instead of sweet potatoes.
Making a tikka masala in the Instant Pot is quick and easy with our step-by-step recipe, which you can use as a template to create your own version of this dish. Find step-by-step photo instructions below the recipe here.
More Instant Pot Recipes You Might Like
- Instant Pot Black Dal (Dishoom-Inspired Dal Makhani)
- Instant Pot Chickpeas In Spicy Tomato Sauce & Brown Rice (Chana Masala)
- Instant Pot Rice Pilaf With Chickpeas
- Instant Pot Madras Lentils With Raita
- Instant Pot Cobbler Recipes
- Check out more Indian Instant Pot recipes here
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Instant Pot Tikka Masala With Chickpeas & Sweet Potato (Vegan)
Ingredients
SPICES YOU’LL NEED
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper or chilli powder optional, for extra heat
PART 1 - PRESSURE COOKING STAGE
- 1-2 tablespoons coconut oil, olive oil, or ghee, if not vegan
- 1 onion finely diced
- 3 cloves garlic diced or minced (about 1 tablespoon)
- 1 tablespoon ginger grated (fresh or from a jar)
- 2 cups vegetable stock
- 4 cups sweet potato 2 medium potatoes, cubed
- 1 green zucchini medium, diced into cubes
- 2 cups chickpeas canned, drained and rinsed (or close to that amount)
- 1 cup green peas frozen
- 2 cups tomato sauce or purée or crushed tomatoes, from a can or a jar
PART 2- FINISHING THE SAUCE
- 1 cup cashews soaked and rinsed (see instructions)
- ½ cup water
- 1 tablespoon lemon juice
- ⅓ cup freshly chopped cilantro
- Sides/Garnishes: rice/naan bread cilantro or scallions, any other nice garnishes.
Instructions
- Ahead of time: Add cashews to a bowl and cover with water. Soak for 1-2 hours. This will soften the nuts making them creamier once blended. If you don’t manage to do this step, you can still use the cashews unsealed.
- Combine spices and salt in a bowl and set aside.
- Turn the Instant Pot on and press the Sauté button, it should say Normal heat setting on display. Add oil or ghee and chopped onions. Sauté the onions until they become translucent, about 3 minutes. Add the garlic and grated ginger and sauté for another 30 seconds, until fragrant.
- Add 2 cups of vegetable stock and stir through, scraping any stuck bits from the bottom of the pot. Press Cancel to stop the Sauté function.
- Add sweet potatoes, zucchini, chickpeas and frozen peas and sprinkle the spice blend on top. Stir through. Finally, pour the tomato sauce/crushed tomatoes over the top but don’t stir through. Spread them over the top with a spoon or a spatula.
- Secure and lock the lid. make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 3 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 10 minutes and then the 3-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for 5 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- While the pot is cooking, prepare the cashew cream. Add the nuts and ½ to ¾ cup of water to a high-speed blender or a food processor. Blend until smooth and creamy and set aside. 1 to 1.25 cup coconut cream can be used instead of cashew cream.
- Stir the curry. Add the cashew cream and lemon juice and stir until well combined. Taste for salt. Finish with chopped cilantro on top or when serving. Pair with basmati rice or naan.
Notes
Nutrition
How To Make Vegan Tikka Masala In Instant Pot
Here are step-by-step instructions for making vegetarian tikka masala in the Instant Pot. We made it in the Instant Pot Duo Classic & Nova 6-quart pressure cooker.
- Ahead of time: Add cashews to a bowl and cover with water. Soak for 1-2 hours. This will soften the nuts making them creamier once blended. If you don’t manage to do this step, you can still use the cashews unsealed.
- Step 1. Combine spices and salt in a bowl and set aside.
- Step 2. Turn the Instant Pot on and press the Sauté button, it should say Normal heat setting on display. Add oil or ghee and chopped onions. Sauté the onions until they become translucent, about 3 minutes. Add the garlic and grated ginger and sauté for another 30 seconds, until fragrant.
- Step 3. Add 2 cups of vegetable stock and stir through, scraping any stuck bits from the bottom of the pot. Press Cancel to stop the Sauté function.
- Step 4. Add sweet potatoes, zucchini, chickpeas and frozen peas and sprinkle the spice blend on top. Stir through.
- Step 5. Finally, pour the tomato sauce/crushed tomatoes over the top but don’t stir through. Spread them over the top with a spoon or a spatula.
- Step 6. Secure the lid and select Pressure Cook function. Adjust the time to 3 minutes on HIGH pressure. The pressure will take about 10 minutes to build up.
- Step 7. While the pot is cooking, prepare the cashew cream. Add the nuts and ½ to ¾ cup of water to a high-speed blender or a food processor. Blend until smooth and creamy and set aside. 1 to 1.25 cup coconut cream can be used instead of cashew cream.
- Step 8. Once the timer is done, allow natural pressure release for about 5 minutes and then quick release and open the lid.
- Step 9. Stir the curry. Add the cashew cream and lemon juice and stir until well combined. Taste for salt. Finish with chopped cilantro on top or when serving. Pair with basmati rice or naan.
Jason
I just made this, and ate a couple bowls of it. This recipe's a keeper.