Recipe Contributed By Whitney Bond

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Instant Pot Chicken Tikka Masala Lentils

Prep Time 15 minutes
Cook Time 30 minutes


  • 2 tbsp coconut oil
  • 1 cup onion, yellow; diced
  • 4 cloves garlic, minced
  • 1 lb chicken, cubed
  • 1 tbsp garam masala
  • 1 tsp ginger, fresh; grated
  • 1 jalapeno pepper, seeded and minced
  • 2 14 oz cans tomatoes, diced
  • 1 cup chicken broth
  • 1 cup lentils, brown
  • 1 cup coconut milk
  • 1/4 cup cilantro, fresh; chopped, plus more for garnish, if desired
  • 1/2 tsp salt


  • Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
  • Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
  • Press the Keep Warm/Cancel button on the Instant Pot.
  • Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
  • Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
  • Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
  • When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
  • Remove the lid and stir in the coconut milk, cilantro and salt.
  • Serve immediately on it's own or over rice.