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Beef Tikka Masala with Chickpeas (instant pot) — finished dish

Easy Beef Tikka Masala with Chickpeas Recipe

A hearty, deeply spiced Instant Pot beef tikka masala loaded with tender chuck beef and creamy chickpeas. Ready in about an hour — rich, satisfying, and made for busy weeknight dinners served over fluffy rice.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition

Ingredients
  

For the Masala
  • 1.5 lb chuck beef cut into 1-inch cubes
  • 1 onion diced
  • 1 tbsp minced garlic
  • 1/4 cup water
  • 1 jar (about 15 oz) tikka masala sauce store-bought or homemade
  • 1 can (15 oz) chickpeas drained and rinsed

Method
 

Instructions
  1. Set your Instant Pot to Sauté mode and add a drizzle of oil. Once hot, add the diced onion and cook for 3–4 minutes until softened and translucent.
  2. Add the minced garlic and sauté for another 30 seconds, stirring constantly so it doesn't burn.
  3. Add the chuck beef cubes and sauté for 3–5 minutes, turning to get a light sear on all sides.
  4. Pour in the water first, then add the tikka masala sauce. Stir well, scraping up any browned bits from the bottom to prevent a burn warning.
  5. Secure the lid and set the valve to Sealing. Select Pressure Cook (High Pressure) and set the timer for 50 minutes.
  6. Once cooking is complete, carefully perform a quick release or allow a 10-minute natural release before switching the valve to Venting.
  7. Open the lid and stir in the drained chickpeas. Replace the lid loosely (do not seal) and let the dish sit for 20 minutes so the chickpeas warm through and absorb the sauce.
  8. Taste and adjust seasoning with salt if needed. Serve over hot rice, garnished with fresh cilantro if desired.

Nutrition

Calories: 450kcal

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