Chicken Tikka Masala

I think this may be our third recipe for Chicken Tikka Masala on Needs More Butter. So why another one? Yeah, this one’s for the Instant Pot. 


  • 1 small onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 tablespoons butter or ghee
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon tumeric
  • 1/4 teaspoon cayenne
  • 1 1/2 teaspoons salt
  • 15-ounce can diced tomatoes (not drained)
  • 1/2 cup coconut milk
  • 2 pounds boneless, skinless chicken breast


  1. Saute the onion and yellow pepper in the butter 3-4 minutes.
  2. Add garlic, ginger, spices, and salt and cook an additional 1-2 minutes.
  3. Add tomatoes and coconut milk and stir.
  4. Add chicken.
  5. Set Instant Pot to Poultry setting and cook.
  6. When cycle is complete, remove chicken and shred.
  7. Use immersion blender to puree sauce and add the shredded chicken back to sauce to toss.
  8. Serve over rice.


Pork Roast (in the Instant Pot)

This recipe is basically the Kalua Pig recipe from Nom Nom Paleo, though I never have the right salt. The pork is really versatile: it’s good simply out of the pot or add bbq sauce or use in soup (pozole, for example) or tacos.


  • 3 slices bacon
  • 3–5-pound bone-in or boneless pork shoulder roast (or pork butt roast, a butcher once told me they are the same thing)
  • 5-6 garlic cloves, peeled
  • 3/4 teaspoon coarse salt per pound (half that amount for fine salt)


  1. Set the Instant Pot on sauté and brown the bacon while you are preparing the pork.
  2. Slice pork roast into 3 equal chunks.
  3. Slit the pork and tuck in the garlic (just kind of spread it out 2 in each piece of meat).
  4. Salt the pork all over.
  5. Flip the bacon over (if you haven’t already) and add the pork then the water to the Instant Pot.
  6. Select Pressure Cook, and cook at 90 minutes high pressure. Let depressurize naturally.

Instant Pot How-tos

Last year for Christmas, Jason bought me an Instant Pot, and I have been using it regularly, but every single time I have to look up how to do x in an Instant Pot. So here are some of the things I regularly make all handy dandy here on NMB. Making these basics in the Instant Pot doesn’t necessarily save time overall (the Instant Pot always takes a while to come up to pressure), but it does make a big difference in hands-on/watched pot time.

Hard-Cooked Eggs

  • 1 cup water
  • any number of eggs (I like to do 12 at a time)
  1. add the water to the inner pot
  2. place the steam rack in the pot and carefully add eggs
  3. set Instant Pot to pressure cook setting for 6 minutes
  4. let pressure release naturally for 6 minutes and then release manually if it’s not quite done
  5. transfer eggs to an ice-water bath for 6 minutes

Mashed Potatoes

  • 6-8 potatoes, peeled and cut into thirds or fourths
  • water to cover the potatoes by 1/2 inch
  1. add potatoes to the inner pot and cover with water
  2. set Instant Pot to the steam setting for 12 minutes
  3. let pressure release naturally or manually
  4. drain and mash as you would had you boiled the potatoes on the stove


  • 1 pound dried beans (black beans, pinto beans, chickpeas)
  • 1/2 white or yellow onion, peeled and left intact
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 2 medium garlic cloves, peeled and left whole
  • 2 bay leaves
  • 1 teaspoon salt
  • 8 cups water
  1. rinse beans and pick out any stones, etc.
  2. add beans and other ingredients to the inner pot, ending with the water
  3. set Instant Pot to the pressure cook setting for 30 minutes (40 minutes for chickpeas)
  4. let pressure release naturally for 30 minutes before releasing manually
  5. remove the aromatics and drain if desired (or depending on how you’re using them, you may want to store or serve the beans with some of the liquid


*true confession, I’ve not yet had good success with rice in the Instant Pot, but your mileage may vary

  • 1 cup rice
  • 1 cup water
  • 1 teaspoon cooking oil
  • 1 pinch salt
  • (Make as much rice as you like using these proportions)
  1. Rinse rice under cold running water until the water runs clear
  2. add oil, rinsed rice (still damp), water, and salt to the inner pot
  3. set Instant Pot to the rice setting (it will automatically gauge time by weight)
  4. allow pressure to release naturally for 10 minutes before releasing remaining pressure
  5. fluff rice with a fork and serve