Instant Pot Chicken Tikka Masala Soup

There’s something about winter that demands soup.

A cozy, creamy bowl of chicken tikka masala reimagined as soup. Made in the Instant Pot for easy weeknight comfort, with all the warming Indian spices you love.

Technically, we’re headed to India… kinda. Chicken Tikka Masala may have British pub roots, but it’s inspired by the vibrant flavors of Indian cuisine—and honestly, that’s good enough for me. If the original is good, the soup version is slurp-it-straight-from-the-bowl good.

I love a solid Instant Pot recipe, and even if the hype has quieted down, mine’s still a workhorse in my kitchen. This version turns a classic into a creamy, brothy, deeply flavorful soup that’s thick enough to dip naan into, but still totally soup-worthy.

Consider this your weeknight-friendly, cozy, one-pot passport to comfort—with a swirl of spice, a drizzle of chili oil, and plenty of warm naan on the side.

Why this Recipe Works

• One Pot, Big Flavor: We use the Instant Pot to build flavor fast without sacrificing depth.

• Marinated Chicken = Maximum Flavor: Yogurt and spice-marinated chicken adds tenderness and boldness.

• Thick and Sippable: It’s soup, but just rich enough to scoop with bread.

• Blended Base: A smooth, velvety soup thanks to pureeing the tomato and aromatics.

• Tikka Masala in Soup Form: Everything you love, plus a little slurp factor.

Tips for Making Instant Pot Chicken Tikka Masala Soup

• Marinate in Advance: Even 1 hour works, but overnight is best for deep flavor.

• Use Chicken Thighs for Juiciness: Breasts work too, but thighs are more forgiving.

• Don’t Skip the Broil (Optional): Broiling or air-frying the chicken adds a charred flavor.

• Taste at the End: Adjust salt and garam masala after blending and adding cream.

• Use Full-Fat Dairy (or Coconut Milk): You want richness—now’s not the time to go low-fat.

🌱 A Greener Bite of Sustainability

This soup makes use of pantry staples like frozen peas, canned tomatoes, and spices that often sit unused. Using leftover chicken or trimming large packs into multiple meals helps reduce food waste. Plus, making it in the Instant Pot saves energy compared to stovetop simmering.

Ingredients & Why They Matter

For the Marinade:

• Greek yogurt – Tenderizes and carries spices into the chicken

• Garlic & ginger – Signature tikka flavor base

• Ground turmeric, cayenne, smoked paprika, garam masala, cumin – Classic Indian spice blend

• Salt – Enhances and balances

• Liquid smoke – Optional but mimics the tandoori-style char flavor

• Chicken thighs or breasts – Choose based on your preferred texture

For the Soup Base:

• Onion & carrot – Sweet aromatic base

• Garlic & ginger – Deepens flavor and adds warmth

• Spices (turmeric, cayenne, paprika, garam masala, cumin) – Layers of heat, color, and depth

• Diced tomatoes – The acidic backbone of the soup

• Chicken broth – Thins the soup while adding savory body

• Frozen peas – A little pop of sweetness and color

To Finish:

• Half-and-half, cream, or coconut milk – Choose your richness

• Extra garam masala – Brightens and warms the finished flavor

• Fresh cilantro – Always finish with herbs

• Optional chili oil or ghee drizzle – Adds a silky final touch

How To Make Instant Pot Chicken Tikka Masala Soup

This Instant Pot Chicken Tikka Masala Soup is a creamy, spiced spin on your favorite Indian dish—done in one pot and ready for dunking naan.

Marinate the Chicken:

In a large bowl, mix yogurt, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, cumin, and liquid smoke. Add chicken pieces and toss to coat. Cover and marinate in the fridge for 1–2 hours, or overnight.

Sauté the Aromatics:

Set Instant Pot to Sauté. Add oil, then sauté onion and carrot for 3–4 minutes. Add garlic and ginger and cook 1 more minute. Press Cancel. 

Build the Soup Base and Cook:

Add diced tomatoes, turmeric, cayenne, paprika, salt, garam masala, cumin, and chicken broth. Stir to combine. Place marinated chicken and all marinade on top (do not stir).
Lock the lid and set to Manual/High Pressure for 10 minutes. Once done, let it naturally release for 5 minutes, then quick release remaining pressure.

Blend It Smooth:

Use an immersion blender to puree the soup base until smooth and velvety. (Or transfer in batches to a high-speed blender.)

Finish the Soup:

Press Sauté (Low) and stir in cream or coconut milk, frozen peas, and extra garam masala. Simmer gently for 2–3 minutes. Return chicken to the pot and warm through.

Taste and adjust seasoning as needed. Top with chopped cilantro and drizzle with chili oil or melted ghee if desired. Serve hot with naan or roti on the side.

No Passport Needed, Just a Spoon

If you love tikka masala and you love soup, this recipe is your golden, garam-scented middle ground. Perfect for cozy nights, impressive enough for guests, and practically begging for a warm piece of naan on the side. Try it out and tag me @the.sustainable.kitchen if you make it—I want to see your Instant Pot magic!