Begin by cutting the boneless skinless chicken breast into bite-sized pieces. This helps it cook evenly and absorb the flavors of the spices.
In a mixing bowl, combine the chicken pieces with 1/4 cup of Greek yogurt, 1 tablespoon of garam masala, 1 teaspoon of turmeric, ground ginger, ground garlic, lemon juice, and a pinch of salt. Mix until the chicken is well-coated. Let it marinate for at least 15 minutes while you prep the other ingredients.
Set your Instant Pot to the sauté function and add 1 tablespoon of olive oil. Once hot, add the marinated chicken and sauté for about 5 minutes, stirring occasionally, until lightly browned.
Pour in the 15-ounce can of tomato sauce, remaining 1 tablespoon of garam masala, remaining 1 teaspoon of turmeric, kosher salt, and cayenne pepper. Stir well to combine all the flavors.
Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Choose the manual or pressure cook setting and set the time for 10 minutes. Once the cooking time is up, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
After all the pressure is released, open the lid and stir in 1 cup of light coconut milk and the 2 cups of frozen peas. Let it cook on sauté for an additional 2-3 minutes until the peas are heated through and the sauce is creamy.
Spoon the Instant Pot Chicken Tikka Masala into bowls and garnish with minced cilantro. Serve with rice or naan for a complete meal.
