Easy Instant Pot Chicken Tikka Masala

Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.

Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.