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Home » Recipes » Curry » Instant Pot Salmon Tikka Masala (Pressure Cooker)

Instant Pot Salmon Tikka Masala (Pressure Cooker)

Published October 19, 2018 Updated May 20, 2019 By Meeta Arora 29 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instant Pot Salmon Tikka Masala is super flavorful, perfectly cooked salmon in a delicious curry.  Serve over basmati rice or enjoy with naan for a scrumptious dinner! #salmon #instantpot #pressurecooker #tikkamasala | pipingpotcurry.com

This Instant Pot Salmon Tikka Masala is super flavorful, warm and creamy, perfect to satisfy those curry cravings. Marinated salmon steamed along with tikka masala sauce in the pressure cooker. Serve over basmati rice or enjoy with naan for a scrumptious dinner!

Instant Pot Salmon Tikka Masala served over basmati rice
Reprinted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Since using the instant pot, I have shared lots of chicken and lentils/beans dishes, including this Chicken Tikka Masala. I shared this delicious Coconut Shrimp Curry, but I have been wanting to share more fish curry recipes on the blog.

When my friend Archana Mundhe's new cookbook The Essential Indian Instant Pot released and she offered me to review and share a recipe with you all, I wanted to share this delicious Salmon Tikka Masala recipe from her book. It is finger licking good, and hopefully gives you an idea of the tried and tested easy recipes in the book.

The book is absolutely gorgeous with 75 Indian classic recipes including a variety of breakfast, chicken, lamb and vegetarian curry's, dal's, soups and sweet treats. The book is wonderfully photographed and will be a great resource for Indian cooking with the instant pot. It has detailed instructions with each recipe, so is perfect for novice or expert instant pot cooks. I highly recommend it, do check it out!

Back to the Salmon Tikka masala, this Indian fish curry made in the flavorful tikka masala sauce is perfect to satisfy those Indian curry cravings. We loved the curry, including my very picky daughter gobbled it up.

Can you cook fish in an instant pot?

Of course yes! The fear that most have is that instant pot will overcook the fish. The trick is to use larger pieces and steam the fish with the pot-in-pot method in the instant pot.

Pressure cooked fish is -

√ So tender and full of flavor

√ Cooks quickly without any monitoring

√ Can be cooked along with the curry or steamed vegetable at once for a full meal.

√ The biggie...no fish smell in the house.

How to make Instant Pot Salmon Tikka Masala Curry?

Let's go through how to make this easy Salmon Tikka Masala in the Pressure Cooker. Before you start, gather the ingredients. Making a curry is so much easier if you have all the ingredients ready at hand.

Marinate the fish

The first step in a tikka masala recipe is to marinate the fish. This is the main difference from a Makhani (or Butter Masala) recipe where marinating is not required.

We will marinate the fish in ginger, garlic, lemon juice and spices. Marinate in a steel or oven safe glass bowl that you can use for pot-in-pot cooking. Here is the link to the pot-in-pot container I use.

How to buy salmon?

I always prefer to buy wild-caught Alaskan salmon. Farmed salmon can be exposed to more chemicals than the wild-caught variety. Typically, wild salmon have fewer calories, saturated fat and vitamins A and D than farmed salmon but contain more protein. For this fish curry, I bought fresh wild caught salmon from Whole Foods.

Salmon marinated to make Salmon Tikka Masala

Make the Tikka Masala Sauce

Now we will start making the curry. Start with sautéing the onions, then add the tomato puree and spices.

Instant Pot Salmon Tikka Masala - Step 1 saute onions
Instant Pot Salmon Tikka Masala - Step 2 - Add tomato puree and spices

Can I use fresh tomatoes for the tikka masala sauce?

Yes, one can of tomato puree is about 5-6 tomatoes. You can blend the tomatoes to a puree consistency and use them for this tikka masala sauce.

Pressure Cook the Curry with pot-in-pot salmon

Now place a trivet and the steel bowl with marinated salmon in the pot. You will need to use a tall trivet, so the steel bowl does not sink into the curry.

Instant Pot Salmon Tikka Masala - Step 3 Place marinated salmon pot-in-pot

How do you steam fish in an instant pot?

The above picture shows how you can steam fish with the pot-in-pot method in the instant pot. I used marinated fish, but just fish with salt and pepper would work too.

How long to pressure cook salmon?

With the pot-in-pot method, 3-4 minutes at high pressure works perfectly to cook salmon in the instant pot.

Finishing touches

After the pressure cooking is done, quick release the pressure. Carefully remove the steel bowl and trivet. I use these tongs to remove the hot bowl and trivet. Oven mitts will work too.

Stir in the heavy cream and dried fenugreek leaves. Then carefully pick the pieces of salmon and add them to the curry. Gently stir and cover them in the sauce. Don't forget to add any leftover liquid from the bowl in which you cooked the fish to the curry.

Instant Pot Salmon Tikka Masala Step 4 Add cream and dried fenugreek leaves
Instant Pot Salmon Tikka Masala Step 5: Add cooked salmon

Salmon Tikka Masala is ready. While serving, garnish with cilantro. Enjoy with naan (we prefer garlic naan) and cumin rice.

Instant Pot Salmon Tikka Masala with the cookbook

Pro-tips for making the perfect Instant Pot Salmon Tikka Masala:

√ Do not skip marinating the salmon. It lets the fish soak in the flavor of the spices and cooking in it making it much more delicious.

√ You can make this curry with other fish fillets too.

√ To make this dairy free, you can use coconut milk in place of heavy cream.

√ Enjoy this fish tikka masala with steamed basmati rice or cumin rice (my preference) or with naan. Drizzle some lemon juice when serving.

I hope you try this recipe and don't forget to check out the wonderful book The Essential Indian Instant Pot.

Tried this recipe?Give a rating by clicking the ★ below
Instant Pot Salmon Tikka Masala served over basmati rice

Instant Pot Salmon Tikka Masala Recipe {Pressure Cooker}

Meeta Arora
Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat in a makhani sauce. And it turns out that making it in the Instant Pot is so much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy curry.
4.89 from 17 votes
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Servings: 6
Calories: 329
Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Low Carb, Nut-free
Method: Instant Pot/Pressure Cooker
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients
 
 

For the marinade

  • 1 tablespoon Lemon juice freshly squeezed
  • 1 tablespoon Ginger grated fresh
  • 1 tablespoon Garlic minced
  • 1 tablespoon Kashmiri red chili powder or another mild red Chili powder
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Ground turmeric (Haldi powder)
  • 1 teaspoon Kosher salt
  • 1 1/2 pounds Salmon fillet skinless, cut into 8 pieces

For the curry

  • 1 tablespoon Oil neutral
  • 1 Yellow onion finely diced, about 1.5 cups
  • 1 teaspoon Kosher salt
  • 1 teaspoon Ginger grated fresh
  • 1 teaspoon Garlic minced
  • 1 1/2 cups Tomato puree canned
  • 1 teaspoon Kashmiri red chili powder or another mild red Chili powder
  • 1/2 teaspoon Ground turmeric (Haldi powder)
  • 1/2 teaspoon Garam masala
  • 1/3 cup Water
  • 3/4 cup Heavy cream
  • 1 tablespoon Dried fenugreek leaves

Instructions
 

To make the marinade:

  • In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix.
  • Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.

To make the curry:

  • Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chili powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  • Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
  • Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
  • Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
  • Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.

Notes

Make it dairy free: Use coconut milk in place of heavy cream in this curry. 
Serving: Serve with naan and/or basmati rice. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Reprinted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 329kcalCarbohydrates: 10gProtein: 24gFat: 21gSaturated Fat: 8gCholesterol: 103mgSodium: 884mgPotassium: 924mgFiber: 2gSugar: 4gVitamin A: 1310IUVitamin C: 10mgCalcium: 56mgIron: 2.5mg
Keyword instant pot salmon curry, pressure cooker salmon, salmon tikka masala
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

If you like this recipe, check out other popular Indian Curry recipes:

  • Mom's Chicken Curry
  • Coconut Shrimp Curry
  • Chicken Korma

Reader Interactions

Comments

  1. SR says

    November 23, 2020 at 1:37 pm

    If we wanted to make the salmon in the oven, how long would you suggest baking the salmon for? I tried cooking in PIP, but it still had a very strong fishy smell after added to the curry.

    Reply
    • Meeta Arora says

      November 30, 2020 at 11:14 am

      Hello - Sure, you can bake the salmon for about 15 minutes in the oven preheated at 375 degree.

      Reply
  2. Kim says

    October 19, 2020 at 11:12 pm

    Hi, I've just got my instant pot and I'd like to know is there a way I can do the rice in the pot at the same time as the salmon and curry? 😁

    Reply
    • Meeta Arora says

      October 24, 2020 at 12:38 am

      Hi Kim - You potentially could, but would need 2-level pot-in-pot containers. You would have to use white rice in this case. Hope you enjoy the curry!

      Reply
  3. Jason says

    October 02, 2020 at 9:13 pm

    The first time I made this recipe, it was flawless… The best thing I have ever made in. a instant pot. Ever since then, I have attempted it three times and every time my instant pot burns and the recipe is lost. I am so frustrated… Please help

    Reply
    • Meeta Arora says

      October 19, 2020 at 2:55 am

      Hi Jason - So sorry to hear you got a burn with the recipe. Here are some suggestions to avoid the burn. After sautéing the onions, press cancel. Then add the spices and water. You can increase the water to 1/2 cup. Stir well and make sure to deglaze the pot after adding water. Now add tomato puree, but don't stir it. Then follow the recipe as is. I would love to hear how it works out if you try again.

      Reply
  4. Mars says

    June 30, 2020 at 10:29 pm

    can you please state what we can do if we don't have the steam rack? I'm guessing don't use instant pot at all then, but please let me know what alternative you suggest for making this, since I really do want to try this marinade out!

    Reply
    • Meeta Arora says

      November 30, 2020 at 11:11 am

      Hi Mars - Sorry for the late response. You can cook the marinated salmon in some oil in a stovetop pan and then add it after the sauce is pressure cooked. Another thing you could do is, after getting all the sauce ingredients ready, place the salmon on top of the sauce. Do not stir. Then pressure cook on low pressure for 3 minutes. Hope you enjoy the salmon curry!

      Reply
  5. Srinivas says

    June 07, 2020 at 1:24 pm

    Hi, thank you for the recipe. I tried the recipe and it turned out perfectly well! I was going to try again but I am out of canned tomato purée. Would it go well with home made tomato purée?

    Reply
    • Srinivas says

      June 07, 2020 at 3:08 pm

      I just used 1 cup of tomato puree made by using a grinder and 4 tomatoes. It was still perfect!

      Reply
    • Meeta Arora says

      June 23, 2020 at 12:29 am

      Hi Srinivas - Glad you enjoyed the salmon tikka masala. It will work well with homemade tomato puree, however the color of the curry might not be as bright.

      Reply
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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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