
Instant Pot Creamy Indian Style Chili (Two Ways: Chicken & Chickpea!)
By Shivangi Rao
Equipment
- Instant Pot
Ingredients
Ingredients for Indian Chicken Chili:
- 1 lb organic ground chicken
- 2 tbsp Pure Indian Foods curry in a hurry sauce shop using my link and search for “Curry in a Hurry”
- 1 tsp ghee
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 can diced tomatoes
- 2 tbsp coconut cream
- 1/2 cup water
- Yogurt yellow onion, tomatoes, and cilantro for garnish
Ingredients for Indian Chickpea Chili:
- 2 cans chickpeas drained and rinsed
- 2 tbsp Pure Indian Foods curry in a hurry sauce shop using my link and search for “Curry in a Hurry”
- 1 tsp ghee
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 can diced tomatoes
- 2 tbsp coconut cream
- 1 cup water
- Yogurt yellow onion, tomatoes, and cilantro for garnish
Instructions
Instructions for Indian Chicken Chili:
- Turn Instant Pot on saute mode.
- Add ghee and ground chicken and saute until chicken is no longer pink (4-5 minutes).
- Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.
- Add in 1/2 cup water so the chicken is just immersed.
- Turn Instant Pot to pressure cook mode on high for 8 minutes.
- Place the valve to sealing and close the lid.
- After Instant Pot beeps to indicate it is done pressure cooking, let it naturally release pressure for 5 minutes. Turn the valve to venting and remove the lid once all pressure is released.
- Add in coconut cream and mix well. Turn instant pot back to saute mode and stir for a few more minutes so it thickens.
- Garnish with chopped fresh cilantro, onions, tomatoes, sour cream/greek yogurt (optional).
- Enjoy!
Instructions for Indian Chickpea Chili:
- Turn Instant Pot on saute mode.
- Add ghee, chickpeas, and curry in a hurry sauce, and saute for a few minutes.
- Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.
- Add in 1.5 cups water so chickpeas are fully immersed.
- Turn Instant Pot to pressure cook mode on high for 20 minutes.
- Place the valve to sealing and close lid.
- When finished pressure cooking, manually release pressure by turning the valve to “venting”.
- Open the lid, and set Instant Pot to “saute”. Mash chickpeas and keep mixing so gravy thickens.
- Add in 2 tbsp coconut cream and mix well.
- Garnish with chopped fresh cilantro, onions, tomatoes, sour cream/greek yogurt (optional).
- Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!