Instant-Pot Creamy Indian Style Chili (Two Ways: Chicken & Chickpea!)

Instant Pot Creamy Indian Style Chili (Two Ways: Chicken & Chickpea!)

Shivangi Rao
By Shivangi Rao
Course Entrees, Meat Dishes, Vegetarian Dishes

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!
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