This is the first recipe I created using my Instant Pot. Its fast, easy and delicious and even better is that there is minimal clean up! The intense flavour will definitely have you wanting seconds. I have added chopped carrots and/or red peppers to this dish to kick up the veggie factor but my family seems to prefer a side salad with the recipe below. I serve this dish with basmati rice.
Ingredients:
- 3 tbsp oil
- ½ cup chopped onion
- 2 boneless, skinless chicken breasts (cut each piece into thirds or quarters)
- 1 cup canned diced tomatoes
- 1 tbsp garlic puree
- 1 tbsp ginger puree
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp paprika
- ½ cup chicken stock
- 1 tbsp flour
- 1 tbsp tomato paste
- 2 tbsp honey
- 1 can chickpeas, drained and rinsed
- ½ cup chopped cilantro to sprinkle on top
Directions:
- Add the oil and chopped onion to the Instant Pot and sauté.
- Once the onions are translucent, add the remaining ingredients, except the cilantro and stir to combine.
- Cover the instant pot and cook on the chicken setting.
- Once cooked, release the pressure (I use an oven mitt) and open the lid.
- Sprinkle the freshly chopped cilantro before serving.
