Instant Pot Recipe
This Instant Pot recipe is a game-changer for anyone looking to enjoy a comforting, flavorful meal without spending hours in the kitchen—perfect for busy weeknights or when you simply crave something hearty yet easy to make.
Equipment
- Instant Pot
- Cutting Board
- Chef’s knife
- Measuring spoons and cups
- Stirring spoon
Ingredients
- 1 lb chicken thighs
- 1 cup chicken broth or water
- 1 large onion
- 2 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup diced tomatoes
- ½ cup coconut milk
- ½ cup frozen peas
- Fresh cilantro
Instructions
- Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, and dicing the tomatoes. Set everything aside to make the cooking process smoother.
- Sauté Aromatics: Turn on the Instant Pot and set it to "Sauté" mode. Add the olive oil (or ghee) to the pot. Once hot, add the chopped onion and garlic. Cook for about 2-3 minutes, stirring occasionally, until the onions become translucent and aromatic.
- Spices and Chicken: Add the cumin, coriander, turmeric, cinnamon, paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine and cook for about 1 minute to release the flavors of the spices. Add the chicken thighs, and stir to coat them in the spice mixture.
- Add Liquids: Pour in the diced tomatoes, chicken broth (or water), and coconut milk. Stir to combine, scraping up any bits from the bottom of the pot.
- Cook Under Pressure: Close the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” mode for 10 minutes. Make sure the valve is set to “Sealing.”
- Release Pressure: After the cooking time is up, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
- Finish the Dish: Open the Instant Pot and check the seasoning. If necessary, add a bit more salt or pepper to taste. Stir in the frozen peas (if using) and let them heat through.
- Serve: Ladle the dish into bowls and garnish with fresh cilantro. Serve it over rice, quinoa, or with warm bread to enjoy the full experience.
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Notes
- Use Bone-In Chicken for Extra Flavor: If you use bone-in chicken thighs, they add an extra depth of flavor that makes the dish even richer.
- Adjust Spice Levels: If you prefer a milder version, reduce or omit the cayenne pepper, and you can also use less turmeric for a more subtle flavor.
- Don’t Skip the Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 5 minutes helps the chicken stay tender and juicy.
- Use Full-Fat Coconut Milk for Creaminess: Full-fat coconut milk makes the sauce rich and velvety, but if you prefer a lighter version, you can use reduced-fat coconut milk.
- Garnish with Fresh Herbs: Fresh cilantro adds a refreshing note to the dish. You can also try mint or parsley as alternatives depending on your preference.
Nutrition
Nutrition Facts
Instant Pot Recipe
Serving Size
300 g
Amount per Serving
Calories
370
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
120
mg
40
%
Sodium
600
mg
26
%
Potassium
500
mg
14
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
30
g
60
%
Vitamin A
1600
IU
32
%
Vitamin C
15
mg
18
%
Calcium
60
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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