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Instant Pot Chicken Recipes

Instant Pot Chicken Recipes

Chicken Noodle Soup with Kale

Cooked in under 30 minutes this homestyle EASY chicken Noodle soup with kale is a must-try! It is healthy, delicious, and simple to make. Using a few basic ingredients, you will have a comforting one-pot meal in no time!

2 bowls of chicken noodle soup with kale

Soups make fantastic meals on cool fall and winter nights. With most of our cooking in the Instant Pot, we are so happy that our favorite chicken noodle soup got even easier to make. This is my recipe that I came up with over years, when I got frustrated eating restaurant noodle soup which was, WELL just not GOOD enough!

bowl of chicken noodle soup

Process

Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots, and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) followed by natural pressure release. 

photos showing how to make Instant Pot Chicken soup

Open the Instant Pot. Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins as the egg noodles get cook soft and tender. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

instant pot chicken soup with noodles and kale

Enjoy hot! A perfect make-ahead recipe that stays good refrigerated for up to 5 days. For longer shelf life or to freeze this soup, save the egg noodles and the kale. When you are ready to eat, simply thaw the soup overnight in the refrigerator and then heat it up on the stovetop. Simply add egg noodles once the soup comes to a full boil, then stir in the kale!

2 bowls of chicken noodle soup with kale

Variations

A few variations to this Instant Pot Chicken Noodle soup:

  • Use bone-in chicken for this recipe, it's a great way to boost the nutrient density of this soup
  • Substitute Chicken breasts with chicken thighs, drumsticks, or whole cut-up chicken
  • You can leave out the baby kale or add other green veggies like baby spinach or Bok choy
  • To make this soup low carb, leave out the egg noodles or add spiraled zucchini
  • For a gluten-free soup, skip the egg noodles and add rice noodles or any GF noodles

More Soups

Here are some of our family favorite Instant Pot Soups:

Video

Here is a quick video showing how to make Chicken soup in the Instant Pot:

chicken noodle soup
Print Recipe
4.7 from 10 votes

Instant Pot Chicken Noodle Soup with Kale

A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 312kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 2 tablespoons garlic minced
  • 1 cup yellow onion finely diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 pound chicken breasts
  • 4 cups low sodium chicken broth better than bouillon chicken broth base
  • 2 cups egg noodles no yolks egg white noodles
  • 4 handfuls baby kale or baby spinach
  • black pepper
  • 1 tablespoon parsley chopped for garnish

Instructions

  • Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
  • Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
  • Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
  • Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

Video

Notes

You can add any greens you like in the end. We love baby kale and baby spinach!

Nutrition

Calories: 312kcal | Carbohydrates: 28g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 1062mg | Potassium: 1176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11270IU | Vitamin C: 94.5mg | Calcium: 149mg | Iron: 2.4mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Achari Chicken - Instant Pot & Stove Top Recipe

Achari Chicken which literally means "pickled" chicken is made with pickling spices. This North Indian curry uses an unbelievably flavorful combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds for a warm, rich, pickle-flavored curry with smokey aromas.

Achari Chicken served with naan and rice
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My mouth starts to water as I describe this dish. I grew up eating homemade pickles and the spices always made me curious as the flavors are so much intense. One of the spices used in making Indian pickles in nigella seeds known as Kalonji in India and I am so excited to introduce this new spice to you via this spicy, finger-licking chicken curry.

Served with cumin rice or steamed basmati rice and a side of warm parathas to wipe up the curry sauce, this Achari Murgh (Pickled Chicken Curry) is a must-try. It comes together in less than 30 minutes in the Instant Pot Pressure Cooker.

Achari Chicken Curry in a white bowl

Spices

Here are few unique must-have whole spices to make the best Achari Chicken curry

  1. Kalonji - These tiny black onion seeds look similar to black sesame seeds but with a different flavor profile. Frying them in hot oil for a few seconds releases a load of nutty, smokey, piquant flavors
  2. Fennel Seeds - Often chewed as an after-dinner digestive, these sweet, anise-flavored morsels add a hint of sweetness to this curry
  3. Fenugreek Seeds - This bittersweet spice has an undertone of maple syrup and works really well with coriander, cumin, and red chile powder. Briefly frying them in the tadka (tempering) help reduce bitterness and add a ton of nutty-smokey flavors
  4. Mustard Seeds - These pungent, nutty seeds are essential in pickles and curries. Adding them to a hot tadka make them crackle and pop to release their earthy flavor
  5. Cumin Seeds - Also known as Jeera, cumin adds nutty, warm flavors and dimensions to this curry
Spices for chicken curry

Once you have these spices the other ingredients are pretty basic and you probably already have them in your pantry.

Tips

  • I like bone-in chicken drumsticks in this recipe. To remove the skin on the drumsticks, simply grab the skin with a paper towel and pull it back towards the narrow end. Any other skinless, bone-in cut of chicken will also work well
  • If using boneless chicken, cut the chicken into 2-inch pieces and pressure cook for 5 mins followed by natural pressure release
  • Make sure not to over fry the whole spices, especially the fenugreek seeds as they can get bitter. Turn off the sauté mode once the mustard seeds start to pop.
  • Remember to deglaze the pot after adding water and turn off the sauté mode so it will stop the liquids from evaporating and preventing the "BURN" error
  • Do not mix in the tomato paste as it can get stuck to the bottom of the pot and cause a "BURN" error
  • Do not add cold yogurt directly to the hot curry. Mix a few spoonfuls of hot gravy to the yogurt which will bring up the temperature of cold yogurt. This, in turn, prevents the yogurt from curdling in the curry

Steps

Step 1: Set the Instant Pot to Sauté mode and heat oil. Add the mustard seeds and once they start to pop add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds. Add the sliced onion and mix well. Add whole red chilies and saute for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic paste, turmeric, chili powder, salt, and mix well.

Frying spices and onions in the Instant Pot

Step 2: Turn off sauté mode, add ½ cup of water and deglaze the pot. Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Layer the tomato paste on top and do not mix. Close the Instant Pot and pressure cook for 6 minutes followed by natural pressure release.

Chicken ready to be pressure cooked

Step 3: Open the Instant Pot and add some hot gravy to the bowl of yogurt and stir. This helps bringing up the temperature of cold yogurt, preventing it from splitting in the curry. Add the curried yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

Adding yogurt to the curry

Serving

Here are a few of options to pair this spicy Achari Chicken curry with and make a delicious homemade Indian meal

Spicy Indian food always leaves me craving for something sweet and here are a few of my favorite desserts:

Storing

Enjoy this chicken curry fresh. You can also make ahead a day before as the flavors continue to develop. Keep refrigerated for up to 5 days or freeze it for longer shelf life.

Recipe

Achari Chicken Curry served in a white bowl
Print Recipe
4.82 from 32 votes

Achari Chicken

Delicious North Indian Chicken Curry cooked with pickling spices
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner, Entree, Main Course, Main dish
Cuisine: Indian
Servings: 4
Calories: 276kcal
Author: Archana Mundhe

Equipment

Ingredients

Instructions

  • Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
  • Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
  • Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
  • Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
  • Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

Video

Notes

Stovetop Recipe:
  • Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
  • Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
  • Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked. 
  • Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed. 

Nutrition

Calories: 276kcal | Carbohydrates: 12g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1356mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg

Instant Pot Chicken Teriyaki with Pot in Pot Rice

This simple and finger-licking delicious recipe was developed over the years to satisfy the 'Mall Food Court Chicken Teriyaki' cravings of my older son. A quick and tasty dish with few pantry ingredients and fresh ginger, this Instant Pot recipe has all of your favorite Asian flavors. Cooked with Pot in Pot rice, it is a perfect meal for busy weeknights that the whole family will devour.

Chicken Teriyaki served in 2 white bowls with rice

When I first started to make this dish, it was a stovetop recipe. I would broil the chicken after it was cooked to get the charred edges. At some point, I stopped the broiling with the usual time-crunch and it still made a flavorful and satisfying meal.

Chicken garnished with sesame seed and scallions served in a white bowl

The homemade Teriyaki sauce is a pretty simple recipe with soy sauce and mirin. To make it more flavorful, I like to add fresh ginger and garlic to it. The hint of sweetness comes from the honey and we love a generous sprinkle of freshly ground black pepper too. You can always adjust the flavors of the Teriyaki sauce to your likings, some days I stir in red pepper flakes for an extra kick.

Note: I do not use some of the authentic ingredients like Sake as it could be hard to find. But I promise that this Teriyaki Chicken tastes so fresh and delicious that you will not miss it.

garnished with sesame seeds and scallions

A One Pot Instant Pot Chicken Teriyaki Meal

A couple of months ago, similar to many of my other stovetop recipes, I decided to try this recipe in the Instant Pot. I love how perfectly the chicken cooks in the Instant Pot and I do not have to worry about the size or the thickness of the chicken pieces. I often make steamed rice with the pot in pot method so we have the whole meal ready in no time. So now, this has become our go-to chicken Teriyaki recipe.

EASY Step by step recipe to make the best Instant Pot Chicken Teriyaki

Step 1: Initial Prep

Mix all the ingredients for the Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside. Add rice and water in stainless steel and set aside. You can add salt but I usually skip it as the Teriyaki chicken is nicely seasoned

homemade teriyaki sauce

Step 2: Sauté chicken & add ingredients

Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix (Photos 1 - 2)

steps one and two showing sautéing chicken in the Instant Pot

Step 3: Pot in Pot Rice (Optional Step)

Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet (photos 3 - 4)

steps three and four showing Pot in Pot rice over chicken in the Instant Pot

Step 4: Pressure Cook

Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release. Open the Instant Pot and carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to sauté (more) mode. Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off, the sauce will continue to thicken as it cools down. Garnish with sesame seeds and scallions (photos 5 - 8)

steps five through eight showing chicken cooked in Instant Pot

Optional Steps for Instant Pot Chicken Teriyaki:

  • Brown the chicken on one or both sides or simply skip this step
  • Natural Pressure release after 10 minutes or do a full natural pressure release
  • If you like "Sake" in your sauce, add it to the teriyaki sauce, and sauté for the sauce for 2 minutes so the alcohol cooks off
  • Add a teaspoon of sesame oil to the teriyaki sauce for deep earthy flavors
  • After pressure cooking is done, broil the cooked chicken in the oven for 5 minutes to get crispy/charred pieces
Chicken Teriyaki served in 2 white bowls with rice

Instant Pot accessories used

Easy, Tasty Chicken Teriyaki with fresh flavors from ginger and subtle sweetness from honey.★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Chicken Teriyaki Instant Pot
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4.5 from 8 votes

Chicken Teriyaki - Instant Pot

Easy, Tasty Chicken Teriyaki with fresh flavors from ginger and subtle sweetness from honey.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: Japanese
Servings: 4
Calories: 485kcal
Author: Archana Mundhe

Ingredients

Teriyaki sauce:

  • 3 tablespoon sweet rice wine mirin
  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoon garlic minced
  • 2 teaspoon ginger grated

Rice

Other Ingredients

  • 2 pounds boneless skinless chicken thighs
  • ¼ teaspoon freshly ground black pepper optional
  • 3 teaspoon corn starch
  • ¼ cup water

Garnish(optional)

  • ½ teaspoon brown sesame seeds
  • ½ teaspoon black sesame seeds
  • ¼ cup green scallions chopped

Instructions

  • Mix all the ingredients for Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside.
  • Optional Step if you want to make Pot in Pot Rice - Add rice and water in a stainless steel bowl and set aside.
  • Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix.
  • If making Pot in Pot Rice - Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet.
  • Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release.
  • Open the Instant Pot. Carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to saute mode.
  • Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off. Garnish with sesame seeds and scallions. Enjoy hot with steamed rice.

Video

Notes

Notes:
  1. You can also do a full natural pressure release for this recipe
  2. Chicken Thighs can be substituted with chicken breasts with the same cook time

Nutrition

Calories: 485kcal | Carbohydrates: 48g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 608mg | Potassium: 649mg | Fiber: 2g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Doro Wat - Ethiopian Chicken Stew

Doro Wat is a flavor-packed Ethiopian stew with tender cooked chicken in a fiery Berbere spiced sauce topped with boiled eggs. Traditionally slow-cooked for hours, this Instant Pot recipe delivers authentic taste in a fraction of time. So go ahead and create the flavors of your favorite Ethiopian restaurant dish at home!

Doro wot served with rice, sliced onions and lemons
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What is Doro Wat?

Doro Wat (also spelled Doro Wot, Doro We't, or Doro Wett), is a spicy chicken stew that is Ethiopia's national dish. This famous African dish has chicken simmered in caramelized onions and a robust Berbere spice blend to make a flavored packed dish.

Doro wot served with rice, sliced onions and lemons

After enjoying it for years in restaurants, I am excited to share my EASY take on the Doro Wat recipe. This is my attempt to capture the flavors using ingredients I already have in my pantry. For example, I use my homemade ghee instead of the spiced Ethiopian ghee AKA Niter Kibbeh. I also use a homemade berbere spice blend that I make using the spices in my kitchen. Best of all, this modern take on the traditional recipe always delivers 100% of the authentic flavors.

Doro wot served over paratha, with sliced onions and lemons

Instructions

Step by step recipe to make Instant Pot Doro Wat:

Step 1: Marinate the Chicken

  • Hard boil eggs. I use the Instant Pot to hard boil the eggs, but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
  • Add lemon juice and salt to chicken, mix well and keep aside
Boiled eggs and chicken marinating with lemon and salt

Step 2: Sauté onions, ginger and garlic

  • Set the Instant Pot to Sauté (Hi) mode and heat ghee
  • Add onions and sauté them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
  • Add garlic and ginger and cook for a minute
sautéing onions, ginger and garlic

Step 3: Deglaze, add chicken and spices

  • Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
  • Add the chicken and mix well
  • Layer over Berbere spice mix and tomato paste. Do not mix
cooking chicken with spices in the Instant Pot

Step 4: Pressure Cook

  • Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot
  • Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
pressure cooked doro wat
  • Stir in the reserved hard boiled eggs, garnish with chopped cilantro and enjoy hot.
doro wat garnished with cilantro

Serving

Doro Wat is traditionally served over spongy Injera bread made from Teff flour along with sides such as Misir Wat. I am yet to master the Injera bread recipe, although I enjoy this dish with homemade Parathas to mop up all that spicy delicious sauce and hot steamed rice.

Stove Top Instructions

Don't have an Instant Pot? Here is how you can adapt this recipe for stove top:

Follow the recipe as is up to step 3 above. Then mix everything with an additional cup of water and cook covered on medium-low heat for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and Berbere spice if needed. Add boiled eggs and garnish with cilantro.

Substitutions

Skinless chicken drumsticks can be substituted with bone-in or boneless thighs, whole bone-in chicken cut into pieces, or chicken breasts. For boneless breasts or thighs that are cut into small 2-inch pieces, reduce the pressure cook time to 5 minutes

Instant Pot Chicken Curries

Cooking chicken in the Instant Pot is hassle-free with perfectly cooked chicken every time. Here are some of my favorite chicken curry recipes that we often enjoy in my home:

Looking for more Instant Pot recipes? Check out this collection of 115+ quick and easy recipes

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

Doro wat garnished with cilantro
Print Recipe
4.87 from 29 votes

Doro Wot

Spicy Ethiopian Chicken Stew
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, Entree, Lunch
Cuisine: Ethiopian
Servings: 4
Calories: 399kcal
Author: Archana Mundhe

Ingredients

  • 2 pounds chicken drumsticks 8 pieces, skin removed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 2 tablespoons ghee
  • 2 large red onions finely chopped
  • 2 tablespoons ginger grated
  • 2 tablespoons garlic pressed
  • ⅓ cup Berbere spice blend
  • 2 tablespoons tomato paste
  • 4 hard-boiled eggs peeled and sliced into half

Instructions

  • Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
  • Add lemon juice and salt to chicken, mix well and keep aside
  • Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
  • Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
  • Add the chicken, layer over berbere, and tomato paste. Do not mix
  • Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
  • Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot

Video

Notes

Don't have an Instant Pot? Here is how you can adapt this recipe to make on the stovetop:

Hard boil the eggs on the stovetop. Follow the recipe above but after adding chicken, Berbere, and tomato paste, mix everything with an additional 1 cup of water and cook covered on medium-low heat for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and berbere spice if needed. Add boiled eggs and garnish with cilantro.

Note, Skinless chicken drumsticks can be substituted with:

  1. bone-in or boneless thighs
  2. whole bone-in chicken cut into pieces or chicken breasts
  3. For boneless breasts or thighs that are cut into small 2-inch pieces, reduce the pressure cook time to 5 minutes

Nutrition

Calories: 399kcal | Carbohydrates: 16g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 324mg | Sodium: 1439mg | Potassium: 571mg | Fiber: 8g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 15mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Sweet & Tangy Asian Chicken Lettuce Wraps

Served over butter lettuce, these light, and bright Asian Chicken Lettuce Wraps are loaded with tender chicken, cooked in a sweet and sour sauce along with fresh ginger, garlic, celery, and carrots. A gluten-free and dairy-free meal starting from freezer to dinner table that is cooked in under 45 minutes using the Instant Pot Pressure cooker.

sweet and tangy asian chicken lettuce wraps on 2 plates and asian chicken in white bowl

I am so excited to add these healthy Asian Chicken lettuce wraps along with chicken lettuce wraps with tandoori chicken and vegetarian lettuce wraps with spicy tofu in our weekly meal plans. They are perfect for family meals and can also be made ahead for easy entertaining. You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey.

sweet and tangy asian chicken in white bowl with spoon

This delicious Chicken Lettuce recipe is from the "No-Thaw Paleo Cooking in Your Instant Pot Cookbook" written by Dr. Karen S Lee who is also the author of two more successful cookbooks:

No Thaw Paleo Cooking Cookbook Cover

About the author:

When her two children were younger and she had a full-time chiropractic practice, Dr. Karen S. Lee, founder of wellness website drkarenslee.com, sometimes found it difficult to make time for healthy and well-rounded meals. Especially when she would realize that she had forgotten to take meat out of the freezer earlier in the day.

With the help of the Instant Pot, however, Karen learned that there is now no need to take the time to thaw ingredients. In her third cookbook, NO-THAW PALEO COOKING IN YOUR INSTANT POT®: Fast, Flavorful Meals Straight from the Freezer, Karen provides all the tools, including a No-Thaw Cooking Tips section, to help readers create 75 delicious, from-frozen, Paleo recipes quickly and with ease.

“This cookbook is all about using the Instant Pot to help you put healthy meals on the table despite your busy life,” writes Karen in her introduction.

How to make Sweet and Tangy Chicken Lettuce Wraps:

Step 1: Cook the frozen chicken in flavorful sauce

Turn on the Instant Pot by pressing the “Pressure Cook/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken. Close the lid tightly and move the steam release handle to “Sealing.”

When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully. Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.

steps one through four showing cooking chicken in the Instant Pot

Step 2: Sauté fresh veggies and cook with the chicken

Add the avocado oil in the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper and orange zest. Stir well.

Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cook/Manual” button and set the timer for 10 minutes on HIGH pressure.

steps five and six showing adding the vegetables to Instant Pot

Step 3: Finish the filling

Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside. When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to drop down. Press “Cancel,” and then “Sauté.”

Open the lid carefully and stir in the scallions (reserve 1 tablespoon for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens.

steps seven and eight showing adding slurry to instant pot

Press “Cancel,” ladle about 1 cup of sauce into a bowl, and reserve for serving. Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

asian chicken on lettuce wrap on white plate

How to serve Asian Chicken wraps:

Butter Lettuce also known as Boston or Bibb Lettuce as recommended by Karen, are best to serve these asian chicken wraps. They are soft, melt-in-your-mouth and pliable with a mild buttery taste. They are available in most grocery stores such as stop & shop, whole foods etc.

You can also use small romaine lettuce or crunchy iceberg lettuce to serve the chicken. For a more filling meal, serve the sweet and tangy chicken over steamed rice.

2 sweet and tangy asian chicken lettuce wraps on white plate

Tips and substitutions on making Asian Chicken Wraps

  • If using fresh chicken instead of frozen, cut the chicken into bite sizes pieces. Sauté fresh veggies and cook the chicken along with the orange juice, tamari (or coconut aminos), raw honey, and mirin for 6 minutes followed by 10 minutes natural pressure release
  • Tamari or coconut aminos can be substituted with Soy Sauce if you are ok with gluten
  • You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey
  • Corn starch can be used instead of tapioca flour if you are not on a paleo diet

No-Thaw Cooking Tips from Dr.Karen S. Lee

Here are a few of the important tips from the No-Thaw Paleo Cooking in your Instant Pot Cookbook:

  • Meat Size - Cooking frozen meat that is 2 pounds or smaller results in more even cooking and a more tender texture.
  • Inner Pot Size - Before you freeze any meats, make sure the full width of all the pieces is less than 8 ⅝th inches wide. This is the diameter of the inner pot of the Instant Pot. You also want to pay attention to the height of the pot (6 ⅓ inches) and be sure not to fill the pot more than ⅔ full. Take the meat out of the original package and freeze it in the shape and size of the inner pot, so it's easy to cook it without defrosting.
  • Before Freezing - Take the chicken out of the original packaging and wrap it well with freezer paper or place it in a container or ziplock freezer bag. Don't forget to remove the paper that lines the tray that the meat was packaged in. Be sure to label the container or the bag clearly. Frozen meats are harder to recognize, so clearly label the type of meat, weight, and date.

For more awesome tips on how to cook delicious meals using frozen meats, seafood and veggies order a copy of The No-Thaw Paleo Cooking with your Instant Pot Cookbook today!

asian chicken on lettuce wrap on white plate

Recipe reprinted with permission from No Thaw PaleoCooking in your Instant Pot by Dr. Karen S. Lee, Page Street Publishing Co. 2019. Photo Credit: Donna Crous.

More family favorite meals that are easy and delicious:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

sweet and tangy asian chicken lettuce wraps
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5 from 3 votes

Sweet and Tangy Chicken Lettuce Wraps

Plain chicken is well, too plain. But not when you add all sorts of goodies on top and wrap it up in buttery lettuce with sweet and tangy sauce. You can adjust the sweetness by omitting or reducing the honey amount to make them Keto or low-carb friendly.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner, Lunch
Cuisine: Chinese
Servings: 4
Calories: 337kcal
Author: Archana Mundhe

Ingredients

  • ¼ cup freshly squeezed orange juice
  • ¼ cup tamari or coconut aminos
  • 2 tablespoon raw honey
  • 1 tablespoon mirin or rice vinegar
  • 1 lb frozen boneless skinless chicken thighs
  • 2 tablespoon avocado oil
  • 1 cup diced onion
  • 1 tablespoon finely minced or pressed garlic
  • 2 celery diced
  • 2 carrots diced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon grated orange zest
  • 1 tablespoon tapioca flour
  • 2 tablespoon water
  • 3 scallions chopped ½ cup, divided
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon white pepper
  • 1 or 2 small heads of bib butter or baby romaine lettuce leaves
  • 1 cucumber julienned
  • ½ cup sliced radishes
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon black sesame seeds

Instructions

  • Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken.
  • Close the lid tightly and move the steam release handle to “Sealing.”
  • When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully.
  • Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.
  • Add the avocado oil to the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper, and orange zest. Stir well.
  • Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cooker/Manual” button and set the timer for 10 minutes on HIGH pressure.
  • Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside.
  • When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to dropdown. Press “Cancel,” and then “Sauté.”
  • Open the lid carefully and stir in the scallions (reserve 1 tablespoon [3 g] for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens. Press “Cancel,” ladle about 1 cup (240 ml) of sauce into a bowl and reserve for serving.
  • Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 28g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 782mg | Potassium: 774mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6737IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 2mg

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Instant Pot Brown Rice Chicken Biryani

This Brown Rice Chicken Biryani is a healthier version of my popular Chicken Biryani. It is cooked with brown basmati rice, chicken breasts, fresh herbs, and warm aromatic spices. Served with cooling raita this my favorite feel-good comfort food!

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After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown rice. My initial thinking was that it is not going to work out with the flavors and moreover the textures with the chicken and Rice cooking together.

Then I started experimenting with brown rice. More I started cooking with it, I figured out that soaking it can drastically change the cooking time, especially with Instant Pot. After a few tries, I was able to come up with this recipe that has tender cooked chicken with perfectly cooked brown rice. 

I would have never thought of making Biryani with brown rice if not for you guys, so THANK YOU!! This delicious biryani is now on repeat in my kitchen.

brown rice chicken biryani

Here is the recipe with my expert tips and all it needs is some extra prep time or a little bit of planning.

Tips

Here are my PRO tips for the best Brown Rice Chicken Biryani:

  • Soak the brown rice for 3 hours in warm water.
  • Pat dry the chicken before marinating to avoid access liquids. Marinate chicken breasts for at least 2-3 hours. Chicken can also be marinated overnight or up to 12 hours
  • Use plain full-fat yogurt for the marinade.
  • Use fresh garam masala. Homemade garam masala works the best!
  • Make sure all of the rice is under the liquids before closing the Instant Pot.
  • It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
  • This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
  • Lastly, although, Sauté function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions using a stovetop in a non-stick pan.  This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to “BURN” notice on the newer Instant Pot’s.
  • Allow natural pressure release so the rice continues to cook and the chicken breasts cook tender and juicy
    Chicken drumsticks or chicken thighs can also be used in this recipe with same pressure cook time

"BURN" ERROR

I see "BURN" on the Instant Pot, HELP!!

Instant Pot is a smart pressure cooker and will show "BURN" if the there are not enough liquids for it to come to pressure (Especially true for newer models). This happens for few reasons:

  1. The recipe does not have enough thin liquids
  2. You forgot to add the liquids
  3. The sealing ring is loose or not secure
  4. You forgot to put the sealing ring on the lid
  5. The bottom of the Instant Pot got burnt during saute process.

How to avoid the BURN:

  1. Make sure your recipe has enough thin liquids
  2. Make sure that the liquids have not evaporated by the time you close the lid
  3. Make sure the sealing ring is on and properly secure. If your sealing ring has become loose, place it in the freeze for an hour.
  4. Lastly, deglaze the pot. In this recipe after the onions are sautéed the bottom of the pot may get browned. So it is important to remove this browning which is called deglazing the pot. Turn the saute mode off and either using some of the marinated chicken or 2 tablespoons of water scrape the bottom of the pot with a wooden spatula. This will remove any browned bits from sautéing of the onions. This is an important step especially for Biryani recipes and will help the Instant Pot come to pressure and also prevent “BURN” signal.
brown rice chicken biryani

Instructions

Step by step Recipe for Instant Pot Brown Rice Chicken Biryani:

step 1: Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours. Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours (photos 1 - 2).

soaked brown rice and marinated chicken

step 2: After about 2-½ hours, turn Instant Pot to Saute(Hi) mode and add 1 tablespoon of ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani (photos 3 - 4).

photos showing how to caramalize onions for biryani

step 3: Add the remaining 1 tablespoon of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions (photos 5 - 6).

cooking marinated chicken in instant pot

step 4: Drain the rice and gently pour it over the chicken. Spread the rice evenly over the chicken. Add 1-½ teaspoon of salt. Add 1 cup of water. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids. Close Instant Pot and turn the pressure valve to sealing. Set to Manual mode for 10 mins. Allow Natural Pressure Release. Open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes (photos 7 - 8).

steps seven and eight of making biryani

step 5: Garnish with the remaining caramelized onions, saffron and cilantro.

brown rice chicken biryani

Serving

Serve with yogurt-based raita, boiled egg, and a fresh lime wedge! I love serving Mango Lassi or homemade lemonade with this Biryani. It also can be refrigerated for up to 5 days. To reheat simply microwave.

Spicy foods always leave me craving for something sweet and here are my go to desserts that pair well with Biryani:

FAQ

Can I use lamb instead of chicken?

Yes! Marinade the lamb using the same ingredienst as the chicken. Here are 2 options to adjust cook time for Lamb Biryani:

  1. Pressure Cook the marinated lamb for 20-25 mins on meat/stew setting. Then add the soaked brown rice and follow the remaining recipe.
  2. Pressure Cook the marinated lamb for 15 mins on meat/stew setting. Then add unsoaked brown rice, with extra ½ cup of water and cook for 20 mins with natural pressure release.

What is the best brown rice for this recipe?

  • You can use any variety - brown basmati, brown jasmine or short grain brown rice such as Sona Masoori
  • Some of my readers have also made this recipe using the instant cook brown rice which does not need to be soaked. Simply adjust the cook time to 6 minutes followed by natural pressure release

Here is the you tube video that shows how easy it is to make this brown rice chicken biryani:

Love one-pot Indian meals? Here are more Instant Pot Biryani recipes that we have on repeat!

Enjoy brown rice? Check out this recipe that explains how to cook Instant Pot brown rice 2 ways!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

brown rice chicken biryani
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4.5 from 44 votes

Brown Rice Chicken Biryani - Instant Pot

A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.
Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 483kcal
Author: Archana Mundhe

Ingredients

Marinade

Remaining Ingredients

  • 2 cups brown basmati rice
  • 1 jalapeno sliced into 8 wedges optional for extra spicy **
  • 2 tablespoons ghee divided
  • 1 large onions thinly sliced
  • 2 bay leaves
  • 1½ teaspoon kosher salt
  • 1 teaspoon saffron mixed in 1 tablespoon warm milk
  • 4 boiled and shelled eggs optional

Instructions

  • Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
  • Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
  • After about 2-½ hours, turn Instant Pot to Saute(Hi) mode and add half of the ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
  • Add remaining to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
  • Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1½ teaspoon of salt. Add 1 cup of water.
  • Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
  • Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
  • Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
  • Gently fluff and mix the rice with the chicken on the bottom of the pan.
  • Garnish with the remaining caramelized onions, saffron and cilantro.
  • Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.

Video

Notes

** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
You can replace chicken breasts with bone-in chicken pieces, chicken thighs, or drumsticks for the same cook time. 

Nutrition

Calories: 483kcal | Carbohydrates: 53g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 1574mg | Potassium: 807mg | Fiber: 3g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 6.4mg | Calcium: 74mg | Iron: 1.9mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Update Notes: This recipe was originally posted in Nov 2017, but was updated in Oct 2019 with new photos and information.

Pulled Butter Chicken Sandwiches

EASY pulled butter chicken sandwiches topped with cool, crunchy cucumber raita. This Indian-inspired pulled chicken sandwich recipe is made in the Instant Pot and is perfect for feeding a crowd for your next potluck, BBQ, or gathering!

Pulled chicken sandwiches with cucumber rait on the side

Inspiration for my recipes comes from so many different places. This spin on our favorite butter chicken comes from your requests for easy, crowd-friendly summer recipes with Indian flavors. And, I also tested a hack I saw on Instagram - and this one works!  I used a hand mixer to shred the butter chicken resulting in a pulled butter chicken sandwich!

I LOVE how effortless and quick it is to cook tender and juicy chicken in the Instant Pot that it shreds in minutes. This has been our go-to dish for entertaining and also part of our dinner rotation. In addition to making the shredded chicken sandwiches, you can also serve the chicken over tacos, burritos, quesadillas. And, for a low-carb diet, serve it over a salad, riced cauliflower, or in lettuce cups.

What is Butter chicken?

Butter Chicken or chicken makhani is a heavenly tasting, tomato-based curry that is creamy, spicy highlighting the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. This restaurant-favorite curry also has a hint of sweetness that adults and children love.

Traditionally butter chicken is cooked with lots of butter and cream. My healthier butter chicken recipe uses homemade ghee instead of butter and coconut cream instead of regular cream and with the same flavors.

Pulled chicken served on brioche buns

Tips

Here are some expert notes on Instant Pot Pulled Chicken:

  1. The unsweetened coconut cream used in the recipe (not to be confused with the sweetened coconut cream used primarily in cocktails) can be found canned in grocery stores. It can be replaced with cream from a can of regular full-fat coconut milk. Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from the water, then open the can and scoop off the cream from the top of the coconut water.
  2. For frozen chicken breasts Increase the pressure cook time to 15 minutes. Follow the same timings for chicken thighs or chicken on the bone.
  3. Although you can puree tomatoes at home, I love Pomi strained tomatoes in this recipe. They are flavorful and add a beautiful orangeish hue to the final dish.

Instructions

Step by step Instant Pot Pulled Butter Chicken Sandwiches recipe:

  • Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
steps to show how to make pulled chicken sandwiches
  • Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot.  Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred them using forks. Then return the shredded chicken back to the pot. 
cooked chicken in Instant Pot
  • Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through about 2 minutes. Press the Cancel button to turn off the Instant Pot. Go ahead, double up the recipe and you have delicious pulled chicken for a crowd!
pulled chicken in Instant Pot

Serving

Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita (see recipe below). To make the meal even more delicious serve it with Spicy Mango Salad or the versatile and easy Fiesta Quinoa Salad!

Here are some of my favorite toppings to serve with the Pulled Chicken:

  • cooling cucumber raita with yogurt
  • Diced red onions, cilantro, and a squeeze of fresh lime
  • Shredded red and green cabbage or cole slow
Pulled chicken sandwich served with cucumber raita

Raita

Here is my quick and easy Cucumber Raita Recipe:

In a small bowl, add peeled and grated cucumbers and whisked greek yogurt. Stir in salt and ground cumin and garnish with cilantro.

cucumber raita with ingredients.

Looking for more easy dinner party ideas or quick weeknight meals? Here are some of our favorite recipes:

Enjoy chicken curry? Here are some of our family favorite recipes:

  • chicken tikka masala - A classic restaurant favorite dish with a simplified Instant Pot recipe
  • mom's chicken curry - My mom's signature dish, this recipe uses her 21-spice garam masala and is unbelievably tasty
  • chicken korma - My simple take on a chicken curry with a light yogurt sauce for a quick weeknight meal
  • shahi chicken korma - A royal dish with creamy cashew-based curry, this korma is sure to impress everyone
  • karahi chicken - Spicy, gingery homestyle chicken curry that is simple yet packed with flavors

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

pulled butter chicken sandwich
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4.8 from 20 votes

Pulled Butter Chicken Sandwiches

EASY pulled butter chicken sandwiches topped with cool, crunchy cucumber raita.
Prep Time15 mins
Cook Time30 mins
Course: dinner, Entree, Lunch
Cuisine: American, Indian
Servings: 6
Calories: 351kcal
Author: Archana Mundhe

Equipment

Ingredients

Cucumber Raita

  • 3 persian cucumbers
  • 1 cup greek yogurt or plain yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • 1 tablespoon cilantro chopped

To Serve

  • 6 to 12 Brioche buns

Instructions

  • Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot.  Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred then using forks. Then return the shredded chicken back to the pot.
  • Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
  • To make the cucumber Raita, in a small bowl, add peeled and grated cucumbers and whisked yogurt. Stir in salt and ground cumin and garnish with cilantro.
  • Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 11g | Protein: 36g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 918mg | Potassium: 923mg | Fiber: 2g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Chicken Tinga Tacos

Chicken Tinga is a Mexican dish with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with crunchy purple cabbage, radishes or red onions, creamy avocado, and crumbly cheese it makes a perfect meal.

Chicken Tinga Tacos with lime wedges on the side
Note: The original recipe posted in May 2017 has been updated with detailed step by step photos.

These Instant Pot Chicken Tinga Tacos are our family favorite. The best part is that we can make the shredded chicken ahead of time since the flavors only get deeper and earthier over time.

Bowls with Chicken Tinga, corn tortilla and toppings in multiple bowls

Serve these Chicken Tinga Tacos with crunchy, colorful toppings such as shredded purple/green cabbage, corn, red onions, and cilantro, a generous sprinkle of favorite Mexican cheeses: pepper jack, cotija, or queso fresco. Then, add a dollop of creamy guacamole or this incredibly delicious Cilantro Jalapeno Sauce from my favorite blogger - Palak Patel. This addicting & versatile sauce needs a few basic ingredients and is ready in under 5-mins. Check out more recipes using this sauce on The Chutney Life.

Tinga

Tinga is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. It is made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo sauce sliced onions and garlic. Often, it is served on a tostada and accompanied by a layer of refried beans, and you can top it with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa.

Here are just a few reason why you will love this incredibly delicious Chicken Tinga:

  • Quick & EASY to make in the Instant Pot and can be made-ahead
  • Crowd pleaser, no-fail recipe
  • Gluten-free with corn tortillas
  • Can be made low carb by serving over chopped romaine

Note: Although I LOVE making this Chicken Tinga recipe in the Instant Pot, it will also work great in a slow cooker or stovetop. Just adjust the timings so that the chicken is cooked soft and can be easily shredded! 

Steps

Here is my step by step recipe with photos:

  • Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside. Tip: Double up all the ingredients here, so you can use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves. This will make a little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!
Tinga sauce made in food processor
  • Turn the Instant Pot to Sauté mode and heat oil. Add sliced onions and cook for a minute with a glass lid on, followed by diced tomatoes, chicken breasts, broth, and salt. Then, pour the pepper puree over the chicken breasts. Following this, select the Manual/Pressure Cook (HI) option and adjust the cooking time to 8 minutes.
onions being sauteed, chicken and sauce added to the Instant Pot
  • Allow 10 minutes of natural pressure release. Next, open the Instant Pot, take the chicken out and shred it using two forks. Afterward, put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
cooked chicken tinga in the Instant Pot

Serving

To serve, cook the corn tortilla directly over medium flame until it gets a few charr marks. You can also cook the tortillas on a cast-iron skillet. Serve with cabbage, red onions, cilantro, guacamole, cheese, and a squeeze of fresh lime!

Chicken Tinga Tacos with lime wedges on the side

Our favorite Mexican Cheeses to sprinkle over Tinga Tacos:

  • Cotija - Aged cheese made with cow milk, is mild, salty, and crumbly
  • Queso Fresco - Fresh cheese made with cow milk is similar to feta and has a salty-sour kick
  • Pepper Jack - Semi-soft cheese with peppers and chilies with a creamy, delicate taste
  • Check out more on different Mexican Cheeses at Bon Appetit

If you love Mexican food like us, please check out our other favorite recipes:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

3 Chicken Tinga Tacos on parchment paper with lime wedges
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4.76 from 61 votes

Instant Pot Chicken Tinga

An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Mexican
Servings: 6
Calories: 471kcal
Author: Archana Mundhe

Ingredients

Sauce

  • ½ can chipotle peppers in adobo
  • 1 large tomato quartered
  • 4 garlic cloves

Other Ingredients

To serve:

  • 12 corn tortillas
  • ½ cup cilantro chopped
  • 4 radishes thinly sliced
  • 1 cup cabbage shredded (purple or green)
  • 1 avocado mashed
  • ½ cup pepper jack cheese or cotija or queso fresco (optional)
  • 1 lime cut in wedges

Instructions

  • Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside.
  • Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with a glass lid on. Add diced tomatoes, chicken breasts, broth, and salt. Pour the pureed sauce over the chicken breasts. Pressure Cook for 8 minutes.
  • Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
  • To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, avocado, cheese, and a squeeze of fresh lime.

Video

Notes

Tip
Use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves to make a little over a cup of sauce. Use half and freeze half for later. 
Low Carb Option
To serve as a low carb option, serve the chicken tinga with all the toppings on a bed of chopped romaine lettuce instead of tortilla

Nutrition

Calories: 471kcal | Carbohydrates: 39g | Protein: 40g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1459mg | Potassium: 1060mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2482IU | Vitamin C: 23mg | Calcium: 147mg | Iron: 3mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Chicken Enchilada Quinoa

The goodness of an enchilada with a healthy addition of quinoa, cooked in one pot for a quick meal or a relaxed weekend dinner on the couch. This Chicken Enchilada Quinoa is packed with all our favorite Mexican flavors and topped with melty cheese.

2 bowls of chicken enchilada quinoa garnished with cilantro and scallions

Quinoa

For some of you who may not have tried quinoa, this is a great recipe to try. It is flavorful and quinoa incorporates so well with all the other ingredients. Pronounced as "Keen-Wah", quinoa is a seed and not a grain. Quinoa is a whole protein with all of the nine essential amino acids. Additionally, it is naturally gluten-free and a great source of protein for vegetarians.

What is Chicken Enchilada Quinoa?

  • Classic enchiladas with a twist!
  • This Chicken Enchilada Quinoa recipe uses quinoa instead of the traditional tortillas.
  • Rather than layering or rolling the delicious fillings inside the tortillas, this is a faster one-pot dump-and-ready version similar to a casserole.
  • In addition, packed in this meal are all of the spicy Mexican flavors, and is also very healthy and nutritious.
White bowl with chicken enchilada quinoa and a sollop of sour cream

Quinoa is commonly sold in three colors – white/ivory, red and black. I prefer organic white/ivory quinoa which gives a fluffy post-cook texture. I like the Kirkland brand organic quinoa sold at Costco.

Note: White quinoa can have a slightly muted, bitter taste. Rinse the quinoa 2 to 3 times and drain well to remove the slightly bitter taste.

Vegetarian

Here are a few options to make Vegetarian Enchilada Quinoa

  • Substitute ground chicken with soya granules or vegan meat
  • Substitute ground chicken with vegetables like mushrooms, zucchini, or squash

Variations

  • Use homemade enchilada sauce or a good quality store-bought
  • Add 2 cups of low sodium broth instead of water
  • If you do not have taco seasoning, for each tablespoon of taco seasoning use 1 teaspoon paprika, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, and ½ teaspoon salt
  • Fire-roasted tomatoes can be substituted with fresh diced tomatoes.
Ingredients to make chicken enchilada quinoa

Steps

  • First, set the Instant Pot to saute mode and heat 1 tablespoon of oil. Next, add ground chicken and break it in with a spatula. Then, add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, chili powder, and cumin(photos 1 - 4).
steps one through four showing adding ingredients for chicken enchilada quinoa in the Instant Pot
  • Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with the pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes of natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Lastly, garnish with cilantro and scallions (photos 5 - 6).
steps five through six showing chicken enchilada quinoa cooked in the Instant Pot

Our other favorite quinoa recipes:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Chicken enchilada quinoa served in 2 white bowls.
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4.75 from 12 votes

Instant Pot Chicken Enchilada Quinoa

The goodness of an enchilada with healthy quinoa, black beans, fire-roasted tomatoes, and jalapenos, all cooked in one pot for a quick and healthy one-pot meal. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Mexican
Servings: 5
Calories: 403kcal
Author: Archana Mundhe

Ingredients

  • 1 pound ground chicken
  • 1 cups uncooked quinoa
  • 1 can 15-ounce black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can 15-ounce diced fire roasted tomatoes
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 jalapeno pepper finely chopped
  • 2 cups water
  • 1 cup enchilada sauce
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin

Optional Garnish

  • 3 green onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 avocado peeled and diced
  • 1 cup shredded pepper jack cheese or mexican cheese
  • 4 lime wedges

Instructions

  • Set the Instant Pot to saute mode and heat 1 tablespoon of oil. Add ground chicken and break it in with a spatula. Add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, taco seasoning, and cumin. 
  • Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.
  • Serve with diced avocados, pepper jack cheese, and a squeeze of fresh lime. 

Video

Nutrition

Calories: 403kcal | Carbohydrates: 46g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 527mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 4mg

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Instant Pot Chicken Mulligatawny Soup

Here is a low-carb recipe for the restaurant favorite Chicken Mulligatawny Soup! This South Indian soup is cooked in an Instant Pot with creamy coconut milk and warming spices that leaves the taste buds longing for more.

chicken mulligatawny soup served in 2 bowls

What is Mulligatawny?

The name Mulligatawny originates from the Tamil words "milagay" or "milagu" meaning pepper and "tanni" meaning water, which literally translates to "pepper-water". The soup is similar to "Rasam" which is a versatile spicy soup that is popular in southern India. Mulligatawny soup became very popular with the British when England occupied India and eventually made its way to many Indian restaurants in the UK as well as the US.

It wasn't until I moved to the US that I was introduced to it because most Indian restaurants have this soup on their menu.  Since then I have enjoyed it many times. I have also devoured the original south Indian version of this "pepper-water" soup at my friend's home.

one bowl of soup with spoon in it

I recently had the pleasure of meeting Dr. Karen Lee an accomplished holistic practitioner, and a former doctor of chiropractic medicine.  Dr. Lee started cooking Paleo-friendly foods for her family years ago to help with food allergies, and they began their Ketogenic (Keto) journey to further control inflammation and weight gain.  With the Instant Pot, she was able to turn family favorites that used to take hours into fast, stress-free meals. She has since published two cookbooks - Paleo Cooking with Your Air Fryer and Keto Cooking with Your Instant Pot.

Keto Cooking with Your Instant Pot book

I love that both these books have so many well-tested recipes that are healthy and delicious at the same time.  When I saw the recipe for Chicken Mulligatawny Soup in her Instant Pot book, I couldn't resist trying it out immediately as not only did it look tasty, but I also had most of the ingredients in my pantry. I love using Penzey's hot curry powder in this recipe but you can also easily substitute it with garam masala, cumin powder, and turmeric.

photo of chicken mulligatawny soup served in 2 white bowls

Traditional Chicken Mulligatawny Soup uses ingredients like lentils, potatoes, flour, rice, heavy cream, etc. to add creaminess to the soup.  I love that this keto-friendly version uses cauliflower rice and coconut milk to add the same creamy texture. Spices such as black pepper, curry powder, nutmeg, and thyme that Dr. Lee uses definitely leave our taste buds longing for more.

ingredients for Chicken Mulligatawny Soup on a cutting board

Variations

Here are a few variations I made to the original recipe:

  • Made the recipe for 6 servings
  • Added ghee instead of butter
  • Used boneless, skinless thighs instead of bone-in thighs
  • Reduced the cooking time to 10 minutes instead of 15 minutes since I used boneless thighs
  • Substituted Curry powder with - ½ teaspoon garam masala, ½ teaspoon ground cumin, ¼ teaspoon turmeric
  • Added 1 teaspoon of ground black pepper instead of ½ teaspoon as we love our soup a bit spicy
  • Used 2 cups of low-sodium chicken broth
  • Used 1 cup coconut milk

Instructions

Instant Pot Chicken Mulligatawny Soup step by step recipe:

  • Turn the Instant Pot to Saute mode and melt ghee. Add onions and ginger and saute for 2 minutes. Stir in celery and carrots and cook for another 1 minute (photos 1 - 2).
Steps 1 and 2 showing vegetables being sautéed in the Instant Pot
  • Add remaining ingredients except for coconut milk and cilantro. Hit "Cancel". Close the Instant Pot lid and turn the pressure valve to sealing. Set the Instant Pot to Pressure Cook/Manual(Hi) for 10 minutes followed by 10 minute natural pressure release (photos 3 - 6).
Steps 3 through 6 showing adding chicken, cauliflower and broth to Instant Pot
  • Release the remaining pressure by turning the pressure valve to venting. After the float valve drops down open the Instant Pot. Optional step - You can shred the chicken using forks and add it back into the soup. Stir in coconut milk and cilantro (photos 7 - 8).
Steps 7 and 8 showing stirring in coconut milk and cilantro to cooked soup
  • Ladle the soup into bowls and garnish with more cilantro and black pepper. 
one bowl of chicken mulligatawny soup with spoon in it

Did you enjoy this low carb soup? Here is another recipe you may want to try next:

Chicken Coriander Soup

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

chicken mulligatawny soup served in 2 white bowls garnished with cilantro
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4.88 from 8 votes

Chicken Mulligatawny Soup

Flavourful low carb South Indian Soup made with coconut milk and spices that is keto-fied with cauliflower.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Indian
Servings: 6
Calories: 330kcal
Author: Archana Mundhe

Ingredients

  • 3 tablespoons ghee
  • 1 small yellow onion diced
  • 1 tablespoon ginger grated
  • 1 celery stalk chopped
  • 2 carrots peeled and diced
  • 2 teaspoons curry powder or ½ teaspoon garam masala, ½ teaspoon ground cumin and ½ teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon dried thyme
  • 1½ pounds boneless skinless chicken thighs or chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups cauliflower rice or finely minced cauliflower florets
  • 1 cup full fat coconut milk
  • ¼ cup fresh cilantro chopped, plus 1 tablespoon for garnish

Instructions

  • Turn the Instant Pot to Saute mode and melt ghee. Add onions and ginger and saute for 2 minutes. Stir in celery and carrots and cook for another 1 minute. 
  • Add remaining ingredients except for coconut milk and cilantro. Hit "Cancel". Close the Instant Pot lid and turn the pressure valve to sealing. Set the Instant Pot to Pressure Cook/Manual(Hi) for 10 minutes. See notes if using chicken breasts.
  • Allow natural pressure release and open the Instant Pot.
  • Take out the chicken and shred it into bite-sized pieces and add it back to the soup. Stir in coconut milk and cilantro. Ladle the soup into bowls and garnish with more cilantro and black pepper. 

Notes

Notes:
  1. For Bone-in chicken thighs, increase the pressure cook time to 15 minutes 
  2. If using chicken breasts pressure cook on poultry mode for 13 minutes followed by natural pressure release. This helps keep the chicken breasts tender and shred easily

Nutrition

Calories: 330kcal | Carbohydrates: 8g | Protein: 28g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 497mg | Potassium: 776mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3440IU | Vitamin C: 19.1mg | Calcium: 37mg | Iron: 2.5mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Chicken Tikka Masala

Chicken Tikka Masala, a restaurant favorite, is a rich-creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.

Chicken Tikka Masala served over white rice with naan and raita on the side

Chicken Tikka Masala is a restaurant-favorite Indian Curry with chunks of marinated chicken in a rich-creamy tomato-based sauce. Traditionally, the marinated chicken is grilled in a tandoor oven before adding it to the creamy curry. Many places like Northern India, Scotland, and the United Kingdom claim to be the birthplace of this curry. It has also been declared Britain's National Dish and popularly known as Tiki or Tikki Masala in the US!

Instant Pot

So why do I like to cook Chicken Tikka Masala in the Instant Pot? Here are just a few reasons:

  • I have been making Chicken Tikka Masala with the traditional method for years. And everyone who has will agree that it involves multiple steps and uses multiple pots and pans. The bigger problem to me, many times I ended up with dry, overcooked chicken. With Instant Pot, the chicken is tenderly cooked every single time.
  • With Instant Pot, I can cook the sauce and the chicken at the same time! HUGE TIME SAVER!! I like to cook the chicken on a tall trivet and not in the sauce directly to maintain the traditional texture and consistency of this dish.
  • The sauce cooked in the main pot is then pureed to a creamy consistency using an immersion blender in the pot itself! No need to transfer the hot curry into a blender.
  • Lastly, if you miss that smoky char-grilled flavor, simply broil the cooked chicken in the oven or using an air-fryer lid.

Note: If you don't own an Instant Pot I've got you covered. Here's my easy Slow Cooker Chicken Tikka Masala.

Large platter with chicken tikka masala, rice and naan

Tips

Here are my PRO tips for no-fail Chicken Tikka Masala in the Instant Pot:

  • Use plain, full-fat, or greek yogurt for the marinade
  • Pat dry the chicken to avoid extra liquids in the marinade
  • Marinate for 4 hours or overnight
  • Discard any leftover marinade or brush on the chicken for spicier curry
  • Can substitute 1.5 cups of pureed or diced tomatoes for fresh tomatoes
  • Homemade garam masala brings out the authentic flavors
  • Can substitute any mild red chili powder for Kashmiri red chili powder

Steps

Here is my easy Step by step recipe:

Step 1: Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts. Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken breasts and allow it to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well (photos 1 - 4).

Step 2: Set the Instant Pot to Sauté mode and melt butter or oil. Add onions and saute for 2 minutes. Next, add ginger, garlic and mix well, followed by tomatoes, turmeric, salt red chili powder, and garam masala. Mix well, and then press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed (photos 5 - 8).

photos five through eight of making chicken tikka masala

Step 3: Place the tall trivet in the main pot and the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10 minutes natural pressure release (photos 9 - 10).

photos nine and ten of making chicken tikka masala

Step 4: Open the Instant Pot. After that, take the chicken and the trivet out.  Using an immersion blender, blend the sauce until smooth and bring the sauce to boil on saute mode (photos 11 - 14).

steps eleven through fourteen of making chicken tikka masala

Step 5: Stir in cream, fenugreek leaves, and sugar. Note the optional step is to broil the cooked chicken for 5 minutes to get some char marks. Cut the chicken into 2-inch chunks and add it to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro (photos 15 - 16).

Serving

Serve with warm naan or homemade Parathas. For a gluten-free Indian meal, serve it with Cumin Rice, Steamed Basmati rice, Brown rice. Pair it with cooling Beet Raita to make a complete meal. And don't forget the super-easy Mango Lassi drink to make it a 5-star meal!

Tip - I LOVE the naan from Trader Joe's - both frozen and not frozen ones. Also, the fresh naan at Whole Foods are delicious

Chicken Tikka masala served with rice, naan and raita

Video

Enjoy Indian curries? Here are some of my popular Instant Pot curry recipes:

Looking for vegetarian options or trying to include more plant-based meals in your diet? Then check out my easy vegetarian recipes for dinner.

Recipe

big white platter with a bowl of chicken tikka masala, 2 bowls of white basmati rice, naan and lemon wedges on the side
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4.68 from 75 votes

Chicken Tikka Masala - Instant Pot

A restaurant favorite, creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.
Prep Time10 mins
Cook Time30 mins
Marinate Time20 mins
Total Time1 hr
Course: Entree
Cuisine: Indian
Servings: 5
Calories: 291kcal
Author: Archana Mundhe

Equipment

Ingredients

Marinate:

Sauce/Curry:

Instructions

  • Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts. Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken breasts and allow to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well.
  • Set the Instant Pot to Saute mode and heat butter or oil. Add onions and saute for 2 minutes. Add ginger, garlic and mix well. Add tomatoes, turmeric, salt red chili powder, and garam masala. Mix well. Press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed.
  • Place the tall trivet in the main pot. Place the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10-minute natural pressure release.
  • Open the Instant Pot. Take the chicken and the trivet out. Using an immersion blender, blend the sauce until smooth and bring the sauce to boil on saute mode.
  • Stir in cream, fenugreek leaves, and sugar. Note the optional step is to broil the cooked chicken for 5 minutes to get some char marks. Cut the chicken into 2-inch pieces and add them to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro.

Video

Notes

Notes:
  1. Use plain full fat or greek yogurt for the marinade
  2. Pat dry the chicken to avoid extra liquids in the marinade
  3. Discard any leftover marinade or brush it on the chicken for spicier curry
  4. 1 cup of pureed tomatoes can be substituted for fresh tomatoes
  5. Homemade garam masala brings out the best flavors
  6. Any mild red chili powder can be substituted for Kashmiri red chili powder

Nutrition

Calories: 291kcal | Carbohydrates: 10g | Protein: 31g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 1358mg | Potassium: 718mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1164IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg

Note: The original recipe posted in Apr 2018 has been updated with detailed step by step photos. 

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Quick White Chicken Poblano Chili - Instant Pot

Quick White Chicken Poblano Chili - Delicious and hearty, one-pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.

two bowls of white chicken poblano chili with spoons in them

This simple and versatile chili recipe can be easily changed to your preference and taste. This one-pot meal can be made in under 30 minutes and best of all is a pretty hands-off recipe. Although the recipe calls for 10 min natural pressure release, you can also allow full natural pressure release as the chili will not overcook.

What are Poblano Peppers:

Thick, dark green-skinned peppers supposedly named after their place of origin the state of Puebla in Central Mexico. These medium spiced peppers add intense flavors and spice to dishes. Poblano flavors are often roasted to bring out the smokey flavors. I love them in this chili as the pressure cooking helps bring out the smokey flavors without having to go through the extra step of roasting the chilies.

vegetables for chili on marble cutting board
Quick White Chicken Poblano Chili

What is Masa Harina?

Used as a thickener in this recipe, masa harina is dried corn dough used to make corn tortillas. If you do not masa harina you can use corn starch instead.

ingredients in white bowls for white chicken poblano chili

How to make this quick Poblano Chicken Chili in the Instant Pot:

  • Heat oil and add roasted ground cumin (whole cumin seeds will work too), onion & garlic. Add poblano peppers, jalapenos, chicken, cannellini beans, salt & water. Give a quick stir and pressure cook for 5 minutes.

Note: Since I cut up the chicken breasts in small bite-sized pieces I pressure cook it for 5 minutes and allow 10 minutes of natural pressure release. You can also add whole chicken breasts and shred them later.

  • Add masa harina mixed in water and cook on saute mode until the chili comes to a full boil. Remember that the chili will thicken up after it cools for just 2 to 3 minutes.

Just like most chilis, you can serve this poblano chicken chili with a lot of fun toppings. Here are some of our favorites:

  • cilantro
  • pepper jack cheese
  • avocado
  • red hot sauce
  • squeeze of lime
  • tortilla chips

Variations for this Quick Poblano Chicken Chili:

  • We love poblano but feel free to skip them or add extra jalapeños for more heat.
  • Add a cup of corn to this recipe to get a twist of sweet and spicy flavors.
  • We added chicken cut into small pieces but you can also add chicken breasts cut into half and then shred after cooking.
white chicken chili in white bowl with spoon in it with glass of ginger ale

A good idea to double up this white chicken chili recipe as the flavors get even better the next day plus it freezes well. If you are a chili fan like us, check this buffalo chicken chili recipe that is zesty and flavorful!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Quick White Chicken Poblano Chili
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4.62 from 13 votes

Quick White Chicken Poblano Chili

Quick smoky chicken chili with poblanos and jalapeños!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Mexican
Servings: 4
Calories: 422kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 1 teaspoon roasted ground cumin
  • 1 teaspoon garlic minced
  • 1 medium yellow onion diced (1 cup)
  • 3 poblano peppers diced (3 cups)
  • 1 pound chicken breasts cubed
  • 1 jalapeno pepper diced (optional)
  • 2 cans great northern beans or cannellini beans rinsed and drained
  • 1 teaspoon kosher salt
  • 2 tablespoons masa harina
  • 1½ cups water

Garnish:

  • ½ cup cilantro chopped
  • ½ cup pepper jack cheese shredded, optional
  • lime wedges

Instructions

  • Set the Instant Pot to Saute mode. Add oil, cumin, garlic, onion, poblano peppers, chicken, jalapenos, beans, and salt. Mix well. Add water and give a quick stir. 
  • Close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual / Pressure Cook(Hi) for 5 minutes followed with 10 minutes Natural Pressure Release. 
  • Mix masa harina in ½ cup of water. Add this paste to the chili. Set Instant Pot to Saute mode and bring the chili to a gentle boil. Garnish with cilantro. Enjoy hot with an additional garnish of cheese and a squeeze of fresh lime.

Video

Nutrition

Calories: 422kcal | Carbohydrates: 44g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1266mg | Potassium: 659mg | Fiber: 12g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 80.1mg | Calcium: 269mg | Iron: 6.3mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Buffalo Chicken Chili

Instant Pot buffalo chicken chili is a hearty, wholesome chili cooked with ground chicken, beans, and lots of veggies in the flavorful and spicy buffalo wing sauce.

Buffalo chicken chili in white bowl with spoon served with chips on a white plate

Note: The original recipe posted in Mar 2017 has been updated with detailed step by step photos.

This lip smacking Buffalo chicken chili is perfect to warm you up on the cold fall and winter days. It is sure to impress your guests at a super bowl party or potluck dinner.

My 13-year-old son Aum, has been very busy this year with several activities and I barely get to spend time with him in the kitchen. So last week I took the opportunity to cook with him and I am so glad we did it. He was reluctant to start but got SO into it and couldn't believe how easy it was to cook dinner in the Instant Pot! I think the Instant Pot took away his fear of cooking and by the end of it, my younger son wanted to cook another dish together!

Our favorite veggies to add to this soup - corn, celery, diced tomatoes, garlic, onions, and jalapeños:

Ingredients for Buffalo Chicken Chili in bowls

Variations for Instant Pot Buffalo Chicken Chili:

  • Skip jalapenos for a less spicy chili
  • Add more or less buffalo sauce to get the desired spice level.
  • To make vegetarian chili, substitute ground chicken with soy granules or add veggies like mushrooms, zucchini to the chili.
  • Get creative with the toppings - we enjoy diced avocados, pepper jack or Mexican blend cheese, cilantro, scallions, lime, and lots of crunchy tortillas to scoop up the chili with.
Buffalo chicken chili served in white bowl with spoon with chips on a white plate

Here is a quick recipe for the homemade Spicy Buffalo wing sauce:

  • ⅔ cup hot pepper sauce (we like Frank's RedHot)
  • ½ cup unsalted butter
  • 1 tablespoon vinegar
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, and garlic powder in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove it from heat, stir with the whisk, and set it aside for use.

Easy step by step recipe for the Instant Pot Buffalo Chicken Chili:

  • Turn the Instant Pot to Saute mode and heat olive oil. Add onions, celery, tomatoes, carrots, garlic, jalapeños and mix well
  • Next, add beans, corn and give a quick stir 
  • Add ground chicken and mix well breaking in the chicken.
  • Stir in buffalo wing sauce, tomato paste, salt and chicken broth.  
  • Close the Instant Pot lid with pressure valve to sealing. Cook on manual/pressure cook for 8 mins followed by Quick Release. Garnish with chopped scallions.
  • Garnish with mexican cheese and serve with tortilla chips.
buffalo chicken chili served in 2 bowls

Quick Video making Instant Pot Buffalo Chicken Chili:

Love chili? Try this smokey White Chicken chili with poblano peppers or enjoy the Indian Keema as a delicious chili loaded with your favorite toppings or as sloppy joe's over buns.

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Print Recipe
4.19 from 11 votes

Buffalo chicken chili in Instant Pot

Hearty chili loaded with minced chicken, beans, and lots of colorful veggies and the flavorful and spicy buffalo wing sauce!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 224kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 stalks of celery chopped
  • 2 plum tomatoes diced
  • 2 carrots peeled and chopped
  • 4 garlic cloves minced
  • 1 jalapeno diced optional, add for spicier chili
  • 1 15-ounce can black beans (rinsed and drained)
  • 1 cup frozen sweet corn
  • 1 pound ground chicken
  • ¾ cup Frank's Red Hot Buffalo Wing Sauce
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ¼ cup chopped scallions for garnish
  • ½ cup shredded mexican cheese

Instructions

  • Turn the Instant Pot to Saute mode and heat olive oil. Add onions, celery, tomatoes, carrots, garlic, jalapenos. Mix well. 
  • Add beans, corn mix well. Add ground chicken and mix well breaking in the chicken. Add buffalo sauce, tomato paste, salt, and chicken broth.  Mix well. 
  • Close the Instant Pot lid with pressure valve to sealing. Cook on manual/pressure cook for 8 mins followed by Quick Release. 
  • Garnish with chopped scallions and Mexican cheese. Serve with tortilla chips.

Video

Notes

Notes:
Update, we have also made this chili many times with 5 minutes of pressure cook time and it comes out perfect too! 

Nutrition

Calories: 224kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1306mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3905IU | Vitamin C: 12.5mg | Calcium: 93mg | Iron: 1.3mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Whole Tandoori Chicken

Who would have ever thought that it was possible to make a whole chicken in the Instant Pot? I was up to the challenge and decided to take this on. Could I actually fit the whole chicken in there and will it come out as delicious as the authentic whole tandoori chicken?

Well... the experiment worked and the results are out of this world! I am SO excited to share my delicious Whole "Roasted" Chicken marinated in a tasty tandoori spice blend. To top it off you can also make flavorful gravy at the same time.

Whole Tandoori Chicken in a platter
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You might be asking yourself right now why would I make a whole chicken in the Instant Pot?

Instant Pot

Few reasons why I love to cook whole chicken in the Instant Pot:

  1. Hands-off process - You do not need to flip or turn the whole chicken, simply set and forget.
  2. Perfectly cooked chicken - There is no need to worry if the chicken is fully cooked as the Instant Pot cooks the whole bird evenly. No need to take out your thermometer. Just make sure to follow the recommended cook time.
  3. No more dry chicken - As the pressure cooker uses steam to cook, the chicken does not get dry and comes out moist and flavorful.
  4. Also, make gravy - You have the option of making a delicious gravy from the drippings at the same time as the chicken. After the pressure cooking completes, take out the chicken and use the immersion blender to make the gravy.

What is Tandoori?

Style of cooking that is based on the use of a clay oven AKA Tandoor.

Modern Technique

So you may ask, Is this really a tandoori chicken if I am not using the tandoor or the clay oven?

You can absolutely argue that Tandoori chicken must be dry roasted in a clay oven. I personally do not have access to a tandoor clay oven. And I find, making a whole chicken in the oven is a long-tedious process. I always need to use a thermometer to make sure that the chicken is fully cooked and the times for different parts of the chicken sometimes may vary. At times I have overcooked the chicken making it dry. So for me using the Instant Pot is a matter of convenience and saving time! This also frees up your oven for more bread and pies when hosting.

whole roasted chicken

Inspiration

What was the inspiration to make whole tandoori chicken in the Instant Pot?

I have made Tandoori chicken drumsticks and Tandoori wings in the Instant Pot and was amazed to see how delicious the chicken comes out. Since most of the marinade stays on the chicken, it is so much more flavorful. And although my tandoori chicken recipe has an optional broil step, I have almost never broiled the chicken and enjoyed it straight from the Instant Pot.

Whole Chicken Cook Time

Instant Pot size and cook times to make whole tandoori chicken:

  • If making whole tandoori chicken in a 6-quart Instant Pot make sure your chicken is no more than 4 pounds as it may not fit the pot
  • I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot
  • Cook time for 1 pound of bone-in chicken is 6 minutes. So for a 5-pound chicken, the pressure cook time is 30 minutes and for a 4-pound chicken it will be 24 minutes
  • 10-minute natural pressure release is recommended

Marinade

Here are the main ingredients and spices I like to use for marinating whole tandoori chicken:

  • Kashmiri red chili powder - A mild chili powder that adds a brilliant hue to the chicken without adding too much heat
  • Ground cumin - Adds nutty warm flavors
  • Ground coriander - Paired with cumin adds an earthy flavor
  • Ground turmeric - The bright, healing spice that adds a peppery-woody taste and a deep golden color to the marinade
  • Garam masala - “warm spice mix” adds warmth and depth, added with other spices makes for a perfect homemade tandoori masala
  • Fresh Ginger & Garlic Paste - Must have in Indian cuisine, fresh ginger and garlic adds authentic taste, flavor, and nutrition
  • Lemon juice - helps tenderize the meat and the acidity balances the spices
Bowls of spices lines up in a triangle shape

Steps

Here are step by step instructions on how to cook Whole Tandoori Chicken in the Instant Pot Pressure Cooker:

Step 1: Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside with paper towels and remove any excess moisture. Trim any excess fat from the chicken (photos 1 - 4).

steps showing how to clean whole chicken and trim fat off

Step 2: Make small slits on the chicken so that the marinade can reach inside the chicken. Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine (photos 5 - 8).

steps showing how to make slits in chicken and stuff it

Step 3: Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the marinade under the chicken skin with a spoon. Marinate the chicken for 6 to 8 hours or overnight in the refrigerator. Take out the chicken an hour before you are ready to cook (photos 9 - 12).

steps showing how to spread marinade evenly over chicken

Step 4: Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet inside the Instant Pot (photos 13 - 14).

steps showing onions, chicken broth and placing whole chicken in Instant Pot

Step 5: Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and then open the Instant Pot. Carefully take the chicken out and blend the gravy using an immersion blender. Add all-purpose flour mixed with water to thicken the gravy and bring it to a gentle boil (photos 15 - 16).

steps showing how to make the gravy

Serve the Chicken with the hot gravy

Whole chicken with gravy

Tips

Here are my Pro tips for making perfect Whole Tandoori Chicken:

  • Pat dry the chicken completely inside and out. Make sure the chicken is fully thawed as much whole chicken is previously frozen and if it is not fully thawed it may not cook evenly.
  • Trim any excess skin and fat. I like using kitchen sheers for this and I do it directly in the pan that I use for marinating.
  • Traditionally yogurt is also added to tandoori marinate. I have tried this recipe with and without the yogurt and there was not much difference in taste.
  • Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish.
  • Homemade garam masala adds a more authentic flavor and aroma to the chicken.
  • Try to spread the marinade under the skin with the breast side up.
  • Make sure to marinate the chicken overnight or at least 8 to 10 hours.
  • Lightly spray the chicken with oil before broiling for smokey flavors.
  • Do not broil the chicken for too long as that may overcook and make the chicken dry.

Variations

  • If you do not want to make the gravy, simply add 1 cup of water to the inner pot and place the trivet with chicken inside the pot
  • Sprinkle the inside of the chicken with ½ teaspoon salt
  • This is also a great way to make rotisserie chicken for meal prepping

Video

Here is a quick video showing how to make Instant Pot Whole Tandoori Chicken:

Excited yet to try whole chicken in the Instant Pot? As much as we love the turkey for Thanksgiving, do try this new twist to this year's holiday feast. Whole chicken cooked perfectly in the Instant Pot and then broiled for a flavorful meal that everyone will enjoy.

Ready for more? What if I told you that you can also make a whole turkey in it too? Last year, I tried this recipe using a turkey and it was the most delicious turkey I have ever had. Just make sure to pick a small 5 to 6 pounds bird that will fit in your 8-QT Instant Pot Pressure Cooker. Follow the same recipe and cook times for a perfectly cooked, spicy turkey!

Love all the Thanksgiving drinks, side dishes, and desserts? Here are a few I have been making for years that everyone loves:

Recipe

Recipe

whole tandoori chicken served on a white platter with grilled red onion wedges, chilies, cilantro and lemon wedges.
Print Recipe
4.56 from 50 votes

Instant Pot Whole Tandoori Chicken

Whole Tandoori Chicken, smothered in a spicy tandoori spice mix served with a flavorful gravy.
Prep Time10 mins
Cook Time50 mins
Marinating Time8 hrs
Total Time9 hrs
Course: Entree
Cuisine: Indian
Servings: 8
Calories: 368kcal
Author: Archana Mundhe

Ingredients

  • 4 to 5½ pounds whole chicken

Stuffing:

  • 10 whole black peppercorns
  • 8 cloves
  • 1 cinnamon stick
  • ½ large yellow onion chopped

Marinade:

Gravy:

Instructions

  • Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside with paper towels and remove any excess moisture. Trim any excess fat from the chicken.
  • Make small slits on the chicken so that the marinade can reach inside the chicken
  • Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine.
  • Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the marinade under the chicken skin with a spoon. Allow the chicken to marinate for 6 to 8 hours or overnight in the refrigerator. When ready to cook, take out the chicken an hour before so it comes to room temperature.
  • Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet inside the Instant Pot.
  • Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and then open the Instant Pot. Carefully take the chicken out and blend the gravy using an immersion blender. Mix all-purpose flour in water and stir in to thicken the gravy and bring it to a gentle boil. Serve the chicken with the hot gravy.

Video

Notes

Instant Pot size and cook times to make whole tandoori chicken:
  • If making whole tandoori chicken in a 6-quart Instant Pot make sure your chicken is no more than 4 pounds as it may not fit the pot
  • I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot
  • Cook time for 1 pound of bone-in chicken is 6 minutes. So for a 5-pound chicken, the pressure cook time is 30 minutes and for a 4-pound chicken it will be 24 minutes
  • 10-minute natural pressure release is recommended
Tips:
  • Pat dry the chicken completely inside and out
  • Trim any excess skin and fat. I like using kitchen sheers for this and I do it directly in the pan that I use for marinating
  • Traditionally yogurt is also added to tandoori marinate. I have tried this recipe with and without the yogurt and there was not much difference in taste
  • Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish
  • Homemade garam masala adds a more authentic flavor and aroma to the chicken
  • Try to spread the marinade under the skin with breast side up
  • Make sure to marinate the chicken overnight or at least 8 to 10 hours
  • Lightly spray the chicken with oil before broiling for smokey flavors
  • Do not broil the chicken for too long as that would overcook and make the chicken dry

Variations:

  • If you do not want to make the gravy, simply add 1 cup of water to the inner pot and place the trivet with chicken inside the pot
  • Sprinkle the inside of the chicken with ½ teaspoon salt

Nutrition

Calories: 368kcal | Carbohydrates: 5g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1516mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 10.9mg | Calcium: 46mg | Iron: 2.1mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

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Instant Pot Chicken Tortilla Soup

This creamy and comforting Chicken Tortilla Soup is loaded with tender chicken, black beans, fire-roasted tomatoes, smokey jalapeños and has all of your favorite Mexican flavors. Dress it up with cilantro, cheese, squeeze of fresh lime, and serve with crunchy tortilla chips for a satisfying meal that the whole family is sure to enjoy.

Two bowls with chicken tortilla soup, garnished with cubed avocados, cilantro and cheese. A plate on the left with lime wedges and chopped cilantro. Bowl of homemade baked tortilla chips.

This Dump and ready Instant Pot Chicken Tortilla Soup is so easy to make that it has now become a favorite meal in my family. My children are not only happy to eat this soup but also excited to cook it with this simple pressure cooker recipe.

What is a Tortilla Soup?

Traditional Mexican tortilla soup is usually made with fried corn tortilla pieces that are submerged into a spicy broth made with tomatoes, onion, garlic, chilies, and herbs. The soup usually also has beans, chicken, pork, or other meats and is topped with avocado, cheeses, and sour cream.

Chicken Tortilla Soup served in a white bowl. Using baked tortilla chips to scoop to soup. Bowl of baked tortilla chips and a plate with lemon wedges and chopped cilantro

Healthy version

For years, as I have enjoyed this soup in Mexican restaurants, some were absolutely delicious and some not so impressive. I knew this was a recipe I needed to try at home so I can enjoy the flavors I like and cook it more often.

After experimenting with it a few times, I finally have a flavor-packed, EASY Instant Pot Pressure Cooker recipe that everyone who has tried LOVES. I use most of the ingredients from the traditional recipe and also add corn to compliment the flavors and texture.

Ingredients for homemade chicken tortilla soup

My twist to the recipe:

  1. I cut up 4 corn tortillas into 1-inch squares and add them to the soup along with other ingredients. The tortilla pieces simply melt in the soup during the pressure cooking cycle, adding a nice creaminess and body to the soup. Do try it and I promise you will enjoy the elevated texture and flavor.
  2. While the soup is pressure cooking, I lightly brush the remaining corn tortilla with oil, sprinkle some salt, cut them into triangles (or strips), and bake them in the oven. The fresh-baked homemade tortilla chips are healthier and are perfect to scoop up the creamy tortilla soup with.

Variations

  • Use taco seasoning instead of paprika
  • Substitute chicken with your favorite meat
  • Skip cheese for a dairy-free tortilla soup
  • Add a dollop of sour cream while serving the soup
  • Squeeze of fresh lime while serving brightens up the flavors
  • Substitute pepper jack cheese with your favorite Mexican cheese

We love to eat the Chicken Tortilla Soup with some crunchy tortilla chips. I love the healthier homemade baked chips as they can be baked as you wait for the soup to be cooked.

homemade baked corn tortilla chips

How to make homemade Tortilla Chips?

  1. Lightly brush the tortillas with oil and cut them into triangle pieces using a pizza cutter.
  2. Line them on a baking sheet and sprinkle with salt.
  3. Bake in a preheated oven at 350 degrees for 8 to 10 minutes, turning once halfway.
  4. Allow to completely cool down.

Note: I have a small speed cook convection oven that bakes food much faster than a traditional oven. You may need to increase the bake time to 10 to 15 minutes.

steps one through four showing how to make homemade baked tortilla chips

Process

Step 1: Add ingredients to the Instant Pot

  • Cut 4 tortillas into small square pieces. Rinse and drain black beans.
  • Add oil, onions, jalapeños, garlic, tortilla pieces, and black beans to the Instant Pot. Add corn, fire-roasted diced tomatoes, and give a quick stir. Place chicken on the top (photos 5 - 8)
  • Add salt, paprika, broth, and close the Instant Pot lid with the pressure valve to sealing. Pressure cook for 8 minutes followed by 10-minute natural pressure release (Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly)
steps five through eight showing making instapot chicken tortilla soup

Step 2: Pressure cook, shred chicken & garnish

  • Open the Instant Pot and carefully take out the chicken breasts. Shred the chicken using a pair of forks and return it back to the pot. Add cayenne pepper and garnish with cilantro (photos 9 - 12).
steps nine through twelve showing cooking chicken tortilla soup isn the Instant Pot
  • Set the Instant Pot to saute mode and bring the soup to a gentle boil.
Tortilla Soup in the Instant Pot
  • Enjoy the creamy delicious one-pot meal topped with diced avocados, cilantro, pepper jack cheese, and baked tortilla chips.

Do you enjoy soups that make one-pot meals? Here are some of our other favorite Instant Pot recipes:

And if you love Mexican flavors, here are some Weeknight FAV Mexican Recipes you will love:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Print Recipe
4.4 from 46 votes

Chicken Tortilla Soup

A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Entree, Lunch, Soup
Cuisine: Mexican
Servings: 5
Calories: 574kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon cooking oil
  • 1 medium yellow onion finely diced
  • 4 corn tortillas cut into 1-inch squares
  • 1 cup fire roasted tomatoes or fresh tomato diced
  • ½ jalapeno minced
  • 4 garlic cloves minced
  • 15 oz canned black beans rinsed and drained
  • 1 cup frozen corn
  • 3 cups low sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 pound chicken breasts
  • 1 teaspoon paprika optional

Garnish

  • ¼ teaspoon cayenne pepper optional
  • 1 cup cilantro chopped
  • 1 cup pepper jack cheese shredded
  • 1 avocado diced
  • 1 lime

Tortilla chips

  • 6 corn tortillas
  • 1 tablespoon oil
  • kosher salt to taste

Instructions

  • Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
  • Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
  • Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.

To make the baked tortilla chips:

  • Cut the remaining tortillas into triangular pieces using a pizza cutter. Line the baking Arrange in a single layer on a baking tray and bake for 10-15 mins, turning them once halfway through. Allow cooling.

Video

Notes

Substitutes:
  • use taco seasoning instead of paprika when pressure cooking the soup
  • substitute chicken with your favorite meat, see vegetarian options below 
  • skip cheese for a dairy-free tortilla soup
  • add sour cream while serving the soup
  • substitute pepper jack cheese with your favorite Mexican cheese
Vegetarian Options:
To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.  

Nutrition

Calories: 574kcal | Carbohydrates: 56g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 1172mg | Potassium: 1194mg | Fiber: 14g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 16mg | Calcium: 283mg | Iron: 4mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Chicken Karahi | Instant Pot & Stove Top Recipe

Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. My recipe explains how to make this flavor-packed and authentic tasting chicken curry in just a few simple steps using Instant Pot or a skillet.

karahi chicken served with naan
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Karahi

Karahi is also known as Kadai/Kadhai is a thick, circular, metal cooking pot, similar to a wok. It is used in Indian cooking for curries, sautéing vegetables, and especially deep frying.

Chicken Karahi is a popular North Indian and Pakistani curry, and you can find it in most restaurant menus. Often, the roadside dhaba's will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.

Chicken Karahi served with rice and naan

Instant Pot

So,why make Chicken Karahi in the Instant Pot?

This past summer, I taught young college students how to cook traditional Indian dishes in the Instant Pot. When I got a request for Chicken Karahi, I decided to try my stovetop recipe in the Instant Pot. The result was:

  • a practical and easy curry, that my students could make and enjoy in under 30-minutes
  • hands-free recipe compared to the original traditional stovetop recipe
  • perfectly cooked chicken every time
  • And best of all, authentic and hearty tasting curry
chicken Karahi serve with rice and naan in 3 bowls

spices

Here are the spices I love adding to this recipe:

  1. Garam Masala - This quintessential Indian spice blend adds warmth and depth to the curry. And if you haven't tried my homemade EASY garam masala recipe, you must. It needs 5 whole spices that I bet you already have in your spice drawer, takes 10 mins and elevates the flavors in Indian cooking to the next level
  2. Red Chili Powder - The milder Kashmiri red chili powder adds smoky flavors and a brilliant red hue to the curry without making the dish too spicy
  3. Ground Cumin and Ground Coriander - Often added tother these ground spices add earthy flavors and body to the curry
  4. Ground Turmeric - Bright healing spice that adds a peppery-woody taste and a deep golden color to the curry
black plate with spices on it
Spices

Tips

  1. Kashmiri red chili powder can be substituted with any mild chili powder or paprika
  2. Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.
  3. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala, and ginger by half.
  4. To make the curry more spicy and hot, add a sliced jalapeño along with the onions.

I would also highly recommend using Pomi chopped tomatoes in this recipe. Not only do they taste just like fresh tomatoes, but they are super convenient and add a vibrant red hue to the curry.

Especially when fresh tomatoes are not in season, I like to stock up on these tomatoes that come in BPA-free cartons. Once you open the carton, you can store them for up to 5 days in the fridge.

Carton of pomi tomatoes

Steps

Step by step instructions to make this insanely delicious Chicken Karahi in the Instant Pot pressure cooker:

Step 1: Turn the Instant Pot to Sauté mode and heat oil. Next, add onions, ginger, and garlic and cook for 2 to 3 minutes or until th