1lb ground chicken (you can use lamb,beef or turkey)
1 large onion, diced
1 diced tomato
6 ounces tomato paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 tablespoon coriander powder (dhania powder)
2 teaspoon red chile powder (more for a spicier taste)
½ teaspoon turmeric powder
½ inch cinnamon stick
5 cloves
5 whole green cardamom pods (elaichi)
3 bay leaves
2 Tablespoon Garam masala
1 star anise
1 teaspoon salt (or per taste)
1 cup chopped cilantro
1 cup frozen petite peas
½ cup fresh mint, chopped
Instructions
Turn on InstantPot to SAUTE mode
Add oil to pot
Add cinnamon stick, cloves, cardamom and bay leaves and allow to sizzle for 1-2 minutes
Add onions, ginger and garlic paste
Saute for 3 minutes or until translucent using a glass lid to cover the pot
Add diced tomato and tomato paste
Cook for 2-3 minutes, stirring frequently
Add turmeric powder, red chile powder and coriander powder, garam masala and salt
Add ground chicken
Add water
Mix well to incorporate all ingredients
***Do not use the same spoon after this step to prevent cross contamination from the raw meat**
Close InstantPot lid to lock it
Turn vent on the lid to CLOSE VENT to prevent steam from escaping
Press CANCEL/OFF button on InstantPot to turn off
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 15 minutes (For Beef or Lamb, use 20 minutes)
After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
Open the lid and add in the peas, mint and half of the cilantro
Mix well and break up the chicken
If you want less water, set the InstantPot to saute mode and allow water to burn off
Garnish with cilantro
Serve and enjoy!
Notes
Serving suggestion: Serve with your favorite naan, roti, paratha, rice, biryani or whatever you please. You can also serve with a side of yogurt to cool down the spices.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/chicken-kheema/