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Instant Pot Chicken Vindaloo
This hot and spicy chicken Vindaloo is loaded with delicious spicy flavors.
Course
lunch
Cuisine
Indian
Keyword
chicken, vindaloo
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
315
kcal
Author
Corrie
Ingredients
1
onion
chopped
4
cloves
garlic
minced
1
tablespoon
oil
salt and pepper
to taste
1
teaspoon
garam masala
1
cup
diced tomatoes
1
teaspoon
smoked paprika
1
teaspoon
powdered ginger
2
teaspoon
cayenne pepper
optional
½
teaspoon
ground coriander
1
lb
chicken thighs
skinless and boneless
¼
cup water
½
tsp
turmeric
Instructions
Combine onion, garlic, and oil in a microwave-safe bowl.
Microwave for 5 minutes.
Place the onion mix, and rest of the ingredients (except the chicken, water, and turmeric) in a food blender.
Blend until smooth.
Place chicken in a bowl, along with prepared spice mix and turmeric. Stir to coat.
Marinate chicken for at least 30 minutes.
Place the chicken in the Instant Pot and add water.
Lock the lid into place and cook on high pressure for 5 minutes.
When cooking cycle is done, wait for a natural pressure release.
Once done, open the lid, serve and enjoy :)
Nutrition
Calories:
315
kcal
|
Carbohydrates:
8
g
|
Protein:
20
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
111
mg
|
Sodium:
96
mg
|
Potassium:
445
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
822
IU
|
Vitamin C:
9
mg
|
Calcium:
45
mg
|
Iron:
2
mg