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Instant Pot Ground Chicken & Peas Curry
Course
Main Course
Cuisine
Indian, Pakistani
Keyword
Ground Chicken & Peas Curry
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
Calories
282
kcal
Author
Corrie
Ingredients
2
tablespoon
ghee
½
teaspoon
cumin seeds
1
stick
cinnamon
1
bay leaf
1
large
onion
chopped
1
tablespoon
ginger paste
1
tablespoon
chili pepper
chopped
2
medium
tomatoes
chopped
2
teaspoon
ground coriander
1
teaspoon
garam masala
1
teaspoon
red chili powder
to taste
salt
1
lb
ground chicken
¼
cup
water
½
cup
green peas
1
tablespoon
fresh lemon juice
2
tablespoon
fresh cilantro
Instructions
Place the ghee in the Instant Pot and select “Sauté”. Then add the cumin seeds, cinnamon stick and bay leaf and cook for about 30 seconds.
Add the onions, ginger, garlic and green chilies and cook for about 3 minutes.
Add the tomatoes and spices and cook for about 2 minutes.
Press “Cancel” and stir in the ground chicken and water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Remove the lid and select “Sauté”.
Stir in the green peas and lemon juice and cook for about 2 minutes.
Press “Cancel” and serve hot with the garnishing of cilantro.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
11
g
|
Protein:
22
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
117
mg
|
Sodium:
85
mg
|
Potassium:
881
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
856
IU
|
Vitamin C:
24
mg
|
Calcium:
47
mg
|
Iron:
2
mg