Best 30 Minute Chicken Chickpea Masala Pressure Cooker Recipes

PRESSURE-COOKER CHICKEN TIKKA MASALA

Pressure-Cooker Chicken Tikka Masala image

The flavors of this Indian-style entree keep me coming back for more. The dish isn't fancy, and it's simply spiced-but it's simply amazing. -Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1/2 large onion, finely chopped
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 can (29 ounces) tomato puree
1/3 cup water
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1-1/2 cups plain yogurt
Hot cooked basmati rice
Chopped fresh cilantro, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf., Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 856mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

Pressure-Cooker Chickpea and Potato Curry image

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

30-MINUTE CHICKEN & CHICKPEA MASALA - PRESSURE COOKER

30-Minute Chicken & Chickpea Masala - Pressure Cooker image

Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats. More at: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html. Kenji's tests said it did not matter if chicken was seared first, and there was no harm to adding the cream to the pot before pressure cooking. This will need at least a 6-quart pressure cooker; Kenji used an 8-quart pressure cooker for testing.

Provided by KateL

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 medium onion, finely diced (about 1 cup, 110g)
4 garlic cloves, minced (~4 tsp., 11.2g)
1 tablespoon fresh ginger, grated (6g)
2 tablespoons unsalted butter
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon ground black pepper
crushed tomatoes
1 lb fresh spinach leaves, trimmed
1/2 cup heavy cream
chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (1 lemon)
1/4 cup fresh cilantro leaves, chopped
3 lbs bone-in chicken legs with thigh (4-6 of each, skin on)
2 tablespoons fresh lemon juice (1 lemon)
kosher salt, to taste
1/4 cup fresh cilantro leaves, chopped

Steps:

Finely dice onion, garlic and ginger in food processor.
Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides.
Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes.
Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine.
Seal pressure cooker and cook on high pressure for 15 minutes.
Release pressure as recommended in pressure cooker manual. Remove lid, and continue simmering until sauce is rich.
Stir in remaining lemon juice and season with salt to taste.
Serve immediately, garnished with remaining chopped cilantro leaves.