I’ve been experimenting with my instant pot lately, and i’ve started appreciating it on a whole other level. I usually use it as a pressure cooker, but i’ve been using the slow cook option and i’m loving it. The way it breaks down onions and tomatoes to make a smooth masala has me sold. Here’s how I make Chicken Jalfrezi in my instant pot.
1 pound boneless chicken cubes
3-4 T oil
1/2 onion, sliced
2 tomatoes, chopped
1 Tblspn ginger garlic paste
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp coriander seeds, coarsley crushed
1/2 tsp cumin seeds, coarsely crushed
1/2 tsp chilli flakes
salt to taste
1 bell pepper, sliced
coridander leaves, chopped, for garnish
Turn on the saute setting and the timer for 5 minutes, and fry the onions till golden brown in the oil. Then add the tomatoes, ginger garlic paste, chicken cubes and all the seasoning and mix .
Put the lid on and set the instant pot and set the slow cooker for one hour, two if you’re not in a hurry. When there’s 20 minutes left on the timer add the bell peppers. Then after the 20 minutes top with fresh coriander, and eat!
Another method, which I use pretty often, is with pre fried onions. For that, you literally throw everything in the instant pot holding the bell peppers back, and set it on slow cook for 1-2 hours and you’re all set. Just add the bell peppers 20 minutes before its done and serve with a heavy sprinkling of fresh coriander and mop it up with some hot naan!