Instant pot pepper chicken recipe, Instant pot recipes

Pepper chicken is spicy, hot and delicious side dish usually served with rice, roti/ chapati. Pepper chicken is usually prepared with regular chicken or boneless chicken depending on each ones taste. As the name suggests this chicken dish is loaded with freshly ground pepper which makes the dish more tasty and distinct from other chicken gravy/ masala. But for my recipe I have included red chili powder as well, but if you want it to be in traditional style you try adding only pepper powder for spiciness. So as said Instant pot makes any dish faster so is the verdict for this dish as well. This recipe/ post is just a preparation of regular pepper chicken in INSTANT POT that is in a quick way. I have used big onion, which here intends that using more onion yields good taste and good amount of gravy/ masala. The very advantage of this dish is that it can served as semi gravy/ masala/ dry as well, but here i have presented it as thick masala which can can go well with any main dish. So let’s get to the making!

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Instant pot pepper chicken recipe, Instant pot recipes

2019-11-11 22:35:13

Serves 3

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. Chicken- 1 lb/ 500 grams (boneless)
2. Big onion – 1 (2 medium)
3. Green chili – 2
4. Chopped Ginger – 1 tbsp
5. Chopped garlic - 1 tbsp
6. Red chili powder- ½ tsp (optional)
7. Coriander powder- ½ tsp
8. Cumin powder – ½ tsp
9. Turmeric powder- ¼ tsp
10. Garam masala powder- ½ tsp
11. Freshly ground pepper- 2 to 3 tsp
12. Salt - to taste
13. Curry leaves – a spring
14. Fresh coriander / Cilantro – 2 tbsp (chopped)
15. Oil – 1 tbsp

Note

* 1 cup = 235 ml

Instructions

Wash chicken and keep it aside. Chop breast each breast 3 to 4 pieces according to your liking.
Chop onion finely, chop ginger finely, garlic finely and make slit in green chilli. Keep it aside.
Switch on “SAUTE MODE” in instant pot. Now add oil in the pot then add chopped ginger, garlic, onion and green chilli. Saute well.
When the onions look sauteed and the raw smell of ginger and garlic goes add the chicken pieces, salt, turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well and let the chicken get coated well in masala. Now add chopped cilantro and mix well.
Now add 1 cup water. Mix well. Cover the the pot with the lid and position the VENT in “SEALING POSITION”. Switch of “SAUTE MODE” then switch on “PRESSURE COOK” mode and set timing for 4 minutes.
Release the pressure manually as we don’t want to the chicken to be cooked for long time as it is breast piece, if we have leg pieces then release it naturally.
When the chicken is done add pepper to it and mix well. Switch on “SAUTE MODE” and allow the mixture ti boil well till it gets semi gravy stage. If you want gravy consistency boil the mixture for 1 minute then switch off, I wanted masala consistency let it boil for about 3- 4 minutes. When the desired consistency is reached switch off “SAUTE” mode. Serve it hot with rice, roti or chapati.

Notes

1. Adding more onions yields more gravy/ masala.
2. Red chilli powder can be skipped and freshly ground pepper powder can be added for spicines.
3. If using regular chicken/ more quantity chicken adjust the timing and ingredients accordingly.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Instant pot pepper chicken with step by step images

Wash chicken and keep it aside. Chop breast each breast 3 to 4 pieces according to your liking. Chop onion finely, chop ginger finely, garlic finely and make slit in green chilli. Keep it aside. Switch on “SAUTE MODE” in instant pot. Now add oil in the pot then add chopped ginger, garlic, onion and green chilli. Saute well.
When the onions look sauteed and the raw smell of ginger and garlic goes add the chicken pieces, salt, turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well and let the chicken get coated well in masala. Now add chopped cilantro and saute well.
Now add 1 cup water. Mix well.
Cover the the pot with the lid and position the VENT in “ SEALING POSITION”. Switch of “SAUTE MODE” then switch on “PRESSURE COOK” mode and set timing for 4 minutes. Release the pressure manually as we don’t want to the chicken to be cooked for long time as it is breast piece, if we have leg pieces then release it naturally.
When the chicken is done add pepper to it and mix well. Switch on “SAUTE MODE” and allow the mixture ti boil well till it gets semi gravy stage. If you want gravy consistency boil the mixture for 1 minute then switch off, I wanted masala consistency let it boil for about 3- 4 minutes. When the desired consistency is reached switch off “SAUTE” mode. Serve it hot with rice, roti or chapati.