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Easy Pressure Cooker Chicken and Chickpea Masala

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Easy Pressure Cooker Chicken and Chickpea Masala is a quick and flavorful one-pot meal that combines tender chicken, hearty chickpeas, and aromatic spices in a rich coconut sauce. Perfect for busy weeknights, this dish comes together in just minutes, delivering a vibrant explosion of flavors. Serve it over rice or enjoy it on its own as a satisfying stew that everyone will love.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium onion, diced
  • 1 inch fresh ginger, grated (about 1 tbsp)
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Sauté the aromatics: In your pressure cooker on sauté mode, heat a splash of oil. Add the diced onion and cook until golden brown (about 5 minutes). Stir in minced garlic and grated ginger until fragrant.
  2. Spice it up: Add cumin, coriander, and turmeric; stir for about a minute until aromatic.
  3. Add chicken: Toss in the chicken breasts along with the chickpeas and coconut milk. Stir gently to combine.
  4. Cook: Seal the lid tightly and set the pressure cooker to high for 10 minutes.
  5. Release pressure: Once cooking is complete, carefully release pressure according to your pot's instructions. Remove the lid and garnish with fresh cilantro.
  6. Serve: Ladle into bowls or plates, over rice or enjoy alone!

Nutrition

Keywords: - You can substitute chickpeas with lentils or add fresh spinach for extra nutrition. - For added heat, consider including chopped green chilies. - Leftovers can be stored in an airtight container for up to three days.

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