30 Minute Chicken Chickpea Masala Pressure Cooker Recipes

30-MINUTE CHICKEN, VEGETABLES AND RICE

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

30-MINUTE CHICKEN & CHICKPEA MASALA - PRESSURE COOKER

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.

PRESSURE-COOKER CHICKEN TIKKA MASALA

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.

FROZEN-TO-FABULOUS 30 MINUTE PRESSURE COOKER CHICKEN AND MUSHROO

Steps:

• Place all ingredients except the soup in the pressure cooker.
• Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method.
• Remove chicken to a plate and break apart into bite sized pieces (it should be very tender).
• Add soup to pressure cooker and stir well to combine.
• Return chicken to cooker and place over medium heat (for electric cookers, use the "brown" mode) and stir until bubbly and gravy thickens to your taste.
• Remove bay leaves before serving over rice or mashed potatoes.

WEIGHT WATCHERS 30 MINUTE CHICKEN DINNER 8 POINTS

Steps:

• Spray an unheated large saucepan with nonstick coating.
• Add onion; cook and stir over medium heat until onion is tender but not brown.
• Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes.
• Sprinkle frozen vegetables on top of mixture; do not stir inches Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed.
• Stir in chicken; heat through.