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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Instant Pot Creamy Indian Style Chili (Two Ways: Chicken & Chickpea!)

Instant Pot Creamy Indian Style Chili (Two Ways: Chicken & Chickpea!)

Ingredients for Indian Chicken Chili:

  • 1 lb organic ground chicken

  • 2 tbsp Pure Indian Foods curry in a hurry sauce (shop using my link and search for “Curry in a Hurry”)

  • 1 tsp ghee

  • 1/2 tsp salt

  • 1 tbsp lemon juice

  • 1 can diced tomatoes

  • 2 tbsp coconut cream

  • 1/2 cup water

  • Yogurt, yellow onion, tomatoes, and cilantro for garnish

Ingredients for Indian Chickpea Chili:

  • 2 cans chickpeas drained and rinsed

  • 2 tbsp Pure Indian Foods curry in a hurry sauce (shop using my link and search for “Curry in a Hurry”)

  • 1 tsp ghee

  • 1/2 tsp salt

  • 1 tbsp lemon juice

  • 1 can diced tomatoes

  • 2 tbsp coconut cream

  • 1 cup water

  • Yogurt, yellow onion, tomatoes, and cilantro for garnish

Instructions for Indian Chicken Chili:

  1. Turn Instant Pot on saute mode.

  2. Add ghee and ground chicken and saute until chicken is no longer pink (4-5 minutes).

  3. Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.

  4. Add in 1/2 cup water so chicken is just immersed.

  5. Turn Instant Pot to pressure cook mode on high for 8 minutes.

  6. Place valve to sealing and close lid.

  7. After Instant Pot beeps to indicate it is done pressure cooking, let it naturally release pressure for 5 minutes. Turn valve to venting and remove lid once all pressure is released.

  8. Add in coconut cream and mix well. Turn instant pot back to saute mode and stir for a few more minutes so it thickens.

  9. Garnish with chopped fresh cilantro, onions, tomatoes, sour cream/greek yogurt (optional).

  10. Enjoy!

Instructions for Indian Chickpea Chili:

  1. Turn Instant Pot on saute mode.

  2. Add ghee, chickpeas and curry in a hurry sauce, and saute for a few minutes.

  3. Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.

  4. Add in 1.5 cups water so chickpeas are fully immersed.

  5. Turn Instant Pot to pressure cook mode on high for 20 minutes.

  6. Place valve to sealing and close lid.

  7. When finished pressure cooking, manually release pressure by turning valve to "venting".

  8. Open lid, and set Instant Pot to "saute". Mash chickpeas and keep mixing so gravy thickens.

  9. Add in 2 tbsp coconut cream and mix well.

  10. Garnish with chopped fresh cilantro, onions, tomatoes, sour cream/greek yogurt (optional).

  11. Enjoy!

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