Simple Chicken Vindaloo

(Total Time: 20 MIN| Serves: 4)

Ingredients:
3 lbs chicken thighs, skinless
3 small green chili peppers, chopped
2 medium-sized onions, chopped
4 garlic cloves, minced
2 tbsp butter
1 tbsp apple cider vinegar
1 cup chicken broth

Spices:
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp turmeric powder
1 tsp salt
1 tsp black peppercorns, whole

Directions:

  1. Plug in your instant pot and press the ”Saute” button. Melt the butter in the stainless steel insert and add all spices. Fry for 3 minutes, stirring constantly.
  2. Remove the seeds from the pot and transfer to a food processor. Add garlic and apple cider vinegar. Pulse until well combined. Coat the chicken thighs with this paste and set aside.
  3. Now, add onions and green chili peppers to the pot. Cook for 3-4 minutes, or until the onions translucent. Add chicken thighs and cook for 2 minutes on each side.
  4. Pour in the chicken broth and securely lock the lid.
  5. Adjust the steam release handle and press the ”Manual” button. Set the timer for 5 minutes and cook on ”High” pressure.
  6. When you hear the cooker’s end signal, perform a quick release of the pressure and turn off the pot.
  7. Transfer the chicken to a serving plate and serve immediately.

Per Serving(Calories 528 | Total Fats 21.7g | Net Carbs: 6.1g | Protein: 70.8g |Fiber: 0.5g)