Tired of the same old chicken dinners? Get ready to awaken your taste buds with this incredibly vibrant and aromatic Instant Pot Turmeric Chicken! This recipe transforms simple chicken breast into a golden, flavor-packed masterpiece, all thanks to the magic of turmeric and a blend of warm spices. It’s a one-pot wonder that delivers a deeply satisfying, restaurant-quality meal in just 40 minutes. Perfect for a busy weeknight when you’re craving something both healthy and delicious!
Ingredients
• (Total Time: 40 MIN| Serves: 4)
• For the Chicken
• 2 pieces of chicken breast, about 1 lb / 450g
• 1 large onion, finely chopped
• 4 garlic cloves, whole
• 1 cup / 240 ml beef broth
• 1 cup / 150g cherry tomatoes
• ¼ cup / 35g raw almonds
• ¼ cup / 60g Greek yogurt
• 3 tbsp / 45 ml ghee
• For the Spice Blend
• 2 tsp turmeric powder
• 5 whole cloves
• ½ tsp ginger powder
• 3 tsp chili powder
• ¼ cup / 15g fresh coriander, finely chopped
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” mode. Once hot, melt the ghee. Add the chopped onion and whole garlic cloves, stirring well and cooking for 3-4 minutes until the onion softens.
3. Add the cherry tomatoes and whole cloves, continuing to sauté for another 5 minutes until the tomatoes begin to soften and break down.
4. While the aromatics cook, rinse the chicken and chop it into 1-inch / 2.5 cm bite-sized pieces. Pat dry with a paper towel.
5. Add the chicken to the pot and sprinkle with the turmeric powder. Stir constantly to brown the chicken lightly on all sides.
6. Stir in the remaining spices: ginger powder and chili powder. Cook for one minute until fragrant.
7. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze any flavorful browned bits. Add the raw almonds and give everything a good stir.
8. Secure the lid and set the steam release handle to the ”Sealing” position. Press the ”Manual” or ”Pressure Cook” button and set the timer for 15 minutes on high pressure.
9. When the cooking time is complete, perform a quick pressure release by carefully moving the steam release handle to the ”Venting” position.
10. Once the pin drops, safely open the lid. Stir the chicken and sauce. To serve, ladle into bowls and top with a dollop of Greek yogurt and a sprinkle of fresh coriander.
Nutritional Information
• Per Serving: Calories 336 | Total Fats: 16.7g | Net Carbs: 6.1g | Protein: 37.6g | Fiber: 2.1g
Pro Tips
• Don’t skip deglazing! Scraping up the browned bits from the bottom of the pot after adding the broth is crucial for a rich, complex sauce.
• For an even more tender and flavorful result, substitute boneless, skinless chicken thighs for the chicken breast. Keep the cooking time the same.
• To prevent the Greek yogurt from curdling when added to the hot dish, temper it first. Mix a spoonful of the hot liquid from the pot into the yogurt before stirring the mixture back into the main dish just before serving.
FAQ
Q: Can I use chicken thighs instead of chicken breast
A: Yes, the recipe’s pro tips suggest you can substitute boneless, skinless chicken thighs for an even more tender and flavorful result. The pressure cooking time remains the same at 15 minutes.
Q: How do I prevent the Greek yogurt from curdling
A: To avoid curdling, it’s best to temper the yogurt. Simply mix a spoonful of the hot sauce from the Instant Pot into your yogurt before stirring the tempered yogurt mixture back into the dish right before serving.
Q: Is this Instant Pot turmeric chicken spicy
A: This recipe includes 3 teaspoons of chili powder, which will give it a noticeable level of spice. You can easily adjust the amount of chili powder up or down to suit your personal preference for heat.
Q: What is the purpose of deglazing the pot
A: Deglazing involves scraping up the browned bits from the bottom of the pot after adding the broth. This step is crucial as those browned bits, known as fond, are packed with flavor and create a much richer, more complex sauce.
