30 Minute Chicken Chickpea Masala Pressure Cooker Recipes

PRESSURE-COOKER CHICKEN TIKKA MASALA

The flavors of this Indian-style entree keep me coming back for more. The dish isn't fancy, and it's simply spiced-but it's simply amazing. -Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 20

Pressure-Cooker Chicken Tikka Masala image

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.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 856mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

Ingredients

2 tablespoons olive oil
1/2 large onion, finely chopped
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 can (29 ounces) tomato puree
1/3 cup water
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1-1/2 cups plain yogurt
Hot cooked basmati rice
Chopped fresh cilantro, optional

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Pressure-Cooker Chickpea and Potato Curry image

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges