Delicious eggplant chicken cooked in the Instant Pot…
In just 10 minutes, delicious & healthy eggplant chicken will be ready & made effortlessly in the Instant Pot. After 5 minutes of pressure cooking eggplant will turn mushy, which will make the gravy really thick & creamy. I enjoy the taste of mushy eggplant along with the chicken. This can be enjoyed with rice, pasta or rotis.
Cooking Video
Instant Pot 10 Minute Eggplant Chicken- Easy Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
- Oil- 1 tbsp
- Onion, chopped- 1
- Salt- ½ tsp
- Garlic, grated- 1 large clove
- Chicken breast, diced- 1 or 2 breasts (or add chicken thighs)
- Eggplant, diced- 1 medium-sized (American eggplant variety)
- Tomato, chopped- 1
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Cumin powder- ½ tsp
- Salt- ½ tsp
- Tomato paste- 2 tbsp
- Cilantro, chopped- ¼ cup
Instructions
- Turn on Saute setting on the Instant Pot, temperature should be medium.
- Let the stainless steel pot turn hot.
- Add oil.
- Add onion, season with ½ tsp salt. Saute for a minute.
- Add grated garlic, saute for a minute.
- Add the diced chicken breast.
- Add eggplant diced, tomato, combine well.
- Add all the spices and ½ tsp more salt.
- Combine well.
- No need to add water, liquid will ooze out of the chicken & vegetables while pressure cooking.
- Close the pot with the lid.
- Cancel Saute setting, select pressure cook setting.
- Set time to 5 minutes at high pressure.
- After 5 minutes of pressure cooking, do a quick pressure release.
- Open the lid.
- Give everything a good mix, there will be enough liquid in the pot.
- Add tomato paste, combine well.
- Cook for 2 minutes. The stainless steel pot is still hot so don't have to turn on saute setting.
- Taste & add more salt if needed.
- Finally, garnish with chopped cilantro.
- Remove the pot from the main pot.
- Serve in a bowl & enjoy with rice, pasta, chapati, etc.
