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chicken pepper soup | instant pot
A spicy chicken soup cooked using an instant pot
Cooking Time
45min
Prep Time
10 min
Serves
4
Categories
Appetizers
Dinner
Cooking tools used
Mixer Grinder
Instant Pot
Cuisines
Indian - Tamil
Ingredients
Main Section
tomatoes
2
unit/count
garlic cloves
6
unit/count
onions
1/2
unit/count
cumin seeds
1
tsp
curry leaves
4
unit/count
chicken
500
gms
get some chicken with bones
turmeric
1
tsp
salt
1
pinch
adjust to taste
oil
2
tbsp
For the masala
black peppercorns
2.5
tbsp
you can adjust this based on how much spice you want.
dry red chillies
3
unit/count
Consider a lower number if you want it less spicy
coriander seeds
2
tsp
cumin seeds
1/2
tsp
fennel seeds
1
tsp
curry leaves
5
unit/count
Step 1
Roast everything inside the "for the masala" section in low to medium heat till they look done. Bring to a slight cool and grind it to a fine dry paste using a mixie. To this add the garlic and the tomatoes and grind again till it becomes a fine watery paste.
Step 2
Add the chicken and the ground paste to an instant pot. Add water enough to cover the chicken and add turmeric and salt to this. Set it to soup mode and let it cook (showed 30 minutes default on my IP). Let pressure release naturally. Take only the cooked chicken out of this, you'll need it for the next step.
Step 3
Take a pan and add oil to it. Once it heats up, add mustard seeds, cumin seeds add curry leaves to it. Saute for a few seconds. Add onions to it. Once the onions look transparent, add only the chicken pieces (which you removed from the soup in the previous step) to it. Saute it for sometime. Add this to the soup. Serve hot.
