Chicken Pepper Soup | Instant Pot

Ingredients

• 2 units Tomatoes
• 6 units Garlic cloves
• 0.5 unit Onions
• 1 teaspoon Cumin seeds
• 9 units Curry leaves
• 500 grams Chicken (Get some chicken with bones)
• 1 teaspoon Turmeric
• 1 pinch Salt (Adjust to taste)
• 2 tablespoons Oil
• 2.5 tablespoons Black peppercorns (Adjust based on spice preference)
• 3 units Dry red chillies (Consider fewer for less spice)
• 2 teaspoons Coriander seeds
• 1 teaspoon Fennel seeds
• 1 liter Water (Enough to cover the chicken)

Instructions

1. 1Roast the black peppercorns, dry red chillies, coriander seeds, cumin seeds, fennel seeds, and curry leaves over low to medium heat until aromatic. Allow to cool slightly, then grind into a fine dry paste using a mixer grinder. Add garlic and tomatoes, grinding again to achieve a fine, watery paste.
2. 2Place the chicken and the ground masala paste into the Instant Pot. Add enough water to cover the chicken, then incorporate turmeric and salt. Set the Instant Pot to soup mode and cook for 30 minutes. Allow the pressure to release naturally. Remove the cooked chicken pieces for the next step.
3. 3In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Sauté briefly, then add onions and cook until translucent. Incorporate the reserved chicken pieces, sautéing until well combined. Return this mixture to the soup.
4. 4Combine the sautéed chicken mixture with the soup in the Instant Pot. Stir well and serve hot.