Indian Chicken Quesadilla- Instant Pot Chicken Stuffing
Author: Thas
Recipe type: Appetiser
Cuisine: Indian
- Chicken breasts, cubed- 2
- Chili powder- ¾ tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1½ tsp
- Garam Masala- ½ tsp
- Salt- ½ tsp
- Prepared shredded Chicken
- Oil- 1 tbsp
- Onion, chopped- 1
- Carrot, chopped- ½ cup
- Green peas- ½ cup
- Green pepper- ½ cup
- Water- ¼ cup
- Chili powder- ½ tsp
- Coriander powder- 1 tsp
- Salt- ½ tsp
- Cilantro, chopped- ¼ cup
- In a bowl, combine chicken along with other ingredients 'for cooking chicken'.
- Turn on the Instant Pot.
- Add the marinated chicken into the stainless steel pot.
- Select Pressure cook mode- high pressure. Time 7 minutes.
- After 7 minutes pressure cooking, do a quick pressure release.
- Open the lid.
- Drain the liquid from the cooked chicken and keep the chicken in a bowl. Chicken liquid can be used for making soups.
- Using a fork, shred the chicken. keep aside.
- Turn on the Instant Pot. Select Saute Mode, Medium temperature.
- Let hot sign appear on the display.
- Add oil, add chopped onion, season with ¼ tsp salt.
- Saute for 3 minutes,
- Add carrot, peas and green pepper, sauce for 2 minutes.
- Add ¼ cup water, saute for 3 minutes till veggies turn soft.
- Add shredded chicken, combine well.
- Add chili powder, coriander powder and salt to taste, combine well. Cook for 2 minutes.
- Add cilantro, combine well.
- Turn off Instant pot. keep aside the chicken stuffing.
- Spread 2 tbsp chicken stuffing on the tortilla, top with cheddar cheese.
- Place another tortilla over the cheese.
- Grill it in a panini maker till golden brown and cheese has melted. Or cook on a non-stick pan, cover tightly with a lid and cook till golden brown.
- Cut into wedges and serve. Enjoy.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/indian-chicken-quesadilla-instant-pot-chicken-stuffing/
3.5.3251