Instant Pot Pulled Chicken Recipe- Coconut & Fenugreek Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Instant Pot Pulled Chicken Recipe – Coconut & Fenugreek Indian Fusion

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion experiment that totally works – tender, flavorful pulled chicken with a beautiful Indian-inspired sauce, all made super easy in the Instant Pot. I first made this when I was craving something comforting but wanted to skip the usual slow-cooked routine. It’s become a weeknight staple ever since!

Why You’ll Love This Recipe

This Instant Pot Pulled Chicken isn’t your average BBQ. We’re taking the comfort of pulled chicken and giving it a vibrant Indian twist with coconut, fenugreek, and a blend of warming spices. It’s quick, easy, and packed with flavor. Plus, the Instant Pot does all the heavy lifting, leaving you with more time to enjoy the delicious results. Seriously, who doesn’t love that?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 tablespoons ghee
• 1 large yellow onion, finely diced
• 2 pounds boneless, skinless chicken breasts, patted dry
• 1 cup canned tomato puree (about 240ml)
• 1 cup water (about 240ml) – you might need a little more, see instructions!
• 1 tablespoon grated fresh ginger
• 1 tablespoon garlic paste
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons kosher salt
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ¾ cup canned coconut cream (about 180ml)
• 2 tablespoons tomato paste
• 2 tablespoons kasoori methi (dried fenugreek leaves)
• 2 teaspoons sugar (optional, but balances the flavors beautifully)
• 1 cup chopped fresh cilantro
• 3 Persian cucumbers
• 1 cup Greek yogurt or plain yogurt
• 1 teaspoon kosher salt (for raita)
• 1 teaspoon ground cumin (for raita)
• 1 tablespoon cilantro, chopped (for raita)
• 6 to 12 Brioche buns

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Ghee: Don’t skip the ghee! It adds a beautiful richness and nutty flavor that’s essential to Indian cooking. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Kashmiri Red Chili Powder: This is where the color and a mild heat come from. It’s different from regular chili powder – it’s more about vibrant hue than intense spice. You can find it at Indian grocery stores or online.
• Kasoori Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a staple in many Indian dishes. Crush it between your palms before adding to release its fragrance.
• Coconut Cream: Full-fat coconut cream is best for richness. Don’t use coconut milk – it’s too watery.
• Brioche Buns: Okay, this is the fusion part! The slightly sweet, buttery brioche buns are amazing with the Indian-spiced chicken. But feel free to use your favorite buns!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Select the high Sauté setting on your Instant Pot and heat the ghee. Add the diced onion and cook until it’s softened and translucent, about 4-5 minutes. Turn off the Instant Pot.
2. Combine Ingredients: Add the chicken breasts, tomato puree, water (start with 1 cup and add more if needed to almost cover the chicken), grated ginger, garlic paste, Kashmiri red chili powder, salt, garam masala, and turmeric to the Instant Pot. Give everything a good stir to combine.
3. Pressure Cook: Secure the lid, making sure the Pressure Release is set to Sealing. Select the Poultry setting and cook at high pressure for 13 minutes.
4. Natural & Quick Release: Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
5. Shred the Chicken: Remove the chicken breasts and shred them using a hand mixer or two forks.
6. Finish the Sauce: Add the coconut cream, tomato paste, kasoori methi, and sugar (if using) to the Instant Pot. Select the Sauté setting again and cook for 2 minutes, stirring constantly, until everything is heated through and the sauce has thickened slightly.

7. Combine & Simmer: Return the shredded chicken to the Instant Pot and stir to coat it in the delicious sauce. Turn off the Instant Pot.

8. Make the Raita: While the chicken is cooking, prepare the cucumber raita. In a bowl, combine the grated cucumbers, yogurt, salt, cumin, and chopped cilantro. Give it a good mix.

Expert Tips

• Don’t overcrowd the Instant Pot: If your chicken breasts are very large, you might need to cut them in half to ensure even cooking.
• Adjust the water: The amount of water needed can vary slightly depending on your Instant Pot. You want enough liquid to almost cover the chicken.
• Taste and adjust: Don’t be afraid to taste the sauce and adjust the seasoning as needed. Add more chili powder for heat, or a pinch of sugar to balance the flavors.

Variations

• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the Instant Pot along with the other spices.
• Festival Adaptations: This is fantastic for Eid or any celebratory meal! Serve with naan bread and a side of rice for a complete feast.
• Gluten-Free Bun Options: For a gluten-free version, use gluten-free brioche buns or serve the pulled chicken over rice or with gluten-free flatbreads.
• Vegan Adaptation: Swap the chicken for jackfruit! Use young green jackfruit in brine, shred it, and cook it in the same sauce. It absorbs the flavors beautifully.

Serving Suggestions

Serve the pulled chicken on warm brioche buns, topped generously with fresh cilantro and a dollop of the cooling cucumber raita. A side of crispy fries or a simple salad would complete the meal perfectly.

Storage Instructions

Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The raita is best enjoyed fresh, but can also be stored for a day or two.

FAQs

• Can I use a different type of yogurt for the raita? Absolutely! You can use any plain yogurt you like, but Greek yogurt will give it a thicker, creamier texture.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves, a common ingredient in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I make this recipe spicier? Yes! Add a pinch of cayenne pepper or a finely chopped green chili to the Instant Pot.
• Can this be made ahead of time? You can definitely make the chicken ahead of time and store it in the refrigerator. Just reheat it when you’re ready to serve. The raita is best made fresh.
• What if I don’t have an Instant Pot? You can make this in a slow cooker! Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and then simmer the sauce on the stovetop.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below.