• Ingredients (4 servings)
  • 450 g chicken breast, cubed
  • 425 g cooked chickpeas (drained & rinsed)
  • 400 g diced tomatoes (with juices)
  • 120 ml light coconut milk
  • 240 ml chicken broth
  • ~14 g curry powder (2 Tbsp)
  • Salt & pepper to taste
• Instructions
  1. Add chicken, chickpeas, tomatoes, broth, and curry powder to the pressure cooker. Stir.
  2. Seal and cook on High Pressure for 8 minutes; quick-release.
  3. Stir in coconut milk and season. Simmer on Sauté mode for 1–2 minutes if desired.
• Cook Time: 8 minutes
• Approx. Macros (per serving)
  • ~350 kcal
  • ~30 g protein
  • ~10 g fat
  • ~30 g carbs