Prep Time: 8-10 min.
Cooking Time: 40 min.
Number of Servings: 2-3
1 garlic clove, crushed or minced
1 small red onion, chopped
1 carrot, chopped
Lime wedges for serving
1/2 small red cabbage, chopped
A pinch of pepper and salt
1/2 pound chicken pieces
1/3 pineapple, peeled and make medium size cubes
1/2 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1 sprigs onion, chopped
1/2 teaspoon ginger powder
1/2 teaspoon white peppercorns
1/2 tablespoon tamarind paste
Juice from 1/3 lime

  1. Take your 3-Quart Instant Pot; open the top lid. Plug it and turn it on.
  2. In the cooking pot area, add the carrot, red onion, chicken, salt, pepper,
    cabbage, garlic, peppercorns. Using a spatula, stir the ingredients.
  3. Close the top lid and seal its valve.
  4. Press “SOUP” setting. Adjust cooking time to 30 minutes.
  5. Allow the recipe to cook for the set cooking time.
  6. After the set cooking time ends, press “CANCEL” and then press “QPR
    (Quick Pressure Release)”.
  7. Instant Pot will quickly release the pressure.
  8. Open the top lid, take out the meat and shred it.
  9. Add back to the mix and combine.
  10. In а bowl, mix 1 tablespoon soup with tamarind paste, stir and
    pour into the pot mix.
  11. Mix the cinnamon, ginger, turmeric, pineapple and lime juice;
    stir the mix.
  12. Press “SAUTÉ” setting and cook for 10 minutes more.
  13. Ladle into bowls, top with the sprigs onion on top and serve
    with lime wedges on the side.
    Nutritional Values (Per Serving):
    Calories – 427
    Fat – 17g
    Carbohydrates – 46.5g
    Fiber – 18g
    Protein – 11g