Moroccan Chicken Soup Instant Pot

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Dave's Dishes

3 tblsp sunflower oil

600g diced chicken

2 onions diced

2 garlic cloves crushed

3 tblsp plain flour

1 leek sliced

2 medium carrots diced

3 celery sticks sliced

1 litre chicken stock (I used cubes!)

3 tsp medium curry powder

1 tsp ground cumin

½ tsp ground mixed spice

½ tsp turmeric

½ tsp ground coriander

2 tblsp honey

4 tblsp mango chutney

4 tblsp raisins (I left them out)

5 tblsp single cream

salt & pepper

½ bunch fresh coriander chopped to serve

On saute mode heat the oil and soften the onions garlic leek carrots & celery add chicken and spices and cook for another couple of mins to warm the spices. Add the stock flour honey raisins and chutney give it a stir then switch to Manual High pressure for 30 mins (would probably be ok with 15!) NPR if you can wait! Thicken with cornflour mixed with a little cold water if you prefer a thicker soup (I liked it as it was) Serve with a swirl of single cream, fresh coriander and hot crusty rolls. Yum yum! On saute mode heat the oil and soften the onions garlic leek carrots & celery add chicken and spices and cook for another couple of mins to warm the spices. Add the stock flour honey raisins and chutney give it a stir then switch to Manual High pressure for 30 mins (would probably be ok with 15!) NPR if you can wait! Thicken with cornflour mixed with a little cold water if you prefer a thicker soup (I liked it as it was) Serve with a swirl of single cream, fresh coriander and hot crusty rolls. Yum yum!

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