- 2 teaspoon sesame oil also known as gingelly oil
- ¼ teaspoon cumin seeds
- 3 garlic cloves ½ teaspoon garlic powder /granules
- 1.5 inch ginger or ¼ teaspoon ginger powder
- ½ onion sliced lengthwise
- 2 tomatoes diced
- 0.75 lb Chicken breast
- 32 oz Chicken broth
- 1 + ¼ tsp Salt
- ⅛ teaspoon Turmeric
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Prep all the ingredients as shown. Dice the garlic cloves. Peel the ginger, cut it into small pieces, and crush it using a mortar and pestle.
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Turn the Instant Pot to Sauté mode. Add sesame oil, and once hot, add the cumin seeds, garlic, and ginger. Sauté until fragrant.
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Add the onions and sauté until they turn translucent. Do not brown them.
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Add the chopped tomatoes and sauté until they become soft and mushy.
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Add the diced chicken and salt. Sauté the chicken—I was taught to cook it until the pieces turn white, as shown in the picture.
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Pour in the chicken broth or chicken bone broth and add the turmeric. My broth was frozen, but that’s perfectly fine since it will be pressure cooked.
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Turn off Sauté mode, close the lid, and pressure cook on High for 10 minutes. Allow the pressure to release naturally.
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Open the Instant Pot once the pressure has released. Garnish the soup with freshly ground black pepper and finely chopped cilantro. I didn’t have fresh cilantro that day, so I used freeze-dried cilantro instead.
