Directions

1. Pour olive oil into NuWave Pressure cooker and heat on Medium (275°F).
2. Add chicken pieces to Pressure Cooker and brown for 2-3 minutes on both sides, set aside.
3. Melt butter in Pressure Cooker.
4. Add onions, garlic, and ginger to Pressure Cooker and stir lightly for about 15 seconds.
5. Add cumin, paprika, coriander, turmeric, cayenne pepper, black pepper, and salt. Stir frequently for about 30 seconds, or until fragrant.
6. Add crushed tomatoes and spinach. Cover and continue cooking for about 2 minutes, until spinach is wilted.
7. Remove cover and add cilantro, lemon juice, chicken stock, and chicken pieces to Pressure Cooker, stirring to combine.
8. Cover and lock in push plate.
9. Turn pressure regulator to 2 for high pressure.
10. Increase temperature to Medium-High (375°F) and let pressure build.
11. Once pressure has built, cook at on Medium-High (375°F) for 15 minutes.
12. Shut off PIC and let pressure naturally release for about 10-15 minutes, then turn pressure regulator to steam release position to quickly release pressure.
13. Unlock push plate and remove lid.
14. Set PIC to Medium (275°F) and add heavy cream, drained chickpeas, and simmer, stirring frequently until sauce thickens.
15. Serve immediately.