Print Recipe

Instant Pot Haleem

This wholesome soup is a Ramadan staple and with the Instant Pot and a handy immersion blender, you can have this dish ready in an hour when it normally takes 4-5 hours on the stovetop.
Course: Main Course
Cuisine: Indian, Middle Eastern
Keyword: Chicken Haleem, Haleem, Instant Pot Haleem, Pressure Cookier Haleem
Servings: 4 people

Equipment

Ingredients

  • 1 cup jungle oats
  • 1/4 cup pearled barley
  • 1 1/2 litres water
  • 1 onion finely diced
  • 2 tbsp ghee
  • 1 1/2 tsp ginger/garlic
  • 1/2 chicken cut up
  • 3 whole peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1 1/2 tsp ground cumin/coriander
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 2 tsp green chillies

For the Wagar

  • 1 tsp ghee
  • 1 small onion sliced
  • 1 tsp whole cumin seeds
  • 2 whole green chillies split
  • 1/2 tsp garam masala optional
  • chopped coriander

Instructions

  • Start by pre-boiling your oats with salt and water until thick (you can do this in your instant pot in a separate insert as well)
  • Par cook pearled barley as well (I popped mine in water in the microwave for 5 minutes)
  • Select saute function and braise onion in ghee until translucent. Add the chicken and spices and saute further, adding in 1 cup of water. Put lid on and select soup function for 15 minutes.
  • Add oats and barley to the chicken, replace the lid and cook for approx another 6 minutes (on soup still).
  • If you are using chicken on the bone, now is the time to remove the bones and whole spices like cloves, cinnamon etc
  • If you like it smoother, use an immersion blender to gently blend it (Haleem is nice with a bit of chunk). Add more water if need be.
  • In a separate pan, heat the ghee for the Wagar and fry the onion, chilli, cumin seeds and garam masala until onion is crisp.
  • Pour this mixture over the top of your soup, with some fresh coriander to serve.