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Instant Pot Chicken Shami Kebab

An Instant Pot recipe for Chicken Shami Kebabs. These are an easy and simple, kid approved recipe of chicken and lentils. You can get my Meat Shami Kebab recipe by clicking here. This is a seperate recipe for ones using chicken and lighter spices for young kids. One of my boys favorite kebabs eaten plain, in bun kabobs and quick lunches.

Here's the recipe with Instant Pot instructions!


  • 3 tbsp Oil

  • 4 Bone In Chicken Breast

  • 3 Boneless Chicken Thighs

  • 1 Large Golden Potato (peeled/halved)

  • 3/4 cup Chana Daal (presoak 30 mins prior)

  • Salt (about 2 to 3 tsp)

  • 1/4 tsp Ground Red Chili

  • 2 Whole Dried Red Chilies

  • 1 tbsp Garlic/Ginger Paste

  • 1 tbsp Lemon Juice

  • 2 cups water

Mix Ins:

  • 1/4 Bunch Cilantro

  • 2 Green Chilies

  • 1/2 lg Red Onion (Chopped Fine)

  • 1 tsp Garam Masala


  • Oil

  • 2 Eggs

  • 2 tbsp Water

  • 1/4 c. Flour


  1. Heat oil in your Instant Pot and select the Sauté Mode.

  2. Once the oil is heated add all the ingredients in your Instant Pot and pressure cook on high for 30 mins on the Meat/Poultry setting.

  3. Once time is up, manually pressure release carefully, using the venting position to allow the floating valve to drop once the steam releases.

  4. Open the instant pot lid and carefully remove the chicken and shred it (removing any bones).

  5. Select the Sauté Mode on the Instant Pot and cook off the liquid left in the lentils and potatoes.

  6. Add the shredded chicken back in once a thick potato and lentil paste is formed (thick daal like).

  7. Blitz the chicken and lentil mixture a few times with a hand blender to combine well and crush the whole red chilies.

  8. Once you have a nice chicken and lentil mashed mixture transfer to a mixing bowl.

  9. Chop your cilantro and green chilies in a chopper to get them fine (or you can do this by hand).

  10. Add the cilantro, green chilies, your chopped onions and Garam Masala to the chicken and lentils mixture.

  11. Mix well with a spoon and make kabob shapes once cooled.

  12. I use an ice cream scoop to get even kabob shapes.

  13. Refrigerate the Kabobs for at least 1 hr before pan frying.

  14. Dip kabobs in flour, followed by beaten egg wash (2 eggs 2 tbsp water), then pan fry in some oil.

  15. Pan fry on medium heat until golden on both sides. (About 2 to 3 mins per side).

  16. Place the cooked kabobs on a paper towel lined plate to absorb the access oil.

  17. Serve with a side of raita or chutney and enjoy!


  1. You may freeze the Shami Kabobs once shaped on a sheet pan lined with parchment. Once frozen solid transfer to a resealable bag and fry as needed dipping in flour then egg. Holds for up to 2 months.

  2. If you do not have an instant pot you can boil your ingredients the same way but in a pot on the stove on low heat or pressure cooker on the stove for the same allotted time.

  3. If your mixture is too dry you can mix an egg to allow binding of the Kabobs.

  4. If your mixture is too wet you can add some bread crumbs or a slice of bread ground. To allow the bread to absorb some of the liquid.

Give these a try with my Chutney's:


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