Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
Knead the dough again for few more minutes and divide the dough into two to four sections.
If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
Or, just use the divided dough in the same shape as it is.
For fillets and drumsticks - place the divided and shaped dough on a steam rack.
For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
The more the cook time, the chewier the texture will be.
After 60-120 minutes, allow natural pressure release.
Remove the seitan and allow them to cool down. If you want, you can shred the
seitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
Your instant pot chicken seitan is ready.