Instant Pot Curried Chicken and Basmati Rice

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Basmati White Rice
  • 1.5 cup Basmati Rice 
  • 2 Chicken Breast Cut into chunks
  • 2.5 tablespoons Butter
  • 1 Bay leaf
  • 1 inch Cinnamon Stick
  • 1 large Onion Chopped
  • 2 Garlic Cloves Minced
  • ½ tbsp Ginger grated
  • 2 tbsp Curry Powder 
  • ½ teaspoon Chili Powder
  • 1 teaspoon Paprika
  • 2 cups Chicken Stock
  • Salt & Pepper to taste
  • Fresh Cilantro plucked to garnish

Step 1

  • Prep the veggies. 

Step 2

  • Turn on your Instant Pot and set it to Saute mode. When it’s hot, put in some butter and wait for it to melt.
  • Add a bay leaf and a cinnamon stick and cook for 30 seconds. Put in chopped onion and cook for 1-2 minutes until it’s soft and a bit brown. Add minced ginger and garlic and cook for another minute until the strong smell goes away.

Step 3

  • Add curry powder, turmeric, chili powder, and paprika. Stir and cook for 30 more seconds. Add pieces of chicken and cook for a minute with the spices. Add basmati rice and carrots, and cook for 1-2 minutes to slightly toast the rice. Pour in chicken stock or water. Season with salt and pepper to your liking.

Step 4

  • Close the Instant Pot lid. Cook on Manual mode (High Pressure) for 7 minutes. 
  • When it’s done cooking, wait 10 minutes for the pressure to release naturally, and then do a quick release. Let it sit for another 10 minutes with the lid off, and then fluff the rice with a spatula.

Step 5

  • In a bowl, put in the cooked Della Basmati Rice and Tuscan Chicken.. Enjoy!