Instant Pot Curried Chicken and Basmati Rice
Easy Cooking, Great Results
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
List of Services
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Step 1List Item 1
Prep the veggies.
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Step 2List Item 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.
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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.
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Step 4List Item 3
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.
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Step 5
In a bowl, put in the cooked Della Basmati Rice and Tuscan Chicken.. Enjoy!
