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Instant Pot Chicken Biryani
Easy Instant Pot chicken biryani recipe!
5
from 1 vote
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Course:
Main Course
Cuisine:
Indian
Keyword:
Instant Pot Chicken Biryani, Instant Pot Chicken Biryani Recipe
Prep Time:
15
minutes
minutes
Cook Time:
11
minutes
minutes
Time to Pressure:
10
minutes
minutes
Total Time:
36
minutes
minutes
Servings:
8
servings
Calories:
385
kcal
Author:
Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
2
tablespoons
olive oil
1
cup
diced white or yellow onion
5
cloves
garlic
minced
1
tablespoon
grated fresh ginger
2
pounds
boneless skinless chicken breast
in 1” pieces
14.5
ounce
can diced tomato with juice
1
teaspoon
salt
1
tablespoon
garam masala
1
teaspoon
smoked paprika
1
teaspoon
coriander
1
teaspoon
ground cumin
½
teaspoon
ground turmeric
2
cups
uncooked basmati rice
3 ½
cups
reduced-sodium chicken stock or broth
½
cup
golden raisins
Cashews
Cilantro
Instructions
Press SAUTE on the Instant Pot.
When HOT, add the oil and swirl to coat.
Add the onion, and cook until beginning to soften, about 2-3 minutes, stirring regularly.
Stir in the garlic and ginger, and cook for 30 seconds.
Press CANCEL.
Add the chicken and tomatoes with juice.
Sprinkle the salt, garam masala, paprika, coriander, turmeric, and cumin over the chicken.
Stir to combine.
Add the rice.
Pour the chicken stock over the rice. Do NOT stir.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 8 minutes.
Carefully turn the pressure release valve to VENTING to quickly release the pressure.
Stir in raisins.
Serve topped with cashews and cilantro.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
385
kcal
|
Carbohydrates:
50
g
|
Protein:
29
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
907
mg
|
Potassium:
721
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
222
IU
|
Vitamin C:
9
mg
|
Calcium:
55
mg
|
Iron:
2
mg