Instant Pot Chicken and rice – curried chicken and rice made in the Instant Pot is flavoured with garlic, ginger and curry powder. Fluffy basmati rice, chicken, carrot, peas, this wholesome meal is definitely going to impress you.
Instant pot chicken and Rice flavoured with curry powder is going to satisfy your rice and curry craving for sure. This Instant Pot Garlic Herb Chicken and Rice is one of the most popular recipes on the blog for all the good reason. So I thought will share another equally delicious chicken and rice recipe here.
This recipe doesn’t call for tons of spices, yet the rice is so flavourful and delicious. If you are like me who finds comfort in a bowl of rice and curry but don’t want to spend hours in the kitchen, then this one-pot Chicken and rice are definitely for you.
How To Cook Fluffy Rice In The Instant Pot?
Cooking rice in the Instant Pot is easy. Rice to water ratio and the right timing is the key to perfect fluffy rice.
I cook rice in a pressure cooker or using cook and drain method. When cooking rice in an open pot and drain the extra liquid you don’t need to worry about rice to water ratio. Because once the rice is cooked, you drain excess water. On the other hand, cooking rice in a pressure cooker need exact rice-water ratio.
TO COOK PERFECT RICE BELOW ARE A FEW TIPS
- Wash rice under running tap, until water runs clear. This step is necessary to remove any extra starch from the outer layer.
- Measure water. As a general rule for every part of rice, you need two parts of water(1:2). But while cooking in Instant Pot because there is no evaporation of water, the amount of water you would need is less. For 1.5 cups of soaked basmati rice, 2 cups of liquid work the best.
- Always add warm water to rice.
- Soak rice for 10 – 15 minutes. Soaking rice helps to get fluffier separate grains.
These tips are for regular white rice, long grain Basmati rice. But rice varieties are not only limited to this. With my 15-20 years of experience in cooking rice, these few tips have always worked for me.
Cooking rice perfectly also depends on its quality. If the rice is of the starchy kind, you will have to adjust the quantity of water and time. Age of the rice grain also determines the end result. The older/aged grain, the better, fluffier rice you will get.
What Do You need For Curried Chicken and Rice (Instant Pot)?
The recipe calls for fewer spices than any regular curry would need, yet the flavours are just spot on. A good flavourful curry powder along with turmeric powder and chilli powder is all you need. To enhance the flavour there is whole bay leaf and cinnamon added to the butter and sauteed.
Generally, I use ghee(clarified butter) when I make it at home, but butter also works well.
For maximum flavour
- Use aged Basmati rice if available. Long grain basmati rice is aromatic and enhances the flavour.
- Use a good quality Mild Curry Powder. Packed spices if left open for a long time lose the aroma. So make sure to keep opened spice packets in an airtight container.
- Saute Onion, garlic and ginger until the aromatic and raw smell is completely disappeared.
- The most important step is to saute spices in onion, ginger, garlic mixture until aromatic. Cooking spices before adding liquid help to develop flavour.
I prefer to add carrot and peas to make this dish more wholesome.
How To Avoid Burn Notification in Instant Pot?
Getting burn notice while cooking on instant pot is quite annoying, especially while you have a hungry family to feed.
First of all, every time the pot is giving a burn notice doesn’t mean something has burned. It might be an indication that the bottom layer of the pot has some brown bits stuck. So it is very important to deglaze the pot to release any brown patches from the bottom. Like in the above recipe, Stock is added to deglaze the pot.
Another reason for the burn notice could be because of very less liquid in the pot. In the recipe, the amount of stock is just enough. Any more liquid, the rice will turn mushy.
The last reason could be the Inner pot is very hot, while setting it to manual high-pressure mode. If you tend to get burn notification frequently then, in this recipe after cooking the spices, switch off the instant pot and let it cool. Once it has cooled down a bit, switch to saute mode again and follow the rest of the steps.
More Instant Pot Recipes
Instant Pot Curried Chicken and rice
- 1.5 cup Basmati Rice (Ref Note 1)
- 2 Chicken Breast Cut into pieces
- 2.5 tablespoon Butter
- 1 bay leaf
- 1 inch Cinnamon Stick
- 1 large Onion Chopped
- 1 tablespoon Garlic Minced
- 1/2 tablespoon Ginger grated
- 2 tablespoon Curry Powder (Ref Note 2)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Chilli Powder
- 1 teaspoon Paprika
- 2 small Carrots Chopped
- 1 cup Frozen Peas
- 2 cups Chicken Stock or water
- Salt to taste
- Fresh Coriander leaves to garnish
- Set Instant Pot to Saute mode. When the pot is hot add butter. Let the butter melt.
- Add bay leaf and cinnamon stick. Saute for 30 seconds.
- Add chopped onion. Cook for 1-2 minutes until the onion has softened and start to turn brown.
- Add minced ginger and garlic. Cook for a minute until the raw smell has disappeared.
- Add Curry powder, turmeric powder, chilli powder, paprika. Mix well and cook for another 30 seconds.
- Add Chicken pieces. Mix everything well and saute for a minute along with the spice mixture.
- Then stir in basmati rice, carrot and peas. Mix everything well and cook for 1-2 minutes to toast the rice a little bit. (Ref Note 3)
- Add Chicken Stock/Water to the pot.
- Add salt. Check the seasoning and add more salt if required.
- Close the instant pot lid. Cook on Manual mode( High Pressure) for 7 minutes.
- After the cooking time is complete let the pressure release naturally for 10 minutes, then do a quick release.
- After opening the lid, let it sit for another 10 minutes. Then using a spatula gently fluff the rice.
- Sprinkle fresh coriander leaves.
- Serve with some yoghurt or Cucumber raita.
- After cleaning Basmati rice under a running tap until the water runs clean, soak rice for 10-15 minutes in water. Then drain in a colander and keep aside. Make sure water is completely drained before adding rice to the pot.
- The overall flavour of the side depends on the intensity of Curry powder. 2 tablespoons of any good quality mild curry powder works just fine. If the curry powder is hot and intense or is really mild, then adjust the quantity accordingly. If you are using Hot curry powder, then you might have to skip the chilli powder to adjust the spiciness.
- In step 7, after adding rice to the Chicken and spice mixture, I prefer to toast the rice for a couple of minutes. Toasting rice ensures separate and fluffy grains. If you are toasting rice then be careful while mixing it, as it might break the grains. This step is optional. Directly add stock/water to the pot along with rice, carrot and peas.
- After adding stock/water to the pan, it is really important to scratch the bottom of the pan release any stuck brown bits and deglaze the pot.
- Try to use low sodium Chicken stock. As Chicken stock already has slat, before adding any extra salt check the seasoning first.
- If you don't have curry powder on hand, Use 1 teaspoon garam masala + 1 teaspoon Coriander powder+1 teaspoon cumin Powder.
- While serving pick bay leaf and the stick of cinnamon from the rice.