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Instant Pot Curried Chicken and rice

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.

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 560kcal
Author Subhasmita


  • 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
  • ½ tablespoon Ginger grated
  • 2 tablespoon Curry Powder (Ref Note 2)
  • ½ teaspoon Turmeric Powder
  • ½ 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.


    1. 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. 
    2. 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. 
    3. 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. 
    4. 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. 
    5. Try to use low sodium Chicken stock. As Chicken stock already has slat, before adding any extra salt check the seasoning first. 
    6. If you don't have curry powder on hand, Use 1 teaspoon garam masala + 1 teaspoon Coriander powder+1 teaspoon cumin Powder.
    7. While serving pick bay leaf and the stick of cinnamon from the rice. 


Serving: 100g | Calories: 560kcal | Carbohydrates: 74g | Protein: 35g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 396mg | Potassium: 905mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5056IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 3mg