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Instant Pot Curry Chicken And Rice Recipe

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Perfect Instant Pot Butter Chicken Curry A Spicy Perspective
Perfect Instant Pot Butter Chicken Curry A Spicy Perspective from www.aspicyperspective.com

Description

This Instant Pot Curry Chicken and Rice recipe is a quick and easy meal that is perfect for a busy weeknight. The combination of tender chicken and flavorful curry spices is sure to be a hit with your family.

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is 20 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup basmati rice, rinsed and drained
  • 1 3/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Set the Instant Pot to sauté mode and add the olive oil.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Add the onion and garlic and cook until softened, about 3 minutes.
  4. Add the curry powder, turmeric, cumin, coriander, salt, and black pepper and cook for 1 minute.
  5. Add the rice and chicken broth and stir to combine.
  6. Close the Instant Pot lid and set the valve to sealing.
  7. Set the Instant Pot to manual mode and cook on high pressure for 5 minutes.
  8. Do a quick release to release the pressure.
  9. Add the peas and chickpeas and stir to combine.
  10. Garnish with cilantro and serve with lemon wedges.

Notes

  • You can use any type of rice in this recipe, but adjust the cooking time and liquid accordingly.
  • If you don't have fresh cilantro, you can use chopped parsley or green onions instead.
  • If you prefer a spicier curry, add some red pepper flakes or cayenne pepper to the spice mix.

Nutrition Info

Serving size: 1/4 of recipe
Calories: 433
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 59g
Fiber: 5g
Sugar: 4g
Protein: 31g

Recipe Tips

  • Make sure to rinse and drain the rice before adding it to the Instant Pot to remove excess starch.
  • If you are using frozen chicken, increase the cooking time to 7 minutes.
  • If you want to make this recipe vegetarian, omit the chicken and use vegetable broth instead of chicken broth.

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