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Instant Pot Chicken Curry Rice

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Course: Dinner

Ingredients

  • 1 ½ cups Basmati Rice
  • 5 - 6 Chicken Breast Tenders Cut, into pieces
  • 2 tbsp Salted Butter
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 large white onion
  • 1 ½ tbsp minced garlic
  • ½ tsp ginger paste
  • 2 tbsp curry powder
  • 1 tsp smoked Paprika
  • 4 carrots chopped
  • 1 cup frozen peas
  • 2 cups chicken stock
  • 1 tsp salt

Instructions

  • Prepare your onions, and chicken. Set to the side.
  • Set Instant Pot to Saute mode.
  • Add the butter and allow it to melt.
  • Add your bay leaves and cinnamon stick.
  • Saute for 30 seconds.
  • Stirring often.
  • Add your onion, stir often. Cook for 1-2 minutes.
  • Add ginger and garlic. Stir to combine.
  • Cook for a minute.
  • Add the curry powder, turmeric powder, chili powder, smoked paprika
  • Mix well and cook for another 1 minute.
  • Add Chicken to the instant pot. Stir to combine.
  • Add basmati rice, and carrots. Stir to combine.
  • Add Chicken Stock to the Instant Pot.
  • Close the instant pot lid, and the valve to close.
  • Cook on Manual for 7 minutes.
  • After the cooking is complete let the pressure release naturally for 10 minutes,
  • Add the frozen peas, stir to combine.
  • Close the lid for 5 minutes.