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Instant Pot Chicken Pulao Recipe

instant pot chicken pulao

Instant Pot Chicken Pulao Recipe

4.74 from 34 reviews
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Ingredients
 

  • 1 cup basmati rice soaked 15 minutes
  • 2 tablespoons oil or ghee

Whole Spices

  • 2 medium onions thinly sliced
  • 2 teaspoons minced garlic or garlic paste
  • 1 teaspoon minced ginger or ginger paste
  • 1 pound boneless and skinless chicken thighs cut into quarters

Spices

  • 1 ½ teaspoons salt adjust to taste
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric

  • 1 cup water
  • Cilantro garnish

Instructions
 

  • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.
  • Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.
  • Add the rice and water to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Discard the whole spices if desired, sprinkle with cilantro and serve.

Notes

  • I love this brand of basmati rice – the rice grains are always perfectly cooked! If you are using another brand you may need to reduce the cook time - play around with the times depending on how you prefer your rice.
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