This Instant Pot Chicken Curry and Rice recipe is a delicious and easy-to-make dinner idea, It's packed with flavor, and it's a great way to entertain your family or friends.
Ingredients
1 ½cupsBasmati Rice
5-6Chicken Breast Tenders Cut, into pieces
2tbsp.Salted Butter
2bay leafs
1Cinnamon Stick
1large White Onion, Chopped
1 ½tbsp.Minced Garlic
1/2tbsp.Ginger paste
2tbsp.Curry Powder
1tsp.Turmeric Powder
1tsp.Chilli Powder
1tsp.Smoked Paprika
4Carrots Chopped
1cupFrozen Peas
2cupsChicken Stock
1tsp.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 leafs 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, chilli 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,