Instant Pot Indian Chicken Pulao

Whenever I think about comfort food, the first dish that comes to mind is the Instant Pot Indian Chicken Pulao. Growing up, my mom would whip up this aromatic rice dish, filling our home with the enticing scents of spices and freshly cooked chicken. It’s a dish that holds many delightful memories for me, from family gatherings to cozy weeknight dinners. Now, as an adult, I know how much joy this recipe brings to my own family. It’s quick, flavorful, and a surefire way to please a crowd!

What I love most about the Instant Pot Indian Chicken Pulao is its simplicity. Just toss everything into the pot, and voilà! You have a hearty meal that feels like it took hours to prepare. It’s perfect for those busy days when you want something nourishing but don’t have the time to spend in the kitchen. Plus, the versatility of this dish allows me to customize it based on what I have on hand. Whether I throw in extra veggies or adjust the spices, it always turns out beautifully.

In a world where everyone is rushing, this dish reminds us to slow down and savor the moment. It’s about gathering around the table, sharing stories, and enjoying good food. Trust me, once you try making the Instant Pot Indian Chicken Pulao, it will become a staple in your kitchen too!

What Goes Into Instant Pot Indian Chicken Pulao

At the heart of the Instant Pot Indian Chicken Pulao are simple, fresh ingredients that work harmoniously to create a flavorful dish. The star of the show is the basmati rice, known for its long grains and aromatic qualities, elevating the overall flavor of the meal. Each ingredient contributes to the unique taste, from the fragrant spices to the succulent chicken.

• Basmati Rice: This long-grain rice is aromatic and fluffy, making it the perfect base for the pulao. It absorbs the spices and flavors beautifully while maintaining its structure.
• Fresh Ginger: Adds a zesty and warm flavor that elevates the dish. Fresh ginger pairs wonderfully with chicken, enhancing its taste.
• Minced Garlic: A staple in many cuisines, garlic adds depth and richness to the pulao.
• Lemon Juice: A splash of acidity brightens the dish, balancing the rich flavors and adding a refreshing note.
• Kosher Salt: Essential for seasoning, it enhances the other flavors in the dish.
• Boneless Skinless Chicken Breasts: Tender and lean, chicken breasts absorb the spices well and provide protein to the meal.
• Ghee: This clarified butter adds a rich, nutty flavor. You can substitute it with butter or oil if desired.
• Cumin Seeds: These seeds add warmth and a slightly nutty flavor, making them a key ingredient in Indian cuisine.
• Cardamom Pods: Known for their sweet and spicy flavor, cardamom adds a distinct taste to the pulao.
• Cinnamon Stick: Adds warmth and sweetness, complementing the savory elements of the dish.
• Bay Leaves: Used to impart a subtle aroma and flavor to the rice while cooking.
• Red Onion: Sautéed onions bring sweetness and depth to the dish.
• Hot Green Chiles: Optional, but they add a spicy kick for those who enjoy heat in their meals.
• Water: The cooking liquid that hydrates the rice and creates the perfect texture.
• Fresh Cilantro: Chopped cilantro adds freshness and a pop of color when served.
• Lemon Wedges: For serving, they add a zesty brightness to each bite.

Putting Together Instant Pot Indian Chicken Pulao

Making the Instant Pot Indian Chicken Pulao is as simple as it gets. You’ll love how the steps come together to create a flavorful, aromatic dish. Let’s dive into the details!

1. Measure the rice into a wire-mesh strainer and rinse it under running water for about 10 seconds. Swish it around to remove excess starch. Repeat once more for optimal fluffiness, then drain and set aside.
2. In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of salt. This combination will serve as a marinade for the chicken. Add the chicken pieces and turn to coat them well. For best results, let it marinate for at least 30 minutes or up to 12 hours in the refrigerator.
3. Next, select the high Sauté setting on the Instant Pot and heat the ghee. Allow it to melt completely, ensuring the pot is hot enough to sauté the spices.
4. Once hot, add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until the spices are aromatic. You should start to smell the delightful fragrances filling your kitchen!
5. Add the onion slices to the pot, stirring occasionally. Cook until the onions soften and turn a light golden brown, which should take about 5 minutes. Covering the pot with a glass lid will help speed up the softening process.
6. Once the onions are nicely browned, add the marinated chicken along with the chiles and the remaining teaspoon of salt. Stir well until the chicken is coated with the aromatic spices.
7. Press the Cancel button to turn off the Instant Pot. Now, add the rinsed rice and water, stirring gently with a wooden spoon. Make sure to loosen any browned bits stuck to the bottom of the pot, as these will enhance the flavor of the dish.
8. Scrape down the sides of the pot to ensure that most of the rice is submerged in the water. Secure the lid of the Instant Pot and set the Pressure Release to Sealing.
9. Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes on high pressure. This locked-in cooking creates that perfect texture.
10. After cooking, let the pressure release naturally for 5 minutes, then carefully switch the Pressure Release to Venting to release any remaining steam. This is the moment you’ve been waiting for!
11. Press the Cancel button to turn off the Instant Pot. Open the lid, and you’ll notice the steam escaping and the wonderful aroma wafting out. Sprinkle in the cilantro and gently fluff the rice with a fork to combine.
12. Finally, use a rice paddle to scoop the fluffy pulao onto individual plates, serving with lemon wedges on the side for an extra zing.
13. If you prefer to make this on the stove, use a heavy pot or Dutch oven and increase the liquid to 2 and 1/2 cups. Bring to a boil and let it simmer until it starts to evaporate, then cover and cook for 22 to 25 minutes, until all the liquid is absorbed. Let it rest covered for another 22 to 24 minutes before serving.

Ways to Adapt This Recipe

One of the best things about the Instant Pot Indian Chicken Pulao is its versatility. Here are some great tips to adapt it to your liking!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Freezing: You can freeze the cooked pulao for up to 2 months. Just thaw overnight in the refrigerator before reheating.
• Vegetarian Option: Replace the chicken with your favorite vegetables or chickpeas for a hearty vegetarian version.
• Spice Level: Adjust the heat by either adding more chiles or omitting them entirely if you’re serving kids.
• Serving Ideas: Pair with a yogurt sauce or salad to balance the spices and add freshness.

What to Serve Alongside Instant Pot Indian Chicken Pulao

When it comes to serving the Instant Pot Indian Chicken Pulao, the options are endless! Here are some delightful ideas:

• Raita: A cool yogurt dip mixed with cucumbers and spices provides a refreshing contrast to the warm pulao.
• Salad: A simple side salad with fresh vegetables adds a crunchy texture and balances the richness of the dish.
• Pickles: Indian pickles add a tangy and spicy punch, enhancing the flavors of the pulao.
• Chapati or Naan: Serve with warm chapati or naan for a complete meal experience.
• Special Occasions: This dish is perfect for family gatherings, celebrations, or casual weeknight dinners.
• Storage Tips: For long-term storage, freeze portions of the cooked pulao in airtight containers. It’s a lifesaver for busy days!

FAQ

Conclusion

The Instant Pot Indian Chicken Pulao is not just a recipe; it’s a journey of flavors and memories. This dish captures the essence of home-cooked meals, perfect for bringing family and friends together. Don’t wait too long to try it out; I promise it will become a favorite in your household!

Instant Pot Indian Chicken Pulao

The ultimate comfort food, Instant Pot Indian Chicken Pulao is an easy weeknight dinner bursting with flavor. Aromatic spices, tender chicken, and fluffy rice come together in one pot for a delightful meal. Perfect for any occasion, this dish will become a family favorite!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Indian

Servings 5 servings

Calories 450 kcal

Equipment

• Food Processor
• Instant Pot
• Grater
• Skillet
• Oven
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 1 1/2 cups Basmati Rice
• 1 tablespoon Fresh Ginger grated
• 1 tablespoon Minced Garlic
• 1 tablespoon Freshly Squeezed Lemon Juice
• 2 teaspoons Kosher Salt
• 1 1/2 pounds Boneless Skinless Chicken Breasts cut into 1-inch pieces and patted dry
• 1 tablespoon Ghee or butter or oil to make dairy free
• 1 teaspoon Cumin Seeds
• 2 Green Cardamom Pods or 1/4 teaspoon ground cardamom
• 1 2-inch Cinnamon Stick
• 2 Bay Leaves
• 1 large Red Onion thinly sliced
• 2 Hot Green Chiles sliced (optional)
• 1 1/4 cups Water
• 1/2 cup Fresh Cilantro chopped
• for serving Lemon Wedges

Instructions

 

• Measure the rice into a wire-mesh strainer and rinse it under running water for about 10 seconds. Swish it around to remove excess starch. Repeat once more for optimal fluffiness, then drain and set aside.
• In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of salt. This combination will serve as a marinade for the chicken. Add the chicken pieces and turn to coat them well. For best results, let it marinate for at least 30 minutes or up to 12 hours in the refrigerator.
• Next, select the high Sauté setting on the Instant Pot and heat the ghee. Allow it to melt completely, ensuring the pot is hot enough to sauté the spices.
• Once hot, add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until the spices are aromatic. You should start to smell the delightful fragrances filling your kitchen!
• Add the onion slices to the pot, stirring occasionally. Cook until the onions soften and turn a light golden brown, which should take about 5 minutes. Covering the pot with a glass lid will help speed up the softening process.
• Once the onions are nicely browned, add the marinated chicken along with the chiles and the remaining teaspoon of salt. Stir well until the chicken is coated with the aromatic spices.
• Press the Cancel button to turn off the Instant Pot. Now, add the rinsed rice and water, stirring gently with a wooden spoon. Make sure to loosen any browned bits stuck to the bottom of the pot, as these will enhance the flavor of the dish.
• Scrape down the sides of the pot to ensure that most of the rice is submerged in the water. Secure the lid of the Instant Pot and set the Pressure Release to Sealing.
• Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes on high pressure. This locked-in cooking creates that perfect texture.
• After cooking, let the pressure release naturally for 5 minutes, then carefully switch the Pressure Release to Venting to release any remaining steam. This is the moment you’ve been waiting for!
• Press the Cancel button to turn off the Instant Pot. Open the lid, and you'll notice the steam escaping and the wonderful aroma wafting out. Sprinkle in the cilantro and gently fluff the rice with a fork to combine.
• Finally, use a rice paddle to scoop the fluffy pulao onto individual plates, serving with lemon wedges on the side for an extra zing.
• If you prefer to make this on the stove, use a heavy pot or Dutch oven and increase the liquid to 2 and 1/2 cups. Bring to a boil and let it simmer until it starts to evaporate, then cover and cook for 22 to 25 minutes, until all the liquid is absorbed. Let it rest covered for another 22 to 24 minutes before serving.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Freezing: You can freeze the cooked pulao for up to 2 months. Just thaw overnight in the refrigerator before reheating.
• Vegetarian Option: Replace the chicken with your favorite vegetables or chickpeas for a hearty vegetarian version.
• Spice Level: Adjust the heat by either adding more chiles or omitting them entirely if you're serving kids.
• Serving Ideas: Pair with a yogurt sauce or salad to balance the spices and add freshness.

Keyword Chicken Pulao Recipe, comfort food, Easy Indian Recipes, Instant Pot Chicken Pulao

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.