Easy Chicken And Rice Recipe Instant Pot Recipe For Deviled

INSTANT POT CHICKEN CURRY

Steps:

• Melt ghee in a 6-quart multicooker set to the high "Sauté" setting. Add onion and season with salt and pepper. Cook, stirring often, until soft and golden brown, 10 to 12 minutes. Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon stick; cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth.
• Toss chicken with 1 teaspoon salt and 1/4 teaspoon pepper; add to pot. Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 4 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Serve curry over steamed rice with warmed flatbread, yogurt, cilantro leaves, and lime wedges on the side.

INSTANT POT CHICKEN THIGHS AND RICE

Steps:

• Season the chicken thighs with salt, black pepper and paprika. Mix to combine and set aside.
• Turn on the instant pot and select the Sauté button on normal heat. Sauté the onions in butter and vegetable oil until soft.
• Stir in the garlic and ginger paste then add the seasoned chicken thighs to the pot and leave undisturbed to brown for 3 minutes, flip the side of the chicken and brown for another 3 minutes.
• Take out the chicken thighs from the pot and set aside.
• Add 2 cups of broth to the pot and deglaze the bottom of the pan thoroughly. This step is crucial in order to avoid getting a BURN notice.
• Add washed rice to the pot, a cup of broth and stir to combine. Add herd de province, salt to taste (optional) don't mix. Place the chicken on top of the rice and securely cover the instant pot.
• Select manual or pressure cook and cook on high pressure for 6 minutes. When the cooking cycle is completed allow the pot to come to natural pressure for 10 minutes then carefully do a quick release.
• Open the pot, add the chopped chives and stir to combine. Leave the rice to stand covered for another minute or two. Fluff the rice and serve.

INSTANT POT CHICKEN RICE- 15 MINUTE

Steps:

• To make this easy instant pot recipe switch on the IP in Sauté mode .
• Add the aromatics - dry whole spices like the Green cardamom, Black cardamom, cumin seeds, bay leaf, cinnamon sticks.
• Sauté them for about half a minute or so.
• This helps release the aromatic oils which are helpful in flavouring the rice.
• Next add the chopped onions and Ginger garlic .
• Sauté till the onions turn translucent.
• Its now that you add the puréed tomatoes. You could also add chopped tomatoes if you prefer.
• Stir again and add all the dry spices like turmeric, salt , chilli powder, garam masala , coriander powder.
• Caramelised onions go next in to the pot.
• Add the marinated Chicken ( marinated the chicken cubes in mint, cilantro , garlic and ginger along with some salt and lemon juice)
• Sauté for about a minute . Mix all the ingredients well along with the spices . So that the chicken is well coated with all the wonderful spices.
• Add the Rinsed Rice . Rinsing the rice helps get rid of excess starch and makes the rice nice and fluffy. Add Water .
• About 1:1 1/2 of Rice to water ratio is perfect to get non lumpy rice. Cancel Sauté mode and Pressure cook the Rice and Chicken for 10 minutes on High Pressure.
• Release pressure manually , Garnish with cilantro leaves, Mint leaves and Caramelised onion and Saffron strands.
• Serve hot with Mint Yogurt.

INSTANT POT® SPANISH CHICKEN AND RICE

Steps:

• Rub each chicken thigh down with salt.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
• Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
• Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
• Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.