Instant Pot Quick Chicken Pilau Recipes

INSTANT POT CHICKEN PULAO

Steps:

• Thoroughly wash (See Note 1) the rice and soak it in water for 15 minutes. Then drain and set aside. I usually start pulao preparation while the rice is soaking.
• Select the high Sauté setting on the Instant Pot. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden brown (~8-10 minutes). Deglaze the pan with a tablespoon of water. The color of the onions will determine the color of the rice so you want to get them even and golden brown.
• Add the whole spices, garlic, and ginger and sauté for another minute or until the raw smell disappears. Add the chicken and ¼ tsp of the salt and continue to sauté for 2-3 minutes until the color of the chicken changes. Add the tomato and green chili pepper and sauté until the tomato softens, about 2 minutes.
• Add the rice, remaining salt, and water and stir to combine. Scrape the sides of the pot and gently press down the rice to make everything is submerged in the water.
• Cancel the Sauté setting, secure the lid, and set the Pressure Release to Sealing. Pressure-cook on high setting for 6 minutes. Let naturally release for 15 minutes. Then manually release any remaining pressure by moving the Pressure Release to Venting. Sprinkle the cilantro/mint on top.
• Using a rice paddle or small plastic plate, gently transfer the rice on to a serving platter. Serve with raita or yogurt.

INSTANT POT CHICKEN PULAO RECIPE

Steps:

• 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.

INSTANT POT QUICK CHICKEN PILAU

Steps:

• Turn on the Instant Pot and set it to the Saute setting until the display reads HOT.
• Turn on the Instant Pot and set it to the Saute setting until the display reads HOT.
• Add the butter/ghee along with the sliced onion. Fry until translucent, then add the ginger/garlic paste and 1/4 cup water.
• Add all the spices up to and including the dried whole red chili and let cook until fragrant.
• Add the salt and pepper and the cubed chicken breast. Speed is important at this point since you don't want your chicken to get overcooked. Mix the cubed chicken well with the paste in the pot, add the 2.5 cups chicken broth and the 2 cups rice.
• Place the lid on the pot and turn the knob to sealing. Turn off the pot and then turn it on the Manual (Pressure Cook on newer models) setting for 7 minutes.
• Once the cooking cycle is done and the pot is on keep warm mode, let NPR for 5 minutes and then quick release. Fluff the rice with a fork and release all the steam. Then replace the lid and let the rice sit in the warm pot until it's time to serve.
• Serve with a side of shami kebabs, raita, and sauteed peas or whatever your favorite side is with pilau. Give your Instant Pot a hug and tell it how you'll never let it go.

INSTANT POT® PILAU RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.