Instant Pot Chicken Biryani
This Instant Pot Chicken Biryani is a delicious Indian-inspired rice dish filled with spices, basmati rice and frozen veggies then topped with yogurt.
Servings: 4 servings
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 1 lb chicken breasts, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp each salt & pepper
- 1 cup basmati rice
- 1 1/4 cups chicken broth
- 1 cup mixed frozen veggies
- Cilantro, chopped
- Cucumber raita or Greek yogurt
- Crispy shallots/onions
- Lime wedges
Add all ingredients to Instant Pot in the order in which they are listed, except for frozen veggies and toppings.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
Meanwhile, microwave frozen veggies for 1-2 minutes until defrosted and prepare any toppings of choice.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Once lid is safe to open, stir in veggies, then add to bowls and garnish with toppings of choice. Serve and enjoy!
Calories: 385kcal | Carbohydrates: 48g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 488mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2493IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg