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Instant Pot Chicken Biryani
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5 from 3 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot Chicken Biryani
Servings: 4 servings
Calories: 385kcal
Author: Taylor Stinson


  • 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

Topping ideas

  • 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