Instant Pot Chicken Curry Rice
Instant Pot Chicken Curry Rice with seared curry flavored bone-in chicken thighs and basmati rice cooked in coconut milk.
Keyword : instant pot chicken rice, instant pot chicne curry rice, instant pot curry rice
Servings:
Calories: 1430kcal
Ingredients
- 1 rice cooker cup basmati rice (¾ cup / 150g)
- 4 bone-in chicken thighs
- 1 tsp salt
- 2 tbsp curry powder
- 1 tbsp vegetable oil
- 1 onion (thinly sliced)
- 1 cup coconut milk (240ml)
- ½ cup frozen green peas (75g)
Instructions
- Wash and drain rice 3 to 4 times. Set aside.
- Heat up the Instant Pot by pressing [Sauté] twice to get it to “Sauté More”.
- While Instant Pot is heating up, place chicken thighs on a plate. Sprinkle ½ teaspoon salt and curry powder all over chicken. Turn with a pair of tongs to get them well coated.
- When the word “Hot” appears on the display, add vegetable oil. Swirl the pot around to coat the bottom. Sear chicken thighs in one single layer for 4 to 5 minutes on each side. Remove and set aside.
- Add sliced onion. Sauté for 2 minutes.
- Stir in rice and pour in coconut milk. Stir to deglaze the bottom of the pot.
- Add frozen green peas. Place seared chicken thighs on the top of rice. Press [Cancel].
- Close and lock the lid. Turn steam release handle to “Sealing” position. Press [Rice] and allow the contents to cook. The [Rice] mode is low pressure and it takes 12 minutes to cook after the pressure builds up.
- When cooking cycle has completed, let the cooker go into “Keep Warm” mode. After 10 minutes, press [Cancel] and turn the steam release handle to “Venting” position. When the float valve drops down, open the lid carefully.
Nutrition
Calories: 1430kcal
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