Chicken Biryani in the Instant Pot Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Chicken Biryani in the Instant Pot Recipe). Chicken biryani has roots in both Indian and Middle Eastern cuisine, and the seasonings will vary depending on region. While I won't claim this is authentic, it's quite tasty. Plan ahead, because the chicken marinates overnight before cooking in the Instant Pot®. I use Mexican crema (sour cream) because I like the fluidity, as opposed to traditional sour cream.

Brief

Prep 15 mins

Cook: 45 mins

Additional: 8hrs40 mins

Total: 9hrs40 mins

Servings: 6

Yield: 6 thighs

Chicken Biryani in the Instant Pot Recipe

Ingredients

1 tablespoon minced garlic

1 tablespoon minced fresh ginger root

1 ½ teaspoons salt

or to taste

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon garam masala

¾ cup Mexican crema

6 skinless

boneless chicken thighs

3 tablespoons butter

divided

½ cup thinly shaved onion

1 cup basmati rice

1 (13.5 ounce) can coconut milk

1 pinch crumbled saffron

Mexican Beef and Vegetable Stew

Tips

Directions

Step 1

Combine garlic ginger salt cumin turmeric curry powder paprika and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator 8 hours to overnight.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened about 6 minutes. Transfer to a small plate.

Step 3

Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 5

Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 7

Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

Nutritional Information

Chicken Biryani in the Instant Pot Recipe

Servings Per Recipe:6

Calories: 579.2

% Daily Value *

Protein: 22.9g 46%

Carbohydrates: 30g 10%

Dietary Fiber: 1.6g 7%

Sugars: 1.6g

Fat: 42.6g 66%

Saturated Fat: 26.2g 131%

Cholesterol: 120.1mg 40%

Vitamin A Iu: 503.9IU 10%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 0.2mg 13%

Vitamin C: 2.8mg 5%

Folate: 17.3mcg 4%

Calcium: 37.6mg 4%

Iron: 4mg 22%

Magnesium: 50.7mg 18%

Potassium: 332.2mg 9%

Sodium: 697.8mg 28%

Thiamin: 0.1mg 7%

Calories From Fat: 383

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.