Chicken Biryani in the Instant Pot®

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 579 Calories

Ingredients

• 1 teaspoon paprika
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 ½ teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 3 tablespoons butter, divided
• 1 cup basmati rice
• 1 (13.5 ounce) can coconut milk
• 6 skinless, boneless chicken thighs
• 1 pinch crumbled saffron
• ¾ cup Mexican crema
• ½ cup thinly shaved onion

Recipe Instructions

Step 1

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

Step 2

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 3

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 4

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 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.