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Instant Pot Curry Chicken And Rice Recipe

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Instant Pot Chicken Curry (Ca Ri Ga) RunAwayRice
Instant Pot Chicken Curry (Ca Ri Ga) RunAwayRice from runawayrice.com

This Indian-inspired Instant Pot Curry Chicken and Rice is flavorful and comforting. The recipe is easy to make and bursting with flavors from the different types of spices used. It's the perfect one-pot meal to make for the family when you don't have much time to prepare dinner. It's also a great way to use up leftover cooked chicken or cooked frozen chicken.

Description

This recipe is an easy and flavorful curry chicken and rice dish cooked in an Instant Pot. It’s made with cooked chicken, onion, garlic, ginger, spices, and coconut milk. The rice is cooked in a flavorful curry sauce and the rice absorbs all the flavors. The dish is served with cilantro, lime wedges, and yogurt for a complete meal.

Prep Time

The prep time for this Instant Pot Curry Chicken and Rice recipe is 10 minutes. That’s all you need to prepare the ingredients and get the Instant Pot ready to cook.

Cook Time

The cook time for this recipe is 25 minutes in the Instant Pot on high pressure. Once the pressure is released, the curry chicken and rice is ready to be served.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 cup cooked chicken, cut into small pieces
  • 1 cup uncooked white jasmine rice
  • 1 can (14.5 ounces) coconut milk
  • 2 cups chicken broth
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Plain yogurt, for garnish

Instructions

1. Turn the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the onion and garlic and sauté for 2 minutes, stirring occasionally. Add the ginger and the spices and cook for another minute, stirring constantly.

2. Add the cooked chicken, rice, coconut milk, chicken broth, and a pinch of salt. Stir to combine.

3. Close the Instant Pot and make sure the valve is set to sealing. Set the Instant Pot to high pressure for 25 minutes. When the cooking time is up, release the pressure manually by moving the valve to the venting position. Open the pot and stir the curry chicken and rice.

4. Serve the curry chicken and rice with cilantro, lime wedges, and yogurt.

Equipment

You will need an Instant Pot, a cutting board, a knife, measuring cups and spoons, and a wooden spoon or a spatula.

Notes

This curry chicken and rice is best served immediately. You can also store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Nutrition: Per Serving

  • Calories: 581
  • Fat: 29g
  • Carbohydrates: 48g
  • Protein: 31g
  • Sodium: 585mg
  • Fiber: 3g

Recipe Tips

For more heat, you can add more chili powder to the recipe. You can also use a different type of chicken, like thighs or drumsticks. To make this recipe vegan, you can replace the chicken with tofu or chickpeas. Serve the curry chicken and rice with naan bread or over cooked quinoa for a delicious meal.


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