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Instant Pot chicken recipes
If you are wondering if Instant Pot is suitable for Indian cooking, the answer is an absolute YES. A stovetop pressure cooker is one of the most common kitchen appliances you will find in all Indian households. The
Browse through this list for the most delicious pressure cooker chicken recipes. Or check out this link to make some delicious non-vegetarian thalis or platters using these dishes.
Recipe FAQs
In general, chicken thigh that is cut into medium-sized pieces needs 5 minutes of pressure cooking time (with 5 minutes of natural release followed by a quick release). Chicken breast needs 4 minutes, whereas drumsticks need 10 minutes. So, the cooking time really depends on the recipe. Check individual recipes for the exact time.
We will need a small amount of water so that the pressure can build easily without burning the food. Do not add a lot of water, as chicken releases water as it cooks.
In the recipes that call for marination, marinate the chicken longer to make it tender. If you plan ahead, you can marinate it and place it in the refrigerator overnight.
This happens if you overcook the chicken. Follow the times that are mentioned in each recipe (including the pressure release times). If you change the type of cut, like using chicken breast instead of thigh, then make sure you adjust the cooking time. The tips section of each recipe has the adjusted cooking time.
Home-style Chicken Curry
Butter Chicken
Chicken Vindaloo
Balti Chicken Curry
Methi Chicken
Chettinad Chicken
Chicken Pulao
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Recipe card
Instant Pot Chicken Pulao
Ingredients
For the marination:
- 4 chicken drumsticks
- ¼ cup yogurt
- 1 inch ginger grated
- 3 cloves garlic grated
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- ½ teaspoon salt
For the pulao:
- 1 cup Basmati rice
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 large onion thinly sliced
- 1 bay leaf
- 4 cloves
- 4 cardamom
- 1 black cardamom
- 1-2 small cinnamon sticks
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- ½-1 teaspoon salt adjust as per taste
- ¼ cup cilantro
Instructions
Prep and marinate:
- Wash the Basmati rice thoroughly and soak it in water for 20-30 minutes.
- In a small bowl, add yogurt, ginger, garlic, turmeric, salt, and chili powder. Mix well.
- Add the chicken and mix well. Marinate the chicken for 30 minutes.
Make the pulao:
- Set the Instant Pot to saute mode and add ghee.
- Once it heats, add the whole spices (bay leaf, green cardamom, clove, black cardamom, and cinnamon). Saute for a few seconds.
- Add onions and fry until the onion is golden.
- Add the marinated chicken pieces and mix well. Cover and saute for 5 minutes.
- Drain the water from the soaked Basmati rice and add the rice.
- Add garam masala, salt, and one cup of water and mix well.
- Close the lid of the Instant Pot and seal the vent. Set the Instant Pot to pressure cook mode for 5 minutes.
- Do a quick release of the pressure. Open the lid and gently fluff up the rice. Garnish with cilantro (coriander leaves).
- Serve hot with raita.
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