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Instant Pot® Chicken Biryani

With a little help from store-bought curry paste and an Instant Pot®, this easy, fuss-free chicken biryani makes a delicious and crowd-pleasing dinner.

Serves 6
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
400 calories per serving


> 1/2 cup Patak's ® Mild Curry Spice Paste
> 1/4 cup nonfat Greek yogurt
> 1 1/2 lbs boneless, skinless chicken thighs
> 1 1/4 cup basmati rice
> 1 tbsp vegetable oil or ghee
> 1 large onion, thinly sliced
> 2 large tomatoes, chopped
> 1 1/4 cups water

To Garnish (Optional):

> Chopped cilantro
> Chopped cashews


In a large bowl, combine the curry paste and yogurt. Pat the chicken dry with paper towels and cut into 1-inch pieces. Season with salt and pepper. Add chicken to curry paste mixture and toss to coat. Cover and refrigerate at least 2 hours or up to overnight.
After chicken has marinated, add the rice to another large bowl. Cover rice with 2 inches of cold water and let soak 20 min. Set an Instant Pot® to sauté function on medium and heat the oil. Add the onion and season with salt and pepper. Cook 6–8 min., until onion is translucent, stirring occasionally.
Add chicken and marinade to Instant Pot®. Cook 2–3 min., until chicken is starting to brown, stirring occasionally. Turn off sauté function. Drain rice well. Without stirring, add rice, tomatoes, and water to pot, making sure rice is completely submerged. Season with salt and pepper.
Seal Instant Pot® and close the pressure release valve. Set pot to high pressure. Cook 6 min. Let natural release 5 min., then release pressure. Let sit 5 min. more. Fluff rice with a fork. Garnish with the cilantro and cashews, if desired.

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