Easiest way to make chicken biryani! This simple Instant Pot chicken biryani recipe turns boneless skinless chicken breast into a delicious dinner in about 30 minutes!
If you’ve never had chicken biryani, get ready for a treat! Chicken biryani is an Indian chicken and rice dish.
This version is made quick and easy because it’s made entirely in the Instant Pot. This dump-and-cook dinner is ready in about 30 minutes, and it makes a great weeknight alternative to grabbing takeout!
Ingredients
- Olive oil
- White or yellow onion
- Garlic
- Fresh ginger
- Boneless skinless chicken breast
- Diced tomato with juice
- Salt
- Garam masala
- Smoked paprika
- Coriander
- Ground cumin
- Ground turmeric
- Basmati rice
- Chicken stock or broth
- Golden raisins
- Cashews
- Cilantro
How to make Instant Pot chicken biryani
Press saute on the Instant Pot. When hot, add the oil and swirl to coat.
Add the onion, and cook until beginning to soften, about 2-3 minutes, stirring regularly. Stir in the garlic and ginger, and cook for 30 seconds.
Press cancel. Add the chicken and tomatoes with juice.
Sprinkle the salt, garam masala, paprika, coriander, turmeric, and cumin over the chicken.
Stir to combine. Add the rice.
Pour the chicken stock over the rice. Do NOT stir.
Close and lock the lid. Turn the pressure release valve to sealing.
Press manual high pressure and adjust the time to 8 minutes. Carefully turn the pressure release valve to venting to quickly release the pressure.
Stir in raisins. Serve topped with cashews and cilantro.
Storage
The biryani can be stored for up to 4 days, covered, in the fridge. I recommend waiting to add the cashews until serving.
If you’ve tried this Instant Pot chicken biryani recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Instant Pot Chicken Biryani
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup diced white or yellow onion
- 5 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 pounds boneless skinless chicken breast in 1” pieces
- 14.5 ounce can diced tomato with juice
- 1 teaspoon salt
- 1 tablespoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 cups uncooked basmati rice
- 3 ½ cups reduced-sodium chicken stock or broth
- 1/2 cup golden raisins
- Cashews
- Cilantro
Instructions
- Press saute on the Instant Pot.
- When hot, add the oil and swirl to coat.
- Add the onion, and cook until beginning to soften, about 2-3 minutes, stirring regularly.
- Stir in the garlic and ginger, and cook for 30 seconds.
- Press cancel.
- Add the chicken and tomatoes with juice.
- Sprinkle the salt, garam masala, paprika, coriander, turmeric, and cumin over the chicken.
- Stir to combine.
- Add the rice.
- Pour the chicken stock over the rice. Do NOT stir.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the time to 8 minutes.
- Carefully turn the pressure release valve to venting to quickly release the pressure.
- Stir in raisins.
- Serve topped with cashews and cilantro.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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