Instant Pot Indian Chicken and Rice Pulao Recipe

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Marlene Curtis Modified: March 21, 2022
Instant Pot Indian Chicken and Rice Pulao Recipe

How To Make Instant Pot Indian Chicken and Rice Pulao

Similar to pilaf, this Indian chicken and rice pulao is packed with savory herbs and spices! Enjoy a fuss-free meal and let the Instant Pot do the cooking.

Preparation: 5 minutes
Cooking: 25 minutes
Marinate Time: 8 hours
Total: 8 hours 30 minutes



  • cupsbasmati rice
  • 1tbspfresh ginger,grated
  • 1tbspgarlic,minced
  • 1tbsplemon juice,freshly squeezed
  • 2tspkosher salt
  • lbschicken breasts,skinless, boneless, cut into 1-inch pieces and patted dry
  • 1tbspghee,or butter or oil
  • 1tspcumin seeds
  • 2green cardamom pods,or ¼ tsp ground cardamom
  • 1cinnamon stick,(2-inch)
  • 2bay leaves
  • 1large red onion,thinly sliced
  • 2hot green chiles,sliced, optional
  • cupswater
  • ½cupfresh cilantro,chopped
  • lemon wedges,for serving


  1. Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.

  2. In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of the salt. Add the chicken and turn to coat.

  3. Set aside, or cover the bowl and refrigerate for up to 12 hours.

  4. Select the High “Sauté” setting on the instant pot, then heat the ghee.

  5. Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves and sauté for about 30 seconds until the spices are aromatic. Add the onion and cook for about 5 minutes, stirring occasionally, until it softens and browns.

  6. Cover the pot with a glass lid or other non-locking lid that fits to speed up the process.

  7. Add the chicken and its marinade, the chiles, and the remaining 1 teaspoon of salt to the pot, then stir until the chicken is coated with the spices.

  8. Press the “Cancel” button to turn off the instant pot.

  9. Add the rice and water, then stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.

  10. Secure the lid and set the pressure release to “Sealing”. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 6 minutes on High pressure.

  11. Let the pressure release naturally for 5 minutes, then move the “Pressure Release” to “Venting” to release any remaining steam.

  12. Press the cancel button to turn off the instant pot. Open the pot, sprinkle in the cilantro, and gently fluff the rice with a fork.

  13. Use a rice paddle to scoop the rice out of the pot into individual plates, then serve with the lemon wedges on the side. Enjoy!


  • Calories: 488.74kcal
  • Fat: 15.75g
  • Saturated Fat: 5.34g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 6.13g
  • Polyunsaturated Fat: 2.92g
  • Carbohydrates: 51.43g
  • Fiber: 2.22g
  • Sugar: 2.58g
  • Protein: 33.40g
  • Cholesterol: 93.64mg
  • Sodium: 737.68mg
  • Calcium: 60.78mg
  • Potassium: 513.53mg
  • Iron: 4.23mg
  • Vitamin A: 71.33µg
  • Vitamin C: 51.97mg
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