This instant pot curry chicken and rice recipe is the easiest dinner (or meal prep recipe) EVER. You add everything to your pressure cooker, set the timer, and dinner is ready in 20 minutes. Serve it up with some toasted naan and a sprinkle of cilantro!
Meet your new favorite easy dinner – Instant Pot Curry Chicken and Rice! I’m pretty sure we have some easy meal fans around here. 🙋♀️ Especially when it involves fall-apart tender chicken, basmati rice, and chickpeas all tucked into a creamy curry sauce. And double-especially when it all happens in one pot.
We are in full blown lazy cooking mode lately because our kitchen is in full blown transition mode. We ripped an entire wall out to open things up between the kitchen and dining room. The contents of our pantry are stacked haphazardly on wire shelves in the former dining room. The refrigerator is somewhere in between the kitchen and the dining room. Our new stove is sitting in the corner until we get gas hooked up. There’s a hole in the middle of the room from where the ductwork used to go upstairs through the now non-existent wall. Oh! And the toilet is just hanging out next to the refrigerator while the downstairs bathroom gets remodeled.
Don’t get me wrong – I am LOVING this crazy renovation process. But never knowing where my stove will be/if I can access it makes things a bit difficult when you’re trying to cook dinner. 😅 Instant pot to the rescuuuuuue! We’re adding everything into the pressure cooker, turning it on, and eating dinner 20 minutes later. Preferably with a side of toasted naan for good measure. 😘 Also important to note: this recipe is perfect for meal prep. It’s one of those meals that you don’t get bored with by the time Tuesday rolls around and it’s good cold or reheated!
Make this Instant Pot Curry Chicken and Rice ASAP and let me know what you think! Leave a comment below and be sure to snap a picture for Instagram so we can share on our story. We LOVE seeing you guys make our recipes! 💜
How to Make Instant Pot Curry Chicken and Rice
Instant Pot Curry Chicken and Rice
Ingredients
Method
- Prep your chicken. Slice the breasts into halves or thirds. This helps them to cook evenly along with the rice.
- Combine rice, oil, curry sauce, broth, red pepper flakes, and sea salt. Stir together. Place the chicken breasts on top of the mixture.
- Turn your Instant Pot onto high pressure and set the timer for 6 minutes. When the time is up, carefully open the quick release valve.
- Remove the chicken and chop it into bite-sized pieces. Stir in the chickpeas, then add chicken back into the pot.
- Serve with fresh cilantro and warm naan!
Directions definitely need work. Started with 6 min on Poultry setting and pot turned up a “burn” code. So I switched to rice setting at low pressure but then rice was not cooked (I think the burn probably depleted the liquid). Also no mention of chick pea measurement. Flavor was good though.
Hmmm… I’ve never had that issue happen to me. I’ll try testing the recipe again to see if I can figure it out.
Thanks for this recipe, it was delicious. But I got the dreaded “burn” message three times while make it. Has this happened to you? After the third time everything was cooked, so it turned out not to be a big problem, just annoying. Any advice? Thanks!
I’m not sure why the burn message happened for you. I’ve never had that problem with this recipe, but I’ll test it again and see if any changes need to be made. Thanks for letting me know!