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Instant Pot Curry Chicken and Rice
The Fitchen

Instant Pot Curry Chicken and Rice

3 from 1 vote
This instant pot curry chicken and rice recipe is the easiest dinner 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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 Serves 4
Course: Main Course
Cuisine: Indian
Calories: 430
Ingredients Method

Ingredients
  

  • 1 cup basmati rice
  • 1 Tablespoon olive oil
  • 1 - 14 oz. jar red curry sauce I used Kroger brand*
  • 1 cup broth
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • 1 lb. chicken breasts
  • cilantro for garnish

Method
 

  1. Prep your chicken. Slice the breasts into halves or thirds. This helps them to cook evenly along with the rice. 
  2. Combine rice, oil, curry sauce, broth, red pepper flakes, and sea salt. Stir together. Place the chicken breasts on top of the mixture.
  3. 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.
  4. Remove the chicken and chop it into bite-sized pieces. Stir in the chickpeas, then add chicken back into the pot. 
  5. Serve with fresh cilantro and warm naan!