Instant Pot Chicken Curry & Vegetable Rice

Instant Pot Chicken Curry & Vegetable Rice

Serves: 3-4 (we managed 4 portions of the curry and 3 of the rice)
Time: 30 minutes (not including the time to make the onion tomato masala)

For the Chicken Curry:
350g chicken breast, diced (whatever part of the chicken you like will do)
1 teaspoon mayonnaise
1/2 teaspoon turmeric
2 garlic cloves
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
250g onion tomato masala, my recipe can be found here 
100g chopped, mixed peppers
100ml chicken stock/water
Coriander to garnish
For the Vegetable Rice:
1 cup of basmati rice
100g frozen mixed vegetables (which ever vegetables you like, fresh or frozen would work too)
1 cup of chicken/vegetable stock or water


  • Marinate your chicken with the mayonnaise, turmeric, garlic, lemon juice, ground cumin and coriander
  • Put your chicken stock, chicken, masala and peppers into your inner pot, I used previously marinated and frozen chicken pieces. This would work equally well with fresh marinated chicken.
  • Put your trivet on top of the chicken mix and in another (oven proof) bowl add your rice ingredients and put the bowl on top of the trivet – the bottom of the bowl will sit in the curry but don’t worry too much about this – just have something ready to mop up any residue when you open the pot at the end.
  • Put the lid on the pot and set the pressure valve to ‘Sealing’, push the ‘Poultry’ button which will set your pot to the default of 15 minutes at high pressure, allow the pot to naturally release pressure at the end.
  • Open up your pot, remove the trivet with the rice on top and fluff it up with a fork
  • Saute the curry to your desired consistency, adding a little cornflour mixed with water if desired to thicken up the sauce

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