Instant Pot Chicken Biryani
Instant Pot Chicken Biryani
Chicken with rice is a beautiful thing that is celebrated across much of the world's cuisines. Latin America has Arroz con Pollo, Spain has Paella and India and the Middle East have Chicken Biryani, which is what I will bring you today.

This version is perhaps one of the easiest, quickest and most accessible versions because it will be made with ingredients found at most markets (or easily online) and, thanks to the Instant Pot, done all in one pot at the same time in record time. In under 30 minutes, Chicken Biryani will be on your table and it will be one of the most glorious and hearty rice dishes you'll savor.


  • 4 tablespoons (1/2 stick) salted butter or ghee (see Jeff's Tips)
  • 2 pounds boneless, skinless chicken thighs and/or breasts, cut into bite-size pieces
  • 1 medium yellow onion, diced
  • 6 cloves (2 tablespoons) garlic, minced or pressed
  • 1 tablespoon crushed or minced ginger
  • 3 cups chicken or garlic broth
  • 1 tablespoon garam masala
  • 1 tablespoon paprika (regular or smoked is fine)
  • 1 tablespoon seasoned salt
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon curry powder (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups basmati rice, rinsed under cold water for 90 seconds
  • 2 bay leaves

Optional Finishing Touches

  • Golden raisins
  • Cashews
  • Fresh cilantro
  • A white yogurt-based sauce, such as tzatziki or dill pickle dip


  1. Add the butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.
  2. Add the chicken, garlic and ginger. Sauté until the chicken is pinkish-white in color, about 3 minutes more.
  3. Add the broth, garam masala, paprika, seasoned salt, cumin seeds, coriander, turmeric, curry powder (if using), cumin, black pepper, cinnamon and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits (see Jeff's Tips).
  4. Add the rice and do not stir, but rather just smooth it out. Top with the bay leaves. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
  5. Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki or dill pickle dip, if desired.


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