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INSTANT POT CHICKEN + rice

This fall apart chicken served with rice is the definition of easy comfort food
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine afghan
Servings 4

Equipment

  • Pressure Cooker linked in post
  • Rice Cooker linked in post

Ingredients
  

RICE

  • 2 cups washed + soaked rice mother rice by aahu barah or royal SELLA basmati
  • 3 cups water
  • 1 tbsp salt
  • oil drizzle

CHICKEN

  • 8 pc chicken leg skin on or off. I did on
  • 1/3 cup oil I use avocado
  • 1 onion finely chopped
  • 1 tbsp bouillon I used chicken (you can use any)
  • 1 tbsp ground coriander
  • 1 tsp salt increase to 1.5 tsp if you skipped the bouillon
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne optional for a little heat
  • 1 tbsp minced garlic
  • 2 tbsp tomato paste
  • 3 tomatoes pureed (I used 8-9 small Campari tomatoes)
  • 2 cups water or enough to JUST about cover the chicken

GARNISH

  • chopped fresh cilantro
  • thai chilies ( red or green ) or even sweet peppers in the end to throw in for garnish

Instructions
 

RICE

  • after rice is washed, soaked, and drained. Place into rice cooker with water, salt, and oil. close lid and turn on "white rice" function

CHICKEN

  • pressure cooker on HIGH saute mode
  • saute chopped onion in oil for just a few minutes
  • add in all spices. mix
  • add in tomato paste and minced garlic
  • saute for a minute
  • add in chicken and let it sear for 5-8 minutes
  • add in pureed tomatoes. mix. add water
  • close lid
  • switch to pressure cooker function on high for 15 minutes
  • once done, release ALL pressure. open carefully
  • switch to high saute mode again for 10-15 minutes until liquid has reduced and thickened to a gravy consistency.
  • turn off. add cilantro and peppers
  • mix. and ENJOY with rice
Keyword chicken and rice, instant pot