Instant Pot Chicken Curry And Rice. The best part of this instant pot recipe is that it’s loaded with vegetables. Saute until softened, about 5 minutes.
Set instant pot to saute and add in avocado oil, garlic, and ginger. Cubed chicken cooked and lightly seasoned with garlic or curry powder. Then stir in basmati rice, carrot and peas.
Pour Rice, Chicken, Water Or Broth, Salt, And Curry Powder In Your Instant Pot Liner.
Place the chicken in instant pot (seasoned side face down), then brown for 4 minutes. Add onion, garlic, ginger and cook for 5 minutes, stirring a few times. Set the time for 5 minutes.
Add Oil And Cook Onion Until Softened, 3 To 4 Minutes.
Add in the ground coconut and mix well. Fluff up rice with a fork, and serve with thai chicken curry. Instant pot curry rice meal suggestions.
Heat Olive Oil In Instant Pot On Saute Mode.
In an oven safe bowl (like a corningware or pyrex) that fits inside your instant pot combine the 1 1/2 cups water and 1 1/2 cups rinsed rice. Add tomato sauce, coriander, chili powder, salt, garam masala. Shrimp cooked in a little olive oil, butter, and garlic.
This Instant Pot Curry Chicken And Rice Recipe Has Become One Of Our Families To Go Meals.
Turn your instant pot onto high pressure and set the timer for 6 minutes. Let the curry and rice pressure cook, and let the steam release naturally for 5 minutes. Cook until tender, about 1 minute.
Add The Onion And Garlic And Cook A Few Minutes Until Soft.
Set instant pot to saute mode. Add onion and green pepper. Add garlic, oregano, and paprika and cook until fragrant, 1.