I just made Instant Pot Turmeric Chicken And Rice with garlic, ginger, fluffy basmati, carrots and peas and it came out perfectly fluffy and deeply spiced so wholesome you’ll want to brag.

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I love how Curry Chicken And Rice from my Instant Pot tastes like it worked harder than I did. The basmati lifts every spoonful, and that 1 1/2 cups long grain basmati rice, rinsed until water runs clear soaks up the spicy sauce.

I adore the way the spices sing, sneaking into each bite. And the chicken stays juicy, not dried out, which I need on busy nights.

But mostly I love that this sits in the bowl looking humble but eating like a real dinner winner. Instant Pot Dinner Recipes that actually deliver.

I eat it fast all week.

Ingredients

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Chicken breasts: tender protein, it soaks up all that curry flavor.
Basmati rice: fluffy, aromatic base that keeps the dish light.
Yellow onion: sweet depth, it builds the savory backbone.
Garlic: punchy warmth that makes the whole thing feel homey.
Ginger: bright, zippy spice that cuts through the richness.
Curry powder: the main spice, it brings warmth and color.
Turmeric: earthy color boost with gentle warmth.
Cumin: toasty, smoky note that ties spices together.
Kosher salt: brings balance and helps flavors pop.
Black pepper: subtle heat that wakes the dish up.
Chicken broth: savory liquid that keeps rice tender and flavorful.
Coconut milk: creamy richness, it makes the texture silky.
Vegetable oil or ghee: fat for browning and extra flavor.
Carrot: sweet crunch and color, softens while cooking.
Frozen peas: little green pops and sweet bites.
Lemon or lime juice: brightens everything and cuts the richness.
Cilantro: fresh herbal finish, chop it right before serving.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces

1 1/2 cups long grain basmati rice, rinsed until water runs clear

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

2 tablespoons curry powder (adjust to taste)

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 1/2 cups low sodium chicken broth

1/2 cup canned coconut milk (full fat for creamier texture)

2 tablespoons vegetable oil or ghee

1 large carrot, peeled and diced (about 1 cup)

1 cup frozen peas, thawed

1 tablespoon lemon juice or lime juice (optional)

2 tablespoons chopped fresh cilantro for garnish (optional)

How to Make this

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1. Set your Instant Pot to Sauté and heat 2 tablespoons vegetable oil or ghee until shimmering. Add the chopped onion and a pinch of salt, cook about 3 minutes until soft and starting to brown, scraping the bottom so nothing sticks.

2. Stir in the minced garlic and grated ginger, cook another 30 seconds until fragrant. Add 2 tablespoons curry powder, 1 teaspoon turmeric and 1 teaspoon cumin, stir well and let the spices bloom for about 20 seconds so they get fragrant.

3. Toss in the cubed chicken pieces, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and sauté just until the edges of the chicken are opaque, about 2 minutes. You dont need to fully cook the chicken now.

4. Add the rinsed basmati rice and diced carrot, stir everything to coat the rice and carrot in the spiced oil for about 30 seconds. This helps the rice pick up flavor and reduces sticking.

5. Pour in 1 1/2 cups low sodium chicken broth and 1/2 cup canned coconut milk, use a spatula to scrape any browned bits off the bottom so the pot wont get a burn notice. Give a quick stir to distribute ingredients evenly.

6. Seal the lid and set the Instant Pot to High Pressure for 6 minutes. Make sure the valve is sealed. This time works well for 1 inch chicken pieces and basmati to be tender without getting mushy.

7. When the cook cycle ends, let the pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure. Open lid away from you.

8. Immediately stir in 1 cup thawed peas and 1 tablespoon lemon or lime juice if using. The residual heat will warm the peas without overcooking them and the citrus brightens the curry.

9. Taste and adjust seasoning with more salt, pepper or a pinch of curry powder if needed. If mixture seems too thin, let it sit with lid off for 2-3 minutes to thicken slightly, or add a splash more coconut milk for creamier texture.

10. Fluff rice gently with a fork, garnish with 2 tablespoons chopped cilantro if you like, serve hot. Leftovers keep well in the fridge for 3 days and reheat with a splash of water or broth to revive the rice.

Equipment Needed

1. Instant Pot (6 quart or similar)
2. Chef’s knife and cutting board (for onion, carrot, chicken)
3. Measuring cups and spoons (1/2 cup, 1 1/2 cups, teaspoons)
4. Wooden spoon or heatproof spatula to sauté and scrape the bottom
5. Fine mesh strainer or sieve to rinse basmati rice
6. Liquid measuring cup for broth and coconut milk
7. Tongs or a slotted spoon to move or stir chicken pieces
8. Fork for fluffing rice and a small spoon for tasting/seasoning
9. Small bowl for thawing peas or holding chopped cilantro

FAQ

Q: Can I use brown rice instead of basmati? A: You can, but cook time and liquid change. Brown rice needs more liquid and longer pressure time, so cook separately or use the pot on "Rice" if your Instant Pot has a brown rice setting. If you try to swap directly, the chicken might overcook while the rice finishes.

Q: My chicken was dry. What did I do wrong? A: Most likely cooked too long or cut pieces too small. Cut chicken into 1 inch pieces like recipe says, and use natural pressure release for at least 5 minutes so juices redistribute. Also don't skip the coconut milk, it helps keep things moist.

Q: Can I make this vegetarian or use tofu? A: Yes. Swap chicken broth for vegetable broth and replace chicken with firm tofu or chickpeas. If using tofu press it first and add in after a quick sauté so it soaks up the spices but doesn't turn to mush during pressure cooking.

Q: The rice came out mushy. How do I fix that? A: Make sure rice was rinsed well and you used the right rice to liquid ratio. Long grain basmati needs about 1 1/2 cups broth for 1 1/2 cups rice here. Avoid stirring too much before sealing, and use quick release right after the cook time if recipe calls for it. Slightly undercooking and letting it rest works better than overcooking.

Q: Can I double the recipe for a crowd? A: You can double ingredients but not pressure time. Use a larger Instant Pot and don't fill past the max fill line. Brown the onions and spices in batches so everything gets good color. You might need to cook in two batches if your pot is small.

Q: Any tips to boost flavor without adding heat? A: Add a splash more coconut milk, a little extra ginger, and finish with lemon or lime juice to brighten flavors. Toast the curry powder briefly in the oil before adding liquids to wake up the spices. Fresh cilantro at the end helps too.

Instant Pot Curried Chicken And Rice Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for more flavor and less drying, or cubed firm tofu or tempeh to make it vegetarian. (If using tofu, press it first so it soaks up the curry better.)
Basmati rice: jasmine rice works almost the same, or swap for long grain brown rice but add about 10 to 15 minutes cooking time and 1/2 cup extra broth because brown rice needs more liquid.
Coconut milk: swap with full fat plain yogurt stirred in off heat for creaminess, or use evaporated milk if you want a neutral creamier texture. (If using yogurt, temper it so it doesn’t split.)
Curry powder: use a mix of garam masala plus a pinch of turmeric and cumin, or substitute a ready-made curry paste like madras or korma diluted with a little broth. Adjust salt and heat to taste.

Pro Tips

1) Rinse and dry the chicken pieces before seasoning. Rinsing the rice is good, but patting the chicken dry with paper towels lets it brown a bit in the sauté step instead of steaming. Browning adds flavor even if you only do it for a minute or two.

2) Bloom the spices properly and watch the heat. After adding curry, turmeric and cumin, stir constantly for 15 to 30 seconds so the oil picks up those flavors. If the onions start to burn, drop the heat a touch and add a splash of broth to rescue things. Burnt spices taste bitter, and that will ruin the whole pot.

3) Do a quick bottom check before sealing. Scrape every browned bit off the bottom with a spatula so the Instant Pot wont give a burn notice. If you’re worried about sticking, drizzle a little extra oil or a tablespoon more coconut milk around the edges before you lock the lid.

4) Finish smart for texture and brightness. Stir the peas in right after pressure release so they stay bright and not mushy, and add the lemon or lime at the end to wake up the flavors. If the rice seems gummy after cooking, fluff gently with a fork and let it sit uncovered for 2 to 3 minutes to firm up, or add a splash of broth when reheating to revive it.

Instant Pot Curried Chicken And Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made Instant Pot Turmeric Chicken And Rice with garlic, ginger, fluffy basmati, carrots and peas and it came out perfectly fluffy and deeply spiced so wholesome you’ll want to brag.

Servings

servings

Calories

481

kcal

Equipment: 1. Instant Pot (6 quart or similar)
2. Chef’s knife and cutting board (for onion, carrot, chicken)
3. Measuring cups and spoons (1/2 cup, 1 1/2 cups, teaspoons)
4. Wooden spoon or heatproof spatula to sauté and scrape the bottom
5. Fine mesh strainer or sieve to rinse basmati rice
6. Liquid measuring cup for broth and coconut milk
7. Tongs or a slotted spoon to move or stir chicken pieces
8. Fork for fluffing rice and a small spoon for tasting/seasoning
9. Small bowl for thawing peas or holding chopped cilantro

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1 1/2 cups long grain basmati rice, rinsed until water runs clear
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
2 tablespoons curry powder (adjust to taste)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 1/2 cups low sodium chicken broth
1/2 cup canned coconut milk (full fat for creamier texture)
2 tablespoons vegetable oil or ghee
1 large carrot, peeled and diced (about 1 cup)
1 cup frozen peas, thawed
1 tablespoon lemon juice or lime juice (optional)
2 tablespoons chopped fresh cilantro for garnish (optional)

Directions

Set your Instant Pot to Sauté and heat 2 tablespoons vegetable oil or ghee until shimmering. Add the chopped onion and a pinch of salt, cook about 3 minutes until soft and starting to brown, scraping the bottom so nothing sticks.
Stir in the minced garlic and grated ginger, cook another 30 seconds until fragrant. Add 2 tablespoons curry powder, 1 teaspoon turmeric and 1 teaspoon cumin, stir well and let the spices bloom for about 20 seconds so they get fragrant.
Toss in the cubed chicken pieces, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and sauté just until the edges of the chicken are opaque, about 2 minutes. You dont need to fully cook the chicken now.
Add the rinsed basmati rice and diced carrot, stir everything to coat the rice and carrot in the spiced oil for about 30 seconds. This helps the rice pick up flavor and reduces sticking.
Pour in 1 1/2 cups low sodium chicken broth and 1/2 cup canned coconut milk, use a spatula to scrape any browned bits off the bottom so the pot wont get a burn notice. Give a quick stir to distribute ingredients evenly.
Seal the lid and set the Instant Pot to High Pressure for 6 minutes. Make sure the valve is sealed. This time works well for 1 inch chicken pieces and basmati to be tender without getting mushy.
When the cook cycle ends, let the pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure. Open lid away from you.
Immediately stir in 1 cup thawed peas and 1 tablespoon lemon or lime juice if using. The residual heat will warm the peas without overcooking them and the citrus brightens the curry.
Taste and adjust seasoning with more salt, pepper or a pinch of curry powder if needed. If mixture seems too thin, let it sit with lid off for 2-3 minutes to thicken slightly, or add a splash more coconut milk for creamier texture.
Fluff rice gently with a fork, garnish with 2 tablespoons chopped cilantro if you like, serve hot. Leftovers keep well in the fridge for 3 days and reheat with a splash of water or broth to revive the rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.