Instant Pot Chicken Pulao

Instant Pot chicken Pulao is my favorite chicken and rice recipe; it’s effortless, easy, and a complete meal. This Pakistani-style Pulao is one you’ll find yourself making at least once a week. Follow along as I guide you through the process of making it.

What goes into Instant Pot chicken Pulao

Rice

You need good-quality basmati rice. I used extra-long grain basmati rice, but any basmati rice will work for this recipe. You don’t need to soak the rice at all. Just rinse it a couple of times, and you are ready to put it in the Instant Pot.

Chicken

I used about 2.2 lbs of bone in chicken. If you want to use boneless chicken, then follow the same procedure and use bout 1.5 lbs

Water ratio

For regular basmati rice that is not aged, use 1.25 cups of water for every cup of rice. For aged basmati rice, use 1.5 cups of water for every 1 cup of rice. There is no need to soak the rice, but if you soak rice, then use only 1 cup of water per cup of rice for regular rice and 1.25 cups of water per cup of soaked aged basmati rice.

Spices

Very minimal spices are used in this recipe; I used cumin, salt, and red chili flakes only. I also used 2 chicken cubes. Chicken cubes are salty, so make sure to start with a small quantity of salt and add more if needed after taste testing.

Green chilies

Green chilies are totally optional, but if you can handle spicy food, then I recommend using 3-4 whole green chilies, which infuse this amazing flavor.

Oil

You’ll need 1/3 cup of oil to caramelize the onions. Feel free to use store-bought onions to reduce the cooking time even further.

Step-by-step recipe: Instant Pot chicken Pulao

Prepare onion

Peel and chop the onion and tomatoes. I used a dicer for chopping the onions.

Browning the onions

Now add the onions and oil to the Instant Pot and sauté until golden brown. For a deeper color of rice, you’ll need a deep golden brown color.

Add Ginger garlic paste and tomatoes

Once onions are brown to your liking, add ginger garlic paste and chopped tomatoes.

Add spices

Now add salt, cumin seeds, and red chili flakes.

Add meat

Give the spices a minute and add chicken. Cook the chicken with the spices for a total of 8 minutes or until it changes color. Also, add the chicken cube.

Now go ahead and add water.

Wash rice

Add rice to a bowl and rinse with cold water several times until the water runs clear.

Add rice and pressure cook

It’s time to add the washed rice, taste test for salt, and pressure cook on the rice setting. If your Instant Pot doesn’t have rice settings, then pressure cook for 12 minutes.

How to store leftover Pulao

I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. When reheating rice, ensure it reaches a minimum internal temperature of 165°F (74°C) to eliminate any potential bacteria and ensure food safety.

How to serve Chicken and rice

I like to pair the pulao with a cooling raita or a zesty chutney to complement the rich and subtly spiced flavors. This versatile dish can be an excellent side dish to various main courses or enjoyed on its own, creating a delightful and satisfying meal.

More Rice Recipes to Try

• Instant Pot Pulao
• Aloo Matar Pulao
• Instant Pot White Rice
• Authentic Mutton/lamb Pulao
• Pulao for 15 people