Inspired by a classic South Asian favorite, this one-pot version comes together with a quick pressure cook, delivering tender, flavorful chicken and perfectly cooked rice in a fraction of the time.
Ingredients
- ½ cup mild curry paste
- ¼ cup nonfat plain Greek yogurt
- 1 ½ lbs boneless, skinless chicken thighs
- 1 ¼ cups basmati rice
- 1 tbsp vegetable oil or ghee
- 1 large onion, thinly sliced
- 2 large tomatoes, chopped
- 1 ¼ cups water
- Chopped cilantro and chopped cashews, to garnish (optional)
Steps
- In a large bowl, combine the curry paste and yogurt. Pat the chicken dry with paper towels and cut into 1-inch pieces. Season with salt and pepper. Add chicken to curry paste mixture and toss to coat. Cover and refrigerate at least 2 hours or up to overnight.
- After chicken has marinated, add the rice to another large bowl. Cover rice with 2 inches of cold water and let soak 20 min. Meanwhile, set an Instant Pot® to sauté function on medium and heat the oil. Add the onion and season with salt and pepper. Cook until onion is translucent, stirring occasionally, 6–8 min.
- Add chicken and marinade to Instant Pot®. Cook until chicken is starting to brown, stirring occasionally, 2–3 min. Turn off sauté function. Drain rice well. Without stirring, add rice, tomatoes and water to pot, making sure rice is completely submerged. Season with salt and pepper.
- Seal Instant Pot® and close the pressure release valve. Set pot to high pressure. Cook 6 min. Let natural release 5 min., then quick release pressure. Let sit 5 min. more. Fluff rice with a fork. Garnish with the cilantro and cashews, if desired.
This recipe is
- Gluten-free
- Egg-free
- Wheat-free
Tags
- one pot
- Wheat Free
- gluten free
- April 2024
- Guiding Stars
- Affordable
- Meal Prep
- Egg Free