Instant Pot Chicken Biryani

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Learn how to cook Instant Pot Chicken Biryani (Pressure Cooker Chicken Biryani)! Scented fluffy rice abosrbed the rich & vibrant flavors of the juicy chicken & aromatic spices. This popular Indian Chicken and Rice is so tasty & comforting to eat. Quick & easy one pot meal you can make even on a busy night!

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4.88 from 16 votes

What is Chicken Biryani?

Biryani is a popular Indian rice dish that’s mainly made up of rice, meat, vegetables, and Indian spices.

There are many types of biryani, as well as many variations on what ingredients to use depending on the regions, the history, and availability of spices. Biryani can be quite different even between different families!

Even regions outside of the Indian subcontinent such as Middle East, Indonesia, Burma, Singapore…also serve their own tasty versions of this beloved biryani dish.

And so many people love biryani because the distinct luring aromas & richness of flavors combine to make a tasty & comforting dish that is sooo satisfying to eat! 😀

Aromatic . Flavorful . Comforting

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What we look for in a good Chicken Biryani?

  • Rice – We developed this Chicken Biryani with Long Grain White Basmati Rice (best to use high quality rice). Great Chicken Biryani yields rice that are firm with bite, fluffy, light, flavorful with special aroma; not mushy, dry, wet, or hard. Each grain of rice has fully absorbed the rich flavors & aroma from the chicken & spices.
  • Chicken – We like to use bone-in chicken thighs & drumsticks for more tender, flavorful, & juicier chicken and rice.
  • Spices – Try to use high quality bold & distinctive aromatic whole spices (or even better if you can create your own spice blends) that elevate the chicken biryani with different layers of flavors & aroma.

Time for cooking Tasty Chicken Biryani in Instant Pot!

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Instant Pot Chicken Biryani

Learn how to cook Instant Pot Chicken Biryani (Pressure Cooker Chicken Biryani)! This popular Indian Chicken and Rice is so tasty, flavorful & comforting to eat. Quick & easy one pot meal you can make even on a busy night!
4.88 from 16 votes
Print Rate This Recipe
Total: 50 minutes
Servings: 6 - 8
Calories: 458kcal
Author: Amy + Jacky

Ingredients

Garnish:

  • Chopped cilantro

Instructions

  • Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot.
    Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
  • Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute.
    *Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
  • Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
    *Pro Tip: Ensure to deglaze really well for this recipe.
    Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
  • Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice.
    *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error.
    Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    -Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes
    -Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes
    After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
  • Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly.
    *Pro Tip: For reference, add roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly.
  • Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~
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Recipe Notes:

*Spiciness: This chicken biryani recipe is developed as a non-spicy dish, so adjust the level of spiciness accordingly with cayenne pepper.
*Spatula: You may want to use a cheap wooden spoon or silicone spatula for this recipe because the turmeric will naturally dye it yellow.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 458kcal | Carbohydrates: 47g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 427mg | Potassium: 366mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
Course: Dinner, Lunch, Main
Cuisine: Asian, Indian
Keyword: chicken biryani in instant pot, chicken biryani in pressure cooker, chicken biryani instant pot, instant pot chicken biryani, pressure cooker chicken biryani
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step by Step Guide: Instant Pot Chicken Biryani

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Prepare the ingredients for cooking chicken biryani in Instant Pot.

instant pot chicken biryani ingredients #AmyJacky #InstantPot #PressureCooker #recipe #indian #asian #rice

*Pro Tip – Avoid Mushy Biryani: If you are rinsing your rice, make sure to drain it really really well!

wash and drain basmati rice #AmyJacky #InstantPot #recipe #rice

1

Brown Chicken in Instant Pot


First, press “Saute” button to “Sauté More” function to heat up Instant Pot. It will switch to “ON” on the screen.

Instant Pot Pressure Cooker Saute More #AmyJacky #InstantPot #PressureCooker

Wait until it says “HOT” on the screen (takes roughly 8 minutes).

*Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a maillard reaction.

Now, add 2 tbsp (30g) ghee or unsalted butter in Instant Pot.

melt ghee in Instant Pot #AmyJacky #InstantPot #PressureCooker #recipe

Pat dry the chicken thighs with a paper towel, then season one side of the chicken thighs with kosher salt and black pepper.

Place the chicken thighs in Instant Pot (seasoned side face down), then brown for 5 minutes.

Season the other side of chicken thighs with salt and black pepper, then flip the chicken & brown this side for another 5 minutes.

brown chicken in Instant Pot #AmyJacky #InstantPot #PressureCooker #recipe

Now, set aside the browned chicken thighs.

2

Saute Onions & Spices


Add sliced onions in Instant Pot, then saute for 3 minutes. 

saute onions in Instant Pot Pressure Cooker #AmyJacky #InstantPot #PressureCooker #recipe

Add 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic in Instant Pot, then saute for another minute.

saute spices in Instant Pot Pressure Cooker #AmyJacky #InstantPot #PressureCooker #recipe

*Optional: If you want to make your chicken biryani spicy, add in ¼ – ½ teaspoon cayenne pepper as well.

*Pro Tip: You may want to use a cheap wooden spoon, silicone spatula, or yellow spatula for this recipe (or you can dedicate a spatula just for this tasty chicken biryani) because the turmeric will naturally dye it yellow. 😉

3

Deglaze Instant Pot & Add Soy Sauce


Now, pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot (as shown in below photo).

*Pro Tip: Make sure to deglaze really well for this biryani recipe.

deglaze Instant Pot Pressure Cooker #AmyJacky #InstantPot #PressureCooker #recipe

Add ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce in Instant Pot, then give it a quick mix.

4

Pressure Cook Chicken Biryani


Add the browned chicken thighs with all its juice back to the Instant Pot, then add the well drained rice in Instant Pot.

*Pro Tip: Make sure to add the chicken in Instant Pot first and then the rice on top to avoid the “Burn” error.

Layer chicken thighs in Instant Pot, then basmati rice on top #AmyJacky #InstantPot #PressureCooker #recipe #indian #asian #rice

Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot, then ensure all the rice is fully submerged in the stock.

Cooking chicken biryani in pressure cooker #AmyJacky #InstantPot #PressureCooker #recipe #indian #asian #rice

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Instant Pot Pressure Cooker High Pressure 7 minutes #AmyJacky #InstantPot #PressureCooker

  • Chicken Thighs – Pressure Cooking Method: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes
  • Chicken Drumsticks – Pressure Cooking Method: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes

After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Oh~ love how the aromatic spices filled the room as we open the lid. It smells amazing!

5

Fluff & Season


Now, fluff the deliciously aromatic chicken and rice with a wooden spoon. 

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Finally, don’t forget to taste the Chicken Biryani, then adjust the seasoning accordingly. 🙂

*Pro Tip: For reference, we added roughly 1 – 2 pinches of salt to open up the flavors & season the dish properly. 

6

Serve Instant Pot Chicken Biryani


Garnish the chicken biryani with chopped cilantro, then you’re done!

Serve this tasty chicken biryani steaming hot!

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Enjoy this deliciously flavorful & aromatic Instant Pot Chicken Biryani~ 😀


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Leave a Reply

newest oldest most helpful
Joanna

I only found ground clove in the store. How much should I use for this recipe? I can’t find green cardomom pod or ground cardomom, can I substitute it with other spices?

Pressure Cooker
Instant Pot DUO 60
Elaine

When serving, where do the onions/spices on the bottom of the pot go? Is is served with the chicken? Is is mixed with the chicken before cooking?

Pressure Cooker
Instant Pot DUO 60
Angela

Can we use jasmine rice instead of basmati rice for this recipe?

Pressure Cooker
Instant Pot LUX 60
Anna

This was amazing! I will try next time with Cayenne Pepper. Family hit!5 stars

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Instant Pot DUO 80
Judith

I will add cayenne pepper next time for spice. Starfrit pressure cooker4 stars

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Other Pressure Cooker, Please specify in comment.
Cynthia W

I love biryani and was looking for a recipe, so I was super excited to see this one. This was delicious and much easier than I thought that it would be. I followed the recipe exactly other than adding the optional cayenne. It was a big hit at my house and I’ll definitely make it again.5 stars

Pressure Cooker
Instant Pot DUO 60
Jim

Great recipe, will make often. Thanks!5 stars

Pressure Cooker
Instant Pot DUO EVO PLUS 60
Craig

Made this last night. Quite easy and quick dinner to prepare and cook. The levels of different flavours coming through were very good. Another impressive recipe from you guys, thanks!!!

Breville/Sage Fast/Slow Pro5 stars

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Kelly

So, I kinda sorta made this tonight. I was inspired by you. Here’s what I did. I used the sauté function to brown the sliced onion and then added 2-3 cloves of minced garlic and about 1/2 tbsp puréed ginger and cooked that for a little bit before adding a box of Shan’s spicy biryani mix. I deglazed with1/2 cup chicken broth as you suggest and then Added the rice and the rest of the chicken broth and topped it off with two frozen chicken breasts. I cooked it on manual for 10 minutes and then natural release for 10… Read more »

Pressure Cooker
Instant Pot LUX 80
Genevieve Flasch

This was a killer recipe that took me no time to throw together. Everyone devoured it (including the picky 7yo and toddler)!! This is going on the list of go-to recipes FOR SURE!!5 stars

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Instant Pot DUO 80

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