Instant Pot Chicken Biryani or Pressure Cooker Chicken Biryani

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Give the classic Indian biryani a one-pot twist with this Instant Pot chicken biryani that takes no more than 15 mins to cook. Savory rice with chicken, marinated in curry spices and yogurt alongside caramelized onions, and then pressure cooked. The result is this wonderful aromatic, vibrant and fluffy pressure cooker chicken biryani.

Today, I bring you another version of our family's favorite chicken biryani. And, this time it's an Instant Pot chicken biryani. It's like the easiest of all biryani recipes because it's one single pot!! 

Table of Content

• What is a biryani? 
• The quick and easy method
• About this biryani 
• Indian spices for biryani
• Must biryani have deep-fried onions? 
• Instant pot or pressure cooker
• Ingredients and substitute 
• Step by step instructions (pin)
• Frequently asked questions
• If you like biryani you may also like my
• Recipe

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What is a biryani? 

Biryani is an Indian classic that you can never get enough of. It's a savory rice dish cooked with curry spices and yogurt, with or without meat, along with aromatic long grain basmati rice. 

And there are zillion different types of biryanis and different origins too. Indian, Pakistani, Afghani, Bangla. Furthermore, these have many different varieties. For example, the north-Indian biryani is quite different from the Bombay biryani, and so on.

Also, the meat can be any protein - chicken, beef, lamb, or fish. There are even a vegetable biryani and egg biryani. I have also shared with you my lamb biryani, which is often made in our home during the holidays. 

And yet, there are three distinct methods of cooking biryanis.

The first method is made in layers, where you cook the rice and meat separately, then layer them for the final finish. 

While the second method is also made with layers, and yet the meat is raw and the rice is partially cooked. I shared a perfect step-by-step of this amazing classic in my Chicken Biryani in three easy steps. 

And the third method is where the meat and rice are cooked all together in one pot - so there are no layers. This process involves partially cooking the meat, then add the rice and cooking until everything is fully cooked. Hence, this is probably the easiest biryani and the one I'm going to share with you today. 

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The quick and easy method

Now I won't lie to you. No matter how good a chef you are in your kitchen, if you are making the classic biryani, then it does need some time and attention. So, it's always a good idea to decide in advance, which biryani you want to make and when you are going to make it. 

This instant pot or pressure cooker biryani is a quicker and easier way to make the Indian biryani.  So, when you are craving for a good biryani and want something quick and easy - try this one-pot chicken biryani. And if you have an Instant pot or pressure cooker, I highly recommend you try this instant pot chicken biryani. 

About this biryani 

Probably the easiest of all biryanis is a one-pot biryani, where you cook your protein and starch in one pan. And, if you have an instant pot or pressure cooker, it's even better. 

Also, this one-pot meal is so wholesome that you don't need anything else with this. It's a perfect meal on its own. While I often make a salad and veggie side dishes with my biryani, it's not needed here. Since everyone just wants nothing more than this chicken biryani, nothing else. 

Indian spices for biryani

First of all, biryani is not only about the spices but also the method. The main spices used are cumin, coriander, turmeric, paprika or cayenne, and garam masala. And these are also found in your curry spice mix. So, if you don't have these individual spices for your biryani go ahead and use a curry spice mix. Trust me you will enjoy the biryani. And if you like making your own spices you must try my homemade curry spice mix.

These spices add warmth and aroma to the biryani. Since cloves, cardamom, bay leaves, and cinnamon stick are not spicy, and yet they add so much flavor. While we call them Indians they are not just used for Indian cooking. Some of these are used in gingerbread spice, pumpkin spice, as well as garam masala. And while they do add a bit more to the biryani they are often overwhelming to those who are new to Indian food. So, feel free to leave them out. I also make my own homemade garam masalas spice mix. 

Must biryani have deep-fried onions? 

To some people, a biryani without deep-fried onions is not a biryani. It is said to add sweetness as well as crispiness to the biryani.

The truth is that it's the caramelization of the onions that adds sweetness to the meat. And you can also get this by slow cooking the onions in just a little bit of oil. As for crispy onions - when you add fried onions inside the chicken dish it soaks up the juices and is no longer crispy. 

Hence, I do not deep fry the onions. I prefer the taste of caramelized onions instead. It's so much better. And not just because it's healthier, but because it's also so much tastier. 

Instant pot or pressure cooker

The instant pot is just an electric pressure cooker. While it has a few differences, and yet in general, it's the same concept of pressure cooking the meat. And since I have been using my pressure cooker for years, switching to an instant pot felt natural. They are both equally simple, and yet the Instant Pot is much safer than a pressure cooker. 

I have also given you directions for both appliances. And as you can see, there is also not much difference in cooking time. 

Ingredients and substitute 

• Chicken - I like using thigh meat for curries. And you will see that almost all my curry recipes are boneless or bone-in chicken thigh. You can also use breast meat. Just use the pressure-time I have suggested for the chicken breast when you pressure cook it. 
• Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference. 
• Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. The combination has a mix of warm spices like cinnamon, cloves, cardamom, bay leaves, and a few others. You can also make this at home and here’s my recipe for you to try – Homemade Garam Masala Spice Mix.
• Greek yogurt - You can also use plain yogurt. I like Greek yogurt because it's thick and makes the curry less liquidy. And yet, you can easily add a tad less water or cook the sauce down once the curry is ready. 
• Whole spices - These are the little-added extra that takes a recipe from good to excellent in terms of flavor. And yet, some people don't like the overwhelming heat in curries. So feel free to omit these. 

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Step by step instructions (pin)

Marinate chicken & soak the rice

• Place cut chicken pieces in a marinate safe bowl (glass or stainless steel - no aluminum).
• Season with salt and pepper. 
• Add yogurt and combine well - if you have time, let this sit for 10 to 30 minutes.
• Then add the grated garlic and ginger - and combine well. 
• Next, add the spices - combine well. 

• If possible - leave this to marinate for 30 minutes.
• Clean, wash and soak the rice - for 30 minutes.

Instant pot chicken biryani

• Turn the instant pot on saute mode.
• Add oil and whole spice - and saute for 30 seconds.
• Then add the onions and cook until they are caramelized. 
• You will need to stir the onions often so they don't burn. 
• Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.
• Cook until the onions have reduced to ⅓ of its original volume. They should soft and caramelized (about 5 minutes).

• Then add the marinated chicken to the onions.
• Sear the chicken on all sides stirring frequently - 3 minutes.
• Then add ¼ cup water and deglaze any onions and spices that may have got stuck the bottom of the pan - 2 minutes.
• Now add the chopped herbs - cilantro and mint.

• Spread the chicken evenly in the pot. 
• Then spread the soaked drained rice over the chicken.
• Add salt to the water - stir well.
• Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.

• Close the instant pot - seal the vent.
• Pressure cook on high - 6 minutes.
• Follow with quick-release - this will prevent the rice from overcooking.
• Open the Instant Pot. 
• Fluffy rice - add more fresh herbs - cilantro. 
• Enjoy!

Pressure cooker chicken biryani

• Heat the pressure cooker on medium.
• Add oil and whole spice - and saute for 30 seconds.
• Then add the onions and cook until they are caramelized stirring often adjusting the heat as necessary.
• Cook until the onions have reduced to ⅓ of its original volume.
• They should soft and caramelized - about 5 minutes.
• Then add the marinated chicken to the onions.
• Sear the chicken on all sides stirring frequently - 3 minutes.
• Add ¼ cup water and deglaze any onions and spices that may have got stuck in the bottom of the pan - 2 minutes.
• Now add the chopped herbs - cilantro and mint.
• Spread the chicken evenly in the pressure cooker. 
• Then spread the soaked drained rice over the chicken.
• Add salt to the water - and stir well.
• Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.
• Close the pressure cooker and use the vent/whistle.
• Pressure cook on high - 5 minutes.
• Manually release pressure from the vent. 
• Open pressure cooker.
• Fluffy rice - add more fresh herbs - cilantro.
• Enjoy!

Frequently asked questions

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If you like biryani you may also like my

• Chicken Biryani
• Lamb biryani
• One-pot chicken biryani

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Recipe

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