Name: Instant Pot Curried Chicken and Brown Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1-2 Tbsp olive oil; 2 6-ounce chicken breasts; 1/2 yellow onion (chopped); 1/2 green bell pepper (chopped); 1 large carrot (chopped); 1/2 cup celery (chopped); 3 garlic cloves (minced); 2 cups long-grain brown rice ((I enjoy basmati the most!)); 1 tsp turmeric; 1 tsp curry powder; 1 tsp coriander; 1 tsp cumin; cayenne, to your taste ((I use just a dash)); 2 1/2 cups water; 1/2 cup green peas (rinsed); sea salt, to taste

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A delicious and nutritious curried chicken and brown rice recipe made in the Instant Pot - Turmeric, curry, coriander, and cumin all contribute to this meal's incredible flavor!

Did you know turmeric is known to have an effect on depression that's just as effective as Prozac? (source)

I'm not typically one for citations and studies, as they can be highly biased, but this one I know firsthand.

I often make tea at the end of each night, combining various herbs and spices. Some of my favorites include peppermint, ginger, lemon balm, red raspberry, cinnamon, licorice, and turmeric!

Personally, I find I don't need much turmeric to gain benefit. I am highly sensitive, so small amounts of anything go a long way with me.

I only need add a dash or two of turmeric to achieve better sleep, improved mood, and a more relaxed state of mind.

The natural treatments at our fingertips just astound me sometimes!

I'm always happy to make a recipe that calls for the potent yellow spice, as I feel like the whole fam is reaping the benefits.

It's also great when the recipe is liked by all, which rarely happens.

I usually end up making multiple meals or sides to accommodate everyone's tastes and allergies, but when a recipe hits all the marks, it makes for a happy mama!

Chicken and rice and vegetables is the typical dinner route for us. Often, these ingredients end up in a casserole, smothered with cheese. Other times, these ingredients end up as individual sides on our plate, and lately, these ingredients have been getting thrown into the Instant Pot, for better or worse.

I find that most chicken and rice recipes easily translate to the Instant Pot, which elates me. I throw it all in, enter in the time, and walk away.

The Instant Pot allows me so much freedom, I love it!

This recipe combines the aforementioned turmeric with some of its flavorful partners, including cumin, coriander, and curry.

Add in a smattering of kid-friendly veggies, like peas and carrots, and there's a great dinner for ya!

Print Recipe

4.50 from 4 votes

Instant Pot Curried Chicken and Brown Rice

Turmeric and curry powder come together with chicken, rice, and vegetables for a wholesome, nutritious dinner!

Prep Time10 mins

Cook Time22 mins

Total Time32 mins

Course: Entree

Cuisine: Chicken, Rice

Servings: servings

Calories: 229kcal

Ingredients

1-2 Tbsp olive oil
2 6-ounce chicken breasts
½ yellow onion chopped
½ green bell pepper chopped
1 large carrot chopped
½ cup celery chopped
3 garlic cloves minced
2 cups long-grain brown rice (I enjoy basmati the most!)
1 tsp turmeric
1 tsp curry powder
1 tsp coriander
1 tsp cumin
cayenne, to your taste (I use just a dash)
2 ½ cups water
½ cup green peas rinsed
sea salt, to taste

Instructions

Turn the Instant Pot to 'Saute' and add in one tablespoon of oil.
Place the chicken breasts in whole and allow them to cook on each side for 3-4 minutes, until golden.
Remove the chicken and set aside on a plate.
Add in a touch more oil, if needed, along with the chopped vegetables (onion, bell pepper, carrot, celery, garlic) and a few dashes of salt.
Saute for just 1-2 minutes to bring out the aroma. Don't cook too long at this point, or the vegetables will be mushy after the pressure cooking.
While the vegetables cook, chop the partially cooked chicken into bite-size chunks.
Add back the chopped chicken along with the spices (turmeric, curry, coriander, cumin, cayenne), rice, and water.
Hit the 'Keep Warm/Cancel' button on the Instant Pot to end sauteing; then, select 'Manual' and set the timer to 22 minutes (high pressure). Make sure the valve is set to 'Sealing'.
Once the Instant Pot beeps to signal the end of 22 minutes, let the pressure naturally release for 10 minutes (in other words, don't touch the pressure release valve or anything else for 10 minutes).
At the end of the 10 minutes, release the remaining pressure.
Once the float valve drops, open the lid and add in the peas.
Place the lid back on for 1-2 minutes just until they warm through. The lid doesn't have to be secured for this.
Remove the lid, fluff, salt to taste, and enjoy your chicken and rice!