Instant Pot Curried Chicken and Brown Rice
Turmeric and curry powder come together with chicken, rice, and vegetables for a wholesome, nutritious dinner!
green bell pepper
long-grain brown rice
(I enjoy basmati the most!)
cayenne, to your taste
(I use just a dash)
sea salt, to taste
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!
Nutrition facts based on using one tablespoon of olive oil. WW SmartPoints: 6