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Instant Pot Chicken Pulao

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 6 boneless & skinless chicken thighs cut into 1-inch pieces
  • ½ cup plain yogurt
  • pinch of turmeric
  • 2 tablespoon light cooking oil
  • 1 teaspoon whole cumin seeds
  • 1 cinnamon stick
  • 4-5 whole green cardamom pods
  • 1 medium-sized onion thinly sliced
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • salt to taste
  • 3 cups Basmati rice rinsed and drained
  • 5 cups water
  • fresh chopped cilantro leaves for garnish


  • Marinate the chicken pieces with yogurt and turmeric and set aside for 10-15 minutes while to prep the other ingredients.
  • Set the Instant Pot to Saute mode and add in the oil. Once the oil starts to heat up, add in cumin seeds, cinnamon stick and cardamom pods.
  • As soon as the whole spices start to sizzle, add in the onions, ginger and garlic and fry for a few minutes till they start to lightly brown.
  • Add in the spices and salt, and fry for a few seconds before adding in the chicken with all the marinade. Mix well with the spices and let it cook for 3-4 minutes, stirring occasionally to prevent it from burning.
  • Add in the rice and water, and mix well. Close the lid and set to Manual Pressure mode for 5 minutes.
  • Let the pressure release naturally. Carefully open the lid and fluff the rice with a fork carefully. Garnish with cilantro leaves and serve warm.


I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.