Instant Pot Chicken Biryani

🧂 Ingredients

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 1 lb chicken breasts, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1 tbsp gingerroot, minced
• 1 tbsp garam masala
• 1 tbsp turmeric
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp each salt & pepper
• 1 cup basmati rice
• 1 1/4 cups chicken broth
• 1 cup mixed frozen veggies
• Cilantro, chopped
• Cucumber raita or Greek yogurt
• Crispy shallots/onions
• Lime wedges

Instructions

• 1 Add all ingredients to Instant Pot in the order in which they are listed, except
  for frozen veggies and toppings.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 5 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
• 3 Meanwhile, microwave frozen veggies for 1-2 minutes until defrosted and prepare
  any toppings of choice.
• 4 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 5 Once lid is safe to open, stir in veggies, then add to bowls and garnish with
  toppings of choice. Serve and enjoy!

Nutrition Info