Instant Pot Archives - Love to stay home

Instant Pot Shrimp Pulao

September 7, 2021 No Comments

This Instant Pot Shrimp Pulao is a one-pot meal for a lazy Sunday morning or just any lazy day!

It has shrimp, vegetables, and rice, so it is an all-around kind of dish. You have protein, carbs, and fiber in one pot. What else could you ask for?!

It’s a dish your whole family will love, as always you can make it more or less spicy according to your family’s taste.

If you do not have an Instant pot, a pressure cooker can be used.

What are the Ingredients for this Instant Pot Shrimp Pulao?

(Exact measurements of each ingredient are in the recipe card below)

Basmati Rice

Shrimp – I used jumbo shrimp which was deveined and took the tails off.

Onion

Tomato

Cilantro

Mixed vegetables – the vegetables I used were carrots, green pepper, peas, and potatoes.

Ghee

To marinate shrimp:

Ginger garlic paste

Kashmiri Chili powder

Turmeric powder

Garam masala powder

Salt

Whole spices:

Cumin seeds

Cinnamon stick

Cardamom pods

Cloves

Some of my favorite Amazon Kitchen Picks:

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

How do you make this Instant Pot Shrimp Pulao?

Marinate the shrimp with the ingredients mentioned above and keep them aside.

Slice the onions and tomatoes and chop all the vegetables.

Heat up the Instant Pot on sauté mode. Add the ghee, when it is hot, add the whole spices.

Next, add the onions and fry well till lightly browned, add sliced tomatoes.

After the tomatoes turn soft, add the vegetables and shrimp. Stir well. Add some salt.

Add in the washed and drained rice. Mix gently.

Put in 1 1/2 cups of water for every cup of rice. I used 2 cups, so I used 3 cups of water. Mix and taste, if needed add more salt.

Close the Instant Pot and set it to high pressure for 4 minutes.

When the Instant Pot beeps after it comes to full pressure and 4 minutes is done, switch it off.

Set a timer for 10 minutes, once your timer goes off, you can release the pressure and open the Instant Pot.

Mix the Pulao gently and transfer to a serving dish and garnish with chopped cilantro. Your delicious shrimp Pulao is ready.

Enjoy with some Raita or just plain yogurt!

Notes:

You can use cooking oil in place of ghee, but ghee is recommended.

To add more spice, put in a few green chilies with the tomatoes.

Adding the right amount of water is key to your pulao coming out well. Use the same cup measurement for both the rice and water. For every cup of rice, add 1 and a half cups of water.

If you are a vegetarian, leave out the shrimp and just use vegetables and maybe marinated paneer or tofu. I have an Instant Pot mixed vegetable rice that you can find here.

Do check out my other Shrimp recipes:

Honey Garlic Shrimp Fried Rice

Pan-Fried Crispy Shrimp

Instant Pot Shrimp Pulao

A one-pot meal of delicious marinated shrimp with Basmati Rice and mixed vegetables.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Author Nandini

Ingredients

30 Jumbo Deveined Shrimp, tails off
2 cups Basmati Rice washed and drained
1/2 Onion sliced
1 Tomato sliced
2 tbsps Ghee
5-6 sprigs Cilantro chopped
1½ cups Mixed Vegetables (carrots, bell peppers, cauliflower, green beans, peas, broccoli, potatoes, etc.)
½ tsp salt

To marinate shrimp

1 tsp ginger garlic paste
1 tsp Kashmiri Chili powder
½ tsp turmeric powder
½ tsp garam masala powder
½ tsp salt

Whole spices

1 inch cinnamon stick
2 cardamom pods
3 cloves
1 tsp cumin seeds

Instructions

Marinate the cleaned shrimp with the ingredients mentioned above.
Slice the onions and tomatoes. Chop the cilantro.
Press the saute mode on the Instant Pot and add in the ghee.
Once the ghee is hot, add the whole spices.
Add the sliced onions, fry them till slightly brown.
Add the tomatoes, when they turn soft, add the marinated shrimp and chopped vegetables.
Mix it well. Add drained rice and 3 cups of water.
Add salt.
Close the Instant Pot and cook on high pressure for 4 minutes.
After the Instant Pot beeps, press cancel.
Set a timer for 10 minutes, after that release the pressure and open the lid.
Mix gently and transfer to a serving dish.
Garnish with cilantro and enjoy your Instant Pot Shrimp Pulao with some Raita or plain yogurt.

If you try out this recipe, let me know if you liked it by leaving a comment down below. Thank you so much for being here and come back soon as I post new content at least 3 times a week.

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Photo by Morgan Housel on Unsplash

Recipes

Instant Pot Mixed Vegetable Rice

August 17, 2021 No Comments

Instant Pot Mixed Vegetable Rice is a quick simple recipe! It is one of those recipes that does not have many ingredients yet tastes really good.

This Mixed Vegetable Rice tastes very mild, I have not used any chili or spice powders except for turmeric powder. I love using turmeric powder in all of my recipes mostly for its health benefits. Apart from that, I love the bright yellow color that it gives the rice!

The Instant Pot is by far one of my favorite kitchen gadgets. The ease and convenience of cooking everything in one pot is a real big plus, also the time factor is very important. For many of us, we need this Instant Pot in our busy lives! I have 2 and I use one of them almost every day! These are the Instant Pots that I have, a 6quart and a Mini 3quart.

I have many one-pot recipes that you might like to try using the Instant Pot. Here they are if you would like to have a look at them, and try them out:

Instant Pot Egg and Peas Pulao

Instant Pot Chicken Pulao

Easy Instant Pot Mutton Biriyani

Instant Pot Peas Pulao

Instant Pot Spanish Chicken Pulao

What are the ingredients for Instant Pot Mixed Vegetable Rice?

Basmati Rice

Mixed vegetables

Onion

Tomato

Ghee

Whole spices – cinnamon stick, cardamom, cloves, cumin seeds

Turmeric powder

Salt to taste

Here are some of my favorite Amazon Kitchen Picks!

How do you make this Instant Pot Mixed Vegetable Rice?

Press sauté on the Instant Pot, add the ghee. When it is hot, put in the whole spices.

Add sliced onions and fry them till slightly brown, next go in the sliced tomato.

When the tomato is soft, add the turmeric powder.

Add all the vegetables with salt to taste.

Mix well. Add water. For every cup of rice, add 1 1/2 cups of water.

Stir it all, check for salt.

Close your instant pot and cook on high pressure for 4 minutes.

After it is done, press cancel, do a quick release after 10 minutes.

Open the Pot, transfer to a serving dish. Garnish with chopped cilantro.

Enjoy your instant pot vegetable rice.

Instant Pot Mixed Vegetable Rice

Basmati Rice cooked with Mixed Vegetables, and whole spices in ghee!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Author Nandini

Ingredients

2 cups Basmati Rice
2 cups Mixed vegetables ( I used carrot, corn, peas, and green bell pepper)
½ onion (sliced)
½ tomato (chopped)
½ tsp turmeric powder
1 tsp salt (or to taste)
2 tbsps ghee

Whole spices

1 inch cinnamon stick
4 cloves
3 cardamom pods
1 tsp Cumin seeds (jeera)

Instructions

Press saute on the Instant Pot, add the ghee. When it is hot, put in the whole spices.
Stir it, add the onions, fry them till lightly brown, then add the chopped tomatoes.
Once the tomatoes turn soft, add the turmeric powder.
Next, add the vegetables along with salt.
Mix well, add 3 cups of water. For every cup of rice, you need 1½ cups water.
Stir it well. Close the Instant Pot and cook on high pressure for 4 minutes.
Once the Instant Pot beeps when done, press cancel. After 10 minutes, do a quick release of pressure.
Open the pot, mix gently and transfer the Vegetable rice to a serving dish. Garnish with chopped cilantro.

Notes:

You can use any vegetables of your choice. Some good options are potatoes, cauliflower, broccoli, peas, carrots, corn, etc.
If you like spicy food, you can add some chopped green chilies when you are adding the onions.
Ginger garlic paste can be added too if you like the taste of it. If adding, put in 1 tsp after frying the onions.
You can use oil instead of ghee. However, the ghee gives this rice a nice rich taste.
Instead of water, you can use coconut milk, your rice will be even creamier and tastier!
Use the same measuring cup for the water that you used to measure your rice. For every 1 cup of rice, use 1 1/2 cups of water.

Try out this Instant Pot vegetable rice with a yummy side dish like:

Paneer Masala

Chickpea Masala

Easy Indian Chicken Stew

Easy Egg Masala

Mixed Vegetable and Paneer Curry

Simple Chicken Curry

Palak Paneer

Sausages and Peppers

Thank you for visiting my blog, hope you will try this recipe. Don’t forget to leave me a comment and rate this recipe!

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Image by Amit Sodha from Pixabay

Recipes

Easy Instant Pot Mutton Biriyani

August 3, 2021 No Comments

This Easy Instant Pot Mutton Biriyani was this Sunday’s special at my house. It turned out really good and I thought I must share this recipe on my blog. The Instant Pot is my favorite kitchen appliance, I have many recipes using the Instant Pot, and I plan to post many more!

It was so easy to make and once you have all the prep work done, it goes really fast. The Instant pot does all the work for you!

The most important part of this Biriyani is adding the correct amount of water when cooking the rice. I will share how I did it and got perfectly cooked rice!

What are the Ingredients for this Easy Instant Pot Mutton Biriyani?

Mutton – I used goat meat with bones, using meat with bones always makes a dish more flavorful.

To marinate mutton – yogurt, ginger garlic paste, salt, turmeric powder, Kashmiri chili powder, garam masala powder, a handful of cilantro chopped, green chili chopped.

Basmati Rice – I used Extra long grain Basmati rice. You can use regular basmati rice also.

Onion

Tomato

Cinnamon stick

Cloves

Cardamom pods

Ghee

Juice of half a lime

To garnish – fried onions and chopped cilantro

How do you make this Easy Instant Pot Mutton Biriyani?

Wash and soak 2 cups of rice in water.

Marinate mutton with all the ingredients mentioned above.

Slice onions and tomatoes.

Switch on the Instant Pot to sauté mode. Add ghee, when hot, add the cinnamon, cloves, and cardamom.

Add thinly sliced onions and fry till they turn light brown, then add tomatoes. When the tomatoes turn soft, add the marinated mutton. Mix it well. Close the Instant Pot and pressure cook on high for 8 minutes.

Once the pressure goes down, open the Instant Pot. Check how much gravy is in the pot. This is an important step as you do not want your rice to be mushy!

Add drained rice on top, add salt and juice of 1/2 lime. Do not mix. Just spread the rice over the top.

Add water, I needed to add only 1 cup of water as there were already 2 cups of gravy.

For every cup of rice, you need 1 1/2 cups water or gravy.

(Use the same cup you use to measure your rice for your water as well. I use the cup that came with my rice cooker.)

Close the Instant Pot again and cook on high pressure for 4 minutes.

Once it is done, set a timer for 10 minutes and do a quick release of pressure.

Open your instant pot and mix your biriyani gently. Transfer to a serving dish and garnish with fried onions and chopped cilantro.

Your delicious mutton biriyani is ready! Enjoy with some Raita!

Instant Pot Mutton Biriyani

A one-pot meal of perfectly cooked rice and mutton in Indian Spices, a real delicious meal!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Author Nandini

Equipment

Instant Pot

Ingredients

1 lb Mutton pieces with bones
2 cups Extra-long grain basmati rice (or regular basmati rice)
1 Onion sliced
1 Tomato sliced
3 tbsp Ghee
½ Lime (juice)

For the marinade

⅓ cup whole milk yogurt
1 tsp ginger garlic paste
1 tsp salt
¼ tsp turmeric powder
1 tsp Kashmiri Chili powder
½ tsp Garam masala powder
10 stalks Cilantro ( a handful) (chopped)
1 green chili (use more if you like it spicy)

Whole Spices

1 Bay leaf ( optional)
1 inch Cinnamon stick
5 Cloves
4 Cardamom pods

For garnish

½ Onion (sliced and fried in oil till brown)
Cilantro (chopped)

Instructions

Marinate mutton with the ingredients mentioned above. Keep it aside. (Or you can marinate the mutton and keep it overnight in the refrigerator. Take it out before starting cooking so it comes to room temperature.)
Wash and soak the Basmati rice.
Thinly slice onions and tomato.
Switch on the Instant Pot to saute mode. Add the ghee, when the ghee is hot, add the whole spices.
Add onions and fry them till light brown, add the tomato, when they turn soft, add the marinated mutton.
Mix it well. Close the Instant Pot and cook on high pressure for 8 minutes.
Once it is done, open the Pot. Check how much gravy is in the Pot. Add drained rice on top along with salt and lime juice.
DO NOT MIX, just spread the rice on top.
Add water as required. I added only 1 cup of water as there were 2 cups of gravy in the pot. DO NOT MIX
Close the Instant Pot and cook on high pressure for 4 minutes.
Once your Instant Pot beeps after the 4 minutes, press cancel. Set a timer for 10 minutes, after the 10 minutes quick release the pressure and open the Instant Pot.
Mix the Biriyani gently and transfer to a serving dish immediately.
Garnish with fried onions and chopped cilantro.
Enjoy your Mutton Biriyani with Raita. (Yogurt with onions, cucumbers, tomatoes, green chili, and cilantro)

Notes:

Use mutton with bones for the most flavorful biriyani. Mutton is goat meat. A substitute you could use is lamb.
If you do get a chance to try extra long grain basmati rice, you must! I did not know such a thing existed until I tried it at a friend’s house!
Using ghee gives this biriyani the best flavor, but you can use oil instead.
For marination, I use whole milk yogurt but I am sure that low-fat yogurt will work as well, just do not use non-fat yogurt.
You can marinate the mutton and leave it in the refrigerator overnight.
I have already mentioned a few times that adding the right amount of water is the key to getting perfectly cooked Biriyani, but I will say it again as it is the most important step. For every cup of rice, you need 1 1/2 cups water or gravy. (Use the same cup you use to measure your rice for your water as well. I use the cup that came with my rice cooker.) Once the mutton is cooked, estimate the amount of gravy in the Pot, count that towards the water you have to add. So if you used 2 cups of rice, you need 3 cups of water. So, if you have 2 cups of gravy, only add 1 cup of water.
It is important to open the Instant Pot after 10 minutes, take out the Biriyani and transfer it to a serving dish. If you leave it in the Pot it will continue to cook as the Pot will take a while to cool down.

Raita:

A simple Raita that I make is just cucumber, red onion, tomato, green chili, cilantro chopped up. Add yogurt to it, season with salt, pepper, cumin powder, and chaat masala powder. Mix well. That’s it!

Hope you will try out this easy Easy Mutton Biriyani recipe soon! Please rate the recipe and leave me a comment down below. I love hearing from you!

Here are some of my other Instant Pot recipes you might like to try:

Instant Pot Egg and Peas Pulao

Instant Pot Peas Pulao

Chicken Pulao

Spanish Chicken Pulao

Thanks for being here! I appreciate you! Follow me on Pinterest, Instagram, and Facebook @lovetostayhomeblog to find out the latest on my blog. Also, you can subscribe to my newsletter by signing up below to get the latest happenings on my blog!

Photo by Fendy Pradana on Unsplash

Recipes

Instant Pot Egg and Peas Pulao

July 3, 2021 No Comments

Instant Pot Egg and Peas Pulao is an easy one-pot meal with not much prep work.

It is a lazy Saturday morning and I wanted to make a quick one-pot meal for my family. So this is my version of an Egg Pulao.

Since we all love boiled eggs, I decided on this Instant Pot Egg and Peas Pulao. The Instant Pot is soon becoming a staple in every kitchen. This recipe is very quick and you don’t have to spend too much time prepping as the ingredients are simple.

It turned out delicious, so I decided to share the recipe as I am all for quick and easy cooking!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the Ingredients for Instant Pot Egg and Peas Pulao?

Onion

Tomato

Boiled Eggs

Basmati rice – I use Royal Basmati Rice

Peas

Whole spices – Cloves, cinnamon stick, cardamom, and fennel seeds

Powdered spices – turmeric powder, coriander powder, chili powder, fennel seed powder

Salt to taste

Ghee/Oil – Ghee recommended – I use Nanak Desi Ghee

How do you make this Instant Pot Egg and Peas Pulao?

Boil the eggs and keep them aside. If you use boiled eggs a lot, an egg cooker might be a helpful gadget in your kitchen, it is easy and quick, I recommend this Dash Egg cooker

Press sauté on your Instant pot, add ghee. When the ghee is hot, add the whole spices. Stir so they do not burn.

Add chopped onion, fry till slightly brown, add tomatoes, and stir. Put in all the spice powders, adding about 2 tablespoons of water. Fry it well for about 5 mins, adding peas and salt. Mix and add boiled eggs so they are coated with the masala.

Next, add 2 cups of rice along with 3 cups of water. Mix and check for salt. Add more if needed.

Close the Instant Pot, cancel the sauté function, add the weight, and put it on high pressure for 4 minutes.

When it is done and you hear the beep, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl. Garnish with chopped cilantro. Your delicious one-pot meal is ready.

Serve with Raita or plain yogurt on the side.

Instant Pot Egg and Peas Pulao

Rice, Boiled Eggs, and Peas cooked in mild Indian spices to make the perfect one-pot meal. Quick and easy!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 25

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice (washed and drained)
6 Eggs (boiled and shells removed)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Peas (frozen or fresh)
2 tbsps Ghee
Salt to taste

Whole Spices

½ inch Cinnamon Stick
4 Cloves
2 Cardamom pods
1 tsp Fennel seeds

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular)
1 tsp Coriander powder
½ tsp Fennel seed powder

Instructions

Boil eggs, remove the shells, and set them aside.
Wash and drain the Basmati rice.
Chop half an onion and one tomato.
Switch on your Instant Pot by pressing saute. When hot, add ghee.
Add the whole spices, stir so they do not burn.
Add chopped onion, fry till slightly brown. Add tomatoes and stir.
Next add in the spice powders along with about 2 tablespoons of water so they do not burn.
Fry well for about 5 mins till tomatoes are soft, add peas and salt to taste.
Mix well and add boiled eggs coating them with the masala.
Add your rice, then add 3 cups water. Mix gently, and check for salt. Add more if needed.
Close the Instant Pot, cancel the saute function, add the weight and put it on high pressure for 4 minutes.
After it beeps when done, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl
Garnish with chopped cilantro. Your delicious one-pot meal is ready!

To make Raita:

Chop half a red onion, half a cucumber (deseeded and chopped), and 1 green chili.

Mix the above in a bowl, add salt and pepper to taste. Beat about 1/2 cup of yogurt with a little water (1 tbsp). Add it to the chopped onions, cucumbers, and chili. Mix well. ( you can add chopped tomato too)

Garnish with a few cilantro leaves chopped.

Sprinkle some cumin powder or chaat masala powder for a tangy taste!

Enjoy it with your Egg and Peas Pulao!

Notes:

Using ghee is recommended for the best taste.
Do not skip the fennel seeds and fennel seed powder, they really do make all the difference.
I used frozen peas as I always have them on hand. Fresh peas can be used instead.
Feel free to add other vegetables like carrots, potatoes, or cauliflower.
If you do not eat eggs, you can just make it with vegetables.
When adding water, make sure that the liquid is always 1 1/2 times the rice. Use the same cup measurement that you used for the rice. For 1 cup rice, use 1 1/2 cups water, and for 2 cups rice, use 3 cups water.
You can make it in a pressure cooker if you do not have an Instant Pot. But I highly recommend buying an Instant Pot, it really is a time-saver in the kitchen for busy moms and dads! If you do have an Instant Pot and use it on your countertop, I recommend getting a steam diverter to protect your walls and cabinets.

If you liked this easy one-pot recipe, do check out my other simple recipes:

Instant Pot Peas Pulao,

Easy Egg Masala

Instant Pot Spanish Chicken Pulao,

Easy Indian Chicken Stew

Instant Pot Chicken Pulao

Simple Chicken Curry

Mixed Vegetable and Paneer Curry

Thank you for being here, I appreciate it more than you know! Please leave a comment and rate this recipe if you try it out.

Do come back for more, new posts are out at least 2 to 3 times every week! Until next time!

Photo by Amanda Jones on Unsplash

Recipes

Instant Pot Peas Pulao

June 7, 2021 2 Comments

This Instant Pot Peas Pulao recipe is so simple yet delicious. Pair it with a good side dish and you have a great meal!

I make this at least once every week. My kids love it, and it has at least one vegetable, so why not?! 😁

Instead of making just plain white rice, make this Peas Pulao and you will not be disappointed.

I have made it in the Instant Pot, but you could use a rice cooker or a pressure cooker if you do not have one.

If you wish to buy one, This is a 6 quart Instant Pot available here on Amazon. There is also a smaller one which is Instant Pot Duo MIni.

I use both these Instant Pots myself, they are a great addition to any kitchen for easy quick one-pot meals!

( The above links are affiliate links, which means that if you decide to buy the product using the above links, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

What are the ingredients for Instant Pot Peas Pulao?

Basmati Rice – Definitely use the king of rice! Its long grains yield a delicious Pulao.

Ghee – Gives this Pulao its rich taste so please do not skip it. But if you do not have ghee on hand, you could use oil.

Peas – I have used frozen peas for convenience sake. I always have a bag of peas in my freezer.

You could definitely use fresh peas, I am sure the taste would be even better.

Whole spices – Cardamom pods, Cloves, Cumin seeds ( jeera), Cinnamon stick, and a Bay leaf.

Salt to taste.

Water to cook the rice.

Bonus tip! If you do not like whole spices in your rice, put them in a closed tea strainer into the Pulao, so you get the goodness of the spices without actually biting into them!

You could always do it the old-fashioned way and pick out the spices before serving the dish like me!

How do you make Peas Pulao?

Wash Rice, drain, and set aside.

Switch on Instant pot on sauté mode. Pour the ghee into it. When the ghee is hot, add all the whole spices.

Next, add in the frozen peas and mix. Let them cook for about 3 minutes.

Add in washed and drained rice, salt to taste.

Mix it well. Add 1 1/2 cups water for every cup of rice.

Stir it gently. Check for salt and add if necessary.

Close the Instant Pot and pressure cook on high for 4 minutes.

Once done, press cancel, wait for 10 minutes, and then do a quick release of steam.

Open the Instant Pot, gently mix the rice, and transfer to a serving dish.

This recipe is super simple yet tasty!

Instant Pot Peas Pulao

A simple and easy one-pot Peas, and Rice recipe.

Course Main Course

Cuisine Indian

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice
1½ cups Frozen Peas ( can use fresh also)
2 tbsps Ghee
Salt to taste

Whole Spices

1 Bay Leaf
4 Cloves
3 Cardamom pods
1 inch Cinnamon stick
1 tsp Cumin Seeds (Jeera)

Instructions

Wash the rice well, drain and set aside.
Heat the ghee in the Instant Pot. When hot add all the whole spices. Give it a mix.
Put the frozen/fresh peas in the pot and fry for about 3 to 4 minutes.
Add drained rice and 3 cups water. ( 1½cups water for every cup of rice)
Season with salt. Mix gently.
Close the Instant Pot, set it to high pressure for 4 minutes.
Once done, press cancel. After 10 minutes release the steam and open up the Instant Pot. Mix the rice and peas gently, and transfer to a serving dish.
Enjoy your simple and easy Peas Pulao with any side dish.

Enjoy your simple Peas Pulao with any side dish. It goes really well with Palak Paneer

If you like Instant Pot recipes, do check out my Instant Pot Spanish Chicken Pulao and Instant Pot Chicken Pulao

If you try out any of these recipes, please let me know by commenting down below.

Thank you so much for visiting!

Recipes

Instant Pot Spanish Chicken Pulao

June 4, 2021 2 Comments

DISCLAIMER: This post contains affiliate links, which means if you choose to buy products I recommend using these links, I will earn a small commission at no extra cost to you. I only recommend products that I love and use myself. Thank you for your support.

This Instant Pot Spanish Chicken Pulao is another one of my go-to meals on a lazy Sunday morning. Let me start by saying I do not know why it is called Spanish Pulao! I don’t think it has anything to do with Spain! But anyway that’s the recipe name and I will stick to it. I shall find out why it has this name and update my post soon!

This recipe I learned from my Mom, she is an awesome cook and anything that she makes is amazing.

So this is one of those one-pot meals for a great Sunday lunch but without much work. I made this in the Instant Pot.

I highly recommend the Instant Pot, it is a lifesaver when you need quick one-pot meals! You can buy it on Amazon, I have both sizes! The 6 qt is good when you have guests over and the small one is great for everyday cooking.

6 qt Instant Pot

3 qt Instant Pot

What are the ingredients for Instant Pot Spanish Chicken Pulao?

Basmati Rice – it’s important to use long-grain rice as the grains turn out fluffy and nice. I use this Royal Basmati Rice

Chicken – I used a full chicken cut up in medium pieces. You could use just chicken thighs or chicken drumsticks.

(Vegetarian options – you could use mixed vegetables, paneer, tofu, chickpeas, etc )

Onion – you need just 1/2 an onion sliced

Tomatoes – 2 tomatoes sliced ( you could chop them if you don’t like to see the tomatoes in the finished dish)

Green chilies, cilantro, and mint – chilies as per your spice level, I used 3. A handful of cilantro and a few mint leaves. All these ground to a paste. Used a little water to make a paste.

I left out the mint as I did not have any.

Whole Spices – cardamoms, cloves, and cinnamon.

Ghee – use ghee for the best flavor. But you could use any cooking oil as well.

Salt to taste

Juice of 1 lime

Coconut Milk/Water – I used a combination of coconut milk and water, I used 1 cup coconut milk and the rest water. You could use canned coconut milk, but I prefer to use coconut milk powder. You just mix it with warm water and you get your coconut milk.

How do you make this Pulao?

Heat the Instant pot on sauté mode. Add ghee to it, add whole spices.

Fry a little, then add sliced onions, fry till translucent. Add tomatoes.

When tomatoes are soft, add the ground paste, mix well. Add chicken and salt. Mix well and let the chicken cook till almost done.

Add rice, coconut milk according to the liquid in the pot. For 1 cup of rice, you should add 1 1/2 cups liquid.

So depending on the gravy in the pot, add liquid accordingly. For 3 cups rice, I added 3 1/2 cups liquid, as there was already 1 cup gravy in the pot.

Check for salt and add the juice of one lime. Close the Instant Pot and pressure cook for 4 minutes.

Once done, press cancel. Do a quick release after 10 minutes. Open the Instant Pot and mix the Pulao.

Put it in a serving dish and serve hot with Raita or any gravy dish on the side.

Instant Pot Spanish Chicken Pulao

Rice and Chicken with mild spices, a one-pot meal that comes together in a hurry!

Course Main Course

Cuisine Indian

Ingredients

3 cups Basmati Rice ( I use the cup that comes with the rice cooker)
1 Whole Chicken ( cut in medium pieces)
½ Onion sliced
2 Tomatoes sliced
Handful of Cilantro
3 Green Chilies
A few Mint leaves
2 tbsps Ghee
Salt to taste
1 Lime
4½ cups Coconut milk or water

Whole Spices

1 inch Cinnamon Stick
4 Cloves
4 Cardamom pods

Instructions

Switch on the Instant Pot, press saute, and pour in the ghee. When the ghee is hot, add the whole spices.
Add in sliced onions and fry till translucent.
Put the tomatoes in and fry them till soft.
Blend the cilantro, green chilies, and mint to a paste.
Add this paste into the Instant Pot. Fry a little bit and add the chicken.
Mix it well, add salt to taste. Cook until the chicken is almost done.
Add in drained rice and coconut milk or water. The amount of liquid is 1½ times every cup of rice. In this case, we are using 3 cups rice so the liquid will be 4½ cups. Take into account any liquid in the Instant Pot before adding the coconut milk or water.
I added only 3½ cups as there was already 1 cup of liquid in the pot.
Squeeze the juice of 1 lime into the Pot.
Check for salt, if needed add more.
Close the Instant Pot and pressure cook on high for 4 minutes.
Once the Instant Pot beeps after the 4 minutes, press cancel, and do a quick release of steam after 10 minutes.
Open your Instant Pot, mix gently, and transfer to a serving dish.
Enjoy your Instant Pot Spanish Pulao with some Raita.

If you like one-pot meals, please check out this Instant Pot Chicken Pulao

Thank you for visiting my blog and hope you will give this recipe a try. Let me know how it turns out for you by commenting down below!