Instant Pot Chicken Pulao is a fragrant, one‑pot Indian rice dish ready in about 30 minutes. Made with basmati rice, bite‑sized chicken breast, whole spices and simple aromatics, it’s an easy introduction to Indian flavors and a perfect weeknight dinner.
Instant Pot Chicken Pulao Recipe
If you enjoy chicken and rice, this Instant Pot Chicken Pulao delivers comforting, layered flavor with minimal effort. Compared to richer, more complex biryani, pulao is lighter and cooks everything together so the rice absorbs the spices and juices from the chicken. Using the pressure cooker reduces hands‑on time—this version takes about 30 minutes from start to finish.
This recipe is easy to adapt: increase or reduce chiles to control heat, swap ghee for butter or oil for a dairy‑free option, and adjust spices to taste. Finish with chopped cilantro and a squeeze of lemon to brighten the dish.
Why You’ll Love This Indian Pulao
- Accessible Indian flavors: Warm whole spices like cardamom and cinnamon deliver authentic aroma without complex techniques.
- Quick and convenient: The Instant Pot shortens cooking time and gives reliably tender chicken and fluffy rice.
- Simple ingredients: Most items are pantry staples or easy to find at any grocery store.
What Is Chicken Pulao?
Chicken pulao (or pilaf) is a spiced rice dish where rice cooks together with meat and aromatics so the flavors meld. It’s less elaborate than biryani—pulao uses fewer spices and doesn’t require layering cooked and par‑cooked rice. This Instant Pot version keeps things straightforward while preserving the warm, fragrant notes of traditional pulao.
What You’ll Need
This recipe relies on basmati rice, a few whole spices, aromatics and lean chicken breast. Quantities in the ingredient list correspond to the recipe yield below.
- Rice: 1 1/2 cups basmati rice, rinsed
- Ginger & garlic: grated ginger and minced garlic for the marinade
- Lemon juice: brightens the chicken and rice
- Salt
- Chicken: 1 1/2 lb boneless, skinless chicken breasts, cut into 1‑inch pieces
- Ghee or butter: 1 tablespoon (or oil for dairy‑free)
- Whole spices: cumin seeds, green cardamom pods (or ground cardamom), cinnamon stick, bay leaves, cloves
- Red onion: thinly sliced
- Hot green chiles: optional, sliced
- Water: 1 1/4 cups for the Instant Pot method
- Fresh cilantro: chopped, stirred in at the end
- Lemon wedges: for serving
How to Make Instant Pot Chicken Pulao
Follow these steps for a flavorful, hands‑off pulao cooked entirely in the Instant Pot.
- Rinse the rice: Place the basmati in a wire‑mesh strainer and rinse under running water, swishing until the water runs clear. Drain and set aside.
- Marinate the chicken: In a large bowl combine 1 tablespoon grated ginger, 1 tablespoon minced garlic, 1 tablespoon lemon juice and 1 teaspoon salt. Add the chicken pieces and toss to coat. Let sit 5 minutes or refrigerate up to 12 hours.
- Sauté spices and onion: Select High Sauté on the Instant Pot and heat 1 tablespoon ghee. Add 1 teaspoon cumin seeds, 2–3 whole cloves, 2 green cardamom pods (or 1/4 tsp ground cardamom), a 2‑inch cinnamon stick and 2 bay leaves. Sauté about 30 seconds until fragrant, then add 1 large thinly sliced red onion and cook about 5 minutes until softened and beginning to brown.
- Add the chicken: Stir in the marinated chicken, sliced green chiles (optional) and the remaining 1 teaspoon salt. Mix until the chicken is evenly coated with spices. Press Cancel to stop sautéing.
- Add rice and water: Add the rinsed rice and 1 1/4 cups water. Stir gently, scraping any browned bits from the pot bottom and making sure most of the rice is submerged.
- Pressure cook: Secure the lid and set the valve to Sealing. Select Pressure Cook/Manual on High for 6 minutes. After cooking, allow a natural pressure release for 5 minutes, then switch the valve to Venting to release remaining steam.
- Finish and serve: Open the pot, sprinkle 1/2 cup chopped fresh cilantro over the rice and gently fluff with a fork. Serve warm with lemon wedges.
Stovetop Option
You can also make this pulao on the stovetop. Use a heavy pot or Dutch oven and double the liquid to about 2 1/2 cups. Follow the same steps through adding rice and water. Bring to a gentle boil, then reduce heat to a low simmer, cover and cook 22–25 minutes until liquid is absorbed. Remove from heat and keep covered for another 22–24 minutes, then fluff and serve.
Tips for Success
- Rinse the rice: Washing basmati removes excess starch and helps the grains remain separate and fluffy.
- Marinate briefly: A short marinate improves flavor; avoid over‑marinating more than 12 hours because the lemon can begin to break down the chicken texture.
- Control heat: Omit the hot green chiles for a mild version or add more for extra spice.
Serving Suggestions
Pulao is satisfying on its own as a complete meal. For contrast, serve with a cooling yogurt raita or a simple salad. Fresh lemon wedges and extra cilantro are great finishing touches.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.
Recipe Details
- Yield: 5 servings
- Serving size: about 1/2 cup
- Prep time: 5 minutes
- Cook time: 25 minutes (6 minutes pressure cook + release time)
- Total time: ~30 minutes
Nutrition (approx. per serving)
Calories: 396; Protein: 35.5 g; Carbohydrates: 47.5 g; Fat: 6.5 g; Fiber: 1 g; Sodium: 513 mg.
Photo credit: Jess Larson