---
title: Indian Instant Pot Chicken Biryani
author: Indian Instant Pot Cookbook
servings: 6
prep_time: 15m
cook_time: 35m
tags:
  - dinner
  - indian
  - instant-pot
  - chicken
  - biryani
  - rice
source: Indian Instant Pot Cookbook
---

Rinse @basmati rice{1%cup} in a fine strainer until water runs clear; drain and set aside.

Set #electric pressure cooker{} to Sauté mode on High. Heat @ghee or butter{2%tbsp} until shimmering.

Add whole @cumin seeds{1/2%tsp}, @cinnamon stick{1}, @whole cloves{4}, @black peppercorns{5}, and @green cardamom pods{5}. Sauté for ~{1%to 2%minutes} until spices sizzle and release their aroma.

Add thinly sliced @small onion{1} and cook until well browned and caramelized at edges, about ~{5%minutes}.

Add minced @fresh ginger{1%tbsp}, crushed @garlic{4%cloves}, and diced @jalapeño chiles{2}. Sauté for ~{2%to 3%minutes}.

Add bite-sized @boneless skinless chicken thighs{1%lb} and sear gently on both sides to par-cook, ~{3%minutes}.

Spread chicken-vegetable mixture evenly over bottom of the pot. Sprinkle chopped @fresh cilantro{1/2%cup} and finely chopped @fresh mint leaves{8%sprigs} over chicken.

Spread rinsed rice evenly across top of chicken. Sprinkle @kosher salt{1%tsp} over rice. (Do not stir!).

Gently pour @water{1%cup} down the sides of the pot so rice remains mostly undisturbed on top.

Lock lid and set to Manual/Pressure Cook on High for ~cook{5%minutes}.

When cooking completes, allow pressure to release naturally for ~release{10%minutes}.

Unlock lid and inhale the rich aromatic spices. Fluff gently from bottom with a fork so layers of rice, herbs, and spiced chicken combine. Serve with cool cucumber raita.\n