Instant Pot Chicken Biryani Recipe — Quick Flavorful One-Pot Meal

Chicken and rice is a timeless combination enjoyed around the world. Latin America has Arroz con Pollo, Spain offers Paella, and the Indian subcontinent and Middle East celebrate Chicken Biryani. This Instant Pot version is designed to be simple, fast, and made with common ingredients you can find at most markets. Using one pot and straightforward steps, you can have a fragrant, hearty chicken biryani on the table in under 30 minutes.

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Instant Pot Chicken Biryani

Sautéing

Adding butter to Instant Pot — Start by heating butter or olive oil in the Instant Pot.

Butter heated and melted — Once the butter melts or the oil shimmers, add the onion.

Sautéing onion in butter — Sauté the onion until it turns translucent and soft.

Adding diced boneless, skinless chicken thighs and/or breasts to the pot. — Add bite-size pieces of boneless, skinless chicken—thighs, breasts, or a mix.

Adding crushed ginger and garlic to the pot — Add minced garlic and crushed or grated ginger for aromatic depth.

Sautéing the chicken in everything until pinkish-white in color. — Sauté the chicken briefly until it turns pinkish-white—it will finish cooking under pressure.

Adding the Broth

Adding broth to pot — Pour in chicken or garlic broth to build the cooking liquid and flavor base.

Seasonings Greetings

Adding Garam masala, seasoned salt, paprika to pot — Add garam masala, seasoned salt, and paprika for warmth and complexity.

Adding cumin seed, coriander, turmeric, and optional curry powder to pot — Stir in cumin seeds, ground coriander, turmeric, and optional curry powder.

Adding black pepper, ground cumin, cinnamon and optional cayenne pepper to pot — Finish the spice mix with ground cumin, black pepper, cinnamon, and a pinch of cayenne if you like heat.

Stirring the spices into the broth — Stir the spices into the broth so they dissolve evenly. Adding spices after the liquid helps prevent them from sticking to the pot and triggering a burn warning.

Adding The Rice & Pressure Cooking

Adding rinsed basmati rice to pot — Add rinsed basmati rice. Rinse under cold water until the water runs clear to remove excess starch.

Smoothing rice down into seasoned broth — Do not stir the rice into the liquid; instead, gently smooth it out. This helps ensure even cooking under pressure.

Adding bay leaves on top of broth — Place bay leaves on top for extra fragrance. Secure the lid and set the Instant Pot to high pressure.

The Biryani Is Done!

Chicken Biryani after pressure cooking — When the pressure cycle finishes and the natural release is complete, open the pot to reveal a fragrant, colorful biryani.

Scooping Chicken Biryani with a serving spopn — Fluff and stir the rice gently, then serve.

Plated Chicken Biryani topped with cilantro — Garnish with fresh cilantro, toasted cashews, and golden raisins if desired.

The Taste Test

Man holding bowl of Chicken Biryani topped with cilantro and dill pickle dip — Serve with a cooling yogurt-based sauce such as tzatziki or, for an unconventional twist, a dill pickle dip.

Man trying Chicken Biryani — Take a bite and enjoy the layers of spice, tender chicken, and fragrant rice.

Man looking very happy and dramatic — This recipe is quick, easy, and delicious—perfect for weeknights or when you want a satisfying one-pot meal.

Yield: 6

Instant Pot Chicken Biryani

This Instant Pot chicken biryani is an accessible, one-pot version of the classic layered rice and chicken dish. Using familiar spices and simple steps, it comes together quickly while delivering bold flavor and comforting texture.

Prep Time
10 minutes

Cook Time
3 minutes

Additional Time
15 minutes

Total Time
28 minutes

Ingredients

4 tablespoons (1/2 stick) salted butter or ghee (or use olive oil for dairy-free)
2 pounds boneless, skinless chicken thighs and/or breasts, cut into bite-size pieces
1 medium yellow onion, diced
6 cloves (about 2 tablespoons) garlic, minced or pressed
1 tablespoon crushed or minced ginger
3 cups chicken or garlic broth
1 tablespoon garam masala
1 tablespoon paprika (regular or smoked)
1 tablespoon seasoned salt
2 teaspoons cumin seeds
2 teaspoons ground coriander
1 1/2 teaspoons turmeric
1 teaspoon curry powder (optional)
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional)
2 cups basmati rice, rinsed under cold water until clear
2 bay leaves

Optional Finishing Touches:

Golden raisins
Cashews
Fresh cilantro
A yogurt-based sauce such as tzatziki or a dill-pickle–style dip

Instructions

Add the butter or oil to the Instant Pot. Select Sauté on high. Once melted and hot, add the diced onion and sauté until softened, about 3 minutes.
Add the chicken, garlic, and ginger. Sauté until the chicken turns pinkish-white, about 3 more minutes (it will finish cooking under pressure).
Pour in the broth and add garam masala, paprika, seasoned salt, cumin seeds, coriander, turmeric, curry powder (if using), ground cumin, black pepper, cinnamon, and cayenne (if using). Stir to combine and make sure the bottom of the pot is clear of any large browned bits.
Add the rinsed basmati rice on top of the liquid. Do not stir; gently smooth the rice into an even layer. Place bay leaves on top. Secure the lid, move the valve to sealing, and set to High Pressure for 3 minutes. When cooking finishes, allow a 10-minute natural release, then perform a quick release for any remaining pressure.
Open the lid, remove bay leaves, fluff the rice gently to mix, and transfer to a serving dish. Top with cilantro, raisins, and cashews if desired, and serve with a yogurt sauce or pickle-style dip.

Jeffrey’s Tips

Replace butter or ghee with 1/4 cup extra-virgin olive oil to keep the dish dairy-free. Adding the spices after the broth prevents them from sticking to the pot and reduces the chance of triggering a burn notice on the Instant Pot.