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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Instant Pot Chicken Biryani Recipe

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This recipe for Instant Pot Chicken Biryani, by , is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


4 (736g) chicken thighs (or chicken drumsticks)
2 cups (420g) basmati rice
1 (220g) onion, sliced
6 cloves (26g) garlic, minced
1.5 tablespoon (22.5ml) regular soy sauce
2 cups (500ml) unsalted chicken stock
2 tablespoons (30g) ghee or unsalted butter
2 teaspoons (9g) garam masala
1 teaspoon (3g) turmeric
3 cloves
3 (0.75g) bay leaves
1 (1.5g) star anise
6 (1.8g) green cardamom pods
½ teaspoon (3g) fine salt
¼ - ½ teaspoon cayenne pepper (if you enjoy spicy) (Optional)

Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot.
Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute.
*Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
*Pro Tip: Ensure to deglaze really well for this recipe.
Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice.
*Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error.
Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes
-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes
After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly.
*Pro Tip: For reference, add roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly.




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