Chicken Akni recipe in the Instant Pot

By EatMee Recipes · 75 min

Ingredients

Instructions

1. Rinse the rice until the water runs clear, then set aside.
2. Rinse the chicken and cut it into curry pieces.
3. Select Sauté on the Instant Pot, add the oil to the inner pot, then add the onions, green chillies, thyme, curry leaves and whole spices. Stir and sauté until the onions are translucent.
4. Add the ground spices and ginger-garlic paste, stir and simmer for 30 seconds.
5. Add the chicken and salt to taste, stir, cover and let it rest for 2 minutes so the meat absorbs the spices.
6. Stir, then add the blended tomato, fresh coriander, 800 ml water and potatoes.
7. Mix everything, then spread the rice over the top without stirring it in.
8. Press Cancel, then select Pressure Cook and set the time to 25 minutes. Turn the anti-blockage vent to Sealing.
9. When the 25 minutes are up, let it Natural Release for 15 minutes. Press Cancel and move the vent to Venting to release the remaining pressure.
10. Once the silver button has dropped, it is safe to open the lid. Stir in a few dollops of butter.

Summarized from EatMee Recipes's video. Watch it for the details.

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