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| Meta Title | Instant Pot Chicken Biryani - Ministry of Curry |
| Meta Description | The epitome of the one-pot meal, this Instant Pot Chicken Biryani is made with aromatic Basmati rice and tender chicken marinated in warm spices and herbs. |
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| Boilerpipe Text | Instant Pot Chicken Biryani is one of my favorite dishes and one of the most requested meals at my house. This one-pot meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional biryani.
The recipe that started it all! This viral Instant Pot Chicken Biryani brings together fragrant basmati rice, perfectly spiced chicken, and golden caramelized onions in one pot and under one hour.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Ā
Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Family Treasured Recipe
Biryani is one of India's most beloved dishes; rich in flavor and tradition, but often time-consuming to make. Growing up, my mom's
Stovetop Chicken Biryani
was a special treat, and I knew I had to find a way to bring that same magic to busy weeknights.
After a few trials, I cracked the Instant Pot version that is quick, easy, and full of authentic flavor.
Since then, I've had so much fun creating more one-pot biryanis you'll love: From fragrant
Vegetable Biryani
,
Shrimp Biryani
to hearty
Chickpea Biryani
(with vegan options!),
Brown Rice Biryani
,
Fish Biryani
, and
Egg Biryani
there's something for everyone, and all made effortlessly in the Instant Pot!
The Famous Instant Pot Chicken Biryani
Thank you to all who have tried this recipe. It has become so popular that when I published
The Essential Indian Instant Pot Cookbook
, I was requested that I also include this recipe in the cookbook. I hope you will enjoy 75+ modern recipes with authentic Indian flavors in my best-selling book.
Always serve your biryani with a cool, creamy raita on the side, the perfect balance to all those warm, aromatic spices in every spoonful.
How To Cook Different Chicken Cuts
I love biryani with chicken cooked tender and moist, while the rice is fluffy with each grain separated. There are 2 ways to cook biryani, depending on your chicken cut.
Using bone-in, skinless chicken legs
, I first partially cook the chicken by pressure cooking it for 4 minutes. Then layer over soaked and drained rice and pressure cook both chicken and rice for 6 minutes.
Using small bone-in chicken pieces or boneless thighs
- Skip the initial 4 minutes of pressure cooking and saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes.
Look at those perfectly cooked grains! Fluffy, saffron-kissed basmati rice layered with tender spiced chicken, this is authentic biryani flavor made beautifully simple in the Instant Pot.
How to Make Instant Pot Chicken Biryani
Here are step-by-step instructions with photos. Please check the printable recipe card at the end of this post for the ingredient quantities and detailed instructions.
1: Marinate the Chicken
- Coat the chicken with ground spices, mint, cilantro, lemon juice, yogurt, and salt. For extra flavor and easy meal prep, you can marinate it ahead of time and refrigerate for up to 12 hours (photos 1-4).
2: Soak the Rice
- Soak the rice for 20 minutes to ensure it cooks up light, fluffy, and with long, separate grains. I recommend using extra-long grain basmati rice for the best results-Kohinoor and Royal are two of my go-to brands, easily found at most Indian grocery stores (photos 5-6).
3: Caramelize the onions
and deglaze
- As the rice soaks, start to
caramelize the onions.
Caramelizing in the Instant Pot may cause theĀ bottomĀ of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 - 10).
4: Partially Cook the Chicken
- Bone-in chicken legs or drumsticks need a longer time to pressure cook than basmati rice. To achieve this, we firstĀ pressure-cook the chicken for 4 minutes. For boneless thighs, just sautĆ©ing for 2 to 3 minutes cooks the chicken partially, and then they can further cook along with the layered rice (photos 11 - 12).
5: Layer over Rice
and Pressure Cook
- Drain the rice and layer it over the partially cooked chicken. Add water and make sure all the rice is under the liquids (photos 13 - 14).
Once the Instant Pot has finished, open the lid and garnish the biryani with caramelized onions, saffron milk, fresh cilantro, and mint. Add the hard-boiled eggs on top (see photos 15-16). Let the rice cool slightly, then gently fluff it with a fork or silicone spatula. Serve with a side of raita and a squeeze of fresh lime!
Tips
for making Biryani in the Instant Pot
Marinate the Chicken Well
: Pat dry the chicken to avoid excess moisture, then marinate for at least 20 minutes using plain full-fat yogurt. Use fresh garam masala for the best flavor-homemade is ideal.
Caramelize and Deglaze Properly
: If you're sautƩing onions in the Instant Pot, be sure to deglaze the pot thoroughly after caramelizing. Turn off the pot and add 1 to 2 tablespoons of water to loosen any browned bits-there should be no residue left at the bottom. This prevents the dreaded "BURN" message and helps the pot come to pressure. Also, make sure the sealing ring is secured properly before pressure cooking. To avoid issues altogether, you can caramelize the onions on the stovetop in a non-stick pan. It's faster and helps keep the Instant Pot insert clean and scorch-free.
Layer and Cook Thoughtfully
: Make sure all of the rice is fully submerged in liquid before closing the Instant Pot. After cooking, the top layer of rice may appear slightly undercooked; fluff it gently and mix using a silicone spatula.
Scaling the Recipe
- You can safely halve the recipe without changing the pressure cook time. To double it, use an 8-QT Instant Pot-doubling in a 6-QT is not recommended. Cooking time stays the same either way.
ā
Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on
Instagram
, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Please click on the stars in the recipe card below
Instant Pot Chicken Biryani (Better Than Restaurant!)
A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
Prep Time
40
minutes
Cook Time
40
minutes
Total Time
1
hour
20
minutes
Course:
Entree, Main Course
Cuisine:
Indian
Diet:
Gluten Free
Servings:
8
Calories:
503
kcal
Marinade
ā¢
2
teaspoons
garam masala
Add 3 teaspoon for spicier Biryani
ā¢
1
tablespoon
ginger paste
ā¢
1
tablespoon
garlic paste
ā¢
1
tablespoon
kashmiri red chili powder
ā¢
Ā½
teaspoon
ground turmeric
ā¢
Ā¼
cup
mint leaves
ā¢
Ā¼
cup
cilantro
chopped
ā¢
2
tablespoons
lemon juice
ā¢
Ā¾
cup
plain yogurt
ā¢
2
teaspoons
kosher salt
ā¢
2
pounds
whole bone in chicken
skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces)
Other Ingredients
ā¢
4
tablespoons
ghee
divided
ā¢
2
large
yellow onions
thinly sliced
ā¢
2
bay leaves
ā¢
3
cups
extra long grain Basmati rice
ā¢
2
teaspoon
kosher salt
ā¢
3
cups
water
ā¢
1
teaspoon
saffron mixed in 1 tablespoon warm milk
ā¢
6
eggs
hard boiled and shelled, optional
ā¢
1
jalapeno sliced into 8 wedges
optional for extra spicy **
Raita
ā¢
2
cups
plain yogurt
ā¢
1
medium
yellow onion
finely diced
ā¢
2
tomatoes
diced
ā¢
Ā½
teaspoon
kosher salt
ā¢
1
tablespoon
cilantro
chopped
Make the marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
Turn the Instant Pot to Saute(Hi). After the 'hot' sign displays, add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.Ā Note: You can also
air fry the onions
Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautĆ©ing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken. Ā
a) For Chicken on bone - Close the Instant PotĀ and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.Ā
or
b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.Ā
Drain the rice and gently pour it over the chicken. Add salt from the other ingredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant PotĀ and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) mode and adjust the time to 6 minutes. Follow with Quick release.
Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking.Ā
Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro.Ā Serve with Raita, hard-boiled egg, and lemon wedges.
Raita
To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro.Ā
Deglaze the pot using some of the marinated chicken to remove any browned bits from the sautĆ©ing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.Ā
Deglaze the pot, once again just before adding the rice.Ā
Make sure all of the rice is under the liquids before closing the Instant Pot.Ā
It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.Ā
** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
Tip - Although SautĆ© (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions, stovetop in a non-stick pan. Ā This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a "BURN" notice on the newer Instant Pots.
Using small bone-in chicken pieces or boneless thighs
- Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes
Calories:
503
kcal
|
Carbohydrates:
60
g
|
Protein:
20
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
75
mg
|
Sodium:
1249
mg
|
Potassium:
328
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
520
IU
|
Vitamin C:
5.7
mg
|
Calcium:
71
mg
|
Iron:
1.6
mg
ā„Ā
We LOVE to hear from you!Ā
Did you try this recipe? Please
Ā
share your food photo with hashtag #ministryofcurry onĀ
Facebook
Ā orĀ
Instagram
, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ā„ Subscribe to ourĀ
Youtube
Ā Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious
Instant PotĀ Recipe
Ā boardĀ onĀ
Pinterest
. |
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# Instant Pot Chicken Biryani
4\.36 from 803 votes
Published: May 11, 2017 Ā· Modified: Mar 23, 2026 by [Archana Mundhe](https://ministryofcurry.com/about-archana/) Ā· This post may contain affiliate links Ā· As an Amazon Associate I earn from qualifying purchases Ā· [799 Comments](https://ministryofcurry.com/chicken-biryani-instant-pot/#comments)
[ā Jump to Recipe](https://ministryofcurry.com/chicken-biryani-instant-pot/#recipe)
50754 shares
Instant Pot Chicken Biryani is one of my favorite dishes and one of the most requested meals at my house. This one-pot meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional biryani.
*The recipe that started it all! This viral Instant Pot Chicken Biryani brings together fragrant basmati rice, perfectly spiced chicken, and golden caramelized onions in one pot and under one hour.*
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. *Plus, get great new recipes from me every week\!*
By submitting this form, you consent to receive emails from Minstry of Curry
## Family Treasured Recipe
Biryani is one of India's most beloved dishes; rich in flavor and tradition, but often time-consuming to make. Growing up, my mom's [Stovetop Chicken Biryani](https://ministryofcurry.com/chicken-biryani/) was a special treat, and I knew I had to find a way to bring that same magic to busy weeknights.
After a few trials, I cracked the Instant Pot version that is quick, easy, and full of authentic flavor.
Since then, I've had so much fun creating more one-pot biryanis you'll love: From fragrant [Vegetable Biryani](https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/), [Shrimp Biryani](https://ministryofcurry.com/shrimp-biryani-instant-pot/) to hearty [Chickpea Biryani](https://ministryofcurry.com/chickpea-biryani-instant-pot/) (with vegan options!), [Brown Rice Biryani](https://ministryofcurry.com/brown-rice-chicken-biryani-instant-pot/), [Fish Biryani](https://ministryofcurry.com/instant-pot-fish-biryani/), and [Egg Biryani](https://ministryofcurry.com/egg-biryani-recipe/) there's something for everyone, and all made effortlessly in the Instant Pot\!
## The Famous Instant Pot Chicken Biryani
Thank you to all who have tried this recipe. It has become so popular that when I published [The Essential Indian Instant Pot Cookbook](https://www.google.com/books/edition/The_Essential_Indian_Instant_Pot_Cookboo/-M9vDwAAQBAJ?hl=en&gbpv=1&dq=indian+instant+pot&printsec=frontcover), I was requested that I also include this recipe in the cookbook. I hope you will enjoy 75+ modern recipes with authentic Indian flavors in my best-selling book.
*Always serve your biryani with a cool, creamy raita on the side, the perfect balance to all those warm, aromatic spices in every spoonful.*
## How To Cook Different Chicken Cuts
I love biryani with chicken cooked tender and moist, while the rice is fluffy with each grain separated. There are 2 ways to cook biryani, depending on your chicken cut.
1. **Using bone-in, skinless chicken legs**, I first partially cook the chicken by pressure cooking it for 4 minutes. Then layer over soaked and drained rice and pressure cook both chicken and rice for 6 minutes.
2. **Using small bone-in chicken pieces or boneless thighs** - Skip the initial 4 minutes of pressure cooking and saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes.
*Look at those perfectly cooked grains! Fluffy, saffron-kissed basmati rice layered with tender spiced chicken, this is authentic biryani flavor made beautifully simple in the Instant Pot.*
## How to Make Instant Pot Chicken Biryani
Here are step-by-step instructions with photos. Please check the printable recipe card at the end of this post for the ingredient quantities and detailed instructions.
**1: Marinate the Chicken** - Coat the chicken with ground spices, mint, cilantro, lemon juice, yogurt, and salt. For extra flavor and easy meal prep, you can marinate it ahead of time and refrigerate for up to 12 hours (photos 1-4).
**2: Soak the Rice** - Soak the rice for 20 minutes to ensure it cooks up light, fluffy, and with long, separate grains. I recommend using extra-long grain basmati rice for the best results-Kohinoor and Royal are two of my go-to brands, easily found at most Indian grocery stores (photos 5-6).
**3: Caramelize the onions** **and deglaze** - As the rice soaks, start to **caramelize the onions.** Caramelizing in the Instant Pot may cause the bottom of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 - 10).
**4: Partially Cook the Chicken** - Bone-in chicken legs or drumsticks need a longer time to pressure cook than basmati rice. To achieve this, we first pressure-cook the chicken for 4 minutes. For boneless thighs, just sautƩing for 2 to 3 minutes cooks the chicken partially, and then they can further cook along with the layered rice (photos 11 - 12).
**5: Layer over Rice** **and Pressure Cook**\- Drain the rice and layer it over the partially cooked chicken. Add water and make sure all the rice is under the liquids (photos 13 - 14).
Once the Instant Pot has finished, open the lid and garnish the biryani with caramelized onions, saffron milk, fresh cilantro, and mint. Add the hard-boiled eggs on top (see photos 15-16). Let the rice cool slightly, then gently fluff it with a fork or silicone spatula. Serve with a side of raita and a squeeze of fresh lime\!
## **Tips** for making Biryani in the Instant Pot
- **Marinate the Chicken Well**: Pat dry the chicken to avoid excess moisture, then marinate for at least 20 minutes using plain full-fat yogurt. Use fresh garam masala for the best flavor-homemade is ideal.
- **Caramelize and Deglaze Properly**: If you're sautƩing onions in the Instant Pot, be sure to deglaze the pot thoroughly after caramelizing. Turn off the pot and add 1 to 2 tablespoons of water to loosen any browned bits-there should be no residue left at the bottom. This prevents the dreaded "BURN" message and helps the pot come to pressure. Also, make sure the sealing ring is secured properly before pressure cooking. To avoid issues altogether, you can caramelize the onions on the stovetop in a non-stick pan. It's faster and helps keep the Instant Pot insert clean and scorch-free.
- **Layer and Cook Thoughtfully**: Make sure all of the rice is fully submerged in liquid before closing the Instant Pot. After cooking, the top layer of rice may appear slightly undercooked; fluff it gently and mix using a silicone spatula.
- **Scaling the Recipe** - You can safely halve the recipe without changing the pressure cook time. To double it, use an 8-QT Instant Pot-doubling in a 6-QT is not recommended. Cooking time stays the same either way.
ā
Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https://www.instagram.com/ministry_of_curry/), tag @ministry\_of\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\!
## Recipe
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
[Print Recipe](https://ministryofcurry.com/wprm_print/instant-pot-chicken-biryani-better-than-restaurant)
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4\.36 from 803 votes
## Instant Pot Chicken Biryani (Better Than Restaurant!)
A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
Prep Time40 minutes minutes
Cook Time40 minutes minutes
Total Time1 hour hour 20 minutes minutes
Course: Entree, Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 8
Calories: 503kcal
Author: [Archana Mundhe](https://ministryofcurry.com/about-archana/)
### Equipment
- [Instant Pot Pressure Cooker](https://amzn.to/4qIovBp)
### Recipe Video
### Ingredients
#### Marinade
- ā¢
2 teaspoons [garam masala](https://ministryofcurry.com/homemade-garam-masala-2/) Add 3 teaspoon for spicier Biryani
- ā¢
1 tablespoon [ginger paste](https://ministryofcurry.com/ginger-paste/)
- ā¢
1 tablespoon [garlic paste](https://ministryofcurry.com/homemade-garlic-paste/)
- ā¢
1 tablespoon [kashmiri red chili powder](https://linksta.io/93485ee2)
- ā¢
Ā½ teaspoon [ground turmeric](https://linksta.io/9067523e)
- ā¢
Ā¼ cup mint leaves
- ā¢
Ā¼ cup [cilantro](https://ministryofcurry.com/fresh-cilantro/) chopped
- ā¢
2 tablespoons lemon juice
- ā¢
Ā¾ cup plain yogurt
- ā¢
2 teaspoons [kosher salt](https://linksta.io/eb55b43f)
- ā¢
2 pounds whole bone in chicken skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces)
#### Other Ingredients
- ā¢
4 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) divided
- ā¢
2 large yellow onions thinly sliced
- ā¢
2 bay leaves
- ā¢
3 cups [extra long grain Basmati rice](https://amzn.to/30CnH7V)
- ā¢
2 teaspoon [kosher salt](https://linksta.io/eb55b43f)
- ā¢
3 cups water
- ā¢
1 teaspoon saffron mixed in 1 tablespoon warm milk
- ā¢
6 eggs hard boiled and shelled, optional
- ā¢
1 jalapeno sliced into 8 wedges optional for extra spicy \*\*
#### Raita
- ā¢
2 cups plain yogurt
- ā¢
1 medium yellow onion finely diced
- ā¢
2 tomatoes diced
- ā¢
Ā½ teaspoon [kosher salt](https://linksta.io/eb55b43f)
- ā¢
1 tablespoon [cilantro](https://ministryofcurry.com/fresh-cilantro/) chopped
### Instructions
- Make the marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
- While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
- Turn the Instant Pot to Saute(Hi). After the 'hot' sign displays, add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. Note: You can also [air fry the onions](https://ministryofcurry.com/crispy-onions/)
- Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautƩing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
- a) For Chicken on bone - Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.
- or
- b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
- Drain the rice and gently pour it over the chicken. Add salt from the other ingredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) mode and adjust the time to 6 minutes. Follow with Quick release.
- Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking.
- Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita, hard-boiled egg, and lemon wedges.
#### Raita
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro.
### Notes
1. Deglaze the pot using some of the marinated chicken to remove any browned bits from the sautƩing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
2. Deglaze the pot, once again just before adding the rice.
3. Make sure all of the rice is under the liquids before closing the Instant Pot.
4. It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
5. \*\* This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
6. Tip - Although SautƩ (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions, stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a "BURN" notice on the newer Instant Pots.
7. **Using small bone-in chicken pieces or boneless thighs** - Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes
### Nutrition
Calories: 503kcal \| Carbohydrates: 60g \| Protein: 20g \| Fat: 18g \| Saturated Fat: 7g \| Cholesterol: 75mg \| Sodium: 1249mg \| Potassium: 328mg \| Fiber: 2g \| Sugar: 2g \| Vitamin A: 520IU \| Vitamin C: 5\.7mg \| Calcium: 71mg \| Iron: 1\.6mg
Tried this recipe?Share your photo and tag [@ministry\_of\_curry](https://www.instagram.com/ministry_of_curry) or tag [\#ministryofcurry](https://www.instagram.com/explore/tags/ministryofcurry)
ā„ ***We LOVE to hear from you\!*** Did you try this recipe? Pleaseshare your food photo with hashtag \#ministryofcurry on [Facebook](https://www.facebook.com/ministryofcurry) or [Instagram](https://www.instagram.com/ministry_of_curry), so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ā„ Subscribe to our [Youtube](https://www.youtube.com/ministryofcurry) Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious [Instant Pot Recipe](https://www.pinterest.com/Ministryofcurry/popular-pins-ministry-of-curry/) board on [Pinterest](https://www.pinterest.com/ministryofcurry).
### Filed Under
[Biryani & Rice Dishes](https://ministryofcurry.com/recipes/main-dishes/biryani-rice-dishes/)[Chicken Recipes](https://ministryofcurry.com/recipes/main-dishes/chicken-dishes/)[Gluten Free](https://ministryofcurry.com/special-diet/gluten-free/)[Instant Pot & Pressure Cooker](https://ministryofcurry.com/method/instant-pot/)[Chicken](https://ministryofcurry.com/ingredient/chicken/)[Rice](https://ministryofcurry.com/ingredient/rice/)
## More Chicken Recipes
- [Ground Chicken Doner Kebabs - Bold Indian Flavors, One Sheet Pan](https://ministryofcurry.com/indian-doner-kebabs-sheet-pan/)
- [Awadhi Chicken Korma](https://ministryofcurry.com/awadhi-chicken-korma/)
- [Authentic Chicken Tikka Masala (Stovetop)](https://ministryofcurry.com/chicken-tikka-masala/)
- [Speedy Indian Chicken Seekh Kebabs (Sheet Pan)](https://ministryofcurry.com/chicken-seekh-kebabs-sheet-pan/)
### Comments
1. Deepti says
August 22, 2025 at 11:40 am
Hi Archana. What if I am using a mix of 1 lb boneless breast pieces and 1 lb bone-in drumsticks? We have very polarized tastes in this house! How would cooking time work in this case?
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72297)
- Archana Mundhe says
August 22, 2025 at 5:34 pm
No worries, I got you! Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes. Allow 5 minutes of natural pressure release.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72298)
- B says
March 21, 2026 at 3:19 pm
What if you donāt have saffron?
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-73079)
- Archana Mundhe says
March 21, 2026 at 3:27 pm
You can skip it. Its more of a garnish.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-73080)
- Mrs p says
October 08, 2025 at 2:30 pm
Hi if i wanted to substitute boned lamb for chicken, how much time would i need to adjust please?.
Many thanks for sharing your amazing recipes.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72419)
- Archana Mundhe says
October 08, 2025 at 4:55 pm
Pressure Cook the marinated lamb for 25 mins on the meat/stew setting. Then add the rice and follow the remaining recipe.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72420)
- Katie B. says
October 17, 2025 at 3:32 am
Yummmm!!! First time making this. I halved the recipe and I didn't have yogurt, so I replaced it with canned coconut cream instead. I also didn't not have kashmiri and subbed it with Korean chili flakes. Turned out to be a very delicious experiment! Thank you for the recipe & clear instructions! Cooking in the IP couldn't be easier\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72441)
- Archana Mundhe says
October 17, 2025 at 4:16 pm
Thank you for the lovely feedback, Katie! I hope it becomes a staple in your kicthen just like mine.
2. fatma says
August 26, 2025 at 2:46 am
when you add potatoes, does it need to be precooked, or you can just add it in ?
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72308)
- Archana Mundhe says
August 27, 2025 at 8:00 am
Just add raw potatoes. No need to precook.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72309)
3. Shital Lakhani says
August 27, 2025 at 7:12 pm
Just made this for my 10year old after a long time and he loved it! Perfectly spiced and makes the process of making biryani so much more manageable without compromising the flavors.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72311)
- Archana Mundhe says
August 28, 2025 at 7:22 am
That makes me so happy to hear. Kids enjoying it is the best compliment\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72318)
4. John says
October 04, 2025 at 3:32 pm
Thanks for the recipe! Quick question: if I'm using whole boneless skinless chicken thighs, how should I do this recipe? Do I need to pressure cook, or similarly can I just sautee for 2-3 mins?
And for pressure cooking with rice, are we supposed to do 6 min on high pressure with quick release, or let some time for natural release (5-10 mins).
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72405)
- Archana Mundhe says
October 07, 2025 at 10:21 am
Hi John, great question. You can simply saute the chicken thigs for 2-3 minutes. Its always good to do 5-10 min natural pressure release. although chicken thighs are so forgiving that even if you did quick release the Biryani will be just as good.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72410)
5. Katie B. says
October 16, 2025 at 3:33 pm
Yummmm!!! First time making this. I halved the recipe and I didn't have yogurt, so I replaced it with canned coconut cream instead. Turned out to be a very delicious experiment! Thank you for the recipe & clear instructions! Cooking in the IP couldn't be easier\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72439)
6. Jane says
November 07, 2025 at 9:01 pm
Always turns out great.
Thank you
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72598)
7. Tracy says
November 22, 2025 at 11:39 am
Is there some way to convert this recipe into a crock pot one? I don't have an instant pot. I'm looking for a crock pot chicken biryani recipe that is as close to authentic as possible.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72647)
- Archana Mundhe says
November 22, 2025 at 9:35 pm
Hi Tracy, I have not tested this recipe for crockpot but I do have an authentic stovetop recipe for you - <https://ministryofcurry.com/chicken-biryani/> Hope you give it a try! m
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72650)
8. Kavya says
December 14, 2025 at 9:43 pm
Pretty solid. I did add maybe double the garam masala and also added a teaspoon of MDH butter chicken masala.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72695)
- Archana Mundhe says
December 16, 2025 at 8:38 pm
Thank you! I love your idea of adding butter chicken masala too.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72697)
9. Becky says
December 29, 2025 at 12:16 am
Turned out beautiful. Thank you for a great recipe. This will be a weekly go to\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72721)
- Archana Mundhe says
December 31, 2025 at 6:05 pm
Thank you Becky! I am so glad this will be on weekly rotation. We make this recipe weekly in my home too.
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-72726)
10. Ishita says
March 26, 2026 at 10:01 am
This recipe was great. The rice came out just perfect like a biryani- not mushy. The only comment I have is that the proportion of chicken and rice seems to be off. 3 cups of rice seems to be A LOT. I could barely find my chicken in the final dish - got lost in the rice. I will try the recipe again with 2 cups of rice. I always have great results from your recipes. Thank you for your content\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-73095)
- Archana Mundhe says
March 29, 2026 at 12:43 pm
Hi Ishita! Thank you for the feedback. Yes you can def adjujst the rice to your likings. We love the rice with boiled eggs for leftovers\!
[Reply](https://ministryofcurry.com/chicken-biryani-instant-pot/#comment-73114)
[Ā« Older Comments](https://ministryofcurry.com/chicken-biryani-instant-pot/comment-page-18/#comments)
### Welcome\!
Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, āMom, whatās for dinner?ā The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.
[More About Me\!](https://ministryofcurry.com/about-archana/)
***
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| Readable Markdown | Instant Pot Chicken Biryani is one of my favorite dishes and one of the most requested meals at my house. This one-pot meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional biryani.
*The recipe that started it all! This viral Instant Pot Chicken Biryani brings together fragrant basmati rice, perfectly spiced chicken, and golden caramelized onions in one pot and under one hour.*
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## Family Treasured Recipe
Biryani is one of India's most beloved dishes; rich in flavor and tradition, but often time-consuming to make. Growing up, my mom's [Stovetop Chicken Biryani](https://ministryofcurry.com/chicken-biryani/) was a special treat, and I knew I had to find a way to bring that same magic to busy weeknights.
After a few trials, I cracked the Instant Pot version that is quick, easy, and full of authentic flavor.
Since then, I've had so much fun creating more one-pot biryanis you'll love: From fragrant [Vegetable Biryani](https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/), [Shrimp Biryani](https://ministryofcurry.com/shrimp-biryani-instant-pot/) to hearty [Chickpea Biryani](https://ministryofcurry.com/chickpea-biryani-instant-pot/) (with vegan options!), [Brown Rice Biryani](https://ministryofcurry.com/brown-rice-chicken-biryani-instant-pot/), [Fish Biryani](https://ministryofcurry.com/instant-pot-fish-biryani/), and [Egg Biryani](https://ministryofcurry.com/egg-biryani-recipe/) there's something for everyone, and all made effortlessly in the Instant Pot\!
## The Famous Instant Pot Chicken Biryani
Thank you to all who have tried this recipe. It has become so popular that when I published [The Essential Indian Instant Pot Cookbook](https://www.google.com/books/edition/The_Essential_Indian_Instant_Pot_Cookboo/-M9vDwAAQBAJ?hl=en&gbpv=1&dq=indian+instant+pot&printsec=frontcover), I was requested that I also include this recipe in the cookbook. I hope you will enjoy 75+ modern recipes with authentic Indian flavors in my best-selling book.
*Always serve your biryani with a cool, creamy raita on the side, the perfect balance to all those warm, aromatic spices in every spoonful.*
## How To Cook Different Chicken Cuts
I love biryani with chicken cooked tender and moist, while the rice is fluffy with each grain separated. There are 2 ways to cook biryani, depending on your chicken cut.
1. **Using bone-in, skinless chicken legs**, I first partially cook the chicken by pressure cooking it for 4 minutes. Then layer over soaked and drained rice and pressure cook both chicken and rice for 6 minutes.
2. **Using small bone-in chicken pieces or boneless thighs** - Skip the initial 4 minutes of pressure cooking and saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes.
*Look at those perfectly cooked grains! Fluffy, saffron-kissed basmati rice layered with tender spiced chicken, this is authentic biryani flavor made beautifully simple in the Instant Pot.*
## How to Make Instant Pot Chicken Biryani
Here are step-by-step instructions with photos. Please check the printable recipe card at the end of this post for the ingredient quantities and detailed instructions.
**1: Marinate the Chicken** - Coat the chicken with ground spices, mint, cilantro, lemon juice, yogurt, and salt. For extra flavor and easy meal prep, you can marinate it ahead of time and refrigerate for up to 12 hours (photos 1-4).
**2: Soak the Rice** - Soak the rice for 20 minutes to ensure it cooks up light, fluffy, and with long, separate grains. I recommend using extra-long grain basmati rice for the best results-Kohinoor and Royal are two of my go-to brands, easily found at most Indian grocery stores (photos 5-6).
**3: Caramelize the onions** **and deglaze** - As the rice soaks, start to **caramelize the onions.** Caramelizing in the Instant Pot may cause the bottom of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 - 10).
**4: Partially Cook the Chicken** - Bone-in chicken legs or drumsticks need a longer time to pressure cook than basmati rice. To achieve this, we first pressure-cook the chicken for 4 minutes. For boneless thighs, just sautƩing for 2 to 3 minutes cooks the chicken partially, and then they can further cook along with the layered rice (photos 11 - 12).
**5: Layer over Rice** **and Pressure Cook**\- Drain the rice and layer it over the partially cooked chicken. Add water and make sure all the rice is under the liquids (photos 13 - 14).
Once the Instant Pot has finished, open the lid and garnish the biryani with caramelized onions, saffron milk, fresh cilantro, and mint. Add the hard-boiled eggs on top (see photos 15-16). Let the rice cool slightly, then gently fluff it with a fork or silicone spatula. Serve with a side of raita and a squeeze of fresh lime\!
## **Tips** for making Biryani in the Instant Pot
- **Marinate the Chicken Well**: Pat dry the chicken to avoid excess moisture, then marinate for at least 20 minutes using plain full-fat yogurt. Use fresh garam masala for the best flavor-homemade is ideal.
- **Caramelize and Deglaze Properly**: If you're sautƩing onions in the Instant Pot, be sure to deglaze the pot thoroughly after caramelizing. Turn off the pot and add 1 to 2 tablespoons of water to loosen any browned bits-there should be no residue left at the bottom. This prevents the dreaded "BURN" message and helps the pot come to pressure. Also, make sure the sealing ring is secured properly before pressure cooking. To avoid issues altogether, you can caramelize the onions on the stovetop in a non-stick pan. It's faster and helps keep the Instant Pot insert clean and scorch-free.
- **Layer and Cook Thoughtfully**: Make sure all of the rice is fully submerged in liquid before closing the Instant Pot. After cooking, the top layer of rice may appear slightly undercooked; fluff it gently and mix using a silicone spatula.
- **Scaling the Recipe** - You can safely halve the recipe without changing the pressure cook time. To double it, use an 8-QT Instant Pot-doubling in a 6-QT is not recommended. Cooking time stays the same either way.
ā
Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https://www.instagram.com/ministry_of_curry/), tag @ministry\_of\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\!
## Recipe
Please click on the stars in the recipe card below
## Instant Pot Chicken Biryani (Better Than Restaurant!)
A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Entree, Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 8
Calories: 503kcal
#### Marinade
- ā¢
2 teaspoons [garam masala](https://ministryofcurry.com/homemade-garam-masala-2/) Add 3 teaspoon for spicier Biryani
- ā¢
1 tablespoon [ginger paste](https://ministryofcurry.com/ginger-paste/)
- ā¢
1 tablespoon [garlic paste](https://ministryofcurry.com/homemade-garlic-paste/)
- ā¢
1 tablespoon [kashmiri red chili powder](https://linksta.io/93485ee2)
- ā¢
Ā½ teaspoon [ground turmeric](https://linksta.io/9067523e)
- ā¢
Ā¼ cup mint leaves
- ā¢
Ā¼ cup [cilantro](https://ministryofcurry.com/fresh-cilantro/) chopped
- ā¢
2 tablespoons lemon juice
- ā¢
Ā¾ cup plain yogurt
- ā¢
2 teaspoons [kosher salt](https://linksta.io/eb55b43f)
- ā¢
2 pounds whole bone in chicken skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces)
#### Other Ingredients
- ā¢
4 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) divided
- ā¢
2 large yellow onions thinly sliced
- ā¢
2 bay leaves
- ā¢
3 cups [extra long grain Basmati rice](https://amzn.to/30CnH7V)
- ā¢
2 teaspoon [kosher salt](https://linksta.io/eb55b43f)
- ā¢
3 cups water
- ā¢
1 teaspoon saffron mixed in 1 tablespoon warm milk
- ā¢
6 eggs hard boiled and shelled, optional
- ā¢
1 jalapeno sliced into 8 wedges optional for extra spicy \*\*
#### Raita
- ā¢
2 cups plain yogurt
- ā¢
1 medium yellow onion finely diced
- ā¢
2 tomatoes diced
- ā¢
Ā½ teaspoon [kosher salt](https://linksta.io/eb55b43f)
- ā¢
1 tablespoon [cilantro](https://ministryofcurry.com/fresh-cilantro/) chopped
- Make the marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
- While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
- Turn the Instant Pot to Saute(Hi). After the 'hot' sign displays, add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. Note: You can also [air fry the onions](https://ministryofcurry.com/crispy-onions/)
- Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautƩing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
- a) For Chicken on bone - Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.
- or
- b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
- Drain the rice and gently pour it over the chicken. Add salt from the other ingredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) mode and adjust the time to 6 minutes. Follow with Quick release.
- Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking.
- Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita, hard-boiled egg, and lemon wedges.
#### Raita
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro.
1. Deglaze the pot using some of the marinated chicken to remove any browned bits from the sautƩing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
2. Deglaze the pot, once again just before adding the rice.
3. Make sure all of the rice is under the liquids before closing the Instant Pot.
4. It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
5. \*\* This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
6. Tip - Although SautƩ (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions, stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a "BURN" notice on the newer Instant Pots.
7. **Using small bone-in chicken pieces or boneless thighs** - Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes
Calories: 503kcal \| Carbohydrates: 60g \| Protein: 20g \| Fat: 18g \| Saturated Fat: 7g \| Cholesterol: 75mg \| Sodium: 1249mg \| Potassium: 328mg \| Fiber: 2g \| Sugar: 2g \| Vitamin A: 520IU \| Vitamin C: 5\.7mg \| Calcium: 71mg \| Iron: 1\.6mg
ā„ ***We LOVE to hear from you\!*** Did you try this recipe? Pleaseshare your food photo with hashtag \#ministryofcurry on [Facebook](https://www.facebook.com/ministryofcurry) or [Instagram](https://www.instagram.com/ministry_of_curry), so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ā„ Subscribe to our [Youtube](https://www.youtube.com/ministryofcurry) Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious [Instant Pot Recipe](https://www.pinterest.com/Ministryofcurry/popular-pins-ministry-of-curry/) board on [Pinterest](https://www.pinterest.com/ministryofcurry). |
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