Ingredients: |
Ingredients: 2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 large red onion, diced
1 tablespoon crushed garlic
2 pounds boneless, skinless chicken thighs cut into 1/4-inch strips
3 cups garlic broth or chicken broth (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water.)
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon seasoned salt
2 teaspoons black pepper
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cinnamon
1/2 - 1 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon cayenne pepper (optional)
2 cups basmati rice, rinsed
OPTIONAL TOPPINGS
Ttzatziki
Dill pickles, diced
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Directions: |
Directions:Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.
Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes more.
Add the broth, curry powder, paprika, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using) and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice and do not stir, but rather just smooth it out on top.
Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki and dill pickle, if desired. |
This recipe for Instant Pot Chicken Shawarma Rice is from