Instant Pot Chicken and Potato Rice Pilaf

A staple dish across Asia and the Middle East, this is a flavorful rice dish made with seasoned meats and potatoes. The spelling of this dish varies depending on where it is being cooked. In India and Pakistan, it's spelled Pilau or Pulao. In the Turkish version, it is spelled Pilav. It eventually evolved to Pilaf in the North American version of the spelling.

Regardless of how it's spelled, it is a tasty and satisfying dish that goes back thousands of years. Below is my version of the Instant Pot variation. A quick and easy meal that comes together in under 30 minutes.

Yield: Serves 4

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 cups basmati rice, washed and soaked for 10 minutes

3 medium white skin potatoes, quartered

1/4 cup oil

2 green cardamoms

1 small cinnamon stick

3 cloves

3-5 black peppercorns

1 teaspoon cumin seeds

1/2 large onion, diced

1 tablespoon fresh cilantro, chopped for garnish

Marinade:

1 1/2 pounds chicken thighs, boneless and skinless, Cut into 2-inch pieces

3-4 garlic cloves, finely minced or grated

1-inch ginger, finely minced or grated

1 1/2 teaspoons salt

1 1/2 teaspoons cumin powder

1 1/2 teaspoons coriander powder

1 1/2 teaspoons amchoor (dried mango powder)

1/2 teaspoon garam masala

1/2 teaspoon cayenne pepper

1 tablespoon oil

Mix together and set aside.

Instructions

Heat Instant Pot on Saute mode. Add the oil. Once the oil is heated, add the cardamom, cinnamon stick, cloves, and peppercorns. Saute for 1 minute or so until the aroma is released. Add the chicken, spreading the pieces into the pot so each piece has a chance to sear. Allow to cook for 1-2 minutes on each side, then remove onto a plate. Add the potatoes and sear on each side for 1-2 minutes. Remove and add to the same plate as the chicken.

Add an additional tablespoon of oil to the pot if needed. Add the cumin seeds and saute for 30-60 seconds. Add the onions and saute for 1-2 minutes or until softened and translucent.

Add the soaked rice after draining the water and saute for 1-2 minutes, mixing the onions and cumin and scraping any fond (browned bit of food) in the pot.

Add 3 1/4 cups of water and the chicken and potatoes to the pot. Mix gently so all the ingredients are combined well.

Place the instant pot lid on and ensure the venting is sealed.

Cancel Saute mode and select the Pressure Cook mode on high, setting the timer to 10 minutes. After cooking, allow to sit for another 5-10 minutes before releasing pressure.

Gently transfer the rice to a serving platter with a large serving spoon. Sprinkle chopped cilantro and serve.