Step 1: Prep It Up!

First, give your basmati rice a rinse under cold water until the water runs clear. This helps remove excess starch and prevents it from becoming mushy. Soak it for about 30 minutes if you have time—if not, no worries!

Step 2: Sauté the Ingredients

Set your Instant Pot to the Sauté mode and add the cooking oil or ghee. Once it’s hot, toss in the cumin seeds and let them sizzle for about 30 seconds. The smell will be delightful!

Step 3: Add the Onions

Throw in the finely chopped onions and sauté until they turn golden brown. This step is essential for developing flavor, so take your time here, about 5-7 minutes.

Step 4: Ginger-Garlic Magic

Next, add your ginger-garlic paste along with the green chilies if you’re using them. Stir it all together for about a minute, allowing the flavors to meld beautifully.

Step 5: Tomatoes & Spices

In goes the chopped tomatoes followed by the coriander powder, turmeric, and salt. Stir it up until the tomatoes break down a bit; this should take around 5 minutes.

Step 6: Chicken Comes to the Party

Now, add your chicken pieces along with the yogurt. Mix it all up to ensure the chicken is coated in those fabulous spices, and cook for about 5-6 minutes. You want the chicken to start browning slightly.

Step 7: Rice Time!

Once the chicken is ready, drain your soaked rice and gently add it to the pot. Give it a light stir to mix it all together, and then carefully pour in the water or chicken broth. Don’t stir hard; we want to keep those beautiful grains intact!

Step 8: Instant Pot Cooking

Close the lid and set your Instant Pot to Manual/Pressure Cook mode for 6 minutes. Make sure the vent is sealed! Once it’s done, let it naturally release pressure for about 10 minutes before careful releasing any remaining pressure.

Step 9: Fluff and Serve

When it’s safe to open, fluff that gorgeous pulao with a fork. Consider garnishing with fresh cilantro for a pop of color and flavor. Serve hot and enjoy the compliments!