½ teaspoon saffron, stirred into 1 tablespoon hot water (optional)
1 cup water (240 mL)
Garnishes
fresh cilantro
fresh mint
jalapeño, thinly sliced
Nutrition Info
Calories 332
Fat 10g
Carbs 35g
Fiber 1g
Sugar 4g
Protein 23g
How to Make It
1. Step
In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
2. Step
On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15–17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
3. Step
Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
4. Step
Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 8 minutes.
5. Step
When the timer goes off, turn pressure valve to “Venting” to release pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.)
6. Step
Using a silicone spatula, fluff up the rice and fold to carefully combine. Serve garnishes with the reserved caramelized onions, cilantro, mint, and sliced jalapeño.
