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Mild curry chicken with green and red sweet peppers served beside white rice

Photo: Infrogmation of New Orleans / Wikimedia Commons · CC BY-SA 4.0

Instant Pot Family Dinners

Instant Pot Mild Curry Chicken and Rice with Sweet Peppers

One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family DinnersEasy Chicken Recipes
Prep15 min
Cook27 min
Total42 min
Cost$2.15

Directions

  1. Rinse and season

    Rinse the basmati rice in a fine-mesh strainer until the water is nearly clear, then drain very well. Season the chicken with 1/2 teaspoon salt.

  2. Soften the peppers

    Select Sauté, add the oil and cook both peppers for 3 minutes until bright and barely tender. Transfer them to a plate; adding them back after pressure cooking keeps them from disappearing into the rice.

  3. Build the flavor

    Add the onion and cook 2 minutes. Stir in garlic, curry powder and turmeric for 30 seconds. Pour in the broth and scrape the bottom completely clean with a wooden spoon. Cancel Sauté.

  4. Layer without stirring

    Spread the drained rice evenly through the broth. Arrange the chicken over the rice and sprinkle with the remaining 1/2 teaspoon salt. Do not stir after the rice goes in.

  5. Pressure cook and rest

    Lock the lid and cook on High Pressure for 5 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure. Wait for the float valve to drop and open the lid away from your face.

  6. Fluff and finish

    Confirm the chicken reaches 165°F. Fluff from the edges inward with a fork, then fold in the reserved peppers, peas and lemon juice. Rest uncovered for 3 minutes before serving with yogurt or cilantro if desired.

Why this works

Why it worksRinsing removes loose starch, while an equal volume of well-drained rice and broth keeps the grains distinct.
Why it worksPeppers are sautéed first and folded back later, so they stay colorful and lightly crisp.
Why it worksChicken thigh pieces cook through in the same short cycle as basmati rice without drying out.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Stainless electric multi-cooker with a locking lid and digital controls Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use long-grain white rice with the same timing; do not substitute brown or instant rice because their liquid and timing needs differ.
  • Replace peas with thawed frozen green beans cut into bite-size pieces.
  • For more heat, add cayenne or chili crisp only to adult portions at the table.

Cook notes

  • Measure rice and broth with the same cup for the most dependable ratio.
  • Scrape up every browned bit before adding rice; residue on the base can trigger the burn warning.
  • Total time includes roughly 10 minutes for the pot to reach pressure and the full natural-release period.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Cool promptly and refrigerate airtight for up to 4 days. Reheat to 165°F with 1 to 2 tablespoons broth per portion. Freeze for up to 2 months; the peppers will soften slightly.

Questions

Can I use chicken breast?

Yes. Cut it into 1 1/2-inch pieces, use the same timing and check for 165°F. Breast meat is leaner, so avoid smaller pieces.

Why did my rice turn gummy?

It may not have been rinsed or drained well, too much liquid may have been added, or the rice was stirred after layering. Fluff gently rather than vigorously mixing.

Can I double the recipe?

Do not double it in a 6-quart pot. A fuller grain recipe expands and can foam; make a second batch instead and stay below the half-full line for expanding foods.

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Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
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1. Rinse and seasonRinse the basmati rice in a fine-mesh strainer until the water is nearly clear, then drain very well. Season the chicken with 1/2 teaspoon salt.
2. Soften the peppersSelect Sauté, add the oil and cook both peppers for 3 minutes until bright and barely tender. Transfer them to a plate; adding them back after pressure cooking keeps them from disappearing into the rice.
3. Build the flavorAdd the onion and cook 2 minutes. Stir in garlic, curry powder and turmeric for 30 seconds. Pour in the broth and scrape the bottom completely clean with a wooden spoon. Cancel Sauté.
4. Layer without stirringSpread the drained rice evenly through the broth. Arrange the chicken over the rice and sprinkle with the remaining 1/2 teaspoon salt. Do not stir after the rice goes in.
5. Pressure cook and restLock the lid and cook on High Pressure for 5 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure. Wait for the float valve to drop and open the lid away from your face.
6. Fluff and finishConfirm the chicken reaches 165°F. Fluff from the edges inward with a fork, then fold in the reserved peppers, peas and lemon juice. Rest uncovered for 3 minutes before serving with yogurt or cilantro if desired.