Instant Pot Chicken Kabsa (Easy One-Pot Spiced Chicken & Rice)
This Instant Pot chicken kabsa is an easy one pot chicken and rice dinner made with warm spices, tender chicken, and fluffy, flavorful rice. A simple, comforting meal perfect for busy weeknights or family dinners.
Equipment
- Pressure Cooker / Instant Pot
Ingredients
Chicken
- 6 chicken legs or thighs
- 2 tsp salt
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tsp red chili powder optional
- 3 tbsp olive oil
Rice
- 1 tbsp oil
- ⅓ cup slivered almonds
- 1 medium onion chopped
- 3 bay leaves
- 1 cinnamon stick
- 1 tsp black pepper
- 1 dried lemon
- 4 garlic cloves minced
- 2 tomatoes chopped
- 2½ cups chicken broth
- 2 cups basmati rice rinsed
Instructions
- In a large bowl, combine the chicken with salt, coriander, garam masala, chili powder (if using), and olive oil. Mix well until fully coated. Let marinate for at least 30 minutes.
- Turn the Instant Pot to SAUTE. Add 1 tablespoon oil and toast the almonds until lightly golden. Remove and set aside.
- In the same pot, add the marinated chicken and sear on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- Add onion, bay leaves, cinnamon stick, dried lemon, garlic, black pepper, and tomatoes. Sauté for about 5 minutes until softened. Scrape up any bits from the bottom of the pot.
- Turn off SAUTE. Add rinsed rice and chicken broth. Stir gently.
- Place the chicken on top. Seal the lid and set valve to SEALED. Cook on HIGH pressure for 8 minutes.
- Carefully quick release the pressure. Open the lid once safe.
- Fluff the rice, top with toasted almonds, and serve warm.
Notes
Rinse the rice well to keep it fluffy, not sticky
Browning the chicken adds extra flavor, don’t skip it
Deglazing the pot helps prevent the burn warning
Let the rice sit for a few minutes before fluffing for best texture