Instant Pot Chicken Biryani

Instructions

1. 1

   Cut the chicken into chunks and mix with the yogurt, garam masala, turmeric, paprika, minced garlic, grated ginger, and 1 teaspoon salt. Let it sit 10 minutes (or overnight in the fridge).

2. 2

   On Sauté, melt the butter and cook the thinly sliced onions 8 minutes until golden. Scoop out half for topping.

3. 3

   Add the chicken and its marinade and cook 3 minutes, scraping the bottom.

4. 4

   Rinse the rice well and spread it over the chicken without stirring. Pour the broth over the rice.

5. 5

   Cook on HIGH pressure for 6 minutes, then natural release for 10 minutes.

6. 6

   Gently fluff, then top with the saved onions and chopped cilantro.