Holidays don’t have to mean hours in the kitchen. This family-favourite recipe is quick, wholesome and perfect for when guests are popping by – thanks to the Instant Pot WhisperQuiet.

Ingredients

For the coconut rice:

• 2 cups basmati rice
• 1½ cups coconut milk
• 1½ cups water
• Salt, to taste

For the chicken marinade:

• 6–10 chicken pieces (bone-in or boneless)
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp masala curry powder
• 1 tbsp lemon juice
• Pinch of salt

For the mchuzi (sauce):

• 2 medium tomatoes, cooked
• 1 onion, cooked
• 2 garlic cloves
• 1-inch piece of fresh ginger
• 1 carrot, cooked
• 1 tsp paprika
• 1 cup chicken stock
• Salt, to taste

Method

1. Combine chicken with soy sauce, garlic, curry powder, lemon juice, and salt. Set aside.
2. Add rice, coconut milk, water, and salt to the Instant Pot. Use the white rice preset and cook until done. Once finished, remove and set aside.
3. In a blender, combine the cooked tomatoes, onion, garlic, ginger, and carrot until smooth.
4. Using the Sauté function, brown the marinated chicken in the Instant Pot until golden on both sides.
5. Pour in the blended veggies, add paprika, chicken stock, and salt to taste. Stir well.
6. Close the lid and pressure cook for 30 minutes. Let the pressure naturally release or do a quick release if short on time.
7. Plate the chicken with the fluffy coconut rice, and add a side of roasted vegetables.