We love this recipe! Everything cooks together in one pot, which means the rice absorbs all the flavour from the spices, chicken and stock, and you’re not left with a sink full of dishes afterwards. It works just as well for feeding the family as it does for meal prep, since leftovers reheat beautifully. Finish it with lemon, coriander and crunchy toppings. Recipe compliments of Instant Pot.

Ingredients

• 2 chicken fillets, cubed
• 1 tbsp ghee or butter
• ½ cup mixed peppers
• ½ cup diced onion
• ½ cup sweetcorn
• 1 tsp crushed garlic
• 1 tsp salt
• 1 tbsp chilli powder or paprika
• ½ tsp black pepper
• ½ tsp turmeric
• ½ tsp dried mixed herbs
• ½ tsp chilli flakes
• 2 fresh chillies, sliced
• 2 curry spoons tomato purée
• 1 cup basmati rice, washed
• 1 chicken stock cube mixed with 3 cups water

To garnish

• Lemon slices
• Corn chips
• Coriander
• Tomato and onion sambals

Method

1. Set the Instant Pot to sauté and add the ghee.
2. Add the chicken, garlic and spices and sauté for 2 minutes.
3. Add the vegetables, tomato purée, rice and stock. Stir well.
4. Close the lid and pressure cook for 8 minutes.
5. Release pressure, fluff the rice and garnish before serving.