Instant Pot Mild Tamarind Chicken with Coconut Rice, Carrots and Peas

Instructions

1. 1

   1. In a bowl, toss the chicken with half of the salt, black pepper, cumin, coriander, paprika, and cinnamon until evenly coated.

2. 2

   2. Turn the Instant Pot to Sauté mode on high. Once hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once, until lightly colored. Transfer the chicken to a plate.

3. 3

   3. Add the onion and carrot to the pot and sauté for 3 minutes, stirring. Add the garlic and ginger and cook 30 seconds more, until fragrant.

4. 4

   4. Stir in the tamarind paste, honey, soy sauce, lime zest, and the remaining salt. Pour in a splash of the broth and scrape the bottom well to loosen any browned bits.

5. 5

   5. Add the rinsed basmati rice, coconut milk, and the rest of the chicken broth. Stir gently once to distribute everything.

6. 6

   6. Return the browned chicken to the top of the rice, along with any juices from the plate. Do not overmix so the rice cooks evenly.

7. 7

   7. Lock the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

8. 8

   8. Open the pot and add the frozen peas. Fluff gently with a fork, cover without locking, and let sit for 2 minutes so the peas heat through with the residual steam.

9. 9

   9. Fluff the rice gently, taste, and adjust salt if needed. Finish with chopped fresh cilantro and serve with lime wedges.

10. 10

    10. If you want to hold it before serving, use the Keep Warm setting; the dish should stay above 140°F/60°C for safe service.