Instant Pot Tamarind Chicken with Sweet Potato and Brown Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with the cumin, sweet paprika, dried oregano, black pepper, and 1/2 teaspoon of the salt. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Turn on the Instant Pot sauté function. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring, until lightly colored on the outside. Transfer the chicken to a plate.

3. 3

   3. Add the onion to the pot and sauté for 2 minutes. Stir in the garlic and cook 30 seconds more, stirring so it does not burn.

4. 4

   4. Add the tamarind paste, crushed tomato, honey, chicken broth, and the remaining 1/2 teaspoon salt. Scrape the bottom well with a spoon to loosen any browned bits and prevent a burn warning.

5. 5

   5. Add the brown rice and stir only once to distribute it. Place the chicken on top, then scatter the sweet potato over it without mixing too much.

6. 6

   6. Lock the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.

7. 7

   7. Open the pot, add the lime juice, and gently fold to combine the rice, chicken, sweet potato, and sauce. Taste and adjust salt if needed.

8. 8

   8. If you want a slightly firmer top texture, transfer the mixture to an oven-safe dish and broil for 3 to 5 minutes at 220°C/425°F. This step is optional.

9. 9

   9. Serve hot with fresh cilantro on top.