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Instant Pot® Curried Chicken Bowl
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1/4 cup Land O Lakes® Butter

2 pounds boneless skinless chicken breasts

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1 medium (1 1/2 cups) red onion, cut into 1-inch squares

1 medium (1 cup) red bell pepper, cut into 1-inch squares

1 medium (1 cup) green bell pepper, cut into 1-inch squares

1 cup basmati rice, rinsed

1 (9-ounce) jar mango chutney

3/4 cup water

Chopped cilantro, if desired

How to make

  1. STEP 1

    Melt butter in Instant Pot on Sauté setting until sizzling.

  2. STEP 2

    Season chicken with curry powder and salt. Working in batches, add chicken to Instant Pot; cook until seared on all sides. Remove chicken to plate.

  3. STEP 3

    Add red onion, red and green bell peppers, rice, chutney and water to Instant Pot; stir to combine.

  4. STEP 4

    Return chicken to pot. Cover; turn setting to Manual. Close pressure valve and set to pressure; cook on High 4-5 minutes.

  5. STEP 5

    Release steam once cooking is complete. Remove chicken and shred using two forks. Stir shredded chicken into rice mixture.

  6. STEP 6

    Divide mixture into serving bowls. Top with cilantro, if desired.

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