This flavorful meal of curry chicken comes together in one bowl for a quick weeknight dinner. Another reason to love your Instant Pot®!
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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
Melt butter in Instant Pot on Sauté setting until sizzling.
Season chicken with curry powder and salt. Working in batches, add chicken; cook until seared on all sides. Remove chicken to plate.
Add onion, bell peppers, rice, chutney and water to Instant Pot; stir to combine.
Return chicken to pot. Cover; turn setting to Manual. Close pressure valve and set to pressure; cook on High 4-5 minutes.
Release steam once cooking is complete. Remove chicken and shred using two forks. Stir shredded chicken into rice mixture.
Divide mixture into serving bowls. Top with cilantro, if desired.
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