INGREDIENTS
Prep the veggies.
Turn on your Instant Pot and set it to Saute mode. When it's hot, put in some butter and wait for it to melt.
Add a bay leaf and a cinnamon stick and cook for 30 seconds. Put in chopped onion and cook for 1-2 minutes until it's soft and a bit brown. Add minced ginger and garlic and cook for another minute until the strong smell goes away.
Add curry powder, turmeric, chili powder, and paprika. Stir and cook for 30 more seconds. Add pieces of chicken and cook for a minute with the spices. Add basmati rice and carrots, and cook for 1-2 minutes to slightly toast the rice. Pour in chicken stock or water. Season with salt and pepper to your liking.
Close the Instant Pot lid. Cook on Manual mode (High Pressure) for 7 minutes.
When it's done cooking, wait 10 minutes for the pressure to release naturally, and then do a quick release. Let it sit for another 10 minutes with the lid off, and then fluff the rice with a spatula.
In a bowl, put in the cooked Della Basmati Rice and Tuscan Chicken.. Enjoy!