Happy New Year! The weatherman just informed us that we have had 60 + straight hours of below-freezing temperatures and snow/sleet is on the way and while I know people are in much worse cold conditions we are not used to this and all that comes with it…the best thing for cold weather is belly-warming comfort food and my favorite is always chicken something or other, today I made our favorite with big flavored fresh curry spices and a great side of Anson Mills Charleston Gold rice, “Savannah – style Country Captain”. I have linked to the G&G recipe before, but it is listed below once again, enjoy. Easy enough to convert to Instant Pot, cooking once you learn the basics of the handy-dandy appliance. I was lucky enough to have a fresh stash of spices from The Spice House so it was an extra boost in flavor kind of dish…loved it!
After browning the chicken, sautéing veggies and herbs I set the Instant Pot pressure to 20 minutes high pressure with natural release. The rice takes about 20 minutes in the Instant Pot with a 10-minute rest after cooking…handy guidelines can be found also at a link below.