Quick Curried Rice With Chicken

Heat the oil in the cooker over medium-high heat. Add the cumin and fennel seeds and cook, stirring constantly, until they turn a shade darker and become fragrant, about 30 seconds. (Take care not to burn the spices.) Toss in the rice and coat it with the oil. Stir in the broth, coconut milk, curry, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Allow the pressure to come down naturally for 8 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

Adjust for salt and add more curry powder, if needed. If the rice is not quite tender, stir in the boiling water as you add the chicken and peas. Set (but do not lock) the lid in place and steam an additional minute or two in the residual heat until the peas are tender-crisp and the rice is done. Stir well before serving.

This recipe yields 4 servings.