Category: Rice

Instant Pot Chicken Rice with Potatoes

Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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Ingredients

Peeled & cut into cubes.

Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

In a medium size bowl: add combine chicken.

Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

Marinate for 10 minutes.

Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

Add potatoes, rice, broth, soy sauce and mix.

Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

Crack eggs into the IP, cover with the lid.

Let slow cook for 7-8 minutes or until they are about over easy.

Remove the lid and mix well. (see video for reference).

Garnish with chopped green onions. Serve & enjoy!

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Instant Pot Chicken Rice with Potatoes

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

Marinate

  • 1 lb skinless & boneless chicken thighs
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp shaoxing cooking wine or dry sherry
  • 1 tsp cornstarch
  • ¼ tsp chinese five spice

Rice & Potatoes

  • 2 cups rice rinsed & cleaned
  • 2 cups low- sodium chicken broth
  • ¼ cup water
  • 1 tbsp soy sauce
  • 1 lb potatoes peeled & cut into cubes
  • 3 large eggs
  • 2 tbsp canola, vegetable or peanut oil

Instructions
 

Marinate

  • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

Pressure Cook

  • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
  • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
  • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

Garnish with chopped green onions. Serve & enjoy!

    Video

    Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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    Instant Pot Chicken & Rice

    This Instant Pot Chicken and rice is buttery rich with flavor as provides a satisfyingly delicious filling meal experience. Moist and tender chunks of chicken and their dance partner, jasmine rice, move effortlessly across the plate to the pointes of your fork while your taste receptors bask in the front row pleasure of eatfoodlicious sensations. This is the type of meal that you can eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and how little clean up you will have.


    Watch the video and follow the instructions below and add a quality meal to the home selections. This is a simple meal that doesn’t require any special ingredients and you likely already have most of them in your home. This is an affordable meal to feed your family and is also great for meal preparation to start a busy week. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets our criteria for what food is supposed to be.

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    Ingredients

    Add chicken, salt, pepper, oregano and cook for 3-5 minutes.

    No longer pink.

    Add shredded carrots and cook for 1 minute.

    Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.

    Place rice on top of the chicken.

    Pour water into the cooker. Then add bay leaves & butter.

    Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove and discard bay leaves.

    Mix the chicken and rice together. Season with salt and pepper to taste.

    Garnish with fresh chopped parsley.

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    Instant Pot Chicken & Rice

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 ½ lbs boneless skinless chicken thighs
    • 3 cups filtered water
    • 2 cups white jasmine rice
    • 1 cup shredded carrots about 2 medium size
    • 4 tbsp unsalted butter
    • 2 tbsp olive oil
    • 1 ½ tsp salt
    • 1 tsp black pepper
    • 1 tsp dried oregano
    • 1 sweet onion chopped
    • 5 garlic minced
    • 3 bay leaves

    Instructions
     

    • Wash/clean and rinse the rice at least twice until the water runs clear. Clean and trim the fat off the chicken thighs.
    • Set to sauté high. Add oil and wait for 10-15 seconds. Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink. Add shredded carrots and cook for 1 minute. Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
    • Place rice on top of the chicken. Pour water into the cooker. Gently submerge the rice in the water and do not stir. Then add bay leaves & butter. Do not stir. 
    • Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
    • Remove and discard bay leaves. Mix the chicken and rice together. Season with salt and pepper to taste. Optional: Garnish with fresh chopped parsley.

    Serve & Enjoy!

      Video

      Keyword best instant pot chicken & rice recipe, chicken & rice, easy instant pot chicken & rice recipe, instant pot chicken & rice, pressure cook chicken & rice
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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      Instant Pot Chinese Sausage & Chicken with Rice

      Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

      Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

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      Ingredients

      Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

      Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

      Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

      Slice the chicken thighs and place them in a bowl.

      Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

      Marinate for 15 mintues.

      Add marinate chicken and cook for 3-5 minutes or until no longer pink.

      Add sliced mushrooms, sausage and cook for 1-2 minutes.

      Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

      Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

      Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

      Garnish with chopped green onions and fried shallots.

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      Instant Pot Chinese Sausage & Chicken with Rice

      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 8 minutes
      Total Time 18 minutes
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 2 cups white jasmine rice
      • 2 ¼ cups water
      • 6 dried shiitake mushrooms
      • 2 chinese sausages remove the casing

      Marinate

      • 1 lb boneless skinless chicken thighs
      • 1 tbsp ginger grated
      • 1 tbsp soy sauce
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 1 tbsp cornstarch
      • 1 tbsp oyster sauce
      • 1 tsp dark soy sauce
      • 3 garlic grated or minced

      Sauce

      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 2 tsp sesame oil
      • 2 tsp granulated sugar

      Instructions
       

      • Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
      • Slice the chicken thighs and place them in a bowl. Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
      • In a small bowl: add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
      • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear.
      • Set to sauté high. Add marinate chicken and cook for 3-5 minutes or until no longer pink. Add sliced mushrooms, sausage and cook for 1-2 minutes. Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
      • Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
      • Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce. Garnish with chopped green onions and fried shallots.

      Serve and Enjoy!

        Video

        Keyword best chinese sausage & chicken with rice recipe, clay pot chicken and rice (instant pot), clay pot chicken and rice recipe, instant pot chinese sausage & chicken with rice, pressure cook chinese sausage & chicken with rice, quick & easy chinese sausage & chicken with rice
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        Steak Fried Rice

        Filling fried rice loaded with juicy vegetables, fresh eggs and tender beef is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. Each of these delicious ingredients burst with flavor that create a slightly different experience with each new combination of varying spoonfuls. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious I suggest giving this recipe a try.

        This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this Beef Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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        Delicious bowl fried rice.

        Clean and pat the steak dry with a paper towel.

        Slice the meat and place them in a bowl.

        Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

        In a small bowl: add all the sauce ingredients and mix. Set aside.

        Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.

        Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.

        Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.

        Add minced garlic and cook for 30 seconds or until fragrant. Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.

        Place vegetables in and mix well.

        Return the beef and mix.

        Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

        Turn off the heat. Add chopped green onions and mix.

        Remove the wok from the heat.

        Serve immediately.

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        Steak Fried Rice

        3.50 from 2 votes
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 15 minutes
        Total Time 30 minutes
        Course Main Course
        Cuisine Asian, Chinese
        Servings 6
        Calories

        Ingredients
          

        • 4 cups cold cooked rice
        • 1 cup frozen vegetables
        • ½ cup green onions chopped
        • 4 eggs lightly beaten
        • 3 garlic cloves minced
        • 1 sweet onion chopped
        • 6 tbsp (divided) oil

        Marinate

        • ½ lb sirloin or flank steak
        • 1 tsp soy sauce
        • 1 tsp baking soda
        • 1 tsp cornstarch

        Sauce

        • 2 tbsp soy sauce
        • 1 tbsp oyster sauce
        • 1 tbsp sesame oil
        • 1 tsp dark soy sauce
        • ½ tsp black pepper
        • salt to taste

        Instructions
         

        Marinate

        • Clean and pat the steak dry with a paper towel. Slice the meat and place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

        Sauce

        • In a small bowl: add all the sauce ingredients and mix. Set aside.

        Cook

        • Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.
        • Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.
        • Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent. Add minced garlic and cook for 30 seconds or until fragrant.
        • Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce. Place vegetables in and mix well. Return the beef and mix. Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.
        • Turn off the heat. Add chopped green onions and mix. Remove the wok from the heat.

        Serve immediately and Enjoy!

          Video

          Keyword asian beef fried rice recipe, beef fried rice recipe, best steak fried rice recipe, chinese fried rice recipe, easy steak fried rice recipe, steak fried rice
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Ham & Bacon Fried Rice

          Fresh bits of crispy bacon and tender juicy ham embedded in soft warm rice filled with juicy vegetables is a comfort food lovers dream come true. This simple to make kid friendly twist on a classic dish is great for meal preparations and will satisfy your taste for bacon. My kids ate this so fast, next time I may need to double the recipe to hold their hunger at bay. This dish keeps well on low in the cooker all day and can be grazed upon at the convince of those that are looking for food. Prepare this the day before, refrigerate and return to the cooker first thing in the morning and have your self a lazy day as you watch the hunger driven residents figure out they can feed themselves for at least one meal.

          Watch the video, follow the instructions below to add this simple to make easy mom recipe to the rotation. Be sure to have those teenagers watch the video and teach them how to cook a meal they will enjoy consuming. Be bold in your next food adventure and eatfoodlicious at every available occurrence possible.

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          Quick and easy meal.

          Ingredients

          Combine all the sauce ingredients together and mix.

          Add the (4) lightly beaten eggs to the wok/skillet. Cook for 2-3 minutes or until desired doneness. Remove the eggs and set aside.

          Add chopped bacon to the wok. Cook for 5-7 minutes or until crispy. Remove the bacon bits and discard the grease but reserve 1 tbsp in the wok.

          Add chopped ham, mix and cook for 1 minute. Add chopped onion, minced garlic and cook for 1 minute or until fragrant.

          Add the frozen vegetables to the wok and mix for another minute.

          Add cold rice. Pour the sauce mixture on top of the rice. Mix well or until the rice is evenly coated with the sauce.

          Return the bacon bits and cooked eggs. Chop the eggs up into pieces and mix/toss everything together.

          Add chopped green onions and mix well.

          Remove the wok from heat source.

          Serve immediately and Enjoy!

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          Share on social media.

          Ham & Bacon Fried Rice

          5 from 2 votes
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 15 minutes
          Total Time 30 minutes
          Course Main Course, Side Dish, Snack
          Cuisine Asian
          Servings 5
          Calories

          Equipment

          • Wok or skillet.

          Ingredients
            

          Sauce

          • 4 cups cold rice an day old
          • 2 cups frozen vegetables
          • 1 cup ham chopped
          • 2 tbsp oil
          • 5 bacon chopped
          • 4 eggs lighty beaten
          • 4 green onions chopped
          • 3 garlic cloves minced
          • ½ onion chopped

          Sauce

          • 2 tbsp soy sauce
          • 1 tbsp dark soy sauce
          • 1 tbsp oyster sauce
          • 1 tsp sesame oil
          • 1 tsp white pepper

          Instructions
           

          Sauce

          • In a small bowl: combine all the sauce ingredients together and mix.

          Cook

          • Heat the wok up to medium-high and add 3 tbsp oil. Wait for 1-2 minutes.
          • Add the (4) lightly beaten eggs to the wok/skillet. Cook for 2-3 minutes or until desired doneness. Remove the eggs and set aside.
          • Turn down the heat to medium. Add chopped bacon to the wok. Cook for 5-7 minutes or until crispy. Remove the bacon bits and discard the grease but reserve 1 tbsp in the wok.
          • Turn up the heat to medium-high. Add chopped ham, mix and cook for 1 minute.
          • Add chopped onion, minced garlic and cook for 1 minute or until fragrant.
          • Add the frozen vegetables to the wok and mix for another minute.
          • Add cold rice. Pour the sauce mixture on top of the rice. Mix well or until the rice is evenly coated with the sauce.
          • Return the bacon bits and cooked eggs. Chop the eggs up into pieces and mix/toss everything together.
          • Add chopped green onions and mix well. Remove the wok from heat source.

          Serve immediately and Enjoy!

            Video

            Keyword asian fried rice recipe, bacon fried rice, best ham & bacon fried rice recipe, easy ham & bacon fried rice recipe, ham & bacon fried rice, ham fried rice
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            Instant Pot Ham & 15 Bean Soup with Rice

            A variety of tasty beans that have been stewed in chicken broth, served with tender pieces of sweet shredded ham, poured over tender white rice, is so filling and delicious your family will thank you. This combination is not just a great way to use up a left over ham; it is an affordable approach to plan your meals and stretch your budget. My husband and I used to buy a ham, cook it, and slice it up for sandwiches during the work week. Then when Saturday morning rolled around, I would throw the bone in the cooker with our favorite beans, and would have a hot bowl of soup at the ready. These days, I find my meal planning includes similar dollar saving techniques we used when it was just the two of us. Now that we have more mouths to feed, which includes growing teenage boys, that try to eat everything in the house; we have revived our old penny pinching meals to feed those hungry bellies delicious and tasty comforting food.

            Once you have had your fill of ham slices and are looking for something to do with the bone; check out the video and follow the instructions to bring a bowl of foodlicious soup to a table near you. Feel free to substitute the rice with your favorite bread or cracker. In my home we love it with rice or delicious southern style skillet cornbread (see menu if interested). Please fell free to subscribe or follow for more recipes daily.

            Delicious comfort food.

            Ingredients

            Add chopped onion, chopped celery and chopped carrots.

            Add beans.

            Add bone-in ham and broth to the cooker. Place the lid on.

            Shred the big chunks of ham in the cooker and discard the bone.

            Scoop 1/2 cup of rice to the bowl and add ham soup on top.

            Instant Pot Ham & 15 Beans with Rice

            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 45 minutes
            Total Time 50 minutes
            Course Main Course
            Cuisine American
            Servings 8
            Calories

            Equipment

            • Instant Pot or Slow Cooker

            Ingredients
              

            • 1 bone-in ham with some meat or 2 lbs cooked ham
            • 1 package Hurst's Hambeens 15 Bean Soup
            • 1 onion chopped
            • 1 cup carrots chopped
            • 1 cup celery chopped
            • 8 cups unsalted chicken broth
            • salt & pepper to taste
            • 3-4 cups cooked rice

            Instructions
             

            • Rinse and drain beans. Discard any debris and place the seasoning package aside.
            • Add chopped onion, chopped celery, chopped carrots, beans, bone-in ham and broth to the cooker. Place the lid on.
            • Pressure cook on high for 45 minutes followed by a 25 minute natural release. Read the manufacture instructions for a quick release prior to execution.
              Slow cooker: cook on high for 5-7 hours or until the beans are tender.
              Remove the lid.
            • Shred the big chunks of ham in the cooker and discard the bone.
            • Add salt/pepper to taste (gently stir). Lastly, pour seasoning package in the cooker and mix well.

            Serve with cooked rice.

              Video

              Keyword best instant pot ham and beans recipe, easy Instant pot ham and beans recipe, ham and beans with rice recipe, Instant pot ham and beans, pressure cook ham and beans
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              EatFoodlicious1 Comment