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.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

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!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Instant Pot Chicken Rice with Potatoes

No ratings yet
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
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!

    More Instant Pot Recipes

    Published by

    EatFoodlicious

    Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

    Leave a Reply