Instant Pot Chicken Rice with Potatoes
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).