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Instant Pot Chicken Rice with Potatoes

Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Asian, Chinese
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
Servings: 6


  • Pressure Cooker / Instant Pot



  • 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



  • 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!