Chicken potato rice

Chicken potato rice
By maomaomom

土豆鸡肉焖饭 Chicken potato rice
Try this flavourful, quick and easy recipe. It can be done in InstantPot , an electric pressure cooker or rice cooker. This is my family favourite rice dish and I make this dish at least once a week. It is also well loved by my friends when I bring it to parties. The tender chicken meat, powdery potato, and flavourful rice make you want more! umm yummy!

Prepare Time: 15 minutes
Cook time: 40 minutes
Level: Easy
Serves: 8 servings


1. 2 T olive oil;
2. 1 green onion cut in 2-inch length;
3. 1 small piece of fresh ginger sliced;
4. 1 star anise and 3 cloves;
5. Boneless and skinless chicken thighs (400 g) cut to small pieces
6. Marinade ingredients: 1 tablespoon dark soy sauce, 1 tablespoon Kikkoman light soy sauce, ¼ teaspoon white pepper powder, 2 tablespoon water and 1 tablespoon corn starch;
7. 2cups low-sodium chicken stock or water;
8. 1.5 tablespoon dark soy sauce, 1 tablespoon Kikkoman light soy sauce, 1/2 teaspoon salt;
9. 1 1/3cups white long rice;
10. 3 medium yellow potatoes peeled and cut in ¼ inch pieces;
11. 1 green onion finely chopped and 1 tablespoon sesame oil.


1: Mix chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
2: In a large non-stick sauté pan , heat olive oil over medium-high heat. Add in ingredients 2, 3, 4 and cook for a minute. Then add marinated chicken meat, stir frequently for about 3 to 4 minutes until outside turns light brown, set aside.
土豆鸡肉焖饭1 Chicken potato rice
3: Take out your InstantPot , transfer all cooked chicken with liquid into the pot. Add in ingredients 7 to 10. Cover the lid, make sure the valve at “Sealing” position, select “Rice” function then start.
4: When it is done, wait for another 10 minutes then release the pressure and open the lid. Stir in finely chopped green onion and sesame oil. Cover the lid and let the rice sit for 5 minutes before serving.

Note: 1C=240ml, 1t=5ml and 1T=15 ml.

pf button big Chicken potato rice

You might also like:

This entry was posted in 文章 and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

16 Responses to Chicken potato rice

  1. X Corp says:


  2. Linda says:

    35 minutes seems very long in the instant pot, the rice is mushy…would the white rice setting be enough? Or 15 minutes? I love your website. Thank you for putting the recipes in English for us American Born Chinese

  3. Gary says:

    Do you use 3 cloves of garlic or 3 cloves (the spice)

  4. Sandra says:

    This looks so good! What would you serve with it as a simple vegetable side dish?

  5. Lynn says:

    Hi, can we use the sauté function of the instant pot for direction step 2 so everything can be done using the instant pot? Or is there a reason for using a separate pan to brown the chicken? Thanks!

  6. Ian says:

    I tried out the Chicken potato rice recipe by maomaomom – “IT WAS A DISASTER”
    I bought the Instapot Duo and the recipe was in the box.
    The instructions are to set it to rice but that does not generate any pressure.

    The rice was not evenly done.
    The chicken was raw.

  7. Fred says:

    I love your website. I do have a question about using the ‘rice’ function. May be my Instant pot is different. The rice program is only set for 12 minutes and I cannot change it to 34 minutes. Should I use pressure cook function instead and set the time to 34 minutes? Do I use high or normal pressure? Thank you for your advice in advance. Fred

    • Pam says:

      Hi Fred: I came to the website as well, looking for clarification on this recipe. 35 mins seems *far* too long for pressure cooking some rice, chopped potatoes and browned pieces of chicken. According to the Instant Pot website, white rice has a cooking time of about 4 mins. Boneless chicken breasts will cook from raw in 6 to 8 minutes – and here the chicken thigh meat is at least partially cooked from browning it – while cubed fresh potatoes will cook in 3 to 4 minutes. I’m wondering if the cooking time in the recipe is a typographical error and should actually read 3 to 5 minutes, rather than 35 minutes. I’m inexperienced with the Instant Pot, but I would think if you leave it 10 minutes to naturally release pressure as described in the recipe, that the food will continue to cook during much of that time. I’m going to try 4 minutes tomorrow and see how it goes. I’m also somewhat worried that the amount of liquid (2 cups of chicken stock or water) is too much for 1 and 1/3 cups of rice, as the usual ratio of white rice to liquid is 1:1. If it ends up as a undercooked and or soppy disaster, I’ll leave another comment here!

    • MaomaoMom says:

      You can use rice function, I tried this with new model it is ok

  8. Pam says:

    Back to update. After doing more research online about cooking rice with an Instant Pot, I decided to use the Rice function as suggested in the recipe. I followed the recipe as outlined on the website (here), with a few exceptions: 1) I wet the rice, as suggested on the Instant Pot website. 2) I sprayed the inner pot with nonstick cooking oil (Pam canola spray). 3) I couldn’t find star anise at my local grocery store, so substituted one half teaspoon of Chinese Five Spice powder. 3) I used lower sodium chicken stock, rather than low sodium, because my grocery store only had the latter in organic. Too expensive! Turned out to be a false economy (see below; salty!). 4) I used about two thirds the amount of salt called for, against my better judgement; I considered not adding any. I don’t like my food too salty, and with all that soy sauce…

    After reaching pressure, the Rice program decided the dish needed 14 minutes to cook. I followed the directions for natural release, etc. Once done, it smelled great and the rice was definitely cooked, with all the liquids absorbed. Perhaps a *bit* on the mushy side, as the cooked grains and chicken began to break down/apart when I stirred in the sesame oil. Unfortunately, it was far too salty for my taste, overwhelming the rest of the flavours. Salt, soy sauces – both in the marinade and in cooking – and chicken broth all added up. Your tastebuds may not mind, especially if you use low sodium broth or water. I tend to cut back on salt when I cook, so I’m not used to really salty food.

    Verdict: I would make it again, and recommend it to my friends with some minor changes. 1) Follow the directions and use *low* sodium broth. Or use water instead of some of the reduced sodium broth that I used. Also, I will leave out *any* added salt during the cooking cycle. Just what’s in the broth (if used) and soy sauces. I can always add salt at the table. 2) Try a little less liquid? The Instant Pot website suggests that some people get good results cooking moistened white rice with a 1 to 1.25 ratio. For 1.33 cups of rice, that would suggest 1.67 cups of liquid. Just a thought. 3) I’d probably leave the potatoes out next time. Trying to reduce my carbs!

    Instant pot model: Instant Pot Lux Mini (3 quart)

Leave a Reply to X Corp Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>