【Rice with Sausage and Potato】

【Rice with Sausage and Potato】
by MaomaoMom

My son is not fond of plain rice. But he loves this one-pot dish. You can cook this rice dish in a rice cooker, fast, easy and convenient.

腊肠土豆饭F1 【Rice with Sausage and Potato】
Prepare Time: 15 minutes
Cook time: 20 minutes
Level: medium
Serves: 8 servings

Ingredients

1) 2 lean Chinese sausages (Picture 1);
2) 5 small yellow potatoes (400g), peeled;
3) 1.5 tbsp olive oil, 1.5 tbsp finely chopped green onion, 3-4 slices of fresh ginger;
4) 2 cups long grain rice, 1.25 tsp salt, 3 cups water, 1/6 tsp ground black pepper, ¼ tsp chicken broth mix;
5) 1 tbsp finely chopped green onion.

Directions:

1: Cut the sausages into thin slices. Dice up potatoes into small pieces (Picture 2). Rinse rice under cold water then drain it.
2: Add 1.5 tbsp olive oil into InstantPot pressure cooker. Press “Sauté” then “Adjust” button to set temperature to “More”, and sauté chopped green onion and ginger slices for a couple of minutes (Picture 3). Add sausages and cook for 1-2 minutes (Picture 4). Then add potatoes and cook for another 1-2 minutes (Picture 5).

腊肠土豆饭1 【Rice with Sausage and Potato】

3: Add rice and combine well (Picture 6). Then add all ingredients of Ingredient 4) (Picture 7). Cover the lid and place the pressure valve in the “Seal” position. Press “Rice” to start the program.
4: When the InstantPot program is done, wait another 5 minutes. Slowly release the pressure then open the lid. Add 1 tbsp chopped green onion and mix well before serving.

腊肠土豆饭F1 【Rice with Sausage and Potato】

pf button big 【Rice with Sausage and Potato】

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36 Responses to 【Rice with Sausage and Potato】

  1. Ellie says:

    請問毛毛媽有用Instant pot 煮過泰國糯米嗎?不是裹著肉,是像米飯一樣直接煮。水量和米的比例是和普通泰國香米一樣嗎?
    用Rice 還是Manual setting?和幾分鐘?
    謝謝

  2. Chaunda says:

    I made this for the first time in my Instant Pot and the whole family loved it, including my two young sons. I will be making it a lot in the future because it’s so easy and delicious! Thank you for your great recipes.

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