Chicken potato rice
By maomaomom
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: total 20 minutes
Level: Easy
Serves: 8 servings
Ingredients
1. Boneless and skinless chicken thighs (400 g) cut to small pieces
2. 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;
3. 2 T olive oil; 1 green onion cut in 2-inch length, 1 small piece of fresh ginger sliced, 1 star anise and 2 cloves;
4. 360 ml white long rice, 420 ml low-sodium chicken stock or water;
5. 1.5 tablespoon dark soy sauce, 1 tablespoon Kikkoman light soy sauce, 1/2 teaspoon salt;
6. 3 medium yellow potatoes peeled and cut in ¼ inch pieces;
7. 1 green onion finely chopped and 1 tablespoon sesame oil.
Directions
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 an InstantPot, press “sauté”, heat 2T olive oil, add ingredients in Ingredient 3), sauté for a minute. Add marinated chicken meat, stir frequently for about 2-3 minutes, press “cancel” key.
3: Add Ingredients 4) to 6). Cover the lid, make sure the valve at “Sealing” position, select “Rice” function then start.
4: When it is done, wait for another 5 minutes then release the pressure and open the lid. Stir in finely chopped green onion and sesame oil before serving.
Note: 1C=240ml, 1t=5ml and 1T=15 ml. Use same cup for rice and liquid.
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Tasty and easy! I made this in my Mini Duo. I thought I might need to do it in 2 batches since is a Mini Instant pot, but as written it is just at the 1/2 full level, so perfect. I used the Rice setting- I didn’t realize that was a Pressure Cook program. It sad “Auto” on the panel, so okay, it’s an Auto setting. Time of cooking on the panel was 14 minutes. It came out tasty! Rice done, potatoes done, liquid absorbed. I made sure to cut the potatoes 1/4 inch, I don’t like underdone potatoes. I had it with steamed broccoli. I would use part low sodium soy sauce next time, it’s salty to me. I didn’t add any extra salt. But a keeper. Love these Instant Pots.
Perfect.
In the instant pot recipe book
I’m confused about step 2 and 3 for the chicken and potato rice recipe.
Step 3 says to transfer all cooked chicken with liquid into the inner pot. I’m assuming this means the marinade
And then it says to add chicken stock , soy sauce ect.. But I thought that the chicken stock was already added when it says to transfer all cooked chicken with liquid into inner pot. It would help alot if the recipe explained clearly what to do with the marinade using the word marinade so it’s not confusing
I have updated the recipe. Sorry for the confusion.
This recipe is a disaster as precious commenters said. So confusing and she’s keeps on changing it. I clicked rice setting but it didn’t even pressurize. Just wasted $20 worth of chicken.
You don’t need that much chicken, use 400g and remember to use same size cup for measuring rice and liquid.
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