终结版–【土豆鸡肉焖饭】–English follows
by毛毛妈
这次用 快煲电压力锅“煮饭”的功能做了这个土豆鸡肉焖饭，很方便，快捷，饭又好吃噢。
用料:
1：鸡腿400克，洗净沥水；万字牌生抽酱油1大匙，老抽酱油1大匙，白胡椒1/8茶匙，盐1/4茶匙，香油1茶匙，生粉1大匙， 水2大匙。这一步最好提前一天做，鸡肉嫩滑；
2：大米（360毫升）（用快煲电压力锅的自带杯，1杯是180毫升的那种），水适量，万字牌生抽酱油1大匙，老抽酱油1大匙，盐1/2茶匙；
3：橄榄油2大匙，葱1条洗净切段，姜片3-4片，八角1粒，丁香2粒。
4：土豆大个2个，去皮切小丁；
5：葱花1大匙，香油2茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、前一天，鸡腿剔去骨头切小块，放入所有剩余1料，拌匀。封口冰箱腌过夜。
2、当天晚上下班回来，不粘锅放橄榄油2大匙，置炉上开大中火，炒香葱段，姜片，八角1粒和丁香，然后放鸡丁（图1），翻炒至熟，离火备用。
3、米洗净后放入快煲电压力锅里，水加到锅的两杯线，然后放入剩余2料（图2），然后加入土豆丁，及炒好的鸡肉拌匀（图3）。加盖选煮饭档（Rice），启动程序。
4、快煲电压力锅完成程序后，再等10分钟，放气减压打开盖。 放入5料拌匀，盖盖焖5分钟，就可以开饭了。
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!
sure
what kind of reply is that
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.
Same :-{
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
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!
You can just use Rice function. Water is correct as long rice was use an you have potatoes
You can use rice function, I tried this with new model it is ok
Be more specific…. There is a rice function that will go from 8min, 12min or 15min depending on if it’s less, normal or more. There is also a low pressure or high pressure setting. Because you didn’t specify i’m trying the Rice setting at 12min (normal mode) on High Pressure.
Anyways if you used the new model update the cooking specifics… I know I would.
I used 12 minutes.
you used 12 minutes yet the recipe in the book asks for 40 minutes, and now the recipe here is 20 minutes.
you dont even specify if high or low pressure should be used.
:S
because there is time for ramping up to the pressure.
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)