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Instant Pot Chicken and Potato Rice

January 26, 2019 by Liza Agbanlog 1 Comment

Instant Pot Chicken and Potato RiceInstant pots have been popular for quite some time now and I’ve been wanting to try out some recipes. These recipes are popular all-over social media and I’ve even had some requests for Instant Pot Filipino recipes. I was lucky enough to buy one of these on sale over the holidays and this Instant Pot chicken and potato rice was the first one I made.

In this dish, the aromatics are first sautéed in the Instant Pot. Then, the rest of the ingredients are added including the rice and potatoes. This rice dish came out nice and dark in color, due to the dark soy sauce used. The dish reminds me of kiam pung (Chinese style flavored rice), which is one of my husband’s favorite. My family enjoyed this delicious rice dish. It’s a keeper! Instant Pot Chicken and Potato Rice

5 from 1 vote
Instant Pot Chicken and Potato Rice
Print
Instant Pot Chicken and Potato Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Keyword: instant pot
Servings: 8 servings
Calories: 273 kcal
Author: Liza Agbanlog
Ingredients
  • 1 lb bones skinless chicken thighs, cut into small pieces
  • 2 tbsp olive oil
  • 1 green onion, cut into 2-inches pieces
  • 1 2- inch ginger, peeled and sliced into strips
  • 1 star anise
  • 2 cloves
  • 2 cups low sodium chicken broth
  • 1 ½ tbsp. dark soy sauce
  • 1 tbsp light soy sauce
  • ½ tbsp salt
  • 1 1/3 cups white long rice , rinsed and drained
  • 2 medium yellow potatoes , peeled and cut into ¼-inch cubes
  • 1 green onion , finely chopped
  • 1 tbsp sesame oil
Marinade:
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • ¼ tsp white pepper
  • 2 tbsp water
  • 1 tbsp cornstarch
Instructions
  1. In a medium glass bowl, combine together the ingredients for the marinade. Add the chicken and mix. Cover with a plastic wrap and marinade in the fridge overnight.
  2. Using a 6 quart Instant Pot, press the “sauté” function and add the olive oil. When the “Hot” appears on the screen, add the green onion, ginger, star anise and cloves. Sauté for a minute.
  3. Add the marinated chicken and cook, stirring frequently until the chicken turns light brown, about 4 minutes.
  4. Press “Cancel” and then add the chicken broth, dark soy sauce, light soy  sauce, salt, rice and potatoes. Stir and then cover with the lid. Set the valve to sealing position and then press the “Rice Function” to start.

  5. When time is done, wait for 10 minutes then carefully quick release the pressure and open the lid.
  6. Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let sit for 10 more minutes.
  7. Serve warm.

Recipe Notes

Recipe Source: maomaomom

 

 

Nutrition Facts
Instant Pot Chicken and Potato Rice
Amount Per Serving
Calories 273 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 53mg 18%
Sodium 1043mg 43%
Potassium 431mg 12%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Protein 16g 32%
Vitamin A 0.9%
Vitamin C 6.7%
Calcium 2.9%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Chicken and Potato Rice

Related

Filed Under: Instant Pot, Main Dishes, Recipes Tagged With: chicken, instant pot, potato, rice

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Comments

  1. Inga Dallmeyer says

    January 29, 2019 at 11:52 pm

    Dear Liza, I am one of your regular users and I am very inspired by your blog recipe articles. And this one I have tried in my house INSTANT POT CHICKEN AND POTATO RICE
    and I have done amazing food so its all credit goes to you so great thanks.

    Regards
    Inga

    Reply

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Liza AgbanlogHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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