Instant Pot Chicken and Potato Rice

Instant 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!

Cooking Tips

When using your Instant Pot, make sure to properly measure the liquid. The rice needs enough moisture to cook evenly. If you’re using brown rice instead of white, increase the cooking time and add more water. Always let the pressure release naturally for a few minutes before switching to quick release. This helps the rice finish cooking without becoming mushy. Don’t skip the sautéing step for the aromatics, as it really enhances the flavor of the dish.

Serving Suggestions

This chicken and potato rice dish is versatile and can be served in various ways. Pair it with a simple side salad or steamed vegetables for a balanced meal. For extra flavor, drizzle some soy sauce or a sprinkle of green onions on top before serving. You can also serve it with a fried egg on the side for a heartier option. Leftovers can be reheated and enjoyed as a quick lunch or dinner throughout the week.

Frequently Asked Questions

What can I substitute for dark soy sauce?

If you don’t have dark soy sauce, you can use a mix of regular soy sauce and a little molasses or brown sugar to mimic the sweetness and color. Just keep in mind that it might change the flavor a bit.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it in portions for up to a month.

Can I make this dish ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. When you’re ready to cook, just sauté the aromatics and add everything in the Instant Pot.

What are some good side dishes to serve with this rice?

This dish goes well with a simple side salad or some steamed veggies, which add a nice crunch. For extra flavor, a sprinkle of green onions or a drizzle of soy sauce on top really enhances the meal.

What common mistakes should I avoid?

One common mistake is not measuring the liquid correctly, which can lead to unevenly cooked rice. Also, skipping the sauté step for the aromatics can make the dish taste flat, so be sure to take that extra time.

Instant Pot Chicken and Potato Rice

Liza Agbanlog

Tender chicken thighs and fluffy rice come together in a savory blend of soy sauce, ginger, and spices, making it a cozy, comforting meal in no time.

4 from 7 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 8 servings

Calories 273 kcal

Ingredients

  

1x2x3x

• 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

 

• 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.
• 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.
• Add the marinated chicken and cook, stirring frequently until the chicken turns light brown, about 4 minutes.
• 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.
• When time is done, wait for 10 minutes then carefully quick release the pressure and open the lid.
• Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let sit for 10 more minutes.
• Serve warm.
  

Notes

Recipe Source: maomaomom

 

Nutrition

Calories: 273kcalCarbohydrates: 32gProtein: 16gFat: 8gSaturated Fat: 1gCholesterol: 53mgSodium: 1043mgPotassium: 431mgFiber: 1gVitamin A: 45IUVitamin C: 5.5mgCalcium: 29mgIron: 2.5mg

Keyword instant pot

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