Instant Pot Chicken and Potato Rice
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.
Servings 8 servings
Calories 273kcal
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
- 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: 273kcal | Carbohydrates: 32g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1043mg | Potassium: 431mg | Fiber: 1g | Vitamin A: 45IU | Vitamin C: 5.5mg | Calcium: 29mg | Iron: 2.5mg