Sprig Originals's kitchen / Instant Pot Soy-Ginger Chicken and Potatoes
Instant Pot Soy-Ginger Chicken and Potatoes
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A homestyle Chinese braise that tastes like it simmered all afternoon but comes out of the pressure cooker in under half an hour. Chicken thighs, potatoes and carrots cook together in a glossy soy-ginger sauce, then you thicken it right in the pot. Everything happens in one pot, on one pressure cycle — just add rice.
Ingredients
Chicken and vegetables
- 2 lb boneless skinless chicken thighs
- 1.5 lb Yukon gold potatoes
- 2 medium carrots
- 4 cloves garlic, smashed
- 2 inch piece fresh ginger, sliced into coins
Sauce and finishing
- 1/3 cup soy sauce
- 2 tbsp dark brown sugar
- 3/4 cup water
- 2 tbsp cornstarch
- 3 scallions, thinly sliced
Instructions
- Cut the chicken thighs into large 2-inch pieces. Scrub the potatoes and cut into 1 1/2-inch chunks (leave the skin on). Peel the carrots and cut into 1-inch pieces on a diagonal.
- In the Instant Pot insert, stir together the soy sauce, brown sugar and water until the sugar dissolves. Add the garlic and ginger coins, then the chicken, and stir to coat. Pile the potatoes and carrots on top without stirring them in — sitting above the liquid keeps them from turning to mush.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. It will take about 10 minutes to come to pressure.
- When the cycle ends, let it sit for 5 minutes, then carefully turn the valve to Venting to release the remaining steam. Open the lid and gently stir; the potatoes should be tender to the tip of a knife.
- Whisk the cornstarch with 3 tablespoons cold water until smooth. Set the pot to Sauté on Normal, pour in the slurry, and stir gently for 2 to 3 minutes until the sauce is glossy and coats the chicken. Press Cancel.
- Fish out and discard the ginger coins if you like, scatter the scallions over the top, and serve over steamed rice with plenty of sauce spooned on.
Chef's tips
- Don't cut the potatoes smaller than about 1 1/2 inches — smaller pieces fall apart during the pressure cycle and cloud the sauce.
- Stir a cup of frozen peas or a few handfuls of baby spinach in during the thickening step; the residual heat cooks them in a minute.
- Bone-in, skin-on thighs work too: pull the skin off first so the sauce doesn't turn greasy, and pressure cook for 11 minutes instead of 8.
- Leftovers thicken in the fridge and reheat beautifully — loosen with a splash of water in a saucepan over medium heat.
Nutrition (per serving, estimated)
480calories
39gprotein
49gcarbs
14gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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