Recreate Childhood Favorite – Mom’s Instant Pot HK Chicken and Potatoes 薯仔炆雞翼! Flavorful & tender chicken meshed with creamy potatoes in hearty gravy. Simple ingredients packed with delicious tastes like home.
If you were raised in a Hong Kong family, this classic dish might bring back some nostalgic memories of mom’s comforting flavors.
As a potato-maniac, this is definitely one of my childhood favorite homecooked meals. It’s so easy to eat, especially with rice.
I just love how the savory flavors are soaked through the wings, and I still couldn’t resist scooping all that deliciously creamy potatoes mashed gravy onto my hot bowl of rice. ohh yaasss!!
Time to cook HK Chicken and Potatoes in Instant Pot!
Step-by-Step Guide: Instant Pot Chicken and Potatoes
Prepare ingredients for Instant Pot HK Chicken and Potatoes:
Tools for Instant Pot HK Chicken and Potatoes
Prepare Pressure Cooker
Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function).
Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Prepare Chicken Wings
Pat dry the chicken wings’ skin with paper towels.
Lightly season with kosher salt.
Saute Chicken Wings
Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot.
Place chicken wings in Instant Pot and saute until lightly browned. Roughly 7 – 8 minutes.
If you like firmer potatoes, you can saute them at this point. Skip if you want fluffy potatoes.
Remove and set aside.
Sauté Onions & Garlic
Add 1 tbsp (15g) crushed ginger, chopped onions, and shallot in the Instant Pot. Sauté for 1 – 2 minutes until fragrant.
Add in crushed garlic and saute for another 30 seconds.
Deglaze
Add in ¾ cup (188ml) unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Wings
Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) oyster sauce, 1 tbsp (15ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil.
Add in browned chicken wings and potatoes, then mix well with the sauce mixture.
Close lid and pressure cook:
- Pressure Cooking Method: High Pressure for 5 minutes, then 10 minutes Natural Release
*Pro Tip: if Floating Valve doesn’t drop after 10 minutes, turn Venting Knob to the Venting Position to release remaining pressure.
Turn off the heat. Open the lid carefully.
Thicken Gravy
Set aside the cooked chicken wings and potatoes in a serving bowl.
Press Cancel button, then Sauté button to heat up the sauce.
In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness.
Taste the gravy and season with more salt or regular soy sauce if necessary.
Pour the chicken wings and potatoes back into the inner pot and gently mix everything together without breaking up the potatoes too much.
Serve
Garnish with green onions and serve with your favorite side dishes.
Instant Pot HK Chicken and Potatoes
Ingredients
- 2 pounds (903g) chicken wings
- 4 (678g) small russet potatoes , quartered
- 3 (16g) garlic cloves , crushed
- 1 (30g) shallot , roughly chopped
- 1 (159g) onion , roughly chopped
- 1 tablespoon (15g) ginger , crushed & sliced into thin pieces
- 1 tablespoon (15ml) olive oil
- Kosher salt to taste
- ¾ cup (188ml) unsalted chicken stock
- 1 tablespoon (15ml) regular soy sauce sodium)
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15ml) dark soy sauce
- 1 teaspoon (5ml) roasted sesame oil
- 1 stalk (30g) Optional Garnish: green onion , cut into 2 inches strips
Thickener:
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) cold water
Equipment
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Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Prepare Chicken Wings: Pat dry the chicken wings’ skin with paper towels. Lightly season with kosher salt.
- Saute Chicken Wings: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Place chicken wings in Instant Pot and saute until lightly browned. Roughly 7 - 8 minutes. Remove and set aside.If you like firmer potatoes, you can saute them at this point. Skip if you want fluffy potatoes.
- Sauté Onions & Garlic: Add 1 tbsp (15g) crushed ginger, chopped onions and shallot in the Instant Pot. Sauté for 1 - 2 minutes until fragrant. Add in crushed garlic and saute for another 30 seconds.
- Deglaze: Add in ¾ cup (188ml) unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Wings: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) oyster sauce, 1 tbsp (15ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil. Add in browned chicken wings and potatoes, then mix well with the sauce mixture. Close lid and pressure cook at High Pressure for 5 minutes, then 10 minutes Natural Release (if Floating Valve doesn’t drop after 10 minutes, turn Venting Knob to the Venting Position to release remaining pressure). Turn off the heat. Open the lid carefully.
- Thicken Gravy: Set aside the cooked chicken wings and potatoes in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season with more salt or regular soy sauce if necessary. Pour the chicken wings and potatoes back into the inner pot and gently mix everything together without breaking up the potatoes too much.
- Serve: Garnish with green onions and serve with your favorite side dishes.
Notes
Nutrition
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