Chicken lū'au is a Hawaiian dish made with tender chicken and lūʻau leaves cooked until soft and creamy. This Instant Pot version uses chicken thighs, fresh ginger, and a few simple seasonings for a comforting meal that's perfect served over a bowl of hot rice.
Why You'll Love This Recipe
- Simple ingredients. You only need six ingredients, plus water.
- Made in the Instant Pot. Pressure cooking helps tenderize the lūʻau leaves without having to watch a pot on the stove.
- Great for family dinners. This recipe makes 4–6 servings.
- Easy to serve. Add a scoop of rice and you've got a complete meal.
What Is Chicken Lū'au?
Chicken lū'au is a Hawaiian dish made by cooking chicken with lūʻau leaves, the leaves of the taro plant. As the leaves cook, they become soft and develop a creamy texture. The chicken adds a savory flavor that pairs well with the earthy taste of the leaves.
There are different ways to prepare chicken lū'au. Some versions include coconut milk, while others keep the seasonings simple. This recipe uses fresh ginger, Hawaiian salt, and chicken broth for a savory version without coconut milk.
Ingredients
- Lūʻau leaves: You'll need 1 pound of fresh luʻau leaves. These are the leaves of the taro plant and the main ingredient in this dish. Look for them at farmers markets or grocery stores that carry local produce in Hawaiʻi. On the mainland, check specialty markets that sell fresh taro leaves. Make sure you're buying edible taro leaves intended for cooking.
- Chicken thighs: Boneless, skinless chicken thighs work well because they stay tender during pressure cooking. Cut them into cubes before adding them to the pot.
- Fresh ginger: Four slices add a subtle ginger flavor to the cooking liquid.
- Better Than Bouillon Roasted Chicken Base: Adds savory chicken flavor without needing a separate container of broth. You can use 1 cup of prepared chicken broth in place of the bouillon and water, adjusting the salt as needed.
- Water: Helps create the cooking liquid needed for pressure cooking.
- Hawaiian salt: Seasons the chicken and lūʻau leaves. Start with ½ teaspoon and add more to taste after cooking.
Variations and Substitutions
Add coconut milk. If you prefer a creamier, coconut-flavored chicken lū'au, stir in coconut milk after pressure cooking. Use the sauté setting briefly to warm it through without boiling it aggressively.
Use chicken breast. Boneless, skinless chicken breast can be substituted for thighs, although it may turn out less tender. Always check that the chicken reaches 165°F.
Adjust the ginger. If you prefer a stronger ginger flavor, add another slice or two during cooking.
Make it without bouillon. Replace the chicken base and water with 1 cup of prepared chicken broth. Choose a low-sodium broth if you want more control over the salt.
How to Make Chicken Lū'au in the Instant Pot
This recipe uses two rounds of pressure cooking. The lūʻau leaves cook first, followed by the chicken, so both have time to become tender.
Prepare the lūʻau leaves. Remove the stems and thick veins, rinse well, and slice the leaves into strips.
Cook the leaves. Add the lūʻau leaves, ginger, chicken base, and water to the Instant Pot. Pressure cook on high for 15 minutes, then carefully quick release.
Add the chicken. Stir in the chicken thighs and Hawaiian salt, making sure the chicken is nestled into the leaves and cooking liquid.
Finish cooking. Pressure cook for another 10 minutes, followed by a 10-minute natural release. Release any remaining pressure, then stir, check for doneness, and season to taste.
Tips for Making Chicken Lū'au
Remove the thick veins. Trimming the stems and thick veins makes the leaves easier to eat and helps them cook more evenly.
Don't skip the first pressure-cooking step. The lūʻau leaves need to be cooked thoroughly. Cooking them before adding the chicken gives them extra time to soften.
Make sure the leaves are fully cooked. Raw and undercooked taro leaves contain calcium oxalate crystals that can irritate the mouth and throat. The leaves should be thoroughly cooked and tender before serving. If they're still firm or cause any irritation, don't eat them. Cook further and reassess.
Check the chicken. Use a meat thermometer to make sure the thickest pieces have reached 165°F.
Taste before adding more salt. The chicken base already contains sodium, so it's better to adjust the Hawaiian salt at the end.
What to Serve With Chicken Lū'au
Chicken lū'au goes well with a scoop of hot white rice. The rice helps soak up the savory cooking liquid, and you can add a few other local favorites to round out the meal.
Here are a few recipes from that would pair well:
- Lomi salmon: A refreshing side with tomatoes, onions, and salted salmon.
- Hawaiian macaroni salad: A creamy side that's a familiar favorite at local gatherings.
- Hawaiian 'Ahi poke: A great addition if you're putting together a Hawaiian food spread.
- Haupia: A coconut dessert to finish the meal.
How to Store and Reheat Chicken Lū'au
Refrigerator: Allow leftovers to cool promptly and transfer to an airtight container. Refrigerate within 2 hours of cooking.
Reheating: Warm the chicken lū'au in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or chicken broth if needed to loosen the mixture. Heat leftovers to 165°F.
Freezing: Chicken lū'au can be portioned into freezer-safe containers. The texture of the leaves may change slightly after thawing.
Make ahead: You can wash, trim, and slice the lūʻau leaves ahead of time and keep them refrigerated until you're ready to cook.
Frequently Asked Questions
Chicken lū'au is made with chicken and lūʻau leaves, which come from the taro plant. Other ingredients vary by recipe and can include coconut milk, ginger, salt, or broth.
No. Chicken lū'au is a dish where the chicken and lūʻau leaves are cooked together. Chicken laulau typically has chicken wrapped in lūʻau leaves, then wrapped again for cooking, traditionally by steaming.
No. Lūʻau leaves must be thoroughly cooked before eating. Raw or undercooked taro leaves contain calcium oxalate crystals that can cause irritation in the mouth and throat.
Yes. This recipe doesn't use coconut milk. Instead, the chicken cooks with lūʻau leaves, ginger, chicken base, water, and Hawaiian salt for a savory version.
Yes, but the cooking time and liquid requirements will be different. Lūʻau leaves need to simmer until thoroughly cooked and tender before the chicken is added. Keep enough liquid in the pot to prevent scorching and cook the chicken to an internal temperature of 165°F.
More Hawaiian Recipes to Try
If you enjoyed this chicken lu'au recipe, check out these other Hawaiian favorites:
Chicken Lū'au
Ingredients
- 1 pound lūʻau taro leaves
- 4 slices fresh ginger
- 1 teaspoon Better Than Bouillon Roasted Chicken Base
- 1 cup water
- 1½ pounds chicken thighs boneless skinless, cubed
- ½ teaspoon Hawaiian salt plus more to taste
Instructions
- Trim off the stems and thick veins from the lū’au (taro) leaves. Rinse leaves well. Roll up leaves and cut into strips.
- To the Instant Pot, add lūʻau leaves, ginger, Better Than Bouillon Chicken Base, and water.
- Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 15 minutes. Once cooking is complete, carefully quick release the pressure.
- Remove the lid and add chicken thighs and Hawaiian salt. Stir to combine, making sure the chicken is nestled into the luʻau leaves and cooking liquid.
- Replace the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the lid and stir to combine, breaking the chicken into smaller pieces if desired. Check that the chicken has reached an internal temperature of 165°F and the lūʻau leaves are thoroughly cooked and tender. Adjust Hawaiian salt to taste and serve hot.
Notes
- Lūʻau leaves must be thoroughly cooked before eating. Do not serve them if they're still undercooked or cause mouth or throat irritation.
- Chicken should reach an internal temperature of 165°F.
- Refrigerate leftovers promptly in an airtight container and reheat to 165°F.
Nutrition
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