Pressure Cooker Chicken and Rice
User Reviews
4.8
-
Total Time
35 mins
-
Servings
2 - 4
-
Calories
516 kcal
-
Course
Main Course
Pressure Cooker Chicken and Rice
Description
The dish features dried shiitake mushrooms rehydrated before chopping and marinating alongside chicken drumsticks cut into pieces. The marinade includes soy sauce, dark soy sauce, sugar, corn starch, Shaoxing rice wine, white pepper, shredded ginger, and five spice powder, infusing the chicken and mushrooms with rich umami and aromatic flavors.
After rinsing jasmine rice until clear, it is combined in the pressure cooker pot with salt, water, the marinated chicken and mushrooms. Attention is paid to arranging the chicken and mushrooms in a single layer to avoid burn errors during cooking. The pressure cooker is set to a high pressure mode for 9 minutes with a natural release of 10 minutes.
The final dish is garnished with shredded ginger and green onions, which provide fresh and slightly spicy notes to balance the savory rich chicken and fragrant rice. This recipe yields a flavorful, tender chicken and fragrant rice cooked together efficiently.
Leaving the rice submerged in water without mixing after adding chicken helps prevent uneven cooking and sticking. The natural pressure release allows flavors to settle and meat to remain tender.
Ingredients
- 6 dried shiitake mushrooms , marinated
- 6 - 8 chicken drumstick marinated
- 1 ½ cup (345g) jasmine rice , rinse
- 1 teaspoon salt
- 1 ½ cup (375ml) water
- ginger shredded, for garnish
- green onion shredded, for garnish
Marinade
- 1 tablespoon soy sauce regular
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon corn starch
- 1 teaspoon Shaoxing rice wine
- A dash white pepper powder
- 1 tablespoon ginger , shredded
- 1 teaspoon five spice powder
Instructions
- Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
- Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
- Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
- Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.
- Serve: Serve immediately & enjoy~
Notes
- Marinate the chicken and mushrooms for 20 minutes to deepen flavor penetration before cooking.
- Arrange chicken and mushrooms in a single layer at the bottom of the cooker to avoid burn errors and promote even cooking.
- Use natural pressure release and rest time after cooking to ensure tender meat and well-set rice.
- Garnish with freshly shredded ginger and green onion to add brightness and contrast to the rich flavors.
- Rate the recipe after trying it to help others and provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 1026mg | 43% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
