One Pot Chinese Chicken and Rice
By :Amy Jacky
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Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken, juicy mushrooms, and fragrant rice make the ultimate comfort food!
Votes: 16
Rating: 2.63
Rate this recipe!
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Chicken, Rice, Soy Sauce
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minute marinade
Servings
2-4 servings
Ingredients
  • 6 shiitake mushrooms dried, marinated
  • 6 - 8 chicken drumsticks marinated
  • 3 cups jasmine rice rinsed
  • 1 teaspoon salt
  • 1 1/2 cups Water
  • Ginger shredded, for garnish
  • green onions sliced, for garnish
Marinade
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon corn starch
  • 1 teaspoon Shaoxing rice wine
  • dash white pepper powder
  • 1 tablespoon Ginger shredded
  • 1 teaspoon five spice powder
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Chicken, Rice, Soy Sauce
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minute marinade
Servings
2-4 servings
Ingredients
  • 6 shiitake mushrooms dried, marinated
  • 6 - 8 chicken drumsticks marinated
  • 3 cups jasmine rice rinsed
  • 1 teaspoon salt
  • 1 1/2 cups Water
  • Ginger shredded, for garnish
  • green onions sliced, for garnish
Marinade
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon corn starch
  • 1 teaspoon Shaoxing rice wine
  • dash white pepper powder
  • 1 tablespoon Ginger shredded
  • 1 teaspoon five spice powder
Votes: 16
Rating: 2.63
Rate this recipe!
Instructions
  1. Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
  2. Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
  3. 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.
  4. Add the rice, 1 teaspoon of salt, and marinated chicken and mushrooms, and 1 1/2 cups of water in the Instant Pot.
  5. Close the lid. Cook on high pressure for 9 minutes in the Instant Pot by selecting "Manual" setting and adjusting to high pressure.
  6. When time is up, natural pressure release for 15 minutes. Serve immediately.
17 replies
  1. ChefYUL
    ChefYUL says:

    Amazing fast and tasty. For those with an Instant Pot that hasn’t got the Poultry button just do Manual cooking at 9 minutes. Alu foil highly recommended when using broil in oven at all times.

  2. Ling
    Ling says:

    I have an ipduo 60, it doesnt have the “manual” button, so I press “poultry”,which has 15 setting. After few minutes, my pot beats “BURN”, I had to Googled online what it meant since I didnt have a book menu with this pot i bought. I had to about 1 more cup of water and cooked 2 more minutes.

  3. emilykao
    emilykao says:

    There was not nearly enough liquid for the amount of rice as directed by the recipe. The pot never generated enough steam to build pressure and the rice at the bottom got scorched. If I were to attempt this again, serious changes would need to be made to the recipe for it to work.

  4. Ionsailor
    Ionsailor says:

    I also found that there wasn’t enough liquid, resulting in some of the rice not fully cooked and bits of it dry-crusted at the bottom. Nonetheless, the flavour was liked by the family. I’ll make it again but add one and three-quarter cups of water instead of just one-half.

  5. Msoudek
    Msoudek says:

    I used three cups of water with the rice intead of the 1.5 and still got a burn warning. This was a disaster.

  6. Traek
    Traek says:

    The flavours are aweome!…. however, ive tried this recipe 3 times and tried different techniques. On all 3 attempts the “ burn” sign came up. As much as i love the flavours it makes me sad to see the “ burn” sign each time .

  7. Xibfwblee@gmail.com
    Xibfwblee@gmail.com says:

    I have not made this recipe but for those who don’t know how to cook rice, always use 1/4 or 1/2 cup more liquid then the amount of cups of rice used.

  8. Sylvia
    Sylvia says:

    The cooking instructions and possibly the recipe (amount of water) needs to be updated. Similar to the posts prior to mine, I too got ‘burn’ displayed on my pot. Added more water and repeated. Same message ‘burn’ and with the additional water added, my rice came out soggy. 3rd try was to cook it in ‘rice’ mode.

  9. Melanie Et jeff
    Melanie Et jeff says:

    Not enough water, had to put up to 6 cup of water (for 3 cup rice) waiting for the result….

  10. Fishnsoph
    Fishnsoph says:

    Flavor was great! The actual recipe needs to be reworked. I read all the comments and doubled the water, still got burn message. So I finished cooking on the stove top. When I make it again, I will use half the rice. There was a lot of rice. I made it for my parents and they really enjoyed it.

  11. Lu001
    Lu001 says:

    Eventhough i put more water by checking the comments, it overcooked the rice and undercooked the chicken. Big fail!

  12. AJDo
    AJDo says:

    So angry. This recipe shouldn’t have been posted and shouldn’t have a 4/5 star rating. Please adjust the star rating to reflect your experience. I’m uChinese, so I know rice. The large quantity of rice absorbed the relatively tiny quantity of water (jasmine rice:water is usually 1:1-1.25), leaving no water for pressurization, a burn warning and a late, compromised dinner. 🙁

  13. aupanda
    aupanda says:

    Hello! I got the dreaded burn message as well. I emptied the inner pot and added a bit of water and scraped the browned bits out, then added more water and the food, and tried to get it to pressure. This happened twice. I decided to try one more time, scraping out the brown bits, washed the pot and then added more water, the food, and used the RICE function. I didn’t get a burn message (although there definitely was a crust on the bottom. The rice was saturated – kind of reminded me of the steamed sticky rice in the green leaves but it tasted fine. Would the recipe work using the RICE function from the very beginning?

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