Instant Pot Soy Sauce Chicken and Rice (Pot in Pot)

Instant Pot Soy Sauce Chicken and Rice Recipe: Super easy dump-and-go weeknight meal. Convenient time-saving trick to cook Pressure Cooker Chicken and Rice separately in the same pot!

Make this kid-friendly “dump & go” weeknight meal: Instant Pot Soy Sauce Chicken and Rice Recipe. Use 6 + 1 ingredients to cook Pressure Cooker Chicken and Rice separately in the same pot. This convenient time-saving trick is a lifesaver! 😀

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Growing up, on days my parents wanted an extra treat for dinner or perhaps simply too lazy busy to cook, we’d drop by a Siu Mei Store 燒味舖 (Roasted Meat Shop).

Stepping into the shop, I’d be immediately mesmerized by the sweet & warm roasted barbecue fragrance.

Looking through the glass cabinets of glistening, juicy, beautifully caramelized hanging pieces of meat, I just couldn’t stop myself from drooling! ?

Oh yes~ Siu Mei is my weakness…from Siu yuk 燒肉 (Roasted Pork) to Char siu 叉燒 (BBQ Pork) to Siu ngo 燒鵝 (Roasted Goose) to Soy Sauce Chicken 豉油雞I just want them all!!

Instant Pot Soy Sauce Chicken and Rice Recipe: Super easy dump-and-go weeknight meal. Convenient time-saving trick to cook Pressure Cooker Chicken and Rice separately in the same pot!

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Though Soy Sauce Chicken is not roasted like its comrades, it’s a traditional classic Cantonese favorite that has earned its distinguished status in Siu Mei Shops. 🙂

So, we’ve decided to create a simplified, faster, easier homemade “dump & go” version of Soy Sauce Chicken using just the legs!

So, let’s get cooking!

You’ll Enjoy Instant Pot Soy Sauce Chicken and Rice Because:

  • Super easy no fuss dump and go recipeperfect for busy weeknights!
  • Less than 10 ingredients: 6 + 1 ingredient to make this Soy Sauce Chicken and Rice
  • From prep to table in 40 mins
  • Budget-friendly & Kid-friendly
  • Homey comforting flavors – a balance of sweet & savory flavors with a tint of star anise fragrance

Instant Pot Soy Sauce Chicken and Rice is Great for:

  • Easy & quick work lunch or family dinner
  • Can make big batch for entertaining guests: parties, gatherings, potlucks…
  • Outings or summer picnics…

Soy Sauce Chicken and Rice One Pot Meal

Ingredients for Instant Pot Soy Sauce Chicken and Rice


Master Stock Mixture

Rice

  • 1 cup (230g) jasmine rice
  • 1 cup (250ml) cold water

Tools for Instant Pot Soy Sauce Chicken and Rice


Instructions for Instant Pot Soy Sauce Chicken and Rice


Step 1
Create Master Stock Mixture

Ingredients & Tool

3 tablespoons (45ml) light soy sauce (not low sodium soy sauce)
1/2 tablespoon (7.5ml) dark soy sauce
4 garlic cloves, crushed
3 Star anise 八角
1/2 teaspoon Sichuan peppercorn 花椒
3/4 cup (188ml) cold water

Instant Pot Electric Pressure Cooker

First, add 3 tbsp light soy sauce, ½ tbsp dark soy sauce, 4 garlic cloves, 3 star anise, ½ tsp Sichuan pepper, and ¾ cup cold water into the pressure cooker.

Step 2
Pressure Cook Chicken Legs

Ingredients & Tools

8 bone-in chicken legs
Master Stock Mixture
1 cup (230g) jasmine rice
1 cup (250ml) cold water

Stainless steel bowl
Stainless Steel Steaming Rack Stand

Then, partially submerge the chicken legs into the Master Stock Mixture.

Add a tall steamer rack (as shown in left photo below) and place a stainless steel bowl filled with 230g Jasmine rice and 250ml water (as shown in right photo below).

*Pro Tip: If you rinse the rice before cooking, be sure to drain well and ensure the water-to-rice ratio is accurate. (Roughly reduce 3 tablespoons from the 1 cup of water)

Pot in Pot or Pan in Pot Method to cook Instant Pot Chicken and Rice

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 8 minutes, then 10 minutes Natural Release

Open the lid carefully.

Fluff & set aside the cooked rice and rack.

Step 3
Apply Master Soy Sauce

Ingredients & Tools

1 tablespoon dark soy sauce
1 tablespoon Master Stock Mixture

Small mixing bowl
Silicone Basting Brush

In a small mixing bowl, mix 1 tbsp dark soy sauce with 1 tbsp Master Stock Mixture.

Apply the master soy sauce on the chicken legs to give it additional color and flavor.

Pro Tip: don’t throw away this simple Master Stock Mixture! You can store it in the fridge or freeze it and reuse it for the next Soy Sauce Recipe. The more you use it to cook, the more depths of flavors it’ll develop.

Read more (for storage & reuse tips): Chinese Master Stock 滷水汁

Step 4
Serve Instant Pot Soy Sauce Chicken and Rice


Serve the soy sauce chicken over rice with your favorite vegetables.

Enjoy the Instant Pot Soy Sauce Chicken and Rice~ 🙂

Instant Pot Soy Sauce Chicken and Rice Recipe: Super easy dump-and-go weeknight meal. Convenient time-saving trick to cook Pressure Cooker Chicken and Rice separately in the same pot!

Other Instant Pot Chicken and Rice Recipes


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4.9 from 16 reviews
Instant Pot Soy Sauce Chicken and Rice (Pot in Pot)
 
Prep
Cook
Total
 
Kid-friendly "dump & go" weeknight meal: Instant Pot Soy Sauce Chicken and Rice. Convenient time-saving trick to cook Chicken & Rice separately in the same pot!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Quick Meals, Rice, Super Easy
Cuisine: Chinese
Serving: 2 - 4
Ingredients
Master Stock Mixture
Rice
  • 1 cup (230g) jasmine rice
  • 1 cup (250ml) cold water
Instructions
  1. Create Master Stock Mixture: Add 3 tbsp light soy sauce, ½ tbsp dark soy sauce, 4 garlic cloves, 3 star anise, ½ tsp Sichuan pepper, and ¾ cup cold water into the pressure cooker.
  2. Pressure Cook Chicken Legs: Partially submerge the chicken legs into the Master Stock Mixture. Add a tall steamer rack and place a stainless steel bowl filled with 230g Jasmine rice and 250ml water. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff & set aside the cooked rice and rack.
  3. Apply Master Soy Sauce: In a small mixing bowl, mix 1 tbsp dark soy sauce with 1 tbsp Master Stock Mixture. Apply the master soy sauce on the chicken legs to give it additional color and flavor.
  4. Serve: Serve the soy sauce chicken over rice with your favorite vegetables.
Notes
Master Stock Mixture: don't throw your Master Stock away, you can store it in the fridge or freeze it for your next Soy Sauce Recipe.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Is there a rule of thumb for instant pot chicken drumsticks cooking time? There is such a wide range of time in the recipes I’ve seen. I understand cooking in liquid is less time than cooking on a rack with 1 cup of water? Would you say generally 8 mins for cooking in liquid and 15 mins for cooking on a rack? Thank you for sharing your expertise.

    1. Hi Sophia,

      thank you for your question 🙂

      Hard to say as it depends on how much liquid and how much ingredients are in the pot.

      I would say: 8 minutes + 10 minutes natural release in 1 cup of liquid and 10 minutes + 10 minutes natural release on a rack.

      Please take care!
      Jacky

  2. I can’t rave enough about how awesome this recipe is! I am a student studying overseas and I miss the taste of home so much. Got myself an instant pot and I made this for dinner tonight- but since there’s only myself, I guess I have got my mealprep done for the week! THIS IS SOOOO GOOD THAT I ‘TELEPORTED’ HOME :’) Thank you for the amazing recipe! Also, may I know if I were to reduce the amount of meat, do I have to reduce the sauce and time to cook it? And is it possible to substitute it with boneless skinless chicken breast? How would this change the recipe? Another question which is totally not related to this recipe- how can I make quinoa/ brown rice if I were to only cook eg 60g of rice? Can I use the pot-in-pot method and for how long? Sorry for the many questions! I look forward to hearing from you and hoping for more amazing recipes from you! Thank you, Amy and Jacky! Happy Lunar New Year! Xx <3

    1. Hi Cherrie,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      The amount of sauce will remain the same.

      For boneless skinless chicken breast, I recommend 4 – 5 minutes pressure cooking time and 8 minutes natural release.

      Yes, you can use the pot in pot method for brown rice and quinoa.

      If you are using a stainless steel bowl, roughly 25 minutes for brown rice + natural release and 3 minutes for quinoa + natural release.

      Happy Lunar New Year & please take care
      Jacky

  3. Yummm this looks delicious, I want to try this but have a regular pressure cooker – i’m a little confused with the cooking time .. so cook for 8 minutes then 10 minutes natural release … do you mean leave it for 10 minutes after its finished before turning off? (sorry for the dumb question!) thankyou 🙂

    1. Hi Leigh,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      For natural release on regular pressure cooker, turn off the heat and leave the pot on the stove for 10 minutes before venting.

      Happy New Year & please take care
      Jacky

  4. Hi, do you happen to have the nutritional information for this dish? My family is on a special diet so I need to know approx carb/fat and calorie count. Thanks

    1. Hi Cat,

      thank you for your question.

      This recipe was written in our old format and will need to be converted to the newer format to have the nutritional information.

      We are working on converting all our recipes to the new format, but it will take some time to finish.

      Please take care & have fun cooking
      Jacky

  5. Will it be ok to use light soy sauce only? Can I add salt if I have a “less sodium” soy sauce? I appreciate your blog! Thank you for the recipes!

    1. Hi Demominator,

      thank you for your question and kind words 🙂

      If you are not using dark soy sauce, you will want to add a bit of sugar to balance it out.

      You will want to add some salt for low sodium soy sauce as well. Please taste and adjust accordingly.

      Take care & have fun cooking
      Jacky

  6. Wow, after trying this recipe, it has become one of my favorite Instant pot meals ever. The Soy and star anise flavors I just can’t get enough of. Thanks for sharing.

  7. Hi Amy & Jacky, I followed your instructions (and even added more dark soy sauce in the end), but the color was not darker and the flavor was not quite as intense as the traditional soy sauce chickens that I’ve had in the past. Any idea what I could have done wrong? Any suggestions for future attempts? Please let me know because I love soy sauce chicken and rally appreciate how the both of you have taken the time to convert traditional Chinese recipes for the Instant Pot. Thank you in advance.

    1. Hi CJ,

      thank you so much for your feedback and kind words on the recipe.

      This recipe is more meant for a quick meal so the flavor will not have the same depth as a full blown master stock.

      You may want to try this recipe for a true traditional soy sauce chicken experience.

      The master stock will get better as you continue to use it. The first chicken you cook in the master stock will be good, but the next one will resemble a restaurant quality chicken.

      Take care & have fun cooking
      Jacky

  8. Hi,
    Firstly I just want to say that I love love love your website- you peeps completely rock my kitchen, thanks so much.

    But I was wondering if I could use brown rice with drumsticks, or would I be best to do it after the chicken.

    Thanks again and keep up the great work.
    Pip

    1. Hi Pippa,

      thank you so much for your kind words 🙂

      For this recipe, it is best to do it after the chicken or the drumsticks will be overcooked.

      Take care & have fun cooking
      Jacky

    1. Hi Elizabeth,

      Boneless chicken thighs will take roughly 7 – 8 minutes and 10 minutes natural release. Make sure to partially submerge them in the cooking liquid.

      Have a great weekend!
      Jacky

  9. Thank you for the great recipes. I never thought I would be cooking Asian meals let alone HK inspired meals. It’s like I have my po po back in the kitchen ?

    I have a question. How long can I leave my master stock in the fridge for before it goes bad? I forgot to put it in the freezer.

  10. Finally got a taller rack and made this recipe. So simple but so wonderful. Can’t wait to build up my master stock. Thank you!

  11. Hi,

    Questions about the master stock…

    Can I reuse the master stock for this recipe again? If I do, how should I use it? Do I add more stuff to it (garlic, star anise, soy sauce)?

    Or if I use it for another soy sauce recipe, how should I substitute it in?

    Also, I have to tell you that I love your website/recipes. I have tried several, and each one had been delicious.

    A huge thank you for everything!

    1. Hi Deborah 🙂

      So happy to hear from you and thank you so much for your kind words.

      I would recommend this version of master stock as it will be a lot better in the long run for reusing. From time to time, the master stock will be diluted and you will have to add more soy sauce and maybe a little more spice to it.

      Take care & have fun cooking
      Jacky

  12. Hi,

    I just bought an instant pot and I would like to make this dish for the first time. But I wanted to add small potatoes instead of rice. Will this affect the amount of sauce or cooking time? Thank you so much. I have been browsing the Internet looking for instant pot recipes and I was excited to come across yours because I am of Chinese background. Can’t wait to try them! Your stories are inspiring as well.

    1. Hi Lola,

      So happy to have you on our site!
      thank you for your kind words and question 🙂

      I would cut the small potatoes in half and layer them on top of the chicken drumsticks.

      The cooking time will be the same.

      Take care & have fun cooking
      Jacky

  13. Hi -I have my own rice cooker that I prefer to make for rice- therefore I was to cook without PIP rice- how long would I cook it for?

  14. Another winner!
    I didn’t have any star anise but I googled and found out I can substitute with Chinese five spice. Only used 1/2tsp and worked quite well I thought. Just didn’t want to spend $10 for a bottle of star anise.

    Thanks you two for making meals so easy. ?

    1. Hi Cynthia 🙂

      So happy to hear from you again. Thank you once again for your kind words!!

      If there is an Asian market near by, star anise usually costs 1 – 3 dollars per bag.

      Take care & have a great week
      Jacky

    1. Hi Irene,

      thank you for your question and kind words 🙂

      For 2 cups of rice, the cooking time will be the same. For 3 cups of rice, you may need to increase the time to 10 minutes.

      Happy New Year to you and your family!
      Jacky

    1. Hi Anna,

      Thank you for your question 🙂

      Our stainless steel bowl is (7.5″ x 3″ stand)

      We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.

      They are also called Tiffin in Indian markets.

      Happy New year to you and your family
      Jacky

  15. How would I adjust the cooking time if I wanted to use chicken breasts instead of drumsticks? We prefer white meat. Is this possible or will it not work for this recipe?

  16. Hi Amy & Jacky,
    This is one of those recipes I’d love to try but cannot (Coeliac and lactose & soy intolerant). Can the recipe be doctored with tamari and/or coconut aminos with the addition of molasses to help sauce stick? I feel like I’m asking a dumb question but I’ve never cooked with dark soy sauce because of the gluten. This salty & sweet chicken combination sounds and looks yum.
    Thanks for your time and effort 🙂

    1. Okay, I’ve had a crash course on soy sauces, tamari and coconut aminos. The older I get, the dumber I feel! I should have known the ingredients, pros and cons, benefits of each product, without wholly trusting in health specialists who aren’t savvy to all ingredient pros, cons, additives etc. Brands change. It’s expensive, but I’ll stick with coconut aminos for a healthy alternative to soy, plus I’ll try adding amounts of treacle for a UK equivalent to molasses, hopefully to achieve that salt/sweet and ‘sticky’ balance to adhere to the meat. I’ll be trying this out in the near future, making sure to taste check and write down amounts etc. I’m sure it’ll take a fair few incarnations until it tastes right, even though it won’t be technically be the same. I’m going for similar, as I am for many of my favourite Chinese dishes that cannot accommodate my food allergies and coeliac disease… I need ‘fake-aways’ 🙂
      I love the depth, smoothness and saltiness of tamari (coeliac since birth but recently learned I’m soy intolerant and not happy about that!) so I’m determined to find a similar flavour profile for salty-sweet dishes by substituting coconut aminos. I’ll let you know how this food allergy challenged foodie-holic gets on with her experiments to ‘TRY’ to replicate this recipe post Christmas. I’m sure it’ll help me with other tamari substitution recipes in future because soy is a flavour-star in this dish.
      Phew… that was long-winded. Anyway…
      Happy Christmas to You and Yours 🙂
      P.S. Did the broth… AMAZING!! Thank you x

    2. Hi Wendy & Mark,

      Just noticed I didn’t reply to your previous comment.

      Coconut aminos is a good alternative for light soy sauce. I haven’t tried it in this particular dish so you will have to tell me your experience 🙂

      Keep in touch!

      Merry Christmas & Happy Holiday to you and your family!
      Jacky

    1. Hi Darrell,

      Brown rice will take roughly 18 – 20 minutes and natural release with the pot in pot method to cook.

      However, the chicken will be very tender and drier at that point.

      Take care & have fun cooking
      Jacky

  17. Hi! Loving your recipes! I’m an instant pot newbie with a LOVE for Cantonese HK style cooking.
    I’d like to try this one, but with a small (5-6) whole turkey or turkey breast for a Thanksgiving twist?

    How would suggest I modify it?

    Thank you!

    1. Hi Liz,

      thank you for your kind words and question 🙂

      Turkey breast can become quite dry in the Instant Pot. I would suggest cooking the breast for 18 – 20 minutes + 10 minutes Natural release.

      Take care & have fun cooking
      Jacky

  18. I love your recipes! You have made cooking so much easier for me :). I plan to use chicken thighs with skin and bone for the recipe. How many do you recommend for your recipe and how should I adjust the cooking time? Thanks!!

    1. Hi InstantPotLover,

      thank you for your kind words and it’s great to hear from you again 🙂

      The cooking time will be 6 minutes + Natural release. As long as they are partially submerged in the liquid, you can cook as many as you can fit. Probably 8 – 10?

      Take care & have fun cooking
      Jacky

  19. If I were wanting to make more chicken afterwards, can I reuse the master sauce. Can the master sauce be recycled?
    if i want to double the recipe, would I need to double the water in the master stock mixture?
    Also, are there be any modifications to be made if I don’t want to cook the rice, but only the chicken?

    1. Hi Gummy,

      So happy to hear from you again. Thank you for your questions 🙂

      You can reuse the master stock. Make sure to adjust the seasoning if necessary.

      You will not need to double the water in the master stock mixture if you are doubling the recipe.

      No modifications if you don’t want to cook the rice 🙂

      Take care & have fun cooking
      Jacky

  20. Tasted pretty good, but I found that it didn’t really caramelise, the chicken came out very grey, and brushing it afterwards with the soy sauce/master stock mix didn’t really help, as it wouldn’t adhere to the chicken. Should I just use a bit more dark soy next time? Or possibly add a bit of sugar?

    Also, I put the jar of stock in the fridge and it’s now fairly solid; lot of gelatin, which is probably good for stock, but if I want to cook this again, would I need to heat it to melt it a bit, and does it need more liquid?

    1. Hi Karl,

      thank you for sharing your experience with us and questions 🙂

      If the stock mixture is not adhere to the chicken, you will need more dark soy sauce.

      Once the stock heat up, it will go back into the liquid state. You don’t need more liquid if you have about 1 cup of stock in the jar.

      Take care & have fun cooking
      Jacky

  21. Hi Amy and Jacky!

    So sorry to keep bugging you on your wonderful recipes! For this particular one (Soy Chicken), can we substitute the chicken legs with chicken thighs instead? If so, how many chicken thighs should we use for our 8 quart pot? I plan to double up or at least 1.5x the rest of the ingredients!

    Thanks so much,
    Evonne

    1. Hi Evonne,

      No worries. Ask away 🙂

      You can use roughly 8 – 12 chicken thighs. Do Notes: since chicken thighs is not as thick, so it will be slightly overcook.

      Take care & have fun cooking
      Jacky

  22. I’ve never tried PIP, but this looks like an easy intro. I would like to make brown rice with my chicken, but I know it takes longer to cook. Any suggestions? Would maybe adding boiling water to the rice make it cook faster, without overcooking the chicken?

    1. Hi Linda,

      thank you for your question 🙂

      Adding boiling water will not make too big of a difference.

      Only way I can think of is to cook the rice at the bottom of the pot and use the PIP method to cook the chicken above.

      Take care & have fun cooking
      Jacky

  23. Hi,
    Great recipe! I just made it tonight and the kids gobbled it up! I am wanting to make it again tomorrow with the mixture sauce. Do I just put the drumsticks with about 1 cup of the sauce? Or do I need to readd some star anise, peppercorns, garlic, soy sauce?

  24. I have been making a more traditional stove top “Soy Chicken” for over 30 years. It’s a must in this family 🙂 My MIL was Cantonese and this dish is my husbands favorite way to have chicken. Almost same ingredients. I do add Pale Dry Sherry and some sugar. It was the first dish my boys wanted to learn to cook when they moved out. They sent me pictures on their phone with the bird in the pot when done all excited. I did a version in the IP about a week ago. I liked it but husband thought it needed to be stronger. I do cook the bird whole.

    1. Hi Laurie,

      thank you for sharing your cooking experience with us 🙂

      You can make it stronger by fully submerging the piping hot whole bird into a mixing bowl filled with cold Chinese Master Stock for another 30 minutes.

      Take care & have fun cooking
      Jacky

  25. Tried it tonight and it was delicious. Not dark like when you buy it, but still tasted yummy.
    I used a whole chicken cut up and did my rice in the rice cooker.
    The sauce was delicious.
    I wasn’t able to get to the pot after 10 mins of natural release, so it sat there until I came home. The chicken and bones were extremely tender.
    Definitely on the rotation now, because it was super fast to prepare.

    1. It’s great to hear from you again Karen :). Hope you have been doing well for the past few months.

      Thank you so much for your kind words

      Take care & have fun cooking
      Jacky

  26. Hi … I tried it as my first IP recipe. My chicken was flavorful but it was a little light in color. Was it because I didn’t pat the chicken completely dry before putting it in. Also the steaming rack that came with the IP was too tall so I couldn’t make the rice inside the pot.

    For clarification … is it one rice measuring cup to 8 ounces of water?

    Thanks.

    1. Hi Ellice,

      thank you for your question and comment 🙂

      The stainless steel bowl can be layer directly on top of the chicken legs if the steaming rack is too tall.

      To give it more color & flavor:
      In a small mixing bowl, mix 1 tbsp dark soy sauce with 1 tbsp Master Stock Mixture.
      Apply the master soy sauce on the chicken legs to give it additional color and flavor.

      One rice measuring cup is roughly 160g of rice.
      It should be one standard cup of rice (230g) to 8 ounces of water.

      Take care & have fun cooking
      Jacky

  27. How would I adjust the recipe if I were to double it to 16 drumsticks instead of 8?
    Would I need to double the marinade and change the pressure cooking time? I plan to make this without the rice.

    1. Hi Sandra,

      thank you for your question 🙂

      You can 1.5x the marinade (As long as the drumsticks are partially submerged in the liquid then it will be okay). The pressure cooking time will remain unchanged.

      Take care & have fun cooking
      Jacky

  28. This recipe is BRILLIANT. First time ever cooking pot-in-pot, I am blown away by the convenience! Seriously, I had a terribly stressful day at work yesterday, I was tired and cranky and teary-eyed when I got home (dictionary definition of “hangry”!) and half an hour later I was eating this delicious dish and suddenly the world was brighter.
    May I ask one question? The rice was perfectly cooked, but I found it a little sticky. Could this be because I rinsed the rice before adding it to the bowl? Should I just throw it in next time without rinsing it?
    Also, if I may humbly offer a tiny modification – I seasoned my rice with a few drops of toasted sesame oil and some chopped spring onion (green part – I added the white part to the stock). SO! GOOD!

    I love this blog guys, please never stop 🙂

    1. Thank you for your kind words Em! It’s great to hear from you again 🙂
      Hang in there. Don’t let work stresses you out too much.

      Rinsing should actually make the rice less sticky. I think the rice were cooked in too much water.

      Toasted sesame oil and green onions are so good!!!

      We will not stop!! Take care & have fun cooking
      Jacky

    2. Thanks for your reply! I think I must not have drained the water out thoroughly after rinsing the rice. I will pay a bit more attention to my rice and water measurements the next time. In fact, this exact dish is on the menu tonight, I’ve just finished breakfast and I’m already looking forward to it 🙂

      Thanks again guys, and have alovely weekend!

  29. I tried this tonight…it didn’t taste like soy sauce chicken…in fact it didn’t taste like anything at all. Very very bland and the chicken had no colour. Applying the master stock and soy sauce at the end did not save it.

    1. Hi Sillypooh101,

      Thank you for your feedback 🙂
      Make sure to use light soy sauce & not low sodium soy sauce or dark soy sauce for the cooking liquid.

      If light soy sauce was used, please let me know which brand you used. Thank you!

      Dark soy sauce should be mixed with the simple master stock at the end to add color and sweetness.

      Take care & have fun cooking
      Jacky

    2. It wasn’t low sodium. I used kimlan brand for both light and dark soy sauce.

    3. Hi Sillypooh101,

      thank you for your reply 🙂

      It shouldn’t be a problem with Kimlan soy sauce as I have used that brand in the past.

      I will purchase some Kim lan soy sauce to see what kind of result it will yield with the recipe.

      Take care & have fun cooking
      Jacky

  30. Which tall steaming rack stand did you get (2.6 or 2.8″)? And how tall is your inside pot for the rice?

    1. Hi Lachi,

      Our steamer racks are 2″ tall and they work for the PIP method. We also have a 2.6″ tall racks that will also work for the PIP method.

      The inside pot is 3″ tall

      Take care & have fun cooking
      Jacky

  31. Hi,

    First of all Thanks for sharing this receipt! I love siu mai so much that I am considering to make it on my own!

    I am just wondering where can i buy the “inner” pot you have used in this recipe. My instant pot only comes with the rack and the pot, so I’m not sure what kind of inner pot I should purchase.

    Thanks!

    1. Hi Samson,

      thank you for your kind words and question 🙂

      We do have a siu mai recipe if you are interested.

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  32. Hi, I tried it tonight and I think it definately needs to add sugar to it, like Rock Sugar. If rock sugar is added, it will also add a nice glaze to it as well. 🙂 I’m from Hong Kong as well. Thank you for all the recipes you wrote for the instant pot! Really appreciate all the time and effort dedicated to Chinese or HK recipes.

  33. I tried this today and while the chicken was tasty, it was pale in color and not golden like yours. I used one layer of chicken drumsticks and partially submerged them as in your photo. I wasn’t sure how the other side would get flavored. I did brush on additional sauce but it did not adhere like yours. I used Lee Kum Kee soy sauce for both the light and dark soy sauces in the recipe since my bottle did not specify whether it was light or dark. Do I need to purchase dark soy sauce to make it caramelized as in your photo? As I said, it was tasty but I would love to make it look more appetizing. Thanks!

    1. Hi Alice,

      thank you for your comment and question 🙂

      The soy sauce you used is most likely light soy sauce as you said the flavor is tasty.

      Yes, you will need dark soy sauce to make it caramelized as in the photo as dark soy sauce adds color and sweetness to the sauce.

      To get the sauce adhere onto the soy sauce, you will need dark soy sauce as it contains molasses which will thicken & help the sauce to cling onto the drumsticks.

      Take care & have fun cooking 🙂
      Jacky

    1. Hi Adrienne,

      Thank you for your question 🙂

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

    1. Hi Dorna,

      thank you for your kind words and question.

      Dark soy sauce contains molasses so we use that to sweeten the sauce 🙂

      take care & have fun cooking
      Jacky

  34. Tried this last night and it’s great. Perfect for a time crunch dinner (quicker than take out).
    I have a question about re using the master sauce- if reusing obviously making sure the volume is 1 cup total, do you have suggestions for additional volume, or is this a “taste and decide” situation?

    1. Hi Jacki,

      thank you for your kind words and review on the recipe 🙂

      As for the master sauce, it is mostly taste and decide. If your stock is going low in volume, add more water, Shaoxing wine, soy sauce and other spices to keep it from diluting.

      Take care & have fun cooking
      Jacky

  35. Thanks for the recipe! I made it with defrosted chicken thighs, and they were a little bit dry. I cooked using the same time – I realize that I should have decreased by a few minutes.

    1. Hi Lisa,

      thank you for your kind words and comment 🙂

      Yes, bone-in chicken thighs will take 6 – 7 minutes as they are not as thick as drumsticks.

      Take care & have fun cooking
      Jacky

  36. I want to try this recipe for a dinner party, love soy sauce chicken. We are all Chinese so i am a little worried how this will turn out and don’t want to end up with one dish short. I am a little skeptical that the chicken will have enough flavor when cooked in this mixture just for 8 minutes.

    There is a separate recipe for the Master Stock mixture but the Master Stock mixture in this recipe seems to be made on the spot and not pre made. Is this correct?

    1. Hi Allie,

      thank you for your question 🙂
      Yes, the master stock mixture is made on the spot and not pre-made in this recipe.

      Just make sure to do Step 3!

      take care & have fun cooking
      Jacky

    1. Hi Shirley,

      Hope you have been doing well and thank you for your kind words! 🙂
      No sugar as dark soy sauce has molasses and will be mixed with the master stock before applying to the chicken.

      take care & have fun cooking
      Jacky

  37. This recipe looks great. I’m excited to make it. What kind of vegetable is that in the picture? Choy sum? Can I cook it like broccoli?

    1. Hi Jen,

      thank you for your kind words and question 🙂

      Yes it is choy sum! They cook really fast like broccoli. It will take roughly a minute in boiling water (add salt + oil as seasoning) on stovetop!

      Take care & have fun cooking
      Jacky

    1. Hi Kelvin,

      Thank you for your question.
      We are still working on the best method to make a whole chicken in the Instant Pot without the chicken falling apart.

      Stay tuned!

      take care & have fun cooking
      Jacky

    1. Hi Annette,

      I would recommend cooking everything for 8 minutes + natural release as the chicken are done by then.

      If you are also doubling the rice and it is slightly undercooked, set aside the drumsticks and cook the rice for another few minutes!

      take care & have fun cooking
      Jacky

  38. Hi there, I have a question. I plan to make this tonight but would like to have more rice. If I double the rice and water ratio, do I have to increase the time?
    Super excited to have this comfort food for dinner tonight!
    Thanks!
    Susan

    1. Hi Susan,

      It’s great to hear from you again 🙂

      The rice may come out slightly undercooked if doubling the amount. I would recommend cooking everything for 8minutes + natural release and see how the rice is.

      If the rice is slightly undercooked, set aside the chicken and cook the rice for another few minutes!

      take care & have fun cooking
      Jacky

    1. Hi Lan,
      thank you for your question 🙂
      For chicken drumettes, it will take 5 minutes + 10 minutes natural release.

      Rice may come out slightly undercooked with the Pot in Pot method.

      Make sure to check and see if the rice is cooked perfectly before adding additional cooking time.

      take care & have fun cooking
      Jacky

  39. Hi Amy,
    I don’t have an instant pot. But I do have a regular pressure cooker. Do I need to make changes to recipe and cooking time due to this problem?
    Marcia

    1. Hi Theresa,

      Thank you for your question 🙂

      Yes the drumsticks can be frozen. You don’t have to modify the cooking time as long as the frozen drumsticks are in individual pieces.

      take care & have fun cooking
      Jacky

  40. What modifications would be necessary if the chicken pieces from a whole cut-up fryer are used instead of just legs and the amount of rice is doubled?

    1. Hi Teresa,

      Great to hear from you again 🙂
      No modification is needed for whole cut-up chicken, just make sure the pieces are at least partially submerged into the soy sauce mixture.

      Cooking time will stay the same for this one.

      The rice may need an extra minute or two with the pot in pot method. Fluff it and see if it is fully cooked first.

      take care & have fun cooking
      Jacky

  41. The post and ingredients say “legs” but the photos only show drumsticks. Doesn’t “legs” mean the whole leg (drumstick and thigh combination)? Thanks!

    1. Hi Tim,

      thank you for your question 🙂

      Yes, we usually call it chicken drumsticks in our recipes. Since in Hong Kong, chicken legs usually refer to drumsticks instead of the whole chicken quarters so we have decided to stick with the chicken leg name for this recipe.

      take care & have fun cooking
      Jacky

    1. Hi Theresa,

      It’s great to see you here again! Hope you have been doing well 🙂

      The cooking time will stay the same!

      Take care & have fun cooking
      Jacky

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