Learn how to cook this “dump & go”, Kid-Friendly One Pot Meal: Instant Pot Soy Sauce Chicken and Rice. Use 6 + 1 ingredients to cook Pressure Cooker Soy Sauce Chicken and Rice separately in the same pot. This convenient time-saving trick is a lifesaver! 😀
Growing up, on days my parents wanted an extra treat for dinner or perhaps simply too lazybusy 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!!
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!
You’ll Enjoy Instant Pot Soy Sauce Chicken and Rice Because:
Super easy no fuss dump and go recipe – perfect 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
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Make Master Stock Mixture: Add 3 tbsp regular soy sauce, ½ tbsp dark soy sauce, 4 garlic cloves, 3 star anise, ½ tsp Sichuan pepper, and ¾ cup cold water in Instant Pot.
Pressure Cook Chicken and Rice: 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 the lid and turn the Venting Knob to Sealing Position. Pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff & set aside the cooked rice and rack.
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.
Serve: Serve the soy sauce chicken over rice with your favorite vegetables.
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
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.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Course: Dinner, Lunch, One Pot Meals
Cuisine: Asian, Chinese, Hong Kong
Keyword: instant pot chicken and rice, instant pot chinese chicken and rice, instant pot pot in pot, instant pot pot in pot rice, instant pot soy sauce chicken, pressure cooker chicken and rice, pressure cooker soy sauce chicken, soy sauce chicken and rice
First, add 3 tbsp regular 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.
Pressure Cook Chicken and Rice
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)
Close the lid and turn the Venting Knob to Sealing Position.
Pressure Cooking Method: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release
After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release the remaining pressure.
Once the Floating Valve drops, open the lid carefully.
Fluff & set aside the cooked rice and rack.
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.
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.