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! 😀
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.
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.
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.
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.
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.