One Pot Chinese Pressure Cooker Chicken and Rice

Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken with fragrant rice is the ultimate comfort food.

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.

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4.77 from 26 votes

Jacky loves to eat Chinese clay pot rice. The kind that’s cooked under an open fire with the flame so big that it wraps around the whole pot. Best if it’s cooked with a coal stove. We missed it so much that it was the first thing we ate in our last trip to Hong Kong. Ha! It’s the ultimate one pot meal that’s so comforting to eat.

When we don’t have the time or patience to make clay pot rice (when our tummies are protesting that is), we would make these EASY one pot meals in pressure cookers. Yes, this steamed rice won’t be the same without the scorched rice, but if you want a quick and easy meal that you can throw together in the last minute, this is it! 😀

There are so many variations of one pot rice we want to try!! The first one pot rice we’ve experimented is a Cantonese classic – Shiitake Mushroom Chicken and Rice 北菇滑雞蒸飯A bite of juicy mushroom with tender and moist chicken, paired with perfectly cooked fragrant rice full of chicken flavors. It’s so deliciously easy to eat.

one pot chinese pressure cooker chicken and rice ingredients

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Ingredients For One Pot Chinese Pressure Cooker Chicken and Rice Recipe:

The steps are simple, all you need to do is…

  • Chop the chicken drumsticks
  • Marinate
  • Rinse the rice
  • Throw everything in the pot

Easy, fast, and super convenient one pot meal. So awesome to make for the whole family on busy weeknights!

One Pot Chinese Pressure Cooker Chicken and Rice

One Pot Chinese Pressure Cooker Chicken and Rice Recipe Tips

Please carefully measure the amount of water you use!! This is very critical. Don’t wing it. If you have too much water, the rice will end up mushy; if you have too little water, it’ll end up dry and hard, or even burnt!

Now it’s YOUR turn to take out your pressure cooker and cook some One Pot Chinese Pressure Cooker Chicken and Rice

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Instant Pot Chinese Takeout Recipes: Instant Pot Chinese Chicken and Rice

Pressure Cooker Chicken and Rice

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.
4.77 from 26 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Servings: 2 - 4
Calories: 516kcal
Author: Amy + Jacky

Ingredients

  • 6 dried shiitake mushrooms , marinated
  • 6 - 8 chicken drumsticks , marinated
  • 1 ½ cup (345g) Jasmine rice , rinse
  • 1 teaspoon Salt
  • 1 ½ cup (375ml) water
  • Shredded ginger & green onions for garnish

Marinade

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 the rice, 1 teaspoon of salt, and marinated chicken and mushrooms, and 1½ cup of water in the pressure cooker. Close the lid. Pressure Cook in High Pressure for 9 minutes + Natural Release for 15 minutes.
  • Serve: Serve immediately & enjoy~
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Recipe Notes:

Prep time does not include inactive time.
Doubling Recipe: Before any further testings, please avoid doubling this recipe. Thank you! 🙂
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 516kcal | Carbohydrates: 60g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 1026mg | Potassium: 464mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Course: Dinner, Lunch, Main
Cuisine: Asian, Chinese, Hong Kong
Keyword: chicken mushroom rice, instant pot chinese chicken and rice, pressure cooker chicken and rice, pressure cooker chinese chicken and rice
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Looking for more pressure cooker chicken and rice recipes?

Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken with fragrant rice is the ultimate comfort food.

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Ccline

HI. I am getting ready for my second baby and was wanting to do some freezer prep meals. Would this recipe work if I were to pre-marinate the meat, freeze and then cook from frozen in the instapot with the rice? What changes would I need to make? Thank you!!!

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Cady

I made this recipe with 3 frozen skinless boneless chicken legs. I did not have time to marinate so I cut up the chicken leg and sauce it with marinate listed ingredient first until it was soft and partially cooked. Then added soaked mushroom, rice on top (I felt like the rice need to be on top so it doesn’t get mushy) and 1 and 1/4 cup of water and 1 table spoon of light soy sauce instead of salt to color the rice ( I used UP measuring cup). I used less water then the recipe because my frozen… Read more »

Cady

I’m new with Instant Pot and see many recipe ca for pressure cook with high pressure for x minutes but rarely anyone said on less, normal or more mode. If nothing mentioned, does it mean normal high pressure pressure cook?
Thanks for the recipes

CINDY

My instant pot has the option to cook at low, normal or high. I followed the recipe and left it on high and I got the “burn” message. =( Maybe I should of left it on normal. Thoughts?

wolf

Me and my wife loves claypot chicken rice from Singapore hawker stores. I tried this once being careful to follow instruction, but I also got the ‘Burn’ message with rice sticking to the bottom. I think the newer machines are more sensitive or maybe they run hotter. However I tried this again using the pot-in-pot method (only water under) and it came out perfect. this recipe needs to be updated.4 stars

Shannon P Ditonne

If you get the burn message, try this: I just made this in my IP 6qt and it wasn’t able to reach pressure because it started sticking to the bottom. The rice was partially cooked, chicken partially as well. To remedy this, I tried transferring it all to a steel bowl and placed it on a trivet with a couple cups of water in the pot. I knew if I added water to the rice in the pot, it would make it too mushy. I did 6mins and it worked out great. If it’s lacking flavor, I recommend fluffing the… Read more »

Shelley

Just made this and it smells so good! I haven’t tried it yet, but I tasted the rice and it’s perfect! I used a pyrex measuring cup for the water and rice so that I had the exact measurement (the IP measuring cup isn’t an exact cup). I used brown rice and set the timer for 15 minutes, and then did a natural release for 5 minutes (as recommended in the comments). Afterwards, I had a lot of liquid leftover. It’s funny because many comments said they didn’t have enough liquid and got a burn message. I’m wondering if it’s… Read more »

Lily

I am planning to use bite size boneless thigh..Please tell me how long do I cook for?
Chicken/mushroom on the bottom, then the rice, and Chinese sausages, is that the correct layering? Thanks.

Mary Pat

After reading the comments, I changed a few things. 1-after browning the chicken(I used skinless, boneless thighs cut up into 2 inch pieces) 2-I deglazed the pan completely, until all the good stuff in the bottom was absorbed into the brothy liquid, and this was important not to get the burn notice. 3-I didn’t have shiitake mushrooms, so used dried that I had on hand, and used about 1 1/2 cups. 4-doubled the marinade due to the amount of mushrooms. 5-saved the water I soaked the mushrooms in, and used it in place of the water in the recipe. Also… Read more »

Fanny

I followed the recipe, but I keep getting burn. I add water and try again, but still burn. I removed all the food, clean the pot by scraping all the burnt rice and add water and try again. But still burn 🙁 Also, it’s full of small bones in the rice from the half-chopped drum sticks 🙁 Is there an updated recipe? Also, if there’s a specific way to layer foods into the pot (like I read in the comments afterwards that it would help to layer chicken and mushrooms into the pot then rice) can you add the instructions… Read more »

Nick

Just made it today and it turned out great, chicken and rice is perfectly cooked. 1 thing we found is that the dish isnt tasty enough, as in salty and flavourful, but we still loved it as its healthier and on the lighter side. I will definitely make it again but double the marinade quantities just for a more flavourful dish.
Thanks for yet another awesome dish, onto the next time.

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