Instant Pot Soy Sauce Chicken and Rice
Recipe by Amy + Jacky | PressureCookRecipes.com
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!
Ingredients
- 8 bone-in chicken legs
- 1 tablespoon dark soy sauce
Master Stock Mixture
- 3 tablespoons (45ml) regular soy sauce
- 1/2 tablespoon (7.5ml) dark soy sauce
- 4 cloves garlic , crushed
- 3 star anise
- 1/2 teaspoon Sichuan pepper (Chinese: 花椒)
- 3/4 cup (188ml) cold water
Rice
- 1 cup (230g) Jasmine rice
- 1 cup (250ml) cold water
Instructions
- 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.
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.
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Nutrition
Calories: 782.19kcal | Carbohydrates: 50.67g | Protein: 46.97g | Fat: 41.61g | Saturated Fat: 11.36g | Cholesterol: 239.6mg | Sodium: 534.13mg | Potassium: 609.48mg | Fiber: 0.86g | Sugar: 2.64g | Vitamin A: 237.03IU | Vitamin C: 0.98mg | Calcium: 46.85mg | Iron: 2.62mg