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5 from 7 votes

Instant Pot Salt Baked Chicken

5 mins prep to make this Easy Chinese Instant Pot Salt Baked Chicken! Deliciously tender, juicy Instant Pot Chicken makes a budget comforting family meal for busy nights.
Servings 4
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins



  • Season Chicken Legs: Place chicken legs in a large mixing bowl. Pour in 2 tsp dried sand ginger, 1 ¼ tsp kosher salt, and ¼ tsp five spice powder. Mix well.
  • Wrap Chicken: Place seasoned chicken legs on a large piece of parchment paper (Do NOT use aluminum foil). Wrap it up tightly and place it on a shallow dish with the opening side facing upwards. Do not stack more than 2 levels of chicken legs.
  • Pressure Cook Chicken: Place a steamer rack in the Instant Pot Pressure Cooker and pour in 1 cup of cold water. Carefully place the chicken dish on the rack. Close lid and pressure cook at High Pressure for 18 – 26 minutes (Please see notes), then Natural Release for 20 minutes (turn off the heat and do NOT touch it).

    Open the lid carefully. Remove the dish from the Instant Pot Pressure Cooker and unwrap the parchment paper carefully.
  • Optional - Finish in the Oven: Pour out all the juice in a small bowl (don't throw it away!), then place the chicken on a wire rack on top of an oven tray. Put it under the broiler until the skin is browned but not dried out.
  • Serve: Serve immediately. The remaining meat juice can be used as a dipping sauce for the chicken. Taste and add more dried sand ginger to your liking. Enjoy!



Pressure Cooking Time: The size of our chicken legs were quite small, and they were perfectly cooked at High Pressure for 18 minutes. Please adjust the cooking time accordingly.
You can also make this dish with the oven.
Author: Amy + Jacky
Calories: 552kcal


Calories: 552kcal | Protein: 42g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 239mg | Sodium: 943mg | Potassium: 523mg | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.9mg