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4.98 from 77 votes

Instant Pot Hainanese Chicken Rice

Make this Classic Favorite Singaporean Instant Pot Hainanese Chicken Rice (Hainan Chicken; 海南鷄)! A budget complete chicken and rice meal with a rich chicken soup & 3 homemade dipping sauces done in an hour.
Servings 2
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins


Hainanese Chicken

  • 2 - 4 whole chicken legs
  • 3 stalks green onions , cut 2 inches long
  • 1 shallot , roughly minced
  • 6 cloves garlic , roughly minced
  • 2 tablespoons ginger , sliced
  • 1 ½ cup unsalted chicken stock or water
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil


  • 1 cup jasmine rice
  • ½ cup chicken stock (from the pot of chicken legs)
  • ½ cup water
  • 1 tablespoon olive oil
  • 2 cloves garlic minced

Hainanese Chicken Soup

  • Remaining chicken stock
  • Water
  • Lettuce or cabbage
  • Chopped green onions for garnish

Hainanese Chicken Soy Sauce

Hainanese Chicken Ginger Sauce

  • 1 stalk green onions , finely chopped
  • 1 tablespoon ginger , grated
  • 1 ½ tablespoon peanut oil , heated
  • Salt to taste

Hainanese Chicken Chili Sauce

  • 2 tablespoons hot sauce
  • 2 tablespoons ginger , grated
  • 3 cloves garlic , minced
  • 1 lime , juiced
  • 1 teaspoon chicken stock (from the pot of chicken legs)


  • Sauté Green Onions, Shallot, Ginger, Garlic: Heat up pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT).
    Pour 1 tbsp olive oil in Instant Pot. Add in green onions, minced shallot, minced garlic, and sliced ginger, then sauté for roughly 2 minutes.
  • Pressure Cook Chicken Legs: Pour 1 ½ cup of unsalted chicken stock or water in Instant Pot, then deglaze the bottom of the pot with a wooden spoon.
    Add in 1 tbsp sea salt, then mix well. Add all the chicken legs in Instant Pot. Close lid and Pressure Cook at High Pressure for 8 minutes + Full Natural Release (roughly 10 – 15 mins).
  • Firm up Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place them under running cold tap water. Then, place them on a metal cooling rack to firm up the chicken skin.
  • Filter Chicken Stock: Pour the chicken stock from the pot through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together.
    *Pro Tip: Please ensure it is not too salty as this stock will be used to cook the chicken rice.
  • Pressure Cook Hainanese Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in 1 tbsp olive oil, then sauté 2 cloves of minced garlic in the pot.
    Add in a cup of jasmine rice, then immediately add in the 1 cup chicken stock + water mixture (from Step 4).
    Close lid and Pressure Cook at High Pressure for 3 minutes + Full Natural Release (roughly 10 mins).
  • Make Hainanese Chicken Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tbsp HOT peanut oil, 1 stalk of finely chopped green onions, then mix well. Add salt to taste (roughly ½ tsp).
  • Make Hainanese Chicken Soy Sauce: Mix all the listed ingredients together.
  • Make Hainanese Chicken Chili Sauce: Mix all the listed ingredients together.
  • Make Chicken Soup: Do not let the remaining chicken stock go to waste! It is both tasty and healthy.
    Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side.
    Enjoy this deliciously comforting Hainanese Chicken Rice Meal!~ :)


Step 3 - Firm Chicken Skin: Plunging the chicken in an ice bath or running it under cold water will immediately stop the cooking process and firm up the skin. This makes the texture more delicious!
*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
Calories: 481kcal


Calories: 481kcal | Carbohydrates: 39g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 562mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg