Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice is a quicker version of my Pressure Cooker One Pot Chicken and Rice recipe for moms and dads on the go.
Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice
If you have been following my recipes, you will already know that I love making recipes completely from scratch. You will also note that I love to cook with Asian sauces, spices, and ingredients.
However, as I wanted to present to my readers with a super simple and very quick recipe that can be prepared in a very short time, today, I bring to you a simple one-pot Pressure Cooker Mr. Yoshidas Chicken Rice prepared with just Mr. Yoshida’s Marinade.
ワタナベ 聡, presented me with this beautiful Donabe (Japanese Hot Pot) last year and asked me to use it in an easy Chicken and Rice dish, which I did and has been very popular. Some of you have asked me to make a quick version of my One Pot Chicken and Rice recipe and so I did.
ワタナベ 聡 tells me that thighs (dark meat chicken) are the most used in Japan. She also says that chicken must be marinated at least one day, to absorb the flavor. She is right!
Chicken tastes better after it has been marinated for a day, so, a great trick for this dish and others that use a marinade), is to buy a bunch of dark meat chicken and cut it into large pieces.
Take several freezer safe bags or containers and divide the chicken into family size servings. Add Mr. Yoshida’s Marinade, or any of your other favorite marinades to the packages and pop them into the freezer.
Then, all you have to do is take out a package of chicken the night before and pop it into a Mixing Bowl and allow it to defrost. This way, your chicken will have a nice long time to marinate.
Add the marinade into the Bowl of chicken and mushrooms and allow the chicken and mushrooms to marinate in the refrigerator overnight, or at least 30 minutes.
A “rice” cup of rice is approximately 6 oz dry weight. It’s that little plastic cup that comes with pressure cookers and rice cookers. It is not the same as using a proper “measuring” cup, which measures in weights/ounces.
Add the chicken broth (or water) and mix it through the rice.
Dump in the chicken/mushroom mixture, including the liquid and mix through. Shut the lid and set your Pressure Cooker. It’s that easy!
I love serving this Pressure Cooker Mr. Yoshidas Chicken Rice in my Donabe (Japanese Hot Pot). Its purpose is to be used on a burner at the table with a hot broth, meat, and vegetables.
Diners sit at the table and take what they want and if needed, more meat and vegetables are added. Noodles are added at the end after the full flavor of the broth is formed. It’s a lot of fun!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Bamix Immersion Hand Blender
- Bob Mills Potato Starch
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Here is the handy printable recipe:
- Remove fat from chicken and cut into large chunks and place into a bowl.
- Add washed mushrooms.
- Pour Mr. Yoshida's Marinade over chicken and mushrooms and set in refrigerator overnight, or for at least 30 minutes.
- Add rice, broth and chicken/mushrooms to your Pressure Cooker cooking pot.
- Lock on the lid and Close Pressure Valve.
Cook at High Pressure for 5 minutes.
When Beep sounds, allow a 10-minute Natural Pressure Release.
Any of your favorite marinades will work in this recipe.