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Home / Recipes / Main Courses / Chicken / Pressure Cooker Mr. Yoshidas Chicken Rice

Pressure Cooker Mr. Yoshidas Chicken Rice

June 19, 2016 By Jill Selkowitz / 20 Comments Updated September 20, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

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.

Pressure Cooker Mr Yoshidas Chicken Rice

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.

My friend ワタナベ 聡 got me interested in using a Donabe (Japanese Hot Pot) for cooking. But, I love it so much, I like to use it as a serving piece too.

 

Collection of Ingredients

Collection of Ingredients

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.

If you use a different Marinade, it may be thicker and therefore, you will need to add additional liquid to the Instant Pot or Pressure Cooker.

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.

If you like to make your marinade from scratch, try my Pressure Cooking One Pot Chicken and Rice recipe, as it tastes very similar to Mr. Yoshida’s Marinade.

 

Add Marinade into the Bowl of Chicken and Mushrooms

Add Marinade into the Bowl of Chicken and Mushrooms

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.

 

Wash the Rice

Wash the Rice

It’s always a good idea to wash your rice until the water runs clear. Just smush the rice around to scrub it clean. Toss it into your Pressure Cooker.

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 Chicken Broth

Add Chicken Broth

Add the chicken broth (or water) and mix it through the rice.

 

Dump in Mixture

Dump in Mixture

Dump in the chicken/mushroom mixture, including the liquid and mix through. Shut the lid and set your Pressure Cooker. It’s that easy!

 

Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice

Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice

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
  • Simply Gourmet (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
  • Porcelain & Bamboo Salt Box with Spoon
  • Electric Pepper Mill
  • 6 oz Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board
  • Bamix Immersion Hand Blender
  • Bob Mills Potato Starch

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Mr. Yoshida's Chicken and Rice

5 from 4 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 2 pounds Thighs and/or Legs boneless/skinless, cut into large chunks
  • 8 oz Cremini Mushrooms or your favorite kind
  • 1/2 cup Mr. Yoshida's Marinade
  • 12 ounces Jasmine Rice rinsed
  • 20 ounces Chicken Stock/Broth or water

Instructions

  • 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 rinsed rice, broth and chicken/mushrooms to your Pressure Cooker cooking pot.
  • Lock on the lid and Close Pressure Valve.  Cook at High Pressure for 4 minutes.  When Beep sounds, wait 10 minutes and then release the remaining pressure.

Notes

Any of your favorite marinades will work in this recipe.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice!

Instant Pot Pressure Cooker Mr Yoshidas Chicken Rice

Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice

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June 19, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Kori says

    August 7, 2018 at 12:47 pm

    4 minutes on high is not equal to any setting on my Power Pressure Cooker XL. Should I just use the chicken setting, then let it sit 10 minutes before releasing steam? Or will that overcook the rice? Confused…

    Reply
  2. Karen Weaver says

    April 27, 2018 at 5:37 pm

    Confused. As to how much rice to add . Your recipe states that 6 oz weighed dry is equal to 8oz measured , so i don’t know whefe that little cup that came with my instant pot is, and dont have a scale. Would be helpful to note how much measured rice to use. So am winging it and hoping for best!

    Reply
    • Jill says

      April 28, 2018 at 2:52 am

      Hi Karen. The full recipe is on the recipe card. Jill

      Reply
      • Karen says

        January 16, 2021 at 6:10 pm

        Ha ha! I searched a recipe with Yoshidas, rice, chicken and this came up..turns out I have the SAME question years later !! In your blog, you mention that the rice cup is 6 oz, which is actually dry weight, so I’m back to my original question . I don’t have the rice cup, I’m a home cook, I don’t use a scale to measure ….so is the 12 oz of rice you list on your recipe card, dry weight or measuring cup dry measure ? I’ve reread the recipe a few times, and its unclear to me , thanks

        Reply
        • Karen says

          January 16, 2021 at 6:11 pm

          And if its dry weight, what would be the measurement in cups please.

          Reply
  3. Don says

    October 29, 2017 at 7:01 pm

    5 stars
    This was delicious and easy as could be. I do have a qustion though, there are just two of us here and can this be scaled down by 1/2 by cutting all ingredience in half but keeping cooking times the same.

    Reply
    • Jill says

      November 1, 2017 at 1:02 am

      Hi Don. No problem with cutting the recipe. You could prepare all of it and freeze half of it raw for another day. That is what we do in my house. The chicken will marinate longer and be even better. Jill

      Reply
  4. Lauren says

    September 17, 2017 at 5:18 am

    Do you think it would be possible to make this as a freezer meal? Marinated chicken, mushrooms, and rinsed rice frozen…add liquid to cook? It sounds delicious!

    Reply
    • Jill says

      September 18, 2017 at 5:58 pm

      Hi Lauren. I usually just freeze the meat and the marinade. Jill

      Reply
  5. Rusty Painter says

    July 22, 2017 at 10:29 am

    I’m the only person in my family that likes mushrooms. So, I’ve got about 2 pounds of chicken, and 1/2 pound of smoked sausage marinating now. I’ll follow all other directions tonight.

    Reply
    • Jill says

      July 22, 2017 at 10:40 am

      Rusty, I bet this recipe will be delish with the added smoked sausage. Jill

      Reply
      • Mary says

        July 22, 2017 at 11:08 am

        5 stars
        I love mr yoshidas! Will i be able to make this with brown rice instead of jasmine? Thank you so much!

        Reply
  6. Vivian says

    January 18, 2017 at 1:21 pm

    Hi I tried making this and the pressure cooker won’t come to pressure. I opened and noticed the rice is all stuck to the bottom. Any idea why this is happening

    Reply
    • Jill says

      February 10, 2017 at 2:15 am

      Vivian~

      Did you use the rice cup to measure the rice and a measuring cup for the water?

      Jill

      Reply
  7. Edelyn says

    December 12, 2016 at 4:06 pm

    Hi there! I followed your recipe – doubled it, but it’s not cooking. I tried the manual function in the beginning then tried meat/stew later. Both on high pressure. Float valve doesn’t even come up. Am I doing something wrong? Thanks!

    Reply
  8. Tez Ramage says

    December 8, 2016 at 7:12 pm

    5 stars
    🙂

    Reply
  9. Sarah says

    September 4, 2016 at 9:54 am

    5 stars
    I love this dish. Thank you for sharing it. I made it with shitake mushrooms (my favorite). The instructions were clear and the flavors were great!

    Reply
    • Jill says

      September 4, 2016 at 5:25 pm

      Hi Sarah~

      Thanks so much for letting me know. I am so glad you enjoyed the Chicken and Rice dish. 🙂

      Jill

      Reply
  10. Caroline says

    July 16, 2016 at 10:43 am

    Hi, this looks delicious! I went to the grocery store today looking for yoshidas, but thry don’t csrry it so I got a lovely gourmet looking teriyaki marinade. Do you think the flavour profile of yoshidas is similar to teryaki, or am I in for a totally different experience?

    Reply
    • Jill says

      July 16, 2016 at 2:03 pm

      Hi Caroline~

      That is the beauty of this particular recipe. You can have a different flavor experience based on the sauce you use. That is the reason I wrote the recipe this way, although maybe I should have called it “Whatever Flavor You Like” Chicken and Rice.

      Usually Costco sells Mr. Yoshida’s and I know Amazon does as well. I would love to hear back from you after you make the dish using your marinade.

      Thanks so much for your message.

      Jill

      Reply

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