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Home / Recipes / Pressure Cooker / Pressure Cooker Main Courses / Pressure Cooker Chicken / Pressure Cooker One Pot Chicken and Rice

Pressure Cooker One Pot Chicken and Rice

March 8, 2016 By Jill Selkowitz / 15 Comments Updated October 14, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Pressure Cooker One Pot Chicken and Rice is an easy one pot meal. Freezing chicken with the marinade will free up your time for future meals.

Pressure Cooker One Pot Chicken and Rice

Pressure Cooker One Pot Chicken and Rice

One of the most asked for recipes is Chicken and Rice cooked in the Pressure Cooker, in one pot, at the same time, with just one push of the button. You will be thrilled to learn that it is possible and it is very easy.

You already know that I love making recipes completely by scratch and I love making Asian dishes using Asian sauces, spices and ingredients. Chicken thighs work really well in this recipe.

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.

 

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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 Pressure Cooker One Pot Chicken and Rice. Chicken and Rice recipe. ワタナベ 聡is from Japan and tells me that dark meat chicken is the most used in Japan.

She also says that chicken must be marinated at least one day, to absorb the flavor. She is right!

If you don’t have these ingredients on hand, I have just added a simple Pressure Cooker Mr. Yosida’s Chicken and Rice recipe to my blog, which is very similar to this recipe, but uses a bottled marinade.

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 this homemade marinade, Mr. Yoshida’s Marinade, or your favorite marinade 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.

If you have just come here from my Pressure Cooker Mr. Yoshida’s  Chicken and Rice recipe page, you will find this homemade marinade kind of tastes like the famous, Mr. Yoshida’s Marinade.

 

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Let’s begin by removing the skin, bones and fat from the chicken and cut the chicken into large chunks and place in a Medium Size Mixing Bowl.

Set that aside and then we’ll make the marinade. I like to use a Microplane Artisan Fine Cheese Grater to grate my fresh ginger.

 

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I use Sweet/Black Soy Sauce a lot in my recipes. If you cannot find it locally, you can always get it from Amazon. I also use Chinese Five Spice quite a bit.

Don’t buy a large container as you only need a small amount. I think the rest of the ingredients are pretty easy to find locally.

 

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Whisk together all of the marinade ingredients.

 

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Then pour 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.

 

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Since we are using a Pressure Cooker, the High Pressure will help to infuse the flavor into your chicken and into the rice!

 

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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.

A coffee cup can be any size, right? You would not use your favorite coffee cup to measure and assume it is a standard 8 oz dry or wet measuring cup. The coffee cup I use in the morning holds 10 oz of liquid. Okay, so, now you now. A “rice” cup is just that…a vessel for measuring rice.

 

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

 

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

 

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Perfectly cooked chicken in rice in just 6 minutes! Allow a 10-15 minute Natural Pressure Release. When you hear the beep, start getting your table ready for dinner.

 

Pressure Cooker One Pot Chicken and Rice

Pressure Cooker One Pot Chicken and Rice

I love this Donabe (Japanese Hot Pot). It’s 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!

Please note:  If you cut this recipe in half, please reduce the cook time to 3 minutes with a 10 minute Natural Pressure Release.

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
  • OXO Good Grips Cutting Board
  • Salbree Steamer Basket
  • 3.5 Quart Stainless Steel Mixing Bowl
  • Microplane Artisan Fine Cheese Grater
  • Sweet/Black Soy Sauce
  • Chinese Five Spice

Here is the handy printable recipe:

Pressure Cooker One Pot Chicken and Rice

5 from 2 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 -6 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 3 pounds Chicken Thighs/Legs (boneless/skinless)
  • 8 oz Cremini Mushrooms
  • 3 "rice" cups (18oz) Jasmine Rice (or other white rice)
  • 3 cups (24 oz) Chicken Stock/Broth (or Water)

Marinade

  • 3 Tablespoons Sweet/Black Soy Sauce
  • 3 Tablespoon Soy Sauce, Low Sodium
  • 1 teaspoon Seasoned Rice Vinegar
  • ¼ teaspoon Chinese Five Spice
  • 2 teaspoons Fresh Ginger Root grated
  • Scallions (for garnish)

Instructions

  • Remove fat from chicken and cut into large chunks and place into bowl.  Add washed mushrooms.
  • Whisk together marinade ingredients and pour 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 lid and Close Pressure Valve.
  • Cook at High Pressure for 5 minutes.
  • When Beep sounds, allow a 15 minute Natural Pressure Release.

Notes

If you want less rice, use 2 "rice" cups of rice and 1.5 cups of broth or water.
For chicken breasts, cut the chicken into larger pieces.
If you cut this recipe in half, please reduce the cook time to 3 minutes with a 10 minute Natural Pressure Release.
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.

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Pressure Cooker One Pot Chicken and Rice

Pressure Cooker One Pot Chicken and Rice

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March 8, 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. hannah says

    December 7, 2019 at 4:21 pm

    If I added some broccoli would i just need to add a little water? Trying to think of how to get more veg in… Thanks!

    Reply
    • Jill Selkowitz says

      December 7, 2019 at 10:50 pm

      Add them in after pressure has been released and mix through and then place the lid on. The residual heat will cook the broccoli enough. Jill

      Reply
  2. Elaine M says

    May 17, 2019 at 3:16 pm

    I tried this recipe out of the “instant Pot Miracle” cookbook and then found your blog/website.
    It was so delicious. The black soy sauce was so tasty! I added some shiitake mushrooms.
    How can I revise to use brown rice instead of Jasmine rice?

    Reply
    • Jill says

      May 20, 2019 at 7:35 pm

      Thank you, Elaine. Brown rice takes a lot longer to cook than white and the chicken would be very overdone. I might cook the rice first and then after pressure release, add in more of the sauce with the cut up chicken and let it simmer for a couple of minutes. Jill

      Reply
  3. Liv says

    September 20, 2018 at 6:00 pm

    5 stars
    Another great dish. I added onion and garlic.Super flavorful!

    Reply
  4. Laura says

    July 28, 2017 at 5:30 pm

    I have a family of 8 and an 8 qt Instant Pot. If I double the recipe, do I need to adjust the cooking time?

    Reply
  5. xactlydeb says

    January 31, 2017 at 6:03 pm

    I made this tonight with a few changes due to lack of some ingredients. Turned out very good. Thanks for the times/temps and info.

    Reply
  6. Kelly says

    January 20, 2017 at 10:48 pm

    Thank you for this recipe. I will try tomorrow. But I have a question. Isn’t 2.5 cups of broth / water really 20 ounces, and that the 24 ounces you suggested really goes for 3 cups? If possible, let me know so that I make sure I have my proportions correct between water and rice. Thanks!

    Reply
  7. Marya says

    December 28, 2016 at 3:49 pm

    5 stars
    Have you tried using the Donabe for pot in pot cooking – with the donabe inside the instant pot? I just bought an inexpensive one and want to try it.

    Reply
  8. Lisa Pigg says

    November 13, 2016 at 5:21 pm

    That looks awesome, but hits both ends of my limitations with hubby and mom. He won’t eat chinese and she won’t eat thighs. How would it work with breast meat? He could always have pulled pork that night.

    Reply
  9. Michele says

    August 8, 2016 at 2:49 am

    When you’ve prepared a double portion of this recipe and put it in the freezer, did you include the mushrooms also?

    Reply
    • Jill says

      August 8, 2016 at 10:25 am

      Hi Michele~

      I just freeze the chicken with the sauce in freezer portions. That way it will marinate while defrosting and be ready to go. 🙂

      Jill

      Reply
  10. Eilia says

    August 5, 2016 at 8:50 am

    Have you tried this with brown rice? I’m wondering how to adjust the liquid and cook time to make that work.

    Reply
    • Jill says

      August 7, 2016 at 1:47 am

      Hi Eilia~

      Brown rice takes much longer to cook than white rice. You would need another 9 ounces of liquid, at least for the brown rice. You might want to partially cook the brown rice and then add in the chicken. Chicken cooks really fast.

      Jill

      Reply
      • Cheryl says

        March 3, 2017 at 5:26 pm

        Thank you. I really like brown rice and I have been trying to figure out how to use brown rice instead.

        Reply

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