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.
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.
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.
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.
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.
Whisk together all of the marinade ingredients.
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.
Since we are using a Pressure Cooker, the High Pressure will help to infuse the flavor into your chicken and into 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.
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.
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!
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.
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 RicePrint Pin SaveSaved! Rate
- 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)
- 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)
- 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.