Pour two cups of fresh water in with the rice and cover (if you have the lid with the steam holes, otherwise, don't worry about covering).
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.
When beep is heard, wait 10 minutes and then release the rest of the pressure.
Remove lid and remove bowl of rice and trivet. Set rice aside to finish steaming.
Remove chicken to a serving platter.
If needed, Sauté or Browning and simmer the sauce until thickened.
Pour sauce over chicken and garnish with scallions and toasted sesame seeds.
Whole cut up chicken or boneless skinless chicken can be used. All light meat or all dark meat can be used.A "rice" cup is the little plastic cup which comes with multi-cookers, pressure cookers and rice cookers. It is simply a cup (not a unit of measurement) used to measure raw rice. It is not a proper dry measuring cup. A "rice" cup measures similarly to a 3/4 dry measuring cup.
How to Tell When Chicken Skin is Seared
Once the skin of the chicken has become brown and the fat has rendered away, the chicken will easily be able to be moved in the pot.
The potato starch will form a firm coat and release/loosen the chicken from the bottom of the pot.
Shaoxing Wine can be used in place of Sherry. If you use Sherry, make sure to use a good Sherry, not a cooking sherry!Nutrition is for one whole skin on chicken.Originally published on November 1, 2016. Republished February 23, 2020 to add notes.