Instant Pot Soy Sauce Chicken and Rice

Growing up, on days my parents wanted an extra treat for dinner or perhaps simply too lazy busy to cook, we’d drop by a Siu Mei Store 燒味舖 (Roasted Meat Shop).

Stepping into the shop, I’d be immediately mesmerized by the sweet & warm roasted barbecue fragrance.

Looking through the glass cabinets of glistening, juicy, beautifully caramelized hanging pieces of meat, I just couldn’t stop myself from drooling!

Oh yes~ Siu Mei is my weakness…from Siu yuk 燒肉 (Roasted Pork) to Char siu 叉燒 (BBQ Pork) to Siu ngo 燒鵝 (Roasted Goose) to Soy Sauce Chicken 豉油雞…I just want them all!!

Though Soy Sauce Chicken is not roasted like its comrades, it’s a traditional classic Cantonese favorite that has earned its distinguished status in Siu Mei Shops. 🙂

So, we’ve decided to create a simplified, faster, easier homemade “dump & go” version of Soy Sauce Chicken using just the legs!

You’ll Enjoy Instant Pot Soy Sauce Chicken and Rice Because:

• Super easy no fuss dump and go recipe – perfect for busy weeknights!
• Less than 10 ingredients: 6 + 1 ingredient to make this Soy Sauce Chicken and Rice
• From prep to table in 40 mins
• Budget-friendly & Kid-friendly
• Homey comforting flavors – a balance of sweet & savory flavors with a tint of star anise fragrance

Instant Pot Soy Sauce Chicken and Rice Step-by-Step Guide

Ingredients for Instant Pot Soy Sauce Chicken and Rice

• Regular Soy Sauce (Chinese: 生抽) – also known as “Light Soy Sauce” – “light” does NOT mean low sodium
• Dark Soy Sauce (Chinese: 老抽) – darker, thicker, less salty soy sauce than regular soy sauce – it’s mostly used for adding color & different flavor profile to the final dish
• Sichuan Peppercorn (Chinese: 花椒) – you can leave this out if you can’t find it

Tools for Instant Pot Soy Sauce Chicken and Rice

• Instant Pot Pressure Cooker (6qt)
• Instant Pot Trivet
• Mixing Bowl
• Silicone Basting Brush

Make Master Stock Mixture

First, add 3 tbsp regular soy sauce, ½ tbsp dark soy sauce, 4 garlic cloves, 3 star anise, ½ tsp Sichuan pepper, and ¾ cup cold water into the pressure cooker.

Pressure Cook Chicken and Rice

Then, partially submerge the chicken legs into the Master Stock Mixture.

Add a tall steamer rack (as shown in left photo below) and place a stainless steel bowl filled with 230g Jasmine rice and 250ml water (as shown in right photo below).

*Pro Tip: If you rinse the rice before cooking, be sure to drain well and ensure the water-to-rice ratio is accurate. (Roughly reduce 3 tablespoons from the 1 cup of water)

Close the lid and turn the Venting Knob to Sealing Position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release

After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release the remaining pressure.

Once the Floating Valve drops, open the lid carefully.

Fluff & set aside the cooked rice and rack.

Apply Master Soy Sauce

In a small mixing bowl, mix 1 tbsp dark soy sauce with 1 tbsp Master Stock Mixture.

Apply the master soy sauce on the chicken legs to give it additional color and flavor.

Pro Tip: don’t throw away this simple Master Stock Mixture! You can store it in the fridge or freeze it and reuse it for the next Soy Sauce Recipe. The more you use it to cook, the more depths of flavors it’ll develop.

Read more (for storage & reuse tips): Chinese Master Stock 滷水汁

Serve Instant Pot Soy Sauce Chicken and Rice

Serve the soy sauce chicken over rice with your favorite vegetables.

Enjoy the Instant Pot Soy Sauce Chicken and Rice~ 🙂

Time to Cook Soy Sauce Chicken and Rice in Instant Pot!

More Instant Pot Chicken Recipes You’ll Love

Instant Pot Soy Sauce Chicken (Whole Chicken)

Instant Pot Chicken and Rice