Instant Pot Quarter Cup Chicken
Servings: 4
Equipment
- Pressure Cooker or Instant Pot
- Stainless Steel Container (for the rice)
- Trivet (with handles)
Ingredients
Rice for Pot-in-Pot Cooking
- 1 C white rice rinsed
- 1 C water
Main Ingredients
- 1/4 C sesame oil
- 6 slices ginger optional
- 6 cloves garlic crushed
- 5-8 chicken drumsticks whole or chopped or 1lb of chicken wings
- 1/4 C Shaoxing rice cooking wine
- 1/4 C soy sauce
- 1 tbsp sugar
- 4 carrots optional, chopped into 2 inch pieces
Finishing Ingredients
- 2 tbsp cornstarch
- 2 tbsp water
- 1 bunch basil optional, stems removed
Instructions
- Rinse 1 cup of rice until the water runs clear and set aside in a stainless steel container that can fit in the Instant Pot. Add 1 cup of water to the rice.
- Press "Saute" on the Instant Pot and wait for it to say "HOT." Once the Instant Pot says "HOT", add the sesame oil, garlic, ginger, if using. Saute for 30 seconds.
- Add in the chicken drumsticks/wings and saute for 2-3 minutes. Pour in the rice cooking wine and deglaze the pot, if necessary.
- Add in the soy sauce and sugar to the Instant Pot. Toss the carrots on top of the chicken. Add a trivet (with handles) to the Instant Pot and place the stainless steel container with the rice and water on top. For whole drumsticks, cook on high pressure for 8 minutes and 10 minutes Natural Release. For chicken wings or chopped drumsticks, cook on high pressure for 5 minutes and 10 minutes Natural Release.
- Open the Instant Pot and use the trivet handles to remove the stainless steel bowl with the rice from the Instant Pot. Remove the chicken and carrot pieces to a plate.
- Press "Saute" on the Instant Pot. Mix 2 tbsp of cornstarch with 2 tbsp of water in a separate bowl. Pour the cornstarch mixture a little at a time into the Instant Pot until the sauce reaches your desired thickness. Taste and add more soy sauce or salt, as needed. Stir in the basil, if using.
- Serve the chicken with the rice and carrots!
Dump and Go Version
- Press "Saute" on the Instant Pot. Add all the Main Ingredients to the Instant Pot.
- Add a trivet (with handles) to the Instant Pot and place the stainless steel container with the rice and water on top. For whole drumsticks, cook on high pressure for 8 minutes and 10 minutes Natural Release. For chicken wings or chopped drumsticks, cook on high pressure for 5 minutes and 10 minutes Natural Release.
- Open the Instant Pot and use the trivet handles to remove the stainless steel bowl with the rice from the Instant Pot.
- Press "Saute" on the Instant Pot. Mix 2 tbsp of cornstarch with 2 tbsp of water in a separate bowl. Pour the cornstarch mixture a little at a time into the Instant Pot until the sauce reaches your desired thickness. Taste and add more soy sauce or salt, as needed. Stir in the basil, if using.
- Serve the chicken with the rice and carrots!