Instant Pot Chinese Chicken Rice
A quick and delicious dish of aromatic rice infused with Chinese flavors. This recipe is great for a simple yet flavorful meal.
Servings 6
Calories 574kcal
Ingredients
- 2 ½ cups jasmine rice rinsed
- 1 teaspoon salt
- 1 tablespoon ginger shredded
- 2 lb bone in chicken marinated
- 3 cups water
- 2 tablespoon green onions sliced
- 6 dried shiitake mushrooms marinated
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon sugar
- 1 teaspoon Shaoxing rice wine
- Dash white pepper powder
- 1 teaspoon five spice powder
- ½ teaspoon corn starch
- 1 tablespoon ginger shredded
- olives for topping
Instructions
- Mix together all the marinade ingredients and add chicken and mushrooms for 20 minutes.
- Add the marinated chicken and mushrooms mixture, rice, salt and water in the Instant Pot.
- Close the lid and cook on high pressure for 10 minutes.
- When cooking time is complete, wait for a natural pressure for 10 minutes and then do a quick release.
- Dish out in a serving bowl, add olived on top and serve :)
Notes
- Rinse the rice thoroughly before cooking to remove excess starch and prevent the dish from becoming sticky.
- Adjust the amount of soy sauce to your taste, and consider using low-sodium soy sauce for a healthier option.
- You can add more vegetables, such as peas or diced carrots, for added nutrition and color.
- To make the dish spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- If using brown rice, increase the cooking time and liquid amount to ensure the rice is fully cooked.
Nutrition
Calories: 574kcal | Carbohydrates: 64g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 665mg | Potassium: 399mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg