Kid-friendly “dump & go” weeknight meal: Instant Pot Soy Sauce Chicken and Rice. Convenient time-saving trick to cook Chicken & Rice separately in the same pot!
- 8 bone-in chicken legs
- 1 tablespoon dark soy sauce
Master Stock Mixture
- 3 tablespoons (45ml) light soy sauce(not low sodium soy sauce)
- ½ tablespoon (7.5ml) dark soy sauce
- 4 garlic cloves, crushed
- 3 star anise
- ½ teaspoon Sichuan pepper 花椒
- ¾ cup (188ml) cold water
- 1 cup (230g) jasmine rice
- 1 cup (250ml) cold water
1Create Master Stock Mixture: Add 3 tbsp light 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.
2Pressure Cook Chicken Legs: Partially submerge the chicken legs into the Master Stock Mixture. Add a tall steamer rack and place a stainless steel bowl filled with 230g Jasmine rice and 250ml water. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff & set aside the cooked rice and rack.
3Apply 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.
4Sauté Garlic: Add minced garlic and sauté for 30 seconds until fragrant.
5Serve: Serve the soy sauce chicken over rice with your favorite vegetables.