If you’re craving juicy, savory chicken with a touch of sweet and fragrant ginger, this Ginger Soy Chicken (Instant Pot) is the answer. It’s an easy, weeknight-friendly dish that comes together fast, with bold flavors and minimal fuss. Whether you use chicken wings and drumsticks as written, or swap in chicken breasts or thighs, the Instant Pot gives consistently tender results every time. I love how the sweet soy sauce (kecap manis) builds a glossy, caramelized-like finish, while fresh ginger and sesame oil add bright, toasty notes.

This recipe is written to be accessible for home cooks of all levels: clear steps, short prep, and pantry-friendly ingredients. Read on for tips on ingredient swaps, serving ideas, and a step-by-step method rewritten for clarity so you can make this Ginger Soy Chicken (Instant Pot) with confidence.

Why you’ll love this Ginger Soy Chicken (Instant Pot)

Fast: Pressure cooking cuts down braising time while keeping the chicken moist.
Satisfying: A balance of savory soy, sweet kecap manis, and aromatic ginger.
Flexible: Use wings and drumsticks, or swap in breasts or thighs if you prefer.
Minimal cleanup: One-pot cooking with a quick sauté step to build flavor.

Ingredients

▢1 1/2lbs (750g) chicken wings and drumsticks, you can use chicken breast or chicken thighs
▢1 tablespoon oil
▢1 inch (2.5cm) ginger, peeled and sliced into pieces
▢2 tablespoons soy sauce
▢3 tablespoons sweet soy sauce, or Indonesian kecap manis (I used ABC Kecap Manis)
▢3 dashes ground white pepper
▢1/2 cup water
▢1 teaspoon sesame oil
▢1 stalk scallion, cut into 2-inch lengths

Make-ahead and substitutions

If you want to prep ahead, mix the soy sauces, white pepper, and sesame oil, then refrigerate the sauce for up to 24 hours. The chicken can be marinated briefly in that mixture for a deeper flavor, but it’s not required. If you prefer a less sweet finish, reduce the sweet soy sauce by 1 tablespoon and add a splash of regular soy sauce to maintain saltiness. For a gluten-free version, use a gluten-free soy sauce or tamari and ensure the kecap manis substitute is labeled gluten-free.

Note on proteins: The recipe quantities are written for 1 1/2 lbs (750g) of chicken wings and drumsticks, but you may substitute chicken breast or thighs without altering amounts. Cooking times in the Instant Pot can vary slightly by cut—follow the timing guidance in the instructions below for best results.

Equipment

Instant Pot or similar electric pressure cooker with a Sauté function
Tongs or a slotted spoon
Small bowl for mixing sauces

Step-by-step instructions

The directions below have been rewritten for clarity and to match the ingredient list precisely. Follow them in order for the best Ginger Soy Chicken (Instant Pot) results.

Prepare the ingredients. Pat the chicken wings and drumsticks dry with paper towels. Peel the ginger and slice it into pieces about the thickness of a nickel. Cut the scallion into 2-inch lengths. Measure the soy sauce, sweet soy sauce (kecap manis), white pepper, water, and sesame oil so everything is ready to go.
Mix the sauce. In a small bowl, combine 2 tablespoons soy sauce, 3 tablespoons sweet soy sauce (kecap manis), 3 dashes ground white pepper, 1/2 cup water, and 1 teaspoon sesame oil. Stir until the liquids are well blended. This is the cooking liquid for the Ginger Soy Chicken (Instant Pot).
Heat the Instant Pot on Sauté. Turn the Instant Pot to the Sauté setting and let it warm for about 1 minute. Add 1 tablespoon oil and swirl to coat the bottom of the inner pot. Heat until the oil shimmers but does not smoke.
Sear the ginger briefly. Add the sliced ginger pieces to the hot oil and sauté for about 30–45 seconds, stirring constantly, until fragrant. This step flavors the oil and builds aroma for the Ginger Soy Chicken (Instant Pot).
Brown the chicken. Add the chicken wings and drumsticks to the pot in a single layer as much as possible. Let them sear without moving for 1–2 minutes to develop some color, then use tongs to flip and sear the other side for another 1–2 minutes. You don’t need to cook them through—just get a light golden color. If your Instant Pot is small, you can brown in two quick batches to avoid overcrowding.
Add the sauce and scallion. Pour the prepared sauce mixture evenly over the seared chicken. Scatter the 2-inch scallion pieces over the top. Use a spoon to scrape up any browned bits from the bottom of the pot so nothing is stuck—this also helps prevent a burn warning during pressure cooking.
Pressure cook the chicken. Secure the Instant Pot lid and set the valve to the Sealing position. Select the Pressure Cook (High) setting. For wings and drumsticks, cook at high pressure for 7 minutes. If using bone-in chicken thighs, keep 7–8 minutes; for boneless chicken breasts, reduce the time to 5 minutes to avoid drying out.
Release pressure. When the cooking time ends, allow a natural pressure release for 5 minutes. After that, carefully switch the valve to Venting to perform a quick release of any remaining pressure. Remove the lid once the pin drops and it’s safe to open.
Finish the sauce. Remove the chicken pieces to a plate and set aside. Turn the Instant Pot back to Sauté and simmer the remaining liquid for 2–4 minutes to thicken slightly, stirring occasionally. If you prefer a thicker glaze, let it reduce a bit longer. Taste and adjust seasoning—add a pinch more white pepper or a tiny splash more soy sauce if needed. This step creates the glossy sauce that will coat the chicken.
Toss and serve. Return the chicken to the pot and gently toss or spoon the sauce over each piece so they become coated in the reduced Ginger Soy Chicken (Instant Pot) glaze. Transfer the chicken to a serving platter, spoon extra sauce over the top, and garnish with any additional scallion slices if desired.

Serving suggestions

Serve this Ginger Soy Chicken (Instant Pot) with steamed rice or a bowl of fluffy jasmine rice to soak up the sauce. Stir-fried greens, such as bok choy, gai lan, or a crisp cucumber salad, add freshness and balance the richness. For a full meal, pair with simple garlic greens and pickled vegetables on the side.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat until heated through, spooning the sauce over the chicken to keep it moist. You can also reheat in the microwave, covered, in 30-second intervals until hot.

Troubleshooting tips

If the Instant Pot displays a burn warning, push the chicken aside, add a splash of water, and scrape any stuck-on bits from the bottom before resuming pressure cooking.
If your sauce tastes flat, add a touch more soy sauce for saltiness or a tiny squeeze of lime or lemon juice to brighten the flavors.
To make the glaze shinier, finish with an extra 1/2 teaspoon of sesame oil off the heat and toss gently.

Flavor notes

Ginger provides warmth and aromatic lift, while kecap manis (sweet soy sauce) keeps the dish luxuriously sticky and slightly sweet. Ground white pepper delivers a subtle heat without altering the color of the sauce. Sesame oil, added at the end, gives a toasty, nutty finish that complements the savory soy base.

Final thoughts

This Ginger Soy Chicken (Instant Pot) is a weeknight winner: little hands-on time, big flavor, and flexibility in the cut of chicken you use. The method emphasizes simple steps—briefly sauté aromatics, brown the chicken, pressure cook, reduce the sauce, then finish with sesame oil and scallion. Keep the ingredients measured as written and follow the step-by-step directions for consistently moist, flavorful chicken that’s great with rice and quick sides.

Enjoy this comforting, aromatic Ginger Soy Chicken (Instant Pot) soon—it’s an easy crowd-pleaser that proves how versatile and efficient pressure cooking can be.

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Ginger Soy Chicken (Instant Pot)

Tender chicken simmered in a fragrant ginger-soy sauce, made quickly in the Instant Pot.

Prep Time10

Cook Time8

Total Time18

Servings: 3 servings

Ingredients

1 1/2 lb chicken (wings and drumsticks) about 750 g; you can use chicken breast or thighs; drumsticks may be cut into 2–3 pieces
1 tablespoon oil
1 inch fresh ginger peeled and sliced
2 tablespoons soy sauce
3 tablespoons sweet soy sauce (kecap manis) or Indonesian kecap manis (e.g., ABC Kecap Manis)
3 dashes ground white pepper
1/2 cup water
1 teaspoon sesame oil
1 stalk scallion cut into 2-inch lengths

Instructions

If using drumsticks, cut each into 2–3 pieces; trim any excess skin as desired.
Set the Instant Pot to Sauté and heat the oil until shimmering.
Working in batches if needed, sear the chicken pieces in the hot oil until lightly browned on all sides, using tongs to turn; remove if they stick or use a skillet to sear separately.
Add the sliced ginger to the pot and sauté briefly until fragrant.
Return the seared chicken to the pot (if removed). Stir in the soy sauce, sweet soy sauce (kecap manis), ground white pepper, sesame oil, and water.
Close the lid, set to Manual/High pressure, and cook for 8 minutes.
When the cook time ends, perform a quick release. When the valve drops, carefully remove the lid and stir in the scallions.
If the sauce is too thin, turn on Sauté and reduce the sauce for about 1 minute until slightly thickened, then serve immediately.