Ginger Soy Chicken (Instant Pot)
Tender chicken simmered in a fragrant ginger-soy sauce, made quickly in the Instant Pot.
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.
Equipment
- Instant Pot or Electric Pressure Cooker
- Tongs or spatula
- Knife and cutting board
- Measuring Spoons
- Measuring cup
Notes
- Cut drumsticks into 2–3 pieces for even cooking.
- If using whole drumsticks, pressure cook for 10 minutes.
- Substitute 3 tbsp soy sauce + 1 tbsp sugar if you don’t have sweet soy sauce.
- You can use wings, breast, or thighs instead of mixed pieces.
- Use a nonstick skillet to sear if chicken sticks to the Instant Pot.