Okay, I’m officially obsessed with my Instant Pot — especially after making this meal. Before I discovered the Instant Pot, it would take me at least 2 hours to make this meal. Today, I made it in 45 minutes and it tasted delicious.
It’s a recipe from my mom that I adapted for the Instant Pot.
- Whole chicken (4 1/2 pounds fit perfectly in my 6-quart Instant Pot)
- 1 yellow onion
- 12 slices of ginger (roughly 2 inches long)
- 1 tbsp sesame oil
- 2-3 tbsp ginger paste
- 3 tbsp soy sauce
- 1 tbsp corn starch
- 1 tbsp brown sugar
Step 1: Set Instant Pot on sauté setting on low. Heat sesame oil while sautéing onion and ginger for 30 seconds. Add 1 cup of water.
Step 2: Coat whole chicken with ginger paste. In case you’ve never worked with ginger paste before, here’s what it looks like:
Your chicken should look like this:
Step 3: Add chicken to Instant Pot on top of rack. Spread 1 tbsp of soy sauce on top of chicken.
Then, close Instant Pot on seal. Set it to pressure cook on high. For duration, calculate 6 minutes per pound of chicken. Mine took roughly 30 minutes.
Step 4: When time’s up, force vent. Open. Then, transfer chicken to plate.
Step 5: Strain sauce, but save the liquid. Discard the onion and ginger. Put liquid back into pot to make your sauce.
Step 6: Set Instant Pot on sauté medium mode. Add 2 tbsp of soy sauce, brown sugar and cornstarch that’s been whisked in a little water to reserved liquid. Whisk while it summers for 5 minutes.
Once thickened, serve with chicken and rice.