Instant Pot "Claypot" Chicken Rice

Updated at: Thu, 17 Aug 2023 00:13:27 GMT

Step 1

Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 30 mins to an hour (no longer or it will lose its flavor).

Step 2

Chop the drumsticks into 3 pieces (remove the bone and most of the skin). Then, marinate the chicken, mushrooms, and lap cheong with the marinade ingredients for 20 minutes inside the Instant Pot. Edit: Marinate overnight for extra tender chicken!

Step 3

Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.

Step 4

Pour the rinsed rice on top of the meat marinade inside the Instant Pot. To avoid the burn error, try to fill the whole bottom of pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot (this means no crispy rice bottom, however).

Step 5

Add the water and ensure the rice is lying flat. Do not mix.

Step 6

Close the lid. Pressure Cook at High Pressure for 5 minutes + 10 minutes Natural Release. Adjust this timing only if larger pieces of meat or frozen meat is used, do not adjust if only scaling the recipe.

Step 7

Release the pressure, fluff up the rice, and mix. Serve with veggies. Optionally with a dash of sesame oil on top. Garnish with chopped green onions.

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