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Instant Pot Soy Sauce Chicken Recipe

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This recipe for Instant Pot Soy Sauce Chicken is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups (1250ml) cold water
1 cup (250ml) Shaoxing wine
1 cup (250ml) regular soy sauce
1 cup (250ml) dark soy sauce
6 - 8 (5.5g - 7.5g) star anise
6 (6g) black cardamom pod , crushed
2 (15g) Chinese cinnamon sticks , crushed
4 (13g) garlic cloves , crushed
1 tablespoon (15g) ginger , sliced
2 tablespoons (30g) brown sugar
1 - 2 teaspoons (2.5-5g) Sichuan peppercorn (Optional)
Directions:
Directions:
Pressure Cook Master Stock:
First crack the dried black cardamom pods with your knife.
Place all the spices in Instant Pot and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma.
Add in remaining Master Stock ingredients.
Close lid and pressure cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Carefully release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully.

Pressure Cook Whole Chicken:
Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the stock covers at least 90% of the chicken.

Close lid and pressure cook at High Pressure for 0 minute + Natural Release (19 - 23 minutes).
For 2.8lbs (1270g) Whole Chickens: 19 minutes Natural Release
For 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural Release
For 3.6 lbs (1633g) Whole Chickens: 23 minutes Natural Release

Open the lid carefully. Use tongs to carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot liquid in chicken carcass.
Measure Temperature: Place soy sauce chicken in a large mixing bowl and measure temperature of the thickest part. Ensure the temperature reaches at least 165°F (74°C).

Serve: When the soy sauce chicken reaches room temperature, chop chicken to serve.
Personal Notes:
Personal Notes:
*Note: If the thickest part is almost 165°F, you can rest the chicken in mixing bowl and the carryover heat will continue to cook the chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.
Cool Chicken: Use a fan or just air to chill the chicken to room temperature.

*Pro Tip: Since the whole chicken can't be submerged 100% into the Master Stock in Instant Pot, the chicken part that sticks out may not get enough color imparted from the Master Stock. Add some chilled Master Stock to the mixing bowl and submerge the side that needs color into the Master Stock as it cools.

 

 

 

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