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Instant Pot Chinese Style Poached Chicken

Course Main Course
Cuisine Cantonese, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 5 chicken drumsticks
  • 1 chicken thigh, cut in half
  • 1 chicken breast, cut in half
  • 1 ginger, about 1 x 3 inches, skin on, cut into 4 pieces
  • 2 scallions, white and green parts, cut in half
  • 9 ½ cups of water, have more handy

Instructions

  1. In an Instant Pot, place the chicken pieces evenly at the base of the pot. Add the scallions and ginger on the top.
  2. Add water into the pot until it reaches the 9.5 cup mark on the Instant pot, or enough to cover all the chicken pieces.
  3. Put the lid on the Instant Pot, and make sure the knob is on “sealing”. Press the manual button, and change the time to 4 minutes at high pressure. When the timer is up on the clock, turn the Instant Pot off. Wait 1 minute, turn the knob to “venting” and do a quick release.

  4. Remove the chicken into a pan or colander to cool off. If there is skin on the chicken, run the chicken under cold water and pat the skin dry with paper towel.

  5. When the chicken is cool enough to handle, cut into desired pieces.
  6. Serve with your favourite dipping sauce.

Recipe Notes

The timing does not include the Instant Pot going up to pressure