Instant Pot Chinese Sausage & Chicken with Rice
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 cups white jasmine rice
- 2 ¼ cups water
- 6 dried shiitake mushrooms
- 2 chinese sausages remove the casing
Marinate
- 1 lb boneless skinless chicken thighs
- 1 tbsp ginger grated
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 3 garlic grated or minced
Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp granulated sugar
Instructions
- Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
- Slice the chicken thighs and place them in a bowl. Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
- In a small bowl: add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
- Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear.
- Set to sauté high. Add marinate chicken and cook for 3-5 minutes or until no longer pink. Add sliced mushrooms, sausage and cook for 1-2 minutes. Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
- Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
- Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce. Garnish with chopped green onions and fried shallots.