Pressure Cooker Soy Braised Chicken

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This pressure cooker soy braised chicken is super tender and tastes amazing served over rice with any vegetable you fancy. It’s also great served in sandwiches, with noodles or any other way you can think of!

I finally got the pressure cooker out again and remembered how bloody good chicken is when it’s pressure cooked!

Overhead shot of soy braised chicken with rice and vegetables

Close up of shredded chicken in a bowl

Even though I have way more time to cook at the moment than usual I’m really struggling with the motivation to actually make proper meals. 

I don’t know what the deal is but after a day of working from home I’m rarely in the mood to spend ages in the kitchen. That’s why I decided to pull out the pressure cooker again and make something quick and easy which still tastes amazing.

And this braised chicken was the result. The chicken came out super tender and packed with flavour thanks to the soy braising liquid. We served ours with rice but you could have it in sandwiches or with noodles instead.

Blue bowl of pressure cooker chicken with broccoli and rice on a blue background

Close up of chicken and broccoli with rice

Why we love this soy braised chicken…

It’s so easy to make thanks to the pressure cooker which takes all the hassle out of this recipe and keeps it super simple.

It’s made in the pressure cooker which makes it quick to make so you can easily make this on a weeknight even when you’re feeling overwhelmed and unmotivated!

This recipe is packed with flavour because of a delicious combination of soy sauce and aromatics in the braising broth.

You can serve this chicken in so many different ways. Whether it’s with rice and veggies, noodles or in sandwiches, this chicken tastes amazing however your serve it.

Bowl of rice with braised chicken and veggies on a blue surface

Overhead shot of shredded chicken on rice

Pressure Cooker Chicken Ingredients

Aromatics: The braising liquid is flavoured with ginger, spring onions and star anise to give a super fragrant sauce.

Braising Liquid: This is a mixture of Shaoxing rice wine, dark soy sauce, light soy sauce, sugar and water for a flavourful broth.

Chicken: I used skinless boneless chicken thighs in this recipe which turn out really tender and delicious.

 

Overhead shot of two bowls of chicken and rice with a cloth and forks

Close up of broccoli and radish on rice

How to make soy chicken

Make the braising liquid: Put the pressure cooker on saute and add the oil and ginger. Cook for 30 seconds then add the spring onion, star anise, rice wine, soy sauce, sugar, salt and water. Cook under high pressure for 5 minutes.

Add the chicken: Release the pressure and carefully add the chicken thighs to the liquid. Cook again under high pressure (or on the meat setting if you have one) for 10 minutes. 

Shred the chicken: Release the pressure and remove the chicken pieces. Shred with forks and serve with your sides of choice and drizzled with some of the braising liquid.

Equipment you need to make this recipe…

 

Blue bowl of pressure cooker chicken and rice on a blue surface

Close up of soy braised chicken and rice

Want more? Try these other chicken recipes!

Overhead shot of soy braised chicken with rice and vegetables

Pressure Cooker Soy Braised Chicken

This pressure cooker soy braised chicken is super tender and tastes amazing served over rice with any vegetable you fancy. It's also great served in sandwiches, with noodles or any other way you can think of!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 281kcal
Author: Amy Fulwood

Ingredients

  • 1 tsp Oil
  • 3-4 slices Ginger
  • 2 Spring Onions cut into 3 inch pieces
  • 1 Star Anise
  • 100 ml Shaoxing Wine
  • 100 ml Light Soy Sauce
  • 75 ml Dark Soy Sauce
  • 75 g Sugar
  • 1/2 tsp Salt
  • 1 1/2 litres Water
  • 4 Boneless Skinless Chicken Thighs
  • Rice to serve

Instructions

  • Turn your pressure cooker to the saute setting. Add the oil and ginger to the pot and cook for about 30 seconds. Add the spring onion, star anise, rice wine, soy sauces, sugar, salt and water.
  • Place the lid on the pot and cook on high pressure for 5 minutes. Release the pressure and remove the lid. Add the chicken to the pot then place the lid back on and cook on high pressure for another 15 minutes.
  • Release the pressure then use forks to shred the chicken into big pieces. Serve with rice, vegetables of your choice and drizzled with extra braising liquid.
Nutrition Facts
Pressure Cooker Soy Braised Chicken
Amount Per Serving
Calories 281 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 107mg36%
Sodium 2856mg119%
Potassium 386mg11%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 20g22%
Protein 27g54%
Vitamin A 87IU2%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Krissy Allori
    06/05/2020 at 10:19 PM

    5 stars
    This looks incredible. I just love how well the instant pot cooks meat. It brings out all the flavor and keeps the juiciness. Love this recipe. Saving it for later.

  • Reply
    veenaazmanov
    07/05/2020 at 2:39 AM

    5 stars
    Looks delicious and mouth melting. Love the cooker option. Looks moist and juicy.

  • Reply
    Nart at Cooking with Nart
    07/05/2020 at 5:26 AM

    5 stars
    This is one delicious and healthy meal. Love it!

  • Reply
    Anjali
    07/05/2020 at 5:52 AM

    5 stars
    This looks so good and I love how easy it is to make!!

  • Reply
    Charla
    07/05/2020 at 8:47 AM

    5 stars
    I’ve been looking for new pressure cooker recipes and will be sure to add this to the mix.

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