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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!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 281kcal


  • 1 teaspoon 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
  • ½ teaspoon Salt
  • 1 ½ litres Water
  • 4 Boneless Skinless Chicken Thighs
  • Rice to serve


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 281kcal | Carbohydrates: 23g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 2856mg | Potassium: 386mg | Fiber: 1g | Sugar: 20g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg