Ginger Soy Chicken (Instant Pot) is a weeknight hero: savory, slightly sweet, and packed with aromatic ginger. This version uses an Instant Pot to deliver tender chicken with glossy, fragrant sauce in under an hour. Whether you choose wings and drumsticks like in the ingredient list or opt for chicken breast or thighs, the method translates beautifully. The recipe is simple, adaptable, and perfect over steamed rice or with a quick side of sautéed greens.

Why this recipe works: the ginger and toasted sesame oil give bright, toasty notes, while the combination of soy sauce and sweet soy sauce (kecap manis) creates a balanced, caramelized glaze. Using the Instant Pot speeds up the process and locks in moisture so the chicken stays juicy. I use a small amount of oil to sear the pieces first for color, then rely on pressure cooking to infuse flavor quickly. The final short simmer gives the sauce a lovely sheen and lets the scallion release a mild onion aroma without overpowering the dish.

Ingredients

1 1/2 lbs (750 g) chicken wings and drumsticks. You can use chicken breast or chicken thighs
1 tablespoon oil
1 inch (2.5 cm) ginger, peeled and sliced into pieces
2 tablespoons soy sauce
3 tablespoons sweet soy sauce, or Indonesian kecap manis (I used ABC Kecap Manis)
3 dashes ground white pepper
1/2 cup water
1 teaspoon sesame oil
1 stalk scallion, cut into 2-inch lengths

Notes on Ingredients

Chicken: The ingredient list uses wings and drumsticks, which give great flavor because of the bones and skin. If you prefer leaner meat or a different texture, chicken breast or chicken thighs will work; keep the same total weight. The thin slices of ginger will infuse the cooking liquid, so use fresh ginger for the best flavor. Sweet soy sauce, also called kecap manis, adds body and a mild molasses-like sweetness—use the brand you prefer or substitute with a mixture of soy sauce and a small amount of brown sugar if necessary. Ground white pepper gives a subtle, aromatic heat that pairs well with ginger; black pepper will work if you don’t have white pepper, but the flavor will be slightly sharper.

Equipment

Instant Pot or electric pressure cooker
Tongs or spatula for turning chicken
Small bowl for mixing sauces
Serving platter and spoon for sauce

Step-by-Step Instructions

Follow these clear, ordered steps to make Ginger Soy Chicken (Instant Pot). I’ve kept the same ingredient amounts and overall order from the source but rewritten each direction so it’s easy to follow.

Prepare the chicken: Pat the 1 1/2 lbs (750 g) chicken wings and drumsticks dry with paper towels. If you decide to use chicken breast or thighs instead, also pat them dry and keep the same total weight. Drying the chicken helps the skin brown during the searing step.
Set up the Instant Pot: Turn your Instant Pot to the Sauté function and let it heat until the display shows it’s ready. Add 1 tablespoon oil and swirl to coat the bottom of the pot.
Sear the chicken: Working in a single layer if possible, add the chicken pieces to the hot oil. Sear for about 2–3 minutes per side until the skin has some color. Use tongs to rotate pieces so each side gets browned. You don’t need to cook through—this step builds flavor and texture.
Remove and reserve: Transfer the seared chicken to a plate and set aside. Leave any browned bits in the bottom of the pot; they will add flavor to the sauce.
Add ginger to the pot: Pour the 1 inch (2.5 cm) ginger, peeled and sliced into pieces, into the Instant Pot. Sauté the ginger for about 30–45 seconds, stirring, until fragrant. This helps release the ginger oils and layers the flavor into the sauce.
Deglaze with water: Pour in 1/2 cup water to deglaze the pot. Scrape the bottom with a wooden spoon to lift any browned bits. This step prevents a burn notice during pressure cooking and incorporates flavor into the liquid.
Mix sauces and seasonings: In a small bowl or measuring cup, combine 2 tablespoons soy sauce, 3 tablespoons sweet soy sauce (kecap manis), and 3 dashes ground white pepper. Stir briefly so the sauces meld. Pour this mixture into the Instant Pot on top of the ginger and deglazing liquid.
Return the chicken to the pot: Arrange the seared chicken pieces back in the Instant Pot in a single layer if possible. Pour any juices that accumulated on the plate over the chicken. The sauce should come up around the chicken but not necessarily cover it entirely—that’s fine.
Cook under pressure: Secure the lid and set the valve to the sealing position. Select the Manual or Pressure Cook setting and set the cook time to 10 minutes on high pressure for bone-in pieces like wings and drumsticks. If you used boneless chicken breast or thighs, reduce the pressure time to 6–7 minutes to avoid overcooking.
Natural release and check: When the cook time completes, let the pressure release naturally for 8–10 minutes to allow the juices to settle back into the chicken. After that, carefully switch the valve to venting to release any remaining pressure. Open the lid and check the internal temperature: bone-in pieces should register at least 165°F (74°C). If using breast or thigh meat, ensure they reach 165°F (74°C) as well.
Finish the sauce: Set the Instant Pot to Sauté again and add 1 teaspoon sesame oil. Let the sauce simmer uncovered for 2–3 minutes, stirring gently and spooning the sauce over the chicken so it reduces slightly and becomes glossy. The goal is a thickened glaze rather than a watery broth.
Add scallion at the end: Scatter 1 stalk scallion, cut into 2-inch lengths, over the chicken during the last 30 seconds of simmering. Stir once gently to combine and allow the scallion to soften slightly, releasing a mild, fresh aroma without losing color.
Serve: Turn off the Instant Pot. Transfer the chicken to a serving platter and spoon the sauce over the top. Serve immediately with steamed rice, noodles, or a simple vegetable side. The remaining sauce is excellent spooned over rice.

Troubleshooting and Tips

If your Instant Pot displays a burn notice during pressure cooking, cancel the cycle, release pressure, open the lid, and scrape any stuck bits from the bottom. Add an extra 2–3 tablespoons of water if needed, then reseal and continue cooking for a few more minutes.
For more caramelization, you can remove the cooked chicken and set the Instant Pot to Sauté, boiling the sauce until it thickens further, then toss the chicken back in to coat.
Adjust sweetness by varying the sweet soy sauce. If your kecap manis is very sweet, reduce the amount by 1/2 tablespoon and taste before simmering.
Make-ahead: The chicken keeps well covered in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave, spooning extra sauce over the pieces to keep them moist.

Serving Suggestions

This Ginger Soy Chicken (Instant Pot) is versatile and pairs well with plain steamed rice, coconut rice, or garlic fried rice. For vegetables, quick-blanched bok choy, sautéed spinach, or roasted broccoli work beautifully. For added crunch and color, sprinkle toasted sesame seeds or thinly sliced fresh chili on top before serving.

Flavor Variations

Make it tangier: Add a teaspoon of rice vinegar to the sauce before pressure cooking to brighten the flavors.
Make it spicier: Add a pinch of red pepper flakes or a splash of spicy chili oil when simmering the sauce.
Herby twist: Stir in chopped cilantro or Thai basil right before serving for an herbaceous lift.

Short FAQ

Can I double the recipe? Yes. Increase the liquid slightly (add an extra 1/4 cup water) and make sure the chicken fits comfortably in a single layer or slightly overlapping. Cooking time remains the same for bone-in pieces.

Can I use frozen chicken? It’s best to thaw chicken first for even cooking and to allow proper searing. If you must cook from frozen, increase cook time and check doneness carefully; note browning will be minimal without searing.

How do I store leftovers? Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently and add a splash of water to loosen the sauce if it has thickened too much.

Final Thoughts

This Ginger Soy Chicken (Instant Pot) is a fast, flavorful dish that hits a lot of comforting notes: gingery brightness, savory depth, and a lick of sweetness. It’s perfect for busy evenings yet polished enough for guests. The Instant Pot keeps the process straightforward while delivering tender, saucy chicken that pairs with so many sides. Once you try it, this will likely become a repeat favorite in your rotation.