Ginger Soy Chicken (Instant Pot)

Flavorful ginger and soy–braised chicken made quickly in the Instant Pot.

Prep Time 10

Cook Time 8

Total Time 18

Servings 3 servings

1 1/2 lb chicken (wings and drumsticks; or chicken breast or thighs) about 750 g; drumsticks can be cut into 2–3 pieces
1 tablespoon oil
1 inch fresh ginger peeled and sliced (about 2.5 cm)
2 tablespoons soy sauce
3 tablespoons sweet soy sauce (kecap manis) or substitute 3 tbsp soy sauce + 1 tbsp sugar
3 dashes ground white pepper
1/2 cup water
1 teaspoon sesame oil
1 stalk scallion cut into 2-inch (5 cm) lengths

If using drumsticks, cut each into 2–3 pieces; leave wings or breasts whole.
Turn Instant Pot to Sauté and heat until hot, then add the oil.
Sear the chicken in the hot oil until lightly browned on both sides; work in batches if needed to avoid crowding. Use a nonstick skillet for searing if the chicken sticks.
Add the sliced ginger to the pot and sauté briefly until fragrant.
Pour in the soy sauce, sweet soy sauce (kecap manis), ground white pepper, sesame oil, and water; stir to combine.
Close the lid, set the valve to sealing, select Manual/High pressure, and cook for 8 minutes.
When the cook time ends, perform a quick release; when the valve drops, carefully remove the lid.
Stir in the scallions and serve immediately. If the sauce is too thin, turn on Sauté and reduce for about 1 minute until slightly thickened.

Cut drumsticks into 2–3 pieces as commonly done in Asian cooking.
If using whole drumsticks, pressure cook for 10 minutes instead.
Use 3 tbsp soy sauce + 1 tbsp sugar if you don't have sweet soy sauce.
You can cook this in a slow cooker on high for 3 hours if you don't have an Instant Pot.
I used a 6-quart Instant Pot.