Instant Pot Soy Sauce Chicken Bowls

You’ve probably seen a sign advertising Soy Sauce Chicken in the window of a Chinatown eatery before.


We have a recipe for the original soy sauce chicken, which is unbelievably amazing, but my dad’s method, in an effort to perfect the flavor and appearance, is somewhat laborious. This simplified take on Soy Sauce Chicken is a breeze to make. MOREOVER, you can make it in an Instant Pot! Instant Pot Chicken with Soy Sauce. Any time the Instant Pot is brought up, miraculous results are guaranteed.

In the Instant Pot, boneless, skinless chicken thighs become soft and infused with the umami flavor of soy sauce. Chicken breasts should be shredded and placed on top of rice and any vegetables of your choosing. Add some of the braising liquid, and you have a quick and incredibly tasty supper.

This recipe is simple enough to make even without an Instant Pot.

The chicken would cook for a few hours on the stove until it was sticky and soft. The leftover liquid was always stored in disposable soup containers and subsequently frozen. The other kids in primary school ate turkey and ham sandwiches, but I had my mom’s Soy Sauce Chicken over rice.


The quantities of components in this instant pot soy sauce chicken dish are the same as those in my dad’s soy sauce chicken recipe, but the incidental figures reflect a reduction by half.

The wonderful thing about Soy Sauce Chicken is that the braising liquid may be saved and stored in the freezer for future use.

However, you only need around half the liquid to create this much chicken, and even then, you’d still have plenty left over to make this dish again and again. To improve the flavor, you might add extra soy sauce and wine. The braising liquid for the Soy Sauce Chicken may be reused multiple times, allowing for really quick and simple meals every single night of the week.

Good, then let’s get going!


  • 8 boneless skinless chicken thighs
  • 7 slices of ginger
  • 2 scallions (3-inch pieces)
  • 3 star anise
  • 8 cups of water
  • 1 1/2 cups of Chinese Rose Wine
  • 1 1/2 cups of light soy sauce
  • 1 1/4 cups of dark soy sauce
  • 1 cup of sugar
  • 2 teaspoons of vegetable oil
  • 2 teaspoons of salt


  1. Pick up your quick-cooker right now. Add the oil and ginger and turn the heat to sauté. In a little over 30 seconds, it will have reached a caramelized state. The scallions should be added and cooked for another 30 seconds.
  2. Put in some sugar, salt, water, dark soy sauce, light soy sauce, rice wine, and star anise.
  3. Make sure the instant pot’s vent is not set to “venting” and the lid is closed. Put it under high pressure for 5 minutes.
  4. The chicken thighs should be placed into the instant pot when the pressure has been released, the lid has been opened, and the chicken has been placed inside.
  5. Chicken should be cooked for 15 minutes under high pressure. Once the alarm goes off, carefully open the vent.
  6. When the instant pot beeps and the steam stops coming out, you can open it.
  7. Shred the chicken with two forks into large pieces, then served it over rice with the sauce drizzled on top. As soon as the braising liquid has cooled, place it in freezer-safe containers. It may be frozen for later use; simply thaw it in the fridge and reheat it in the instant pot with more chicken.

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