Jill Selkowitz blogs at ThisOldGal.com.

One-Pot Chicken & Rice

Five-spice powder—a Chinese spice blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns—gives this simple dish its distinctive Asian flavor.

PREP TIME: 10 minutes

FUNCTION: Sauté; Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 30 minutes + 30 minutes marinate

RELEASE: Natural

SERVES: 4 to 6

• 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
• 3 tablespoons black soy sauce*
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon seasoned rice vinegar
• ¼ teaspoon five-spice powder
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 2 teaspoons vegetable oil
• 1½ cups jasmine or other white rice
• 3 cups chicken broth
• 8 ounces cremini mushrooms, washed, stem ends trimmed, and cut in half
• Sliced green onions

PREP

Place chicken in a 1-gallon resealable plastic bag. Whisk together the black soy sauce, soy sauce, rice vinegar, five-spice powder, and ginger. Pour over the chicken. Seal the bag and marinate at room temperature for 30 minutes or in the refrigerator up to overnight.

Using a slotted spoon, remove chicken from marinade. Select sauté on the Instant Pot®. Add sesame oil and vegetable oil to the pot. When oil is hot, brown chicken in two batches in the pot.

Press cancel. Combine rice, broth, and mushrooms in the pot. Add browned chicken to pot; stir to combine. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Stir to evenly distribute chicken throughout rice. Serve chicken and rice topped with sliced green onions.

*Tip: Black soy sauce—used in Thai cooking—is made by fermenting soy sauce with sugar or molasses. As its name implies, it is black in color and has the consistency of a light syrup. It adds sweetness and saltiness to foods. Look for it in the Asian section of your supermarket or at an Asian market.