Instant Pot Singaporean Hainan Chicken with Rice

Instant Pot Singaporean Hainan Chicken with Rice



  • 3 lbs. one whole chicken, gizzards removed
  • 4 inches fresh ginger, peeled and cut into 1/4 slices
  • 1 bunch of scallions
  • salt
  • chicken broth
  • 2 tbsp sesame oil


  • 1/4 cup of sesame oil
  • 2 tbsp chicken fat, chopped
  • 3 tbsp of fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 cups of rice, rinsed and drained
  • 2 cups of reserved chicken broth
  • 1 teaspoon salt


  • 1/4 reserved fried garlic and ginger
  • 4 tbsp of soy sauce
  • 2 tbsp of reserved chicken broth
  • 1 tbsp oyster sauce


  • Water
  • Ice
  • Cucumbers
  • Cilantro (optional)


  1. Salt the raw chicken and then wash the chicken. Pat dry with paper towels to clean the chicken thoroughly.
  2. Cut any excess chicken fat and gizzards (if any) from chicken and set aside.
  3. Salt the chicken and stuff the chicken with ginger and scallions.
  4. Put the chicken into the instant pot.
  5. Pour chicken broth to the max line and season the broth with salt to taste. Then close the pot.
  6. High-pressure cook for 8 minutes and QPR (this will make the chicken broth as well).
  7. While waiting for the chicken to be done, wash the rice. Put the sesame oil, ginger, garlic, and chicken fat & gizzards (if any) into a large pan. Stir for 10 minutes until it starts to smell aromatic.
  8. Then take 1/4 of the fried ginger and garlic with chicken fat and put to the side for the sauce later.
  9. Add the rice into the pan with the sesame oil fried ginger and garlic and stir for 3 minutes (this will make the chicken rice).
  10. Transfer the chicken rice into a rice cooker pot.
  11. Also, transfer the chicken broth from the IP into the rice cooker pot and cook the chicken rice.
  12. Go back to your IP and take the chicken out and discard ginger and scallions. And then put it into an ice bath water for 5 minutes. This will stop the chicken from cooking.
  13. After it is done bathing in an ice bath, take the chicken out and rub sesame oil all over the chicken.
  14. Cut the chicken and put on a plate.
  15. For the sauce, pour soy sauce, oyster sauce, and chicken broth with the leftover fried garlic and ginger.
  16. Seasoned the broth with more salt if the taste is not to your liking.
  17. Cut cucumbers on the side.
  18. The chicken rice should be done by now. Put on a plate or bowl.
  19. Enjoy your hainan chicken rice!

6 thoughts on “Instant Pot Singaporean Hainan Chicken with Rice”

  • Do you really only pressure cook this for 8 minutes? That seems like such a short time for a whole chicken, even in a pressure cooker.

      • Maybe it’s because it’s filled to the fill line with broth? Lots of liquid means it takes longer to get up to pressure, probably causing the overall cook time to be a lot longer than with just a cup of liquid like most whole chicken recipes call for int he instant pot.

    • Quick Pressure Release – turn the pressure release switch to the Venting position and let the steam to release quickly when the cook time ends.

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