Zero Minute Chicken & Rice

0 minutes? We’re serious! This recipe is perfectly cooked in the time it takes for your pot to come to pressure. Follow instructions and we promise a delicious result! Recipe Notes: * This recipe is using 0min PC setting following by timed natural release. The natural pressure release time depends on the weight of the chicken: 2.85 lb chicken - 19 Mins NPR 3 lb chicken - 20 Mins NPR 3.3 chicken - 21 Mins NPR

Keywords

6 servings, chicken, chili sauce, cook 55 min, cup canola oil, finely chopped, garlic, green parts of, Instant Pot Culinary Team, jasmine rice, lime, prep 5 min, sliced, tbsp ginger grated, white parts of

Prep Time

5 min

Cook Time

55 min

Servings

6 Servings

Ingredients

1 clove garlic
2 tbsp ginger grated
⅓ cup canola oil
3 tbsp crispy chili sauce
1 lime
1 ¼ cup jasmine rice
2 clove garlic finely chopped
6 Green onion finely sliced green parts of, white parts of
3.3 lb whole chicken
1 ginger sliced

Instructions

For the spring onion sauce, select saute, and increase the heat to the highest heat setting.
Place a pinch of salt in a pestle and mortar, add the garlic and ginger and muddle with the pestle.
Add the spring onions (white parts) to the mixture, ensuring your bowl is heat resistant.
Add the oil to the Instant Pot and heat until shimmering, but not smoking.
Pour the heated oil over the spring onion mixture, let it sizzle, then stir and set aside
Wipe the Instant Pot clean. Place the chicken on a trivet, and cover completely in water, ensuring not to exceed the maximum volume line.
Add the sliced ginger, and spring onion tops (green parts) to the water.
Pressure Cook on High for 0 Minutes. The food is going to be cooked while the pot is coming to pressure. When the time is up, allow for 22 Minutes natural release, then carefully quick-release the rest of the pressure.
Remove the chicken from the broth and plunge into a ice water bath for 1 Minute to stop the chicken overcooking. Once done, set aside.
To make the chili sauce add chili crisp to a bowl, along with 3 tablespoon chicken broth from the pot and the juice of approximately 1 lime, added to taste. Set aside.
Trim the wingtips and excess skin off the chicken.
Set the Instant Pot to Saute, Normal/Medium.
Add the chicken offcuts to the clean instant pot and fry until crisp, and you have about 1 ½ Tbsp chicken fat.
While the chicken renders, wash the rice under running water until the water runs clear.
Remove the chicken bits, then add the garlic and fry until golden.
Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan.
Finally add the 1 ¼ cups (300 ml) of reserved chicken broth.
Pressure Cook on High for 3 Minutes. When the time is up, allow for 5 Minutes natural release, then carefully quick-release the rest of the pressure.
Carve the chicken from the bone (reserve the bones for our delicious chicken soup), and warm through.
Serve alongside the rice and duo of sauces.