Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice is a quicker version of my Pressure Cooker One Pot Chicken and Rice recipe for moms and dads on the go.
Pressure Cooker Mr. Yoshidas Chicken Rice
If you have been following my recipes, you will already know that I love making recipes completely from scratch. You will also note that I love to cook with Asian sauces, spices, and ingredients.
However, as I wanted to present to my readers with a super simple and very quick recipe that can be prepared in a very short time, today, I bring to you a simple one-pot Pressure Cooker Mr. Yoshidas Chicken Rice prepared with just Mr. Yoshida’s Marinade.
My friend ワタナベ 聡 got me interested in using a Donabe (Japanese Hot Pot) for cooking. But, I love it so much, I like to use it as a serving piece too.
Collection of Ingredients
ワタナベ 聡, presented me with this beautiful Donabe (Japanese Hot Pot) last year and asked me to use it in an easy Chicken and Rice dish, which I did and has been very popular. Some of you have asked me to make a quick version of my One Pot Chicken and Rice recipe and so I did.
ワタナベ 聡 tells me that thighs (dark meat chicken) are the most used in Japan. She also says that chicken must be marinated at least one day, to absorb the flavor. She is right!
Chicken tastes better after it has been marinated for a day, so, a great trick for this dish and others that use a marinade), is to buy a bunch of dark meat chicken and cut it into large pieces.
Take several freezer safe bags or containers and divide the chicken into family size servings. Add Mr. Yoshida’s Marinade, or any of your other favorite marinades to the packages and pop them into the freezer.
If you use a different Marinade, it may be thicker and therefore, you will need to add additional liquid to the Instant Pot or Pressure Cooker.
Then, all you have to do is take out a package of chicken the night before and pop it into a Mixing Bowl and allow it to defrost. This way, your chicken will have a nice long time to marinate.
If you like to make your marinade from scratch, try my Pressure Cooking One Pot Chicken and Rice recipe, as it tastes very similar to Mr. Yoshida’s Marinade.
Add Marinade into the Bowl of Chicken and Mushrooms
Add the marinade into the Bowl of chicken and mushrooms and allow the chicken and mushrooms to marinate in the refrigerator overnight, or at least 30 minutes.
Wash the Rice
It’s always a good idea to wash your rice until the water runs clear. Just smush the rice around to scrub it clean. Toss it into your Pressure Cooker.
A “rice” cup of rice is approximately 6 oz dry weight. It’s that little plastic cup that comes with pressure cookers and rice cookers. It is not the same as using a proper “measuring” cup, which measures in weights/ounces.
Add Chicken Broth
Add the chicken broth (or water) and mix it through the rice.
Dump in Mixture
Dump in the chicken/mushroom mixture, including the liquid and mix through. Shut the lid and set your Pressure Cooker. It’s that easy!
Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice
I love serving this Pressure Cooker Mr. Yoshidas Chicken Rice in my Donabe (Japanese Hot Pot). Its purpose is to be used on a burner at the table with a hot broth, meat, and vegetables.
Diners sit at the table and take what they want and if needed, more meat and vegetables are added. Noodles are added at the end after the full flavor of the broth is formed. It’s a lot of fun!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board
- Bamix Immersion Hand Blender
- Bob Mills Potato Starch
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Here is the handy printable recipe:
Ingredients
- 2 pounds Thighs and/or Legs boneless/skinless, cut into large chunks
- 8 oz Cremini Mushrooms or your favorite kind
- 1/2 cup Mr. Yoshida's Marinade
- 12 ounces Jasmine Rice rinsed
- 20 ounces Chicken Stock/Broth or water
Instructions
- Remove fat from chicken and cut into large chunks and place into a bowl.
- Add washed mushrooms.
- Pour Mr. Yoshida's Marinade over chicken and mushrooms and set in refrigerator overnight, or for at least 30 minutes.
- Add rinsed rice, broth and chicken/mushrooms to your Pressure Cooker cooking pot.
- Lock on the lid and Close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, wait 10 minutes and then release the remaining pressure.
Notes
PIN this Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice!
Instant Pot Pressure Cooker Mr. Yoshidas Chicken Rice
4 minutes on high is not equal to any setting on my Power Pressure Cooker XL. Should I just use the chicken setting, then let it sit 10 minutes before releasing steam? Or will that overcook the rice? Confused…
Confused. As to how much rice to add . Your recipe states that 6 oz weighed dry is equal to 8oz measured , so i don’t know whefe that little cup that came with my instant pot is, and dont have a scale. Would be helpful to note how much measured rice to use. So am winging it and hoping for best!
Hi Karen. The full recipe is on the recipe card. Jill
Ha ha! I searched a recipe with Yoshidas, rice, chicken and this came up..turns out I have the SAME question years later !! In your blog, you mention that the rice cup is 6 oz, which is actually dry weight, so I’m back to my original question . I don’t have the rice cup, I’m a home cook, I don’t use a scale to measure ….so is the 12 oz of rice you list on your recipe card, dry weight or measuring cup dry measure ? I’ve reread the recipe a few times, and its unclear to me , thanks
And if its dry weight, what would be the measurement in cups please.
This was delicious and easy as could be. I do have a qustion though, there are just two of us here and can this be scaled down by 1/2 by cutting all ingredience in half but keeping cooking times the same.
Hi Don. No problem with cutting the recipe. You could prepare all of it and freeze half of it raw for another day. That is what we do in my house. The chicken will marinate longer and be even better. Jill
Do you think it would be possible to make this as a freezer meal? Marinated chicken, mushrooms, and rinsed rice frozen…add liquid to cook? It sounds delicious!
Hi Lauren. I usually just freeze the meat and the marinade. Jill
I’m the only person in my family that likes mushrooms. So, I’ve got about 2 pounds of chicken, and 1/2 pound of smoked sausage marinating now. I’ll follow all other directions tonight.
Rusty, I bet this recipe will be delish with the added smoked sausage. Jill
I love mr yoshidas! Will i be able to make this with brown rice instead of jasmine? Thank you so much!
Hi I tried making this and the pressure cooker won’t come to pressure. I opened and noticed the rice is all stuck to the bottom. Any idea why this is happening
Vivian~
Did you use the rice cup to measure the rice and a measuring cup for the water?
Jill
Hi there! I followed your recipe – doubled it, but it’s not cooking. I tried the manual function in the beginning then tried meat/stew later. Both on high pressure. Float valve doesn’t even come up. Am I doing something wrong? Thanks!
🙂
I love this dish. Thank you for sharing it. I made it with shitake mushrooms (my favorite). The instructions were clear and the flavors were great!
Hi Sarah~
Thanks so much for letting me know. I am so glad you enjoyed the Chicken and Rice dish. 🙂
Jill
Hi, this looks delicious! I went to the grocery store today looking for yoshidas, but thry don’t csrry it so I got a lovely gourmet looking teriyaki marinade. Do you think the flavour profile of yoshidas is similar to teryaki, or am I in for a totally different experience?
Hi Caroline~
That is the beauty of this particular recipe. You can have a different flavor experience based on the sauce you use. That is the reason I wrote the recipe this way, although maybe I should have called it “Whatever Flavor You Like” Chicken and Rice.
Usually Costco sells Mr. Yoshida’s and I know Amazon does as well. I would love to hear back from you after you make the dish using your marinade.
Thanks so much for your message.
Jill