Cơm Gà Instant Pot (Vietnamese Chicken Rice)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
Minimum size 6-at IP or larger:- 1 whole chicken – can be regular chicken, free range or organic free range (cook time will depend on the size, please see below)
- 2.5 regular cups of jasmine rice
- 0.5 regular cup of sweet rice
- 1 large knob of ginger (washed well and sliced in half, can keep skin on)
- 1 onion
- turmeric powder
- 2 tbsp of Quốc Viet Chicken Soup Base
- 5 cloves of garlic, coarsely minced
- 3 tbsp of cooking oil
- Salt
- Sugar
- Mushroom seasoning, optional to taste
Garnishes
– chopped green onion and cilantro
– fried shallot
– sliced cucumber and/or tomato, optional
– Vietnamese coriander (Rau Ram, chopped)
Dressing for chicken salad (Combine vinegar, water and sugar below. Soak sliced onion in mixture for 15 minutes.)
– 2.5 Tbsp of vinegar
– 4 tbsp of water
– 2 tbsp of sugar
– 1/2 white onion (thinly sliced)
Coating/Dipping Sauce (Combine all ingredients below. Adjust to your taste!)
– 4 tbsp of sugar
– 3 tbsp of fish sauce
– 3 tbsp of lime juice
– smash 5 cloves of garlic and 3 slices of ginger
– fresh chili (finely minced or smashed together with garlic)
Directions
- Wash chicken well with warm sink water. Trim extra fat and skin as necessary and cut chicken in half. Place chicken into inner pot along with 1 tsp of salt, 1 tsp of turmeric powder, 2 tbsp of Quoc Viet Chicken Soup Base, sliced ginger and onion. Add about 12 cups of boiling water (using boiling water will speed up pressure building time). Close lid and select Manual/Pressure Cook, High Pressure, 3 minutes if you are using free range chicken less than 3 lbs or 5 minutes if you are using larger regular chicken, 30 minutes or full NPR.
- Wash and rinse rice and sweet rice well. Set aside to let it drains. Once the rice is drained, on a stove top bring 3 tbsp of oil on medium heat. Add minced garlic and saute to release fragrance then add the washed rice. Saute for 4 minutes then turn off heat and set aside.
- Once cook time is over wait an additional 30 minutes then slowly move the valve to Venting to release all remaining pressure. Remove chicken and immediately flush it with cold sink water. Allow the chicken to cool down. Discard ginger and onion. Use a sieve to remove the impurities (see photo above!). Remove 3 cups of broth and set aside. Turn of Saute mode and bring the broth to a boil. Lastly, add 1 tbsp of sugar. Taste the broth then make adjustments as necessary to cater to your taste. If it’s just a little plain you can add 1 tbsp of Mushroom Seasoning (or more). Once you are satisfied turn off heat. NOTE: If you are using the the same IP to cook the rice then please remove the broth and rinse the inner pot then continue to the next step. If you are using a different IP or have another inner pot such as the non-stick one to cook rice then no need to remove the broth. To cook rice using the IP, I highly recommend to use a non-stick inner pot.
- In the non-stick(preferred) inner pot, add saute rice, 1/2 tsp of turmeric powder, 1/2 tsp of salt and pour 3 cups of the chicken broth to inner pot. Stir well rice and liquid and make sure all the rice is submerged under broth. Select Rice function. You can Quick Release after cook time is done if you are rushing to serve or let it NPR. Open lid and fluff rice. Turn off IP.
- While the rice is cooking, shred and de-bone chicken. Pour onion dressing and mix well. Add chopped Vietnamese coriander (Rau Ram) and set aside.
- To serve toss 1 serving of chicken salad with 1 tbsp of mixed ginger fish sauce. Add yellow rice and chicken to the plate and garnish with fried shallot and tomato/cucumber slices. Soup is to be served hot on the side. Garnish soup bowl with chopped onion and cilantro. Extra dipping sauce is also served on the side. Enjoy!
Hi, I notice you put the turmeric when cooking the broth, not the rice. Please confirm.Thanks
Hi Tin, I didn’t add turmeric when I cooked the rice. The broth with turmeric in it was sufficient to make the rice yellow. But if you want to add more you could, just make sure to dissolve/stir before closing the lid.
Does the Rice go in the pot at the same time with the chicken and then drained it then stir fry?
Hi Melissa, I updated the recipe to clarify the directions. You cook the chicken first to obtain the broth, remove the chicken, run broth through a sieve, wipe IP clean, add oil/garlic/rice and saute, then add broth to cook the rice. Sorry for the confusion!
Hi, I just finished the dish. However the is burn at the bottom once done cooking. Is there a way to prevent the burn ? Thanks for the recipe.
Hi Katie. Thanks for the recipe. With 10 min HP and 5 min natural release, is the chicken still a bit chewy (like Viet style)? I don’t like my chicken too soft. Thanks.
Hello, my chicken was about 5 lbs and the thighs were still raw.
Hi, I’m not sure why. 10 minutes on HP should do the trick for chicken. But if that’s the case just put the chicken back into the bath and continue cooking on Saute mode (lid off) until the inside is cooked. Sorry about that.
Hi Katie, my IP 6qt duo crisp doesn’t have the rice function. What setting should I use?
Hi. You can try Pressure Cook > Pressure > Low > 12 minutes.
Thank you
Hi Katie I’m a little confused at the rice cooking part. I noticed you used turmeric when making the broth, but at direction #4, you add additional turmeric when cooking the rice with the 3 cups of broth. Is that correct?
Hi Irene, yes that’s correct. The turmeric is Step 4 is for the rice itself. The other is for the chicken. Thanks.