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Instant Pot Poached Chicken with Scallion and Ginger Oil

Prep Time: 5 minutes Cook Time: 55 minutes Yield: 6 servings

Ingredients

  • 3.5 – 4 pounds good quality whole chicken
  • 4 garlic cloves, smashed
  • 3-inch piece of ginger, peeled and whacked open with the flat side of a knife
  • 1 medium onion, halved
  • 8 cups cold water

Ginger Scallion Sauce

  • 6 stalks green onions, roots removed, finely chopped
  • 4 Tablespoon ginger, peeled and grated
  • 4 Tablespoon peanut or canola oil
  • Salt to taste (about ½ teaspoon – 1 teaspoon)

Preparation

  1. Make Ginger Scallion Sauce while chicken is cooking: Heat 5 Tablespoon oil in a saucepan over medium heat. Place the freshly grated ginger and chopped scallion in a small bowl. Pour in the HOT oil and mix well. Add salt to taste (roughly ½ - 1 teaspoon).

Cooking Process

  1. Pressure Cook Whole Chicken: Add 1 tsp. salt, 4 stalks of green onions, 2 tbsp. crushed ginger, and 8 cups of cold water to the Instant Pot. With tongs, carefully submerge the whole chicken in the water. Ensure the water covers at least 90% of the chicken.
  2. Close lid and pressure cook at High Pressure for 0 minute + Natural Release (12 - 16 minutes). 
  • For 2.8 lbs. Whole Chickens: 12 minutes Natural Release
  • For 3.2 lbs. Whole Chickens: 14 minutes Natural Release
  • For 3.6 lbs. Whole Chickens: 16 minutes Natural Release
  1. Open the lid carefully. With tongs, carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot chicken stock liquid in the chicken carcass.

4. Measure Temperature: Place the whole chicken on a large plate and measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 165°F (74°C). 

*Note: If the thickest part is almost 165°F, you can just rest it on the plate and the carry over heat will continue to cook the whole chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.

5. Cool Chicken: Fill a large mixing bowl with ice water. Completely submerge the chicken in ice water for 10 minutes.

6. Serve: Pat chicken dry and chop the chicken. Toss the chicken with the ginger scallion sauce.

7. Serve with rice.