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Instant Pot

Braised Ginger Chicken

4 Servings

FAST: 1 hour 10 minutes
Slow: 4¼ to 5¼ hours 20 minutes active

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This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chicken's natural juices, creates a meaty, aromatic broth that's made into a sauce to finish the dish. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too. Fragrant jasmine rice is the perfect accompaniment, along with coarsely cracked white or black pepper.




Don't forget to remove the skin from the chicken thighs. This prevents the cooking liquid, which is made into a sauce to finish the dish, from becoming too greasy. Don't worry about removing the ginger slices after cooking. Pressure-cooking tenderizes the ginger's fibrousness and mellows its fire.

FAST: 1 hour 10 minutes
Slow: 4¼ to 5¼ hours

20 minutes active


  • 1

    tablespoon grapeseed or other neutral oil

  • 5

    medium garlic cloves, roughly chopped


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Dominique D.
November 5, 2023
Yummy, warm chicken
Easy and delicious! We loved the warmth of the ginger and the umami from the fish sauce. Will definitely make again.
Jovanna K.

Is there any specific time you should naturally release the pressure before switching to the vent position?

Gisela H.

I let it vent completely on it's own, which took 10-15 minutes. Chicken was wonderfully tender.

Gisela H.

I used ground ginger and chili flakes, as I didn't have fresh, and it was great. I also used chicken breast, as that's our preference. The sauce was subtle yet multifaceted.