Instant Pot

“Clay Pot” Chicken and Rice with Shiitake Mushrooms

4 Servings

1 hour 20 minutes 15 minutes active

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This is a simplified version of a Cantonese classic that's traditionally cooked in and served from a clay pot. An Instant Pot makes quick work of cooking the rice and chicken and can even produce a lightly crisped layer of rice on the bottom. Oyster sauce, soy sauce and dried shiitakes add tons of umami, so the dish is rich and satisfying. The mushrooms must soak for about 30 minutes to rehydrate; use this time to complete the other prep. For a complete meal, serve the rice with steamed or stir-fried bok choy.




Don't stir after layering the chicken on top of the rice; this allows the chicken to gently steam rather than simmer directly in the liquid, which would overcook it. Also, don't forget to quick-release the steam immediately after pressure cooking, then remove the pot insert from the unit and let the rice rest before serving. These steps ensure the grains have the proper texture and are not wet and soggy.

1 hour 20 minutes

15 minutes active


  • 5

    dried shiitake mushrooms (about ½ ounce)

  • Boiling water


Mary Virginia W.

Is there a way to make this with a slow cooker or rice cooker? I have one of each, plus several other large appliances. I've been avoiding buying an Instant Pot because I'm running out of real estate in my kitchen!

Janelle C.

Hi Mary,

We have a similar recipe that uses a Dutch oven. Please see the following recipe:

The Milk Street Team

Michael A.

Any Instapot double-batch modification instructions?

Allison S.

Could I substitute brown jasmine rice? I would imagine that the cooking time might be affected.

Lynn C.

Hi Allison -

Unfortunately we didn't test this dish with brown jasmine rice. Both the liquid-to-rice ratio and the cooking times would be different for brown rice.

The Milk Street Team

Kathryn L.

Made this for dinner tonight and it was so flavorful! As I was putting the chicken into the pot, I thought there wasn’t enough rice in relation to chicken. So, I added another 1/2 cup rinsed rice and another 1/2 cup broth. Kept the same time under pressure and everything was perfectly cooked. I even got the nice crusty bottom layer. Hubby wants this on regular rotation. Made this in my stovetop pressure cooker (no Instant Pot). This recipe is a keeper!