Easy Pressure Cooker Hainanese Chicken Rice

Used this recipe to make on my ninja foodi. I used leg quarters and pressure cooked them first for 10 minutes and then followed the recipe from start and added the cooked chicken legs in. Pressure cooked the rice for 8 minutes and released steam after a further 2 mins. Very delicious. Perfectly booked rice. I feel this would give 3 portions not 4 as it is moreish! Next time I shall use chicken thighs. It will also work with boneless chicken thighs. I feel the skin and bone add more flavour to the rice broth.

The texture was off because I accidentally put rice into the pot before chicken and it wouldn't pressurize. Despite my mistakes, the flavor is exactly what I was trying to recreate from a food festival vendor! I made the sauce per a different source, Hot Thai Kitchen, involving dobanjiang, more ginger, soy sauce, sugar, and vinegar. Used a pinch of salt per leg and 1/2 tsp in the paste. Excited to make this again.