Step 1

RINSE THE RICE: Place rice in a bowl. Pour tap water and rinse with your hands. Drain and discard water.

Step 2

SAUTE: Set instant pot to saute mode. Add oil and heat until warm. Add garlic, onion and ginger. Saute until fragrant.

Step 3

BROTH: Dissolve chicken bouillon in hot water.

Step 4

PRESSURE COOK: Add the chicken pieces, rice, fish sauce and broth. Close and seal the lid. Set to pressure cook for 10 minutes.

Step 5

NATURAL RELEASE: When the cooking time is up, let the pressure release NATURALLY for 25 minutes. Do not quick release at this point. After 25 minutes, turn the knob to VENTING to release the remaining pressure. This should only take less than a minute.

Step 6

SHRED THE CHICKEN: Remove the lid. Transfer the chicken to a plate. Remove any bones and discard. Shred the chicken with two forks.

Step 7

STIR: Set instant pot to saute mode. Add chicken back into the pot. Stir gently. Add hot water to lighten consistency, if preferred. Sprinkle green onions. Cook for another minute.

Step 8

SERVE: Transfer to serving bowls. Top with sliced boiled eggs, green onions, and toasted garlic.