Step 1

Place the ingredients for aromatics and seasonings for rice in a food processor and grind into paste. You may need to scrape the food processor bowl few times to make sure everything is grinding evenly. Transfer to a container and save in refrigerator. Give the food processor a quick rinse with water and then place all ingredients for chili sauce in the food processor and grind into paste. Transfer to a container and it can keep in the refrigerator for up to 1 week

Step 2

Place ingredients for ginger garlic sauce in a food processor and blend into a smooth paste. Cover and store in the refrigerator. They can be kept in the refrigerator for up to 1 week

Step 3

Pat the chicken thighs dry and then rub with some salt all over the skin. Then rinse the salt off and pat it dry with an absorbent paper towel

Step 4

Press saute on instant pot. When it's hot, pour in the aromatic paste (which already has oil in it) and stir fry for about 1-3 minutes. Pour in the chicken broth. Turn off saute mode. Use a wooden spatula to really scrape the bottom of the pot so nothing is stuck there and causes burn later. Add the better than bouillon. Stir to mix everything

Step 5

Layer the chicken pieces. Skin side up. Sprinkle in the rice and use a wooden spatula to gently push the rice down so it is covered by liquid

Step 6

Close the lid. Turn the steam release valve to seal. Pressure cook on high pressure and set timer to 8 minutes (for boneless chicken thighs). When the timer is up, wait for 10 minutes and then release pressure completely and proceed to the "serving" step below

Step 7

Press saute on instant pot. When it's hot, pour in the aromatic paste (which already has oil in it) and stir fry for about 1-2 minutes. Pour in the chicken broth and turn off saute mode. Use a wooden spatula to really scrape the bottom of the pot so nothing is stuck there and causes burn later. Add the better than bouillon. Stir to mix everything. Turn off saute mode

Step 8

Layer the chicken pieces. Skin side up. Sprinkle in the rice and use a wooden spatula to gently push the rice down so it is covered by liquid

Step 9

Close the lid. Turn the steam release valve to seal. Press RICE and it will show up as "auto". When the timer is up, wait for 10 minutes and then open the lid and proceed to the "serving" step

Step 10

Preheat a large skillet. Pour in the aromatic paste (which already has oil in it) and stir fry for about 1-2 minutes. Add the rice and stir fry for another minute. Turn off the heat. Transfer to the inner pot of your rice cooker. Add the chicken broth and stir to mix everything. Lay the chicken pieces on top. Close the lid and use your "white rice" setting. It will take about 15-20 minutes to cook. When it's done cooking, wait 10 minutes. Proceed to "serving" step below

Step 11

Use a rice paddle to fluff the rice and gently remove the chicken pieces from the bottom to a platter. The rice on the top may appear to be not as fluffy at first and the bottom of the pot will still be slightly "wet", but don't panic. Fluff the rice again and stir to mix everything. Close the lid back and let it sit for another 5-10 minutes and the rice will reabsorb the liquid. Proceed to serving step below

Step 12

If you choose to do this step: submerge chicken thighs in ice water bath, is will shock the chicken and stop the cooking process and also create that nice silky smooth skin. Transfer to a cutting board. Wait 5 minutes and then slice the chicken. Brush with the soy sauce sesame seasonings if you want to. It adds extra taste to the chicken

Step 13

Keep the rice warm if not serving yet. When ready to serve, Scoop out rice into a Chinese-style rice bowl. Pack the rice in and place a serving plate on top of the bowl and quickly invert it. You will have a dome-shape rice now. Place the sliced chicken on the plate. Garnish with fresh cilantro leaves, slices of tomato and/or cucumber

Step 14

Serve immediately with the chili and ginger garlic sauce