Step 1

Place you instant pot on saute and add in olive oil. When the oil is hot add in the shallots and saute for a few minutes to help soften the shallots.

Step 2

Stir in ginger, lemongrass, garlic, and rice. Toast the rice for a few minutes and turn off the saute setting.

Step 3

Pour in the chicken stock and stir.

Step 4

Place the chicken in the stock, secure the lid, make sure the nozzle is placed to "seal" and cook on the manual setting for 20 minutes. The Instant Pot will take about 10 minutes to reach pressure.

Step 5

When the cooking time is over manually release the pressure and remove the lid when unlocked.

Step 6

Shred the chicken into the pot and stir in the lime juice and fish sauce. Let the soup rest for about 5 minutes to help thicken the soup.

Step 7

Serve the soup topped with sriracha, chopped peanuts, and sliced chilies.