Step 1

Wash the rice thoroughly.

Step 2

Remove the skin and slice the ginger into thin discs or strips.

Step 3

Slice the green onions and separate the green parts and white parts.Keep the green parts for garnishing.

Step 4

Wash the chicken and remove the skin if you prefer.

Step 5

Measure the water and broth and keep them ready.

Step 6

Now dump the ginger slices, chicken pieces, white parts of green onions, rice, water+broth and salt in the instant pot inner pot, close the instant pot lid, close the vent by moving it to seal position and cook on manual mode for 25 mins on high pressure.( Press manual, press - or + buttons to adjust the time, press pressure level button to adjust the pressure to high and then press on manual again to start).

Step 7

It will take around one hour for the instant pot to build pressure (displays ON) and cook(displays minutes countdown from 25 to and then finally switch to off mode. Once it is in off mode let the steam release naturally for at least 15 mins and then release the rest of the pressure manually by turning the knob to vent. Now open the instant pot lid. It will look watery at the first look but don't worry it will thicken with in few minutes as you stir.

Step 8

Mix everything well and remove the chicken bones from the pot to discard. Chicken will be falling of the bones so yo don't need to shred it separately again.Just stir everything together really well and that will separate any chicken from the bones easily.

Step 9

Serve it in a bowl with your favorite condiments and enjoy! Some suggestions for condiments are scallions (green onions), chili oil (my family's favorite, Chiu chow style chili oil by Lee Kum Kee brand is our favorite), ground white pepper, sesame oil, cilantro leaves, fried onions, crispy fried garlic.