In a 6-qt. multifunction electric or stove-top pressure cooker combine chicken, broth, rice, shallot, garlic, and ginger. Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Transfer chicken to a cutting board; shred into large pieces. Stir shredded chicken into rice mixture. Serve hot in bowls and top with poached egg, sliced avocado, cilantro, sliced green onions, and/or hot sauce.