Instant Pot® Chicken Rice Porridge

Ingredients

• 1 cup uncooked short-grain white rice
• 1 tablespoon olive oil
• 14 ounces boneless, skinless chicken breast
• 6 cups chicken broth
• 1 (2 inch) piece grated fresh ginger
• 1 ear fresh corn, husked
• salt and ground black pepper to taste
• Topping:
• 3 spring onions, sliced
• 6 teaspoons black sesame seeds
• 6 teaspoons spicy chili crisp sauce

Step 1

Rins the rice under cold water until it runs clear, then set it aside. Turn on your Instant Pot and use the sauté setting to heat a bit of oil. Brown the chicken on all sides—it should take about 8 minutes—making sure each side gets a nice color before flipping. Once the chicken is browned, pour in a few tablespoons of chicken broth and use a wooden spatula to scrape up any tasty browned bits from the bottom. Turn off the sauté mode.

Step 2

Add the drained rice, sliced ginger, and the rest of the chicken broth to the pot. Cut the kernels off the corn cob and break the cob into three pieces, then toss both into the pot. Seal the lid and choose the porridge setting, cooking for 30 minutes. It’ll take around 10 to 15 minutes for the pressure to build up.

Step 3

When it’s done, let the pressure release naturally, which takes about 15 minutes. Open the lid, fish out the corn cobs, and remove the chicken breast. Shred the chicken with two forks, then stir it back into the porridge. Season with salt and pepper to taste.

Step 4

Spoon the porridge into bowls and sprinkle on sliced spring onions, sesame seeds, and a bit of chili crisp for a little heat. Enjoy!