> 1 cup long-grain brown rice
> 3 tbsp reduced-sodium soy sauce
> 3 cups low-sodium chicken broth
> 3 cups cold water
> 1 (2 inch) knob fresh ginger
> 1 bunch green onions
> 1/2 cup canola oil
> 2 1/2 cups shredded rotisserie chicken
In an Instant Pot®, combine the rice, soy sauce, broth, and water. Season with salt and pepper. Seal and set to high pressure. Cook 35 min. Let naturally release at least 20 min.
Meanwhile, make the green onion–ginger sauce: Peel and then roughly chop the ginger. Chop the green onions into 1-inch pieces. To a food processor or blender, add the oil, ginger, and green onions. Season with salt and purée until smooth. Transfer mixture to a small pot and heat over medium-high. Cook 1–2 min., until the raw ginger taste is gone, stirring constantly. Remove mixture from heat and let cool.
To Instant Pot®, stir in the shredded chicken. Serve rice porridge with green onion sauce drizzled on top.