Ingredients
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1 cup long-grain brown rice
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3 tbsp reduced-sodium soy sauce
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3 cups low-sodium chicken broth
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3 cups cold water
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1 (2 inch) knob fresh ginger
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1 bunch green onions
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1/2 cup canola oil
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2 1/2 cups shredded rotisserie chicken
Steps
1
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.
2
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.
3
To Instant Pot®, stir in the shredded chicken. Serve rice porridge with green onion sauce drizzled on top.
