📝 Instructions
= Recipe
1. In the Instant Pot, combine 1 cup short-grain white rice, 3 oz white button mushrooms (sliced), 1 small carrot (sliced into coins), 1 garlic clove (minced), 0.25 tsp sesame oil, 6 cups low-sodium chicken broth, and half of a 2-inch piece of ginger (peeled and sliced). Submerge 1.5 lbs boneless skinless chicken thighs in the liquid. Seal and pressure cook on High for 20 minutes. Natural release for 10 minutes or quick release.
2. Remove chicken and shred into bite-sized pieces. Return to pot.
3. Make the scallion sauce: thinly slice 2 scallions and combine with 3 tbsp safflower oil, 2 tbsp white vinegar, the remaining ginger (grated), and salt and pepper to taste.
4. Stir 2 oz baby spinach and half the shredded chicken into the juk. Ladle into bowls and top with remaining chicken and the scallion sauce. Serve with soy sauce, chile oil, and hot sauce on the side.
