Whip up a fresh batch of broth and shredded chicken to use in any soup or stew in under 30 minutes.
7 cups of chicken or vegetable broth
1 cup Jasmine rice (or try half and half with glutenous, sticky rice), rinced
shredded chicken
2 tsp fish sauce, or add to taste (optional)
salt and pepper to taste
Optional Garnishes
cilantro, washed and diced
Chinese donut, cut into bite sized pieces
toasted peanuts
green onion, diced
soft boiled eggs
chili oil, soy sauce, fried garlic/shallots
1
Add the broth and then the rice to the Instant Pot. Lock the lid and move the venting knob to "Seal". Push Manual and the timer for 30 minutes on High Pressure. Push Cancel at the end of the cooking time and leave for a 15 minute Natural Release. Slowly move the venting knob to the "Vent" position to release the remaining pressure.
2
Carefully remove the lid and give the soup a stir. If you want it to be thicker, press the "Saute" button and heat on low (by pressing the Adjust button) until your desired texture. Stir in the shredded chicken.
3
Add your desired garnishes and serve (we like to have them in small bowls and customize as we like).
Ingredients
7 cups of chicken or vegetable broth
1 cup Jasmine rice (or try half and half with glutenous, sticky rice), rinced
shredded chicken
2 tsp fish sauce, or add to taste (optional)
salt and pepper to taste
Optional Garnishes
cilantro, washed and diced
Chinese donut, cut into bite sized pieces
toasted peanuts
green onion, diced
soft boiled eggs
chili oil, soy sauce, fried garlic/shallots