Ingredients:
- 1 pound chicken legs
- 1/2 cup jasmine rice
- 1 inch pieces ginger, sliced
- 2 cups water
- 2 1/2 cups chicken broth
- Salt to taste
- 2 tablespoons cashews or pumpkin seeds, toasted
- 1 green onion, sliced
Method:
- Freeze rice for an hour.
- Place rice at the bottom of instant pot.
- Add water, ginger, broth and salt to the pot.
- Stir and close lid. Set Porridge option. When the porridge cycle is completed, open the lid.
- Remove chicken pieces and shred with forks. Add it back to the pot.
- Stir. Select Sauté option and reheat.
- Top with cashews and green onion and serve.