Ingredients:
1 cup jasmine rice uncooked
10 cups water
1-2 nubs of ginger
Half an onion, diced
2 chicken legs
Soft-boiled eggs (optional) – 8 minute eggs are my fave
Fish sauce (I omitted it in the recipe because my youngest is allergic, so I just add it to my own bowl!)
Method:
Turn Instant Pot on Saute
Add chicken legs and cook for 2 minutes
Add onions and ginger, let cook and stir for 3 minutes
Add water and stir
Close the Instant Pot and ensure it’s in the “sealing” position
Push “keep warm/cancel” button to reset it and set it to manual on High for 20 minutes
After 25 minutes, you can release the pressure and set it to “venting”
When the red pin drops, open and give it a few seconds before removing and deboning the chicken, then put it back in
Optional – soft-boil eggs to add in your bowl if you’d like!
Garnish with green onion, black pepper and fish sauce (I would have also done the fried garlic if I had some, and a lemon wedge!)
Enjoy!
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