Arroz Caldo (Instant Pot)

INGREDIENTS:

3 slices ginger
3 cloves garlic (roughly chopped)
1 can chicken breast (kirkland brand from costco)
1/2 c rice *
1/2 c sweet rice *
10 c water fish sauce (to taste) *
oil

* I used the rice cup for measuring

DIRECTIONS:

1. Set IP to Sautee mode. After heated, add oil to pot and sauté ginger and garlic until fragrant.

2. Add chicken and stir for a minute. Add fish sauce (approximately 2 tablespoons). Add rice. Stir for a minute and add water.

3. Place lid on IP and set to Porridge mode (normal).

4. Let pressure release naturally and remove lid.

5. Set IP to Saute mode. Stir until arroz caldo is of desired thickness.

6. Add fish sauce if desired.

NOTES:

I like my arroz caldo on the thicker side, hence the use of sweet rice.  I've seen most recipes that use regular rice and the water is reduced to 8 cups.

RESULTS:

Tasty. The canned chicken breast was a convenient shortcut and didn't seem to affect the flavor.  On the stove, I normally use chicken thighs.