This soothing, spoon-tender rice porridge simmers jasmine rice with bone-in chicken thighs, fresh ginger, and smashed garlic until it collapses into a silky, cloud-like base. The Instant Pot does the heavy lifting, pressure-cooking everything together before a vigorous stir turns the texture glossy and porridge-smooth. Shredded chicken gets folded back in for a savory, protein-packed bowl that's deeply comforting without any heaviness. Fresh scallions, ginger matchsticks, sesame oil, and a shower of sesame seeds finish each bowl with brightness and crunch, while fried shallots add an optional crispy edge. It's the kind of low-effort, high-payoff dish that feels like a warm hug in a bowl, and it settles nicely into a gluten free rotation, especially on chilly nights when only something slow-simmered and restorative will do.
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Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear, then add it to the Instant Pot insert.
Add the chicken thighs, chicken broth, water, ginger coins, smashed garlic, soy sauce, sesame oil, and white pepper to the insert. Stir briefly to combine.
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