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Submitted by: Allison May from Seattle, WA
Originally shared on the web 08/28/2019

8 c. chicken broth
4 boneless, skinless chicken thighs
2 T. fresh ginger, peeled and chopped
5 star anise pods
3 whole cloves
2 c. water
2⁄3 c. sticky or sushi rice, uncooked and rinsed
2 T. fish sauce
2 t. brown sugar, packed
Garnish: sliced green onion, jalapenos, cilantro

In the electric pressure cooker, combine broth, chicken, ginger, anise pods, cloves and water. Secure the lid and set pressure release to Sealing. Select Manual/Pressure and cook on high pressure for 9 minutes. After cooking time is up, allow pressure to release naturally for 10 minutes; then release the remaining pressure manually using the Venting/Quick Release method. Open the pot. Remove chicken and transfer to a plate. Remove solids from the broth with a slotted spoon or sieve. Stir the rice, fish sauce and sugar into the stock. Secure lid and set the pressure release to Sealing. Select Manual/Pressure and cook on high pressure for one minute. After cooking time is up, allow the pressure to release naturally using the Natural Release method. Carefully open the pot. Shred the chicken and return it to the pot; stir. Ladle soup into individual bowl; top with green onions, jalapeños and cilantro. Serves 4.