Instant Pot Chicken Long Rice

Name: Instant Pot Chicken Long Rice
Prep time: 5 min
Cook time: 35 min
Ingredients: 2-3 lbs boneless, skinless chicken thighs; 4 inch knob of ginger, peeled and roughly sliced; 1 clove garlic, smashed; 3 dried shiitake mushrooms (optional); 3 stalks green onion; 1 tbsp soy sauce; 12 cups water (*See notes); 5 oz bean thread noodles (also called glass noodles or vermicelli); salt to taste

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Prep Time: 5 minutes

Cook Time: 35 minutes

Servings: 8

instant pot

Ingredients

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2-3 lbs boneless, skinless chicken thighs4 inch knob of ginger, peeled and roughly sliced1 clove garlic, smashed3 dried shiitake mushrooms (optional)3 stalks green onion1 tbsp soy sauce12 cups water (*See notes)5 oz bean thread noodles (also called glass noodles or vermicelli)salt to taste

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Instructions

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Step 1

Thinly slice one stalk of green onion for garnish and set aside.

Step 2

Rough chop the remaining green onion and put in the pressure cooker along with the chicken, ginger, garlic, shiitake, soy sauce, and 12 cups water.

Step 3

Set the lid on the pressure cooker to "sealed" and cook on high pressure for 14 minutes.

Step 4

While pressure cooker is heating up, fill a large bowl with warm water. Put bean thread noodles in the bowl to hydrate while you wait for the chicken to cook.

Step 5

Do a quick release of pressure after the 14 minutes is done. Discard aromatics (e.g. green onions, garlic, ginger, shiitake). With two large forks, roughly shred the chicken in the pot.

Step 6

Drain the hydrated noodles and place in the pot. Turn the Instant Pot to the "saute" setting and simmer until the noodles are plump and fully cooked, about 5-10 minutes.

Step 7

Add salt to taste and garnish with sliced green onions from step one.