Instant Pot Chicken Juk with Scallion Sauce

cooking.nytimes.com

Chez Jolee

I added this app to keep all my Instant Pot recipes but now use it to add my favorites. It works really well for me

1 cup short-grain white rice (about 7½ ounces), rinsed until water runs clear

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into ¼-inch pieces (about ½ cup)

1 garlic clove, minced

¼ teaspoon toasted sesame oil

6 cups low-sodium chicken broth

1 (2-inch) piece fresh ginger, peeled and julienned

1½ pounds boneless, skinless chicken thighs

2 scallions, trimmed and finely chopped (about ⅓ cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Directions at cooking.nytimes.com

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