Rinse the rice several times until the water runs clear. Drain and set aside.
Peel and finely chop the ginger and green onion.
Cut the chicken thigh into bite-sized pieces.
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Sauté’. Set the heat level to level 3.
Add the ginger, green onion, and chicken to the pot and stir-fry until the chicken is cooked through.
Add the chicken broth, oyster sauce, and a pinch of salt and pepper. Stir everything together.
From the main menu, select 'Auto Cook' and select 'Singapore Rice' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Open the pressure cooker and fluff the rice with a fork.
Garnish with chopped green onion and serve. Enjoy your Singapore Rice!
