Preparation

In the Instant Pot insert, add the chicken stock, water, and chicken. Set the pot to high on sauté mode while you prep the remaining ingredients. Peel and crush the garlic. Peel and thinly slice the ginger. Peel and slice the carrots. Wash, trim, and slice the mushrooms. Place the garlic, ginger, carrots, mushrooms, and rice into the Instant Pot with the chicken and stock.

Cancel the sauté mode, then put the lid on and set the pressure on high for 7 minutes. When the 7 minutes is up, quickly release the pressure. Carefully remove the whole chicken and use two forks to shred the meat off the bones. Add the meat back into the soup. Taste and season with the 2 tablespoons of soy sauce and freshly ground pepper. Taste and add salt or more soy if needed.