2 cups cooked rice
3 cups chicken stock
salt, to taste
Desired toppings: pictured here is 1 egg yolk, cooked chicken thigh, umeboshi, scallion, and chili crisp
Combine stock and rice and cook for 10 minutes in the instant pot. Let rest at least 5 minutes before auto-release. At this point, I thought it was a little thick, so I stirred in a bit more broth and heated through. Top with desired toppings.