Please note, the chicken can be fresh or frozen! It'll turn out just the same either way :D

Dump seven cups of tap-hot water into the Instant Pot. Dump in the dry jasmine rice then the BTB. Peel and smash the garlic and dump it in, then peel and thickly slice the ginger. Add the chicken on top, being sure to separate the thighs if needed (consider running a lump briefly under hot water). Make sure the chicken doesn't poke up above the max fill line.

Close and lock the lid of the Instant Pot. Set to HIGH pressure for 20 minutes with a 10 minute reminder and Keep Warm on. When the 10 minute timer goes off at the end of things, release the rest of the pressure. Then crack it open, fish out the chicken thighs to a plate. Shred the meat and skin into small pieces, take out the bones, and then dump all the good stuff back in. Stir it up well and don't be alarmed if at first it seems a little watery. When you stir it and then let it sit for a second while you get bowls, etc, out, it'll thicken up amazingly well.

Consider topping with a drizzle of soy sauce, green onions, sesame oil, or just have it the way it is. Incredibly flavorful, very filling and nutritious, and all for 211 calories for a 400-gram serving (should be one-sixth of the recipe; you may wish to weigh the total volume each time and divide by six to get the exact amount). Amazing!