Arroz Caldo (Filipino Chicken and Rice Soup)

In a large stock pot, heat the olive oil over medium heat. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5-7 minutes.
Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
Stir in the chicken broth and rice. Bring to a boil, then lower heat to simmer.
Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently.
Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
Stir in lemon juice and adjust seasoning with salt and pepper as necessary.
Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.

Preheat the insert of the pressure cooker (e.g. Instant Pot) on the sauté function. Add the oil and heat until warm. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5 minutes.
Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
Stir in 5 cups of chicken broth and rice.
Lock in the pressure cooker lid. Pressure cook on high for about 20 minutes.
Depressurize the Instant Pot/pressure cooker, and place on simmer mode. Stir in remaining broth. While the soup continues to simmer, shred the chicken, then return to the pot.
Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
Stir in lemon juice, and adjust seasoning with additional salt and pepper, if necessary.
Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.