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cocodachi
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Place rice in a large strainer or fine colander and rinse it under cool water until the water runs clear.
Add your rice, ginger, garlic and broth to your Instant Pot. Cover, seal and set to pressure cook for 30 minutes.
Once the timer goes off, let pressure release slowly.
Once the pressure is released, open the lid and add in your spinach, green onion, zucchini and stir to combine.
If the texture of the porridge is too loose, turn heat to low and simmer until desired consistency. If it’s too stiff, add more water and stir well until desired consistency.
Serve warm with your favorite toppings and enjoy. Store any leftovers in a sealed container in the fridge for up to 5 days.