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Add the rinsed rice and broth (or water) to the Instant Pot. Stir until the rice is submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual on High Pressure. Go for 15 minutes for brown rice and 3 minutes for white or jasmine rice. When done, allow a 10-minute natural release followed by a quick release.
Make the ginger-scallion oil by adding the roughly chopped ginger and scallion to a food processor. Blend until finely minced. Add the oil to a salad dressing shaker or large bowl, followed by the minced ginger and scallions, soy sauce and salt. Shake (or mix) until well combined.
Pour the oil over the rice and add the chicken (see Jeff's Tips). Stir until well-combined and serve!