Place kombu, dried mushrooms, and 2.5 litres of water in the pot. Add chicken breast on the reversible rack. Move slider to AIR FRY/HOB mode and select STEAM function for 20 minutes.
After steaming, take out the rack with chicken, kombu, and mushrooms. Add washed rice to the broth in the pot. Move slider to PRESSURE mode and PRESSURE COOK on Lo for 13 minutes with the sealed steam topper.
Slice the mushrooms into thin pieces. Once cooled, shred chicken breast with hands by peeling pieces of the meat. Alternatively, you can use a knife to slice into thin pieces.
After 13 minutes, let pressure release for 10 minutes. Move slider to AIR FRY/HOB mode and select SAUTÉ function on Hi-5. Add wakame, edamame, mushrooms, and chicken. Sauté for 5-10 minutes until liquid thickens, then turn off SmartLid™.
Portion out porridge and garnish with 1 tablespoon of teriyaki sauce (or as desired), chopped spring onions and roasted sesame seeds.
