Instant Pot Congee (Rice Porridge)

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  Rice, Jasmine, White, Dry(240g)
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  Garlic(120g)
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  Ginger, Fresh Root
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  Mushrooms, Shiitake
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  Chicken Thigh, Bone-In, Skin-On(907g)
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  7 cups water ($0.00)
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  1/2 Tbsp salt (or to taste) ($0.05)
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  Green Onion (Scallion)
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  Cilantro, Fresh
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  Peanuts(80g)
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  Soy Sauce, Low Sodium(15g)
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  Sesame Oil, Toasted(15g)

Instructions

1. 1Peel and mince the garlic, peel and slice the ginger into thin matchsticks, slice the mushrooms into thin strips, remove the skin from the chicken thighs, and slice the green onions and roughly chop the cilantro—set all aside.
2. 2Place the rice in the bottom of the Instant Pot, then layer the garlic, ginger, and mushrooms on top; lay the chicken thighs over the aromatics and add 7 cups of water.
3. 3Close and lock the lid, turn the steam release valve to "sealing," and press the "porridge" button—the pot will build pressure and automatically cook for 20 minutes.
4. 4After the 20-minute countdown ends, allow the pot to naturally release pressure until the float valve drops back down (do not manually open the steam release valve)—this takes 10–15 minutes.
5. 5Carefully open the lid using tongs, remove the chicken thighs and place on a cutting board, then shred the meat with two forks and remove all bones; return the shredded chicken to the pot.
6. 6Stir the congee, taste it, and add salt as needed to amplify flavors without overpowering the soy sauce topping.
7. 7Divide the hot congee evenly into 6 bowls; drizzle each with 1 teaspoon of toasted sesame oil and soy sauce, then top with green onions, cilantro, and chopped peanuts.