Ingredients

• ¾ cup (173g) jasmine rice (standard 250 ml cup)
• 6½–7 cups cold water (standard 250 ml cup)
• 5–6 chicken drumsticks
• 1 Tbsp ginger, sliced into strips
• Green onions, for garnish
• Salt to taste

Instructions

1. Rinse the rice. Rinse the rice in the Instant Pot under cold water, gently scrubbing it with your fingertips in a circular motion. Pour out the milky water and keep rinsing until the water runs clear, then drain well.
2. Pressure cook. Add the ginger, drumsticks and 6½–7 cups of cold water. Don't add salt yet. With the venting knob in the venting position, close the lid, then turn the knob to sealing. Pressure cook on High for 30 minutes, then let the pressure release naturally. Open the lid carefully.
3. Thicken and season. The congee will look watery at this point. Switch to sauté and stir until it reaches the thickness you like, then season with salt.
4. Shred the chicken. Use tongs and a fork to pull the meat off the bones. Remove the bones, and the skin if you like, and shred the meat if you prefer.
5. Serve. Take the congee off the heat, garnish with green onions and serve right away.

Notes: The ratio is 1 cup of rice to 9–9¾ cups of water.