Instant Pot Congee (粥 zhōu)

Adapted from Budget Bytes and Amy + Jackie

Ingredients

1 cup jasmine rice using the rice measuring cup (approximately 3/4 US cup)

6.5-7 cups cold water (add up to respective water line in the Instant Pot; can substitute with some chicken broth)
~1-1.5 lbs boneless, skinless chicken thighs (or ~2 lbs bone-in chicken thighs)
4-6 inches ginger, peeled and sliced
5 cloves garlic, smashed

Directions

1. Add all ingredients to the Instant Pot, then stir well. Close and lock the lid of the Instant Pot; turn the steam release valve to the "sealing" position. Pressure cook at high pressure for 30 minutes, then natural release. Note: this will take >1.5 hours, so plan accordingly.
2. Shred the chicken (remove bones if applicable).
   
3. Add salt to taste.
4. Serve with pork floss, pickled radishes, fermented tofu, etc.