Put all of the ingredients into the inner pot inside the base unit. Place the lid on and close it. Make sure the steam release valve is at "sealing". Choose "Porridge" program with 20 minutes cooking time.
Once cooked, leave for natural release of pressure. Push the steam release valve to "venting". Open the lid.
Remove the chicken into a plate. Shred the meat, discard the bones and fat. Add the chicken back into the pot and mix well.
NOTE: if you don't have "Porridge" program, cook on high pressure for 20 minutes.
If you don't have an instant pot, cook in a regular pressure cooker for 20 minutes.
Put all ingredients into a pot, bring to a boil on high heat then reduce to low. Simmer until the rice is softened and disintegrated. Add more water as needed.
How To Serve
Ladle some congee into a bowl. Put half of 6 minutes egg and then sprinkle with some chopped spring onion, coriander leaves, chopped chili, fried onion, a drizzle of sesame oil and some sriracha. Serve hot.
Adjusting Congee Thickness
Add more water if you like your congee thinner. Adjust seasoning as needed.
Congee will get thicker when it's cold. Heat in microwave/stovetop and add water as needed.
Before cooking time starts the Instant Pot will take 10-15 minutes to reach pressure.