Step 1

Begin by rinsing your rice until the water runs clear.

Step 2

Press the saute button on the Instant Pot and then the "more" button. Melt the fat in the pot and add the aromatics. Cook about 3 min, until soft and fragrant. Turn off the Instant Pot.

Step 3

Add the ground chicken or pork, salt, ginger, and the rinsed rice and stir to combine with the aromatics. Pour in broth.

Step 4

Attach the lid, close the vent, and press the "porridge" button on the Instant Pot. It will take about 1 hour for it to pressurize, cook, and depressurize.

Step 5

Stir the cooked congee and break up any large chunks of meat that cooked together. Stir in the shredded cabbage - it will wilt down and cook enough from the residual heat in the pot. Serve with a garnish of green onion slices and a splash of coconut aminos and/or fish sauce to taste.

Step 6

Keeps well in the fridge for up to 5 days. Reheat in a 350F oven or in a pot on the stovetop.