Step 1

Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.

Step 2

Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.

Step 3

Use natural release once done. Do not use fast release. (*Footnote 2)

Step 4

Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.

Step 5

Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.

Step 6

Add toasted sesame oil and green onion. Stir to mix well.

Step 7

Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.