Step 1

Place 1 cup jasmine rice in a fine-mesh strainer. Rinse briefly with cold water, then place the rice in a 6-quart or larger electric pressure cooker.

Step 2

Prepare the following, adding each to the pressure cooker as it is completed (if you want to make it easier to remove after cooking, wrap the ginger, garlic, and scallion whites in cheesecloth first): Thinly slice 1 (2-inch) piece ginger (no need to peel, about 1/3 cup). Light smash 4 peeled garlic cloves. Trim 2 medium scallions and cut off the white parts. Coarsely chop the white parts and place in the pressure cooker; thinly slice the green parts and reserve for garnish.

Step 3

Add 2 cartons low-sodium broth and 1 (8 to 12-ounce) can corn kernels (no need to drain) to the pressure cooker. Lock the lid and ensure the pressure valve is set to “Sealing.” Set to cook on HIGH pressure for 20 minutes. It will take 18 to 20 minutes for the pot to come up to pressure.

Step 4

When the cook time is up, let the pressure release naturally, 30 to 40 minutes. (If you’re in a rush, you can quick-release the pressure after 20 minutes; but drape a towel over the lid and use caution as the congee may sputter a bit through the valve.) Meanwhile, shred 12 ounces cooked chicken (2 to 2 1/2 cups). Prepare any desired garnishes.

Step 5

Remove and discard any visible ginger slices, garlic, and scallion pieces (some may have melded into the congee). If you’d like a thicker congee, simmer on the Sauté function, stirring often, until desired consistency. If you’d like thinner congee, stir in more water or broth.

Step 6

Add the chicken and stir to combine. Taste and season with salt and white pepper as needed. Ladle into bowls and let each person garnish their congee as desired.