Step 1

Rinse rice under cool water.

Step 2

Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure. (Note: If using ginger, add the piece of grated ginger whole so that it will infuse the congee with flavor but can be removed at the end of cooking. If you like a more intense ginger flavor, you can grate the ginger into the congee, but use half as much as listed.)

Step 3

Close and lock the lid.

Step 4

Set the pressure cook / manual setting on high for 22 minutes.

Step 5

Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)

Step 6

If you added a whole piece of ginger to the congee, remove and discard the ginger.

Step 7

Unlock the lid. Serve congee warm.