• 1 C jasmine rice, rinsed
• 7 C cold water
• 2 chicken breasts
• 1 piece ginger root, 1 inch long
• 0.5 C mushrooms, fine dice

Optional garnishes:

• soy sauce
• green onions
• chili garlic paste
• sesame oil

Combine all ingredients in Insta-pot. Cook at high pressure for 30 minutes.

When cooled a bit, remove chicken. Shred and mix into congee. Remove ginger.

Add garnishes and serve.

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