The first batch tasted great but didn't have the right look to me or to my Chinese-American colleagues. I found a tip from a Hong-Kong based Instant Pot user who said he put the uncooked rice in the freezer for an hour first, and the second test batch using that technique passed the visual test in the teachers' lounge. I got wrapped up in other recipes and put the testing aside for a while.
Then, I came down with a cold. Grrr. I've been pretty healthy this year, so I suppose I shouldn't complain. But wahhh! I've posted another recipe for congee that's pretty similar for the stovetop, but I decided to try it out in the Instant Pot because it won't burn the place down if I fall asleep while it's doing its thing. It switches over to a keep warm function when it's done, and that will keep going for hours if need be without burning the bottom of the pot.
If you're using just water, add 2 pounds of chicken legs. If you're using broth and water, 1 pound can be enough flavor-wise.
I like the Cantonese style congee that's on the thinner side. If you like it thicker, use 6 or 7 cups liquid.
When it beeps, let it do the natural release thing and don't open until the valve goes down. If you can't wait, give it at least 15 min NPR before releasing the rest of the steam.
Remove chicken legs from pot. Let cool long enough to remove the meat from the bones.
Return the meat to the pot and give it a good stir.
Ladle into bowls and top with 1/2 a chopped green onion per bowl and some toasted peanuts, cashews or pumpkin seeds. I forgot what I'd bought the peanuts for and ate them. Oops! Pumpkin seeds tasted great, though!
Drizzle on a little soy sauce and toasted sesame oil.