Using an Instant Pot to make this Chinese rice porridge cuts down on cook time and yields a wonderfully sticky congee ready to be topped with crispy bacon, fried eggs, and chili oil.

To make the congee

1. Add the rice, chicken broth, ginger, green onions, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If you're using a traditional pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. After 25 minutes, let the pressure release naturally.
2. Once the pressure has fully released, open the lid and stir the congee with a ladle. It might look thin once it's done cooking, but it will thicken up a bit once you stir it well and let it sit for a few minutes. If you want to change the texture of the congee, turn on the "sauté" function and let it boil down for a few minutes while stirring constantly until congee thickens. Alternatively, if congee is too thick, stir in a tablespoon of hot water at a time until thinned to your preferred consistency.

To make the toppings

1. While the congee is still cooking, add the bacon to a nonstick skillet and cook over medium heat, flipping occasionally, until the bacon has turned golden brown and crispy. If it starts to smoke too much, lower heat to medium-low. Once done, set aside to let cool slightly, then cut or crumble the bacon into small pieces.
2. Using the rendered bacon fat still in the pan or wiping the pan clean and adding 2 teaspoons of oil, place the pan over medium heat until bacon fat or oil is shimmering and sizzling. Crack the eggs into the pan and use a spatula to arrange the egg whites so they form rounded shapes. Cook the eggs until the whites are set and the yolks are still runny (or to your desired doneness).

To assemble the congee

1. Spoon the congee into 4 individual serving bowls. Top each bowl with an egg, drizzle with 1 teaspoon soy sauce, sprinkle with bacon crumbles and green onions (if desired), and finish with homemade chili oil.
2. Enjoy it while it's hot!