In a small bowl, lightly rinse the rice so that most of the starch comes off. You don't need to rinse as thoroughly as you might for cooking regular rice, as some starch is helpful here.
Mix the bouillon in with the warm water needed for cooking the rice. *only necessary if not using regular vegetable broth*
Peel and slice 2-3 large pieces of ginger and smash 3 cloves of garlic
Add the rinsed rice to the instant pot with the broth.
Stir in the ginger, garlic, and salt.
Close the lid, set the valve to sealing, and pressure cook on HIGH for 30 minutes.
Allow the congee to natural release until the pin drops. This may take 30 minutes or more.
While the congee is cooking, prepare the toppings.
For the Mushrooms: Take the sliced shiitake mushrooms and sautee them in oil or butter until soft. Season lightly with salt.
For the Fried Garlic: Very thinly slice 2-3 cloves of garlic longways. Heat up oil in a shallow pan or pot. Add the sliced garlic to the hot oil and fry until golden brown on both sides. Be careful not to burn.
Slice green onions.
Once the congee has finished and the pressure has naturally released, remove the lid on the instant pot.
Stir the congee to make sure there is no sticking and to help release some steam.
Remove the pieces of ginger and the cloves of garlic from the instant pot using a spoon or fork.
Ladle congee into bowls and top with fried garlic, sautéed mushrooms, pickled ginger, sliced green onions, cilantro, chili garlic oil, and sesame seeds (or toppings of your choice).
Enjoy with a spoon!