Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.
Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.
Use natural release once done. Do not use fast release. (*Footnote 2)
Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.
Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.
Add toasted sesame oil and green onion. Stir to mix well.
Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.
Other vegetables such as bok choy, kale, and mustard greens work as well.
Do not use fast release when making congee. Due to its starchy texture, it will clog the valve easily and spill congee everywhere.